Colorful golden scroll

Overview

Bean curd rolls are one of my favorite snacks, perhaps because of my love for soy products. No matter how it is made, whether fried, deep-fried or steamed, it makes me so excited that I can’t put down my chopsticks. Every time I go to a teahouse for tea, this bean curd roll is a must-have. Not only do I like it, but everyone also likes it. Every time this snack is served, it is the first to be eaten. This seemingly exquisite bean curd roll always makes people feel that it is quite difficult to imitate. In fact, don’t think of it as too complicated. According to my personal practice, as long as you master three skills, you can easily make it at home.

Tags

• hot dishes
• home cooking
• vegetarian
• children
• afternoon tea
• dinner with friends
• bean sprouts
• black fungus
• celery
• corn starch
• flour
• mushrooms
• sesame oil
• steamed fish with soy sauce
• sugar
• bean curd skin
• carrot
• pepper
• salt
• water

Ingredients

Steps

1. 1 Prepare the main ingredients and auxiliary ingredients required for dishes according to the ingredients and seasonings;

   

2. 2 Cut carrots, fungus, mushrooms and celery into shreds respectively;

   

3. 3 Add a little oil to the pot, heat it up and add the bean sprouts and stir-fry until fragrant;

   

4. 4 Add shredded carrots, celery, fungus and shiitake mushrooms, stir-fry for about 1 minute;

   

5. 5 Add Lee Kum Kee steamed fish with soy sauce;

   

6. 6 Then add Lee Kum Kee pure sesame oil;

   

7. 7 Add salt, sugar, pepper, water and starch, cook over low heat for one minute, fry until cooked and use as filling;

   

8. 8 Cut bean curd skin into small pieces and soak in water until soft;

   

9. 9 Add a little water to the flour to make a batter and set aside;

   

10. 10 Put the filling in the middle of one end of the bean curd skin;

    

11. 11 Roll into a roll and seal with batter;

    

12. 12 Add an appropriate amount of oil to the pot, heat it up, add the bean curd rolls, and fry over low heat until golden and crispy.