Chinese Food
Stewed bean skin roll
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I saw fresh tofu skin on the market. I bought 4 pieces of tofu skin. I went home and made a marinated tofu skin roll. The bundled tofu skin roll was simmered for 45 minutes in the salt and moderate marinade. The fresh sweetness of the marinade gradually penetrated into the belly of the tofu skin. It was not greasy at all. The last dish was the most greasy and appetizing one in summer.
Cooking ingredients
Cooking Steps
Step1:4 thick soybean skins. Wash and drai
Step2:2 pieces stacked togethe
Step3:Roll from right to lef
Step4:Rolled up pla
Step5:It's hard to see that the white cotton thread I used is similar to the bean skin color
Step6:In the pot, let's release raw soy sauce, old soy sauce, bean paste, star anise and iced suga
Step7:Add ginger, fragrant leaves, dried peppers and sesame oi
Step8:Put in the bound beancurd skin roll. Add water to the beancurd skin before boiling. Turn to medium heat and simmer for 45 minutes
Step9:The stewed beancurd roll has been dyed to tast
Step10:Take it out to cool it and remove the thread. The shape of the beancurd roll has been fixed. Don't worry about removing the thread and scattering it
Step11:Cut into about 0.7CM Wide shee
Step12:Serving plate, salty and sweet, refreshing and greas
Step13:Have a tr
Step14:Delicious and visibl
Cooking tips:You need to buy the thick one. If you roll it up too thin and it doesn't take shape, you have skills in making delicious dishes.
