Chinese Food
Malan tofu roll
(212234 views)
There are three or two peach flowers outside the bamboo. The spring river warms the duck. Artemisia selengensis has short reed buds. It's when puffer fish want to go up. Spring returns to the earth. A hundred grass sprouts. All kinds of wild vegetables are also on the market. The whole cold and long winter. Tired of the insipid vegetables in the greenhouse. Sip the fresh and tender Artemisia; shepherd's purse; Malan head; wolfberry head; chrysanthemum brain ... ah, let the breath of spring dance happily on the tip of the tongue. It should be the most wonderful experience in the world. Let's have a Malan tofu roll today.
Cooking ingredients
Cooking Steps
Step1:As a green leaf vegetable, how to eat Malan head stir fried and cold mixed? How to eat it? The key point is to pinch the old stem and choose the shoots. It takes a little effort. But you can't get tired of eating essence. Essence is the essence of refinement and refinement. When you get there, things will taste good. You can't be lazy at this point.
Step2:Wash and blanch the Malan head, crab mushroom, soybean sprout and carrot shreds respectively. Sprinkle a little salt and mix well into the taste. Squeeze out the excess water. Stir fry 2 eggs and cut into shreds
Step3:Wash the skin of tofu, blanch it in boiling water, and then lift it up. Carefully lift it and smooth it. Cut it into 4 small pieces
Step4:Squeeze out the pickled juice of Malan first-class vegetables as much as possible. Mix it with shredded eggs, minced garlic, raw soy sauce, sesame oil and a little sugar. Like spicy food. You can mix a little chili oil
Step5:Spread the mixed stuffing over two-thirds of the tofu skin respectively. After the stuffing is tightly rolled, cut it into sections and install the plate.
Cooking tips:We usually eat Malan head omelet. But for beginners, it's difficult to spread the egg skin and roll the omelet. Moreover, the fried egg will dry and change color when it's cold. The flavor is also fishy. Today under the improvement. With the ready-made tofu thousand skin roll. The technical difficulty is obviously reduced. If you have self-confidence, it's also good to make tofu skin rolls with top chefs. But the toughness of tofu skin is not as good as thousand pieces of skin. Of course, the technical requirements are higher. When cold mixing vegetables, first add a little salt to marinate the vegetables for a while, not only to make the vegetables more tasty, but also because the salt has the function of dehydration. It can exude and remove the excess water in the vegetables. Then drain the pickled juice as much as possible to keep the dishes dry and fresh. Vegetables that have been salted should be cut down when you release them. Be careful not to be salty. There are skills in making delicious dishes.
