Crispy outside and tender inside tofu rolls(wai cui nei nen dou fu juan )

Crispy outside and tender inside tofu rolls

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: cut the parsley into small pieces.

Step 3: cut tofu into strips.

Step 4: tear off the hard edge of tofu skin.

Step 5: cut in half.

Step 6: first put some peanuts on a piece of tofu skin (peanut butter instead).

Step 7: then add a piece of tofu.

Step 8: then parsley.

Step 9: add a spoonful of salad dressing.

Step 10: more meat floss.

Step 11: start rolling up.

Step 12: fold the extra tofu skin on both sides inward.

Step 13: roll it up again.

Step 14: when the end of the roll is near, apply a layer of egg liquid on the extra tofu skin.

Step 15: finally roll up your good looks.

Step 16: after all are rolled up.

Step 17: pour the oil into the pan, when the oil temperature is 80% hot.

Step 18: add tofu rolls and fry until golden on both sides.

Materials required:

Zuming tofu skin: moderate amount

Coriander: moderate

Marinated tofu: right amount

Peanut powder: right amount

Salad dressing: right amount

Meat floss salad oil: right amount

Egg liquid: right amount

Note: PS: 1. It's learned from Taiwan's programs. It's a bit of a combination of Chinese and Western culture. 2. The stuffing in it can be changed into something else. If it's minced meat, it becomes a fried bell. 3. Be healthy. Don't fry it. Don't fry it too long to avoid burning. Turn it frequently. If the surface is golden, you can clip it out with chopsticks. 4. When making a bag, roll it tightly so that it won't show its stuffing when frying. 5. In the process of packing, coat it with egg liquid at last, which has the function of adhesion and won't spread. This snack should be eaten while it's hot, or it won't be crisp. I like to eat it with vinegar. It can not only remove the greasy food, but also appetizer and help digestion. It's very suitable for old people and children. It's Crispy with peanuts. It's Crispy with chewy skin. In addition, the tofu inside is very tender. With coriander and salad dressing, it tastes very novel and has high nutritional value. It can supplement protein, unsaturated fatty acid, lecithin, amino acid, vitamin e, vitamin C, etc

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Wai Cui Nei Nen Dou Fu Juan