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1. Put black fungus, yuba, shiitake mushrooms in advance
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2.
Cut carrots, shiitake mushrooms, black fungus, and yuba into one inch long and then shred.
Enoki mushroom and coriander cut into two sections
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3. Heat oil in a pan and sauté the mushrooms. This way the filling will be fragrant~~~~
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4. The next step is to fry carrots, because carrots are harder to cook, so they need to be fried for a longer time.
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5. Add the yuba, black fungus, and enoki mushrooms in turn, then add salt, soy sauce, and sesame oil to taste. Finally, add coriander to the pot.
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6. I personally prefer freshly ground white pepper, which tastes fresher.
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7. The rot is dry, so it is better to moisten it with water before cutting. Remember to cut the tofu skin a bit bigger so that it won’t show the stuffing~~~~~~~
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8. When wrapping the rot skin roll, the last joint is glued with water.
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9. Heat oil in a pan, fry the beancurd rolls for a while, and then boil them in water to start the pan.
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10. Tofu skin rolls should be cooked and eaten right now to make them delicious.
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Tips:1. Cilantro and enoki mushrooms are both moisture-rich ingredients. If you don't remove the moisture in advance, add the fillings, which will easily cause the tofu rolls to become watery.
2. The white pepper powder is added for freshness, don't add too much.
3. The tofu must be big! ! ! Otherwise, I'll show my stuff
4. If you make a lot of portions, you don't need to fry them all at once. You can wrap them and store them in the refrigerator. I want to eat steamed.
