Bean rolls

By VicentaLakin

Bean rolls
I'm afraid many people have eaten egg rolls with egg skin. Egging skins are also prepared to keep the flow of egg fluids in order to ensure consistency and integrity. Today, I've replaced the meatloaf of eggskin with thin dry tofu skin (somewhere called thousands) in the northeast, which is also very delicious, and which smells different from eggs and is much more resilient than eggskin. I'm using Northeast bean skin. It's much thinner than the normal bean skin, and it tastes special。

Recipe Recommendations

  • Dried tofu skin 3 photos
  • pork stuffing 500 grams
  • eggs one
  • dry starch 60 grams
  • soybean paste a spoonful
  • sesame oil appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • pepper appropriate amount
  • salt appropriate amount

Steps for Bean rolls

  • 1
    Pork dumplings must be hanged twice, otherwise they don't taste too good。
  • 2
    Get ready for dry tofu。
  • 3
    Get ready for the ginger acne。
  • 4
    Prepare an egg。
  • 5
    Brushed eggs with small hair and covered the dry tofu surface (which is more conducive to the bonding of the meat with the bean skin)。
  • 6
    Add the remaining eggs (with some clean eggs) to the meat pie, a large spoon of soy sauce in the Canton Valley, perfume, ginger onions, pepper powder and salt。
  • 7
    Plus about 60 grams of starch. The meat platinum is filled with a proper amount of clean water, and the clockwise is smoothed and replaced。
  • 8
    The dry tofu surface is covered with a piece of meat, like a roll。
  • 9
    It's like, dry tofu edges with a little egg clean, sticky。
  • 10
    On the curtains of the steaming pan, 15 minutes of steam can be put on, and three minutes after the fire is shut。
  • 11
    It's completely cool for slices。

    • Bean rolls Make Tips

    It's completely cool for slices。

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