Chinese Food
[tofu skin plain spring roll] plain non fried
(737417 views)
Cooking ingredients
Cooking Steps
Step1:Mushroom in advanc
Step2:Dice mushrooms, celery and dried tofu respectivel
Step3:The oil bean skin is soaked in warm water (the color is a little white) and then cut to the required siz
Step4:Spread three diced oil bean skin in the middle. Sprinkle a little salt (I didn't marinate the filling in advance, because I didn't want the material to come out of the water. I wanted to keep the vegetables crispy
Step5:Fold both sides to the middle. Roll u
Step6:Close in and take out the folded part (as shown in the picture
Step7:In the middle. It's plugged like this on both sides
Step8:In this way, even if the filling is not sticky, it is not easy to dispers
Step9:It looks neat after packin
Step10:Brush the pan with a little oil. Drain into the wrapped spring rolls and fry them over high heat (the other thing is to fry them in oil instead of frying them. The quick expansion of frying can easily spread out where it is folded in
Step11:Fry over high heat until the surface is bubbling, then turn to medium low heat and fry slowl
Step12:When it's golden on the surface, the stuffing should also be cooked thoroughly with vinegar, soy sauce and chili oil, mixed into a dip, and served with spring rolls
Step13:Bite open close-up ~ dip in seasoning to eat
Cooking tips:When I came to school with tofu skin last year, I made a meat roll. At that time, many people asked what to do about it. In fact, it's not easy for meat roll to spread. First, the stuffing itself has a strong sticky shape. Second, it can be bound with some minced meat at the seal, but the plain roll is really afraid of scattering. So I tried to fold it when I wrapped it. It's like playing with origami. It's easy to fold it tightly, and the effect of frying is good. It's crispy Not greasy ~ I feel very satisfied ~ happily recorded in the small book ~ there are skills in making delicious dishes.
