Cooking Steps

1. 

   Step1:First of all, prepare the raw materials, blanch the mung bean vegetables, cool them, and then wash the coriander, cut the tofu, cut the small pieces of red powder, and then cut them into pieces (mung bean vegetables are all sold by the old mother herself with mung beans. Please don't mind if they are thicker and more normal in color

2. 

   Step2:Next, prepare the seasoning, put 45 pieces of Sufu in a bowl, add some Sufu milk, put some sesame paste and some sesame oil into the bowl, and mix them evenly. If it's too thick, add some Sufu milk, continue to mix the sufu, crush the sufu, and mix the sauce fully. Then pour the ingredients into a large container, and mix the seasoning, and taste a bean sprout dish. If it's not salty, add it Put in some salt, but pay attention to adding salt to make soup easy to use. Remember to control the soup slightly to avoid affecting the final sale of the finished produc

3. 

   Step3:The next step is to prepare a small bowl of water, pick up a wonton skin or spring roll skin, wrap the stuffing into the skin to avoid too much soup in the skin, and wrap it into a square shape. If it's not easy to stick, then dip a little water prepared in advance and smear it on the edge of the package to stick it together. After wrapping, wrap a layer of wonton skin or spring roll skin outside as shown in the figure

4. 

   Step4:When the spring rolls are ready, I can get ready for cooking. I use the air fryer to brush oil on the bottom of the cooking pan. Put the coils on the surface and brush oil a little more. Otherwise, the dough will be very hard. The fryer doesn't need to be preheated 180 degrees for 12 minutes. Take out the observation color. According to the situation, if my fryer is turned over for another 12 minutes, it will be OK. Without the fryer, the old mother likes to eat the hot oil made by the fryer Fine tune the heat, add the coil and fry until golden brown and out of the po

5. 

   Step5:The crispy and fragrant coil will be ready. Please take advantage of the heat.