Tofu Skin Meat Rolls
1.
Dried bean curd, minced meat, eryngii mushrooms, green onions, chives are ready
2.
Soak dried bean curd in warm water and use it after soaking soft
3.
Let's adjust the flavor of the meat again: soy sauce, salt, a little cold water, and stir well.
4.
Dice the eryngii mushrooms, mince the green onions, and sprinkle on the surface when the scallions are minced
5.
Pleurotus eryngii and scallion minced into the meat, stir well
6.
Open the soft soaked tofu skin and cut into small pieces, the size can be as you like, but it is not recommended to be too small, otherwise it will not roll up; put a proper amount of meat in the center of the bottom
7.
Roll it up from the bottom to the top, then fold the ends inward, and finally roll it into a roll. Spread a little water starch on the seal so that it will not fall apart after being put into the pot.
8.
A total of 5 complete rolls are rolled; the remaining unformed tofu skin pieces, although they cannot be rolled, can wrap the remaining meat
9.
Pour a little oil in the wok, directly seal the tofu skin and meat rolls and place them in the pot. When the oil temperature gradually rises, the tofu rolls are tightly sealed and fry them.
10.
Pour a little soy sauce to adjust the color, 1 teaspoon of sugar to adjust the freshness, and then add an anise to adjust the flavor. In addition, I will tell you a little trick. Even if it is a vegetable dish, it will have a meaty feeling if you put an anise and stir-fry and stew; don't; Put the salt, because the soy sauce and meat filling are salty; then pour a small bowl of water, cover the lid, and simmer for 10 minutes until the soup has received a little
11.
Sprinkle with chopped green onions after the pan, a bite full of meaty and juicy, a big bowl of rice or a big steamed bun is too flavorful
Tips:
Dried tofu, also known as oily tofu, is thin and tough, but it is very fragile when dry, so it should be handled gently and soaked in warm or cold water in advance to soften it; simmer slowly over low heat, which is more conducive to the taste of the tofu. The meat is tender and juicy, and the juice bursts with one bite; the remaining unformed bean curd can be wrapped with meat filling and made into bean curd fried or stewed, which is also delicious; more delicacies can be paid to the public account: Meggy's gourmet kitchen , Can communicate with me in the background.
