Colorful bean skin(wu cai dou pi )

Colorful bean skin method:

Raw materials for making colorful soybean skin:

Dried bean skin 50g; leek 20g; asparagus 20g; carrot 20g; mushroom 20g

Seasoning for making colorful soybean skin:

20 g edible oil, 1 tsp sesame oil (3 G), 1 tsp soy sauce (30 g), 1 tsp refined salt (3 G), 1 / 2 tsp sugar (1.5 g)

Steps of making colorful soybean skin:

1. Wash asparagus, peel and cut into small sections; wash carrot, peel and cut into strips; soak Lentinus edodes soft and slice; wash leek, put it in boiling water, scald slightly, take out and drain; soak dried soybean skin in water and cut into square for later use;

2. Flatten the bean skin, wrap the ingredients in the right amount, roll them well, tie them tightly with leeks, and make them into bean skin rolls for later use;

3. Add cooking oil, soy sauce, sugar, refined salt, sesame oil and water into the pan, bring to a boil, put in the bean roll, and cook over low heat until the soup is dry.

Characteristics of colorful soybean skin:

Soft rotten fragrance, salty and fresh taste.

Attention should be paid to when making colorful soybean skin

Be sure to use leeks to bind the bean skin firmly, otherwise it will crack easily when firing.

Colorful bean skin

Colorful bean skin is a kind of delicious food made of dried bean skin and leek.

Materials used

practice

① Wash asparagus, peel and cut into small sections; wash carrot, peel and cut into strips; soak mushrooms and slice; wash leeks and scald them in boiling water;

② Spread the bean skin evenly, wrap the ingredients in the right amount, roll well, tie tightly with leeks, and make the bean skin roll for standby;

③ Add cooking oil, soy sauce, sugar, refined salt, sesame oil and water into the pan, bring to a boil, put in the soybean roll, and cook over low heat until the soup is dry.

Be sure to use leeks to bind the bean skin firmly, otherwise it is easy to crack when it is burned.

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Chinese PinYin : Wu Cai Dou Pi