Chinese Food
Fried chizi (oil bean skin version)
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When I was a child, I went to my grandparents' house every year to pay a new year's day. They would cook us a big table of good food. One of the fried chives is my favorite. Although there are delis. But without the strong smell of the new year and the old people's love for our children. In fact, fried Chiko should be used to roll meat stuffing with fengezi. However, I can't find a place to sell fengezi after I've been far away from home. So I have to use oil bean skin instead of fengezi.
Cooking ingredients
Cooking Steps
Step1:Prepare the oil bean skin. The skin I bought is a little thick. It's Crispy after frying.
Step2:Mix the prepared meat stuffing and tofu with a proper amount of salt and onion cooking wine. (in fact, it should be filled with pure meat. But I'm tired of eating big fish and big meat every day after the Spring Festival. Just add some tofu. It's better to crush the tofu first and then mix it with the meat stuffing. I forget to crush it. It's very hard to stir it up.
Step3:Spread out the oil bean skin and roll up the meat stuffing.
Step4:Roll it up and cut it into small pieces of equal width.
Step5:The oil is hot and deep fried. I hope you can master it. However, the fire should be fixed first. If there is a little discoloration, turn to a small fire and explode slowly.
Step6:It's fried. You can see the difference between oil bean skin and powder. The former is deep yellow, while the latter is golden. It's very beautiful.
Step7:Front vie
Step8:Side view. Hey, how about appetite.
Cooking tips:There are skills in making delicious dishes.
