Tofu rolls crispy outside and tender inside

1

Prepare materials.

2

Cut the coriander into pieces.

3

Cut tofu into strips.

4

Tear off the hard edges of the tofu skin.

5

Cut it in half.

6

First put some chopped peanuts on a tofu skin (peanut butter instead).

7

Then add a piece of tofu.

8

Then minced coriander.

9

Put a spoonful of salad dressing.

10

Then some meat floss.

11

Start rolling it up.

12

Fold the extra tofu skins on both sides inward.

13

Roll it up again.

14

When rolling to the end, apply a layer of egg liquid to the extra tofu skin.

15

Finally rolled up.

16

After all the same is rolled up.

17

Pour oil into the pan until the oil temperature is 80% hot.

18

Add in the tofu rolls and fry until golden brown on both sides.

PS: 1. I learned this from a Taiwanese show; it has a bit of an East-meets-West feel. 2. The filling can be swapped out for other ingredients. If you use minced meat, it becomes fried tofu skin rolls. 3. For a healthier option, pan-fry instead of deep-frying. Do not cook for too long to avoid burning; flip frequently. Once the surface is golden brown, remove it with chopsticks. 4. When wrapping, roll it tightly so the filling doesn't leak out during frying. 5. During wrapping, brush with egg wash at the end to act as a sealant so it doesn't fall apart. This snack should be eaten while hot; eat it immediately after frying, otherwise it will lose its crispiness. I like to dip it in vinegar; it not only cuts the grease but also stimulates the appetite and aids digestion. It is very suitable for the elderly and children. Features: The crushed peanuts inside offer a fragrant crisp and a nice chew. The outer skin is crispy with layers of flakiness, and the tofu inside is very tender. Paired with cilantro and salad dressing, the flavor is quite unique. It also has high nutritional value, supplementing protein, unsaturated fatty acids, lecithin, amino acids, Vitamin E, Vitamin C, etc.