1. Prepare materials.
2. Remove the shrimp thread, remove the bottom, and marinate the shrimp skin with cooking wine, salt and pepper for 20 minutes.
3. Cut carrots, pleurotus eryngii, peppers, and celery into thin strips.
4. Shred the Sydney pear.
5. Add oil to the wok and stir-fry the carrots and pleurotus eryngii for 2 minutes.
6. Add starch, salt, oil, and water to the egg and stir.
7. Make a deep-fried paste.
8. Soak the oily bean curd in water and cut into long strips.
9. Put sweet peppers, marinated shrimp, fried carrots, eryngii mushrooms, and pears on one end of the tofu skin.
10. Roll up one by one for later use.
11. Put the rolled tofu skin rolls into the deep-fried paste and evenly coat the deep-fried paste.
12. Put oil in the wok and heat the oil to 60%.
13. Add tofu skin rolls and deep fry until golden brown.
14. Remove the oil control.
15. Put the ketchup in a separate pot, add appropriate amount of water, sugar, and salt, and saute until fragrant.
16. Finally, pour it on the fried tofu rolls.
Tips:1. If you think it is too greasy, you can use the method of frying, just brown both sides.
2. Sweet pepper has a high vitamin content, so it is suitable for rolling in tofu.
3. Adding Sydney can reduce anger.
4. Don't use too much seasoning. If you don't like tomato juice, you can add sesame sauce.
