Porphyra bean roll(zi cai dou pi juan )

Method of Porphyra bean skin roll:

Raw materials for making Porphyra bean skin roll:

Dried bean skin 50g; Porphyra 30g; scallion 1; ginger 1 small piece; appropriate amount of starch

Ingredients for Porphyra bean roll

500g edible oil; (80g actual consumption); 1 tsp refined salt (3G); 1 / 2 tsp sugar (1.5g); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of Porphyra bean skin roll:

1. Soak the dried bean skin in water and cut it into square shape for standby; soak laver in the washing sand, drain the water, cut ginger and scallion into small pieces, and then mix laver with refined salt, monosodium glutamate, sugar, ginger, scallion, starch and water;

2. Flatten the bean skin, put in the mixed laver, roll it into a roll, and seal the mouth with wet starch;

3. Put oil in the pan, heat it up, put in the plain omelet, deep fry until it is cooked inside and golden outside, remove and drain the oil, and cut it well.

Characteristics of Porphyra bean skin roll:

Golden color, crisp outside and tender inside.

To make Porphyra bean skin roll, pay attention to:

If you deep fry the beancurd twice, the skin will be more brittle.

Porphyra bean roll

Porphyra bean skin roll is a delicious food made of dried bean skin, Porphyra, chive, etc.

Porphyra bean roll

Material Science

50 grams of dried bean skin, 30 grams of laver, 1 chive, 1 small piece of ginger, appropriate amount of starch,

Seasoning

500g edible oil (actual consumption: 80g), 1 tsp refined salt, 1 / 2 tsp sugar and 1 / 2 tsp monosodium glutamate,

practice

1. Soak the bean skin in water, cut it into square and set aside,

2. Soak the laver in the washing sand, drain the water, cut the ginger and cut the chive flowers, then mix the laver with salt, monosodium glutamate, sugar, ginger, chive flowers, starch and water,

3. Flatten the bean skin, put in the mixed laver, roll it into a roll, and seal the mouth with wet starch,

4. Put oil in the pan, heat it up, put in the plain omelet, deep fry until it is cooked inside and golden outside, remove and drain the oil, and cut it well.

characteristic

Golden color, crisp outside and tender inside.

The chef knows everything

If you deep fry the beancurd twice, the skin will be more brittle.

advantage

Porphyra is a general term for marine alternate algae. Porphyra is a marine red algae. The chloroplast is composed of a layer of cells embedded in a thin layer of glia, which is dark brown, red or purple. At the same time, laver can also be used as medicine to make traditional Chinese medicine. Laver is called "marine vegetable". Laver is a bit like leek. It can be harvested repeatedly after growing. The first one is called the first water, the second one is called the second water, and so on. The first water laver is also called the first water seaweed. It is very tender and nutritious, but it is difficult to buy. We all keep it for ourselves or give it away. In supermarkets, the better ones are usually 3.4 water, and the worse ones are 7.8 water. When selecting, you can carefully distinguish gloss, thickness, etc. Laver is sweet, salty and cold in nature. It has the functions of resolving phlegm, softening firmness, clearing heat and promoting diuresis, tonifying kidney and nourishing heart. For goiter, edema, chronic bronchitis, cough, beriberi, hypertension, etc. Porphyra yezoensis has the function of softening, firming and dispersing knots. It can also be used for other clumps.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zi Cai Dou Pi Juan