Shanshui Renjia

Name: Shanshui Renjia
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Soy bean curd; 200g Spring bamboo shoots; 10g Oyster sauce; Some Cooking oil; 2g salt; 2g Sugar; 2g Chicken Bouillon Powder; 10g Rice wine

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

In the past few days, the little baby has been very naughty. I take him busy every day and I don’t have time to post. This dish has been prepared for several days, but there is no time to edit it. At this moment, the baby is asleep before he can pull away and edit the post. This dish is named Shanshui Renjia, which is actually the name of the artistic conception. A bamboo raft is made of asparagus. Therefore, with this name, the dish itself is made of fresh bamboo shoots, which are rolled with oily bean curd. It's more straightforward to call you skin bamboo shoots rolls, ha ha.
The prepared bamboo shoot shredded oil skin rolls are placed on the bamboo ribs woven with asparagus. Does it fit the name quite well?"

Ingredients

1 piece Soy Bean Curd
200g Spring Bamboo Shoots
10g Oyster Sauce

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Some Cooking Oil
2g Salt

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2g Sugar

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2g Chicken Bouillon Powder

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10g Rice Wine

Shanshui Renjia

1. Soak the oily bean curd with cold water until soft. The oily bean curd is made from our local Shengtian agriculture. It has no additives and is safe to eat. It is also our brand-name product here. This kind of non-additive oily bean curd must be soaked in cold water instead of boiled water. If you soak the beans in boiling water, the tofu skin must have something added, you know

2. Add a little salt to the blanched bamboo shoots and mix well with chicken essence to let them taste

3. Put the bamboo shoots on the side of the oily bean curd

4. Then roll up the shredded bamboo shoots with bean curd to make the roll firmer. Apply batter to seal the seal.

5. Fry the bean curd and bamboo shoot shredded rolls in 50% hot oil

6. Fry until the surface is golden, turn it over and fry once it's done. Then remove it for use.

7. Start another pot, add appropriate amount of water to the pot, add oyster sauce, chicken essence, salt, sugar, and rice wine to boil

8. Put in the fried tofu rolls and cook for about 5 minutes on medium-low heat

9. Finally, the soup is thickened and removed from the heat.

10. Finally, the soup is thickened and removed from the heat.

11. Add appropriate amount of salt to the boiling water, blanch the asparagus until cooked

12. Add appropriate amount of salt to the boiling water, blanch the asparagus until cooked

13. Weave a bamboo row with asparagus, and cut the bamboo shoots into sections. Pour in the soup and serve

14. Weave a bamboo row with asparagus, and cut the bamboo shoots into sections. Pour in the soup and serve

Tips:
When rolling the shredded bamboo shoots, they should be rolled tightly and sealed with batter so that they are not easy to fall apart or deform during frying.