Vegetable bean skin roll
By KobeShanahan
I must order this vegetable bean skin roll when I eat barbecue. It is very enjoyable to eat spicy ones. However, I am tired and smoked by coal. Naturally, I don't need to mention hygiene. One day, I accidentally felt inspired. It's like making a healthy smoke-free and carbon-free vegetable bean skin roll yourself. Although it doesn't have the authentic charcoal-roasted flavor, the effect is really good.
Recipe Recommendations
- bean skin appropriate amount
- Flammulina velutipes appropriate amount
- oil wheat appropriate amount
- coriander appropriate amount
- green onion appropriate amount
- cumin powder appropriate amount
- chili powder appropriate amount
- barbecue sauce appropriate amount
- Korean hot sauce appropriate amount
- medium spice
- fried
- ten minutes
- simple
Steps for Vegetable bean skin roll
1
Cut fresh bean skins (we Northeastern people call them dried tofu) into neat eight-centimeter squares (decide the width yourself).
2
Cut off the roots of the mushroom, wash and squeeze dry.
3
Wash veggies and coriander and cut them into large pieces.
4
Take a bean skin and add appropriate amount of shredded green onion, rapeseed, coriander and mushroom.
5
Roll it up and fix it with a toothpick. One toothpick can string two strings of bean skin rolls.
6
Take a bowl, add appropriate amount of chili powder, cumin powder, 20g of barbecue sauce and 40g of Korean hot sauce, and stir well.
7
Add appropriate amount of oil to a non-stick pan and heat, add in the bean wrap roll, and fry slightly on both sides.
8
Then evenly brush the prepared barbecue sauce on the bean skin roll.
9
Brush on both sides, then fry on both sides until crisp, and serve.