1. Prepare the ingredients and wash them.
2. Chopped cabbage leaves, tofu, red pepper, green onion and ginger, put them in a container with the shrimp skins, add a little chicken essence with salt and cooking oil and mix well.
3. Take the ready-made wonton wrappers, place them on the cutting board, put the adjusted fillings on top, wrap them into strips, and press the two ends tightly. The ready-made wonton wrapper is not easy to stick, you can apply a little water on the three sides.
4. Pour a little cooking oil into the pan, put the wrapped tofu rolls into the pan, and fry for 2-3 minutes on medium heat.
5. Add about 150ml of water, cook on medium heat for 2-3 minutes, turn to low heat and fry until the water is dry and the bottom is browned.
6. In full bloom. Those who like vinegar can be eaten with vinegar.
7. With a bowl of porridge, a light breakfast is complete!
Tips:1 When the leaves are too long, add salt to remove water.
2 The filling can be prepared as you like. Adjust the heat for the meat filling and extend the time appropriately.
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