Shrimp and bean curd cake
Overview
Even though this tofu skin pancake is fried, it is not greasy at all when you eat it. The meat filling is tender and smooth, and the green vegetables are still green. Maybe it is the outer layer of bean curd skin that wraps it. It has the aroma of soy products and the umami taste of shrimp.
Tags
Ingredients
Steps
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Wash the rapeseed and drain the water, peel the shrimps, mince the meat, and prepare two pieces of bean curd skin. (Beancurd skin is usually sold in places that sell soy products. It is also best to buy fresh shrimp and peel it yourself, which is more delicious. I forgot to take a photo of the eggs.)
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Cut the rapeseed into small pieces and mix with the shrimp. Add an egg and beat it with a food processor. You can also chop it with a knife.
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Pour the minced meat into the beaten vegetable paste, add two tablespoons of starch or flour, and stir vigorously in one direction with chopsticks. (The sweet potato flour I added was grown by my mother-in-law, so eat it quickly.)
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Cut the bean curd skin into the size you want.
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Spread some flour on the bean curd skin and put the meat and vegetable paste on it.
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Fold and wrap.
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Wrapped bean curd cake.
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Heat oil in a pan and fry over low heat until golden brown on both sides.
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After frying, take it out of the pan. If you don’t finish frying it at one time, just put it in the refrigerator and freeze it. Just fry it when you want to eat it.
