[Jiangsu cuisine] - Luohan rotten skin roll(su cai luo han fu pi juan )

[Jiangsu cuisine] - Luohan rotten skin roll

Introduction:

"It's a vegetarian delicacy in Jiangsu cuisine. It is rich in nutrition and has the function of detoxification and lipid reduction. The taste is fresh and light. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: Boil the winter bamboo shoots in boiling water for 2 minutes, then cool and set aside.

Step 3: cut the cucumber and marinate for a while.

Step 4: cut tofu skin into square pieces, cut carrots, agaric and winter bamboo shoots into shreds.

Step 5: heat the oil in the frying pan, pour in the winter bamboo shoots, carrots and fungus, stir well.

Step 6: stir fry with salt and pepper.

Step 7: pour in sesame oil and stir fry well.

Step 8: squeeze the cucumber shreds dry, add water, stir fry and turn off the heat.

Step 9: take a piece of tofu skin and put in the fried stuffing.

Step 10: roll it up gently, apply egg liquid on the joint and stick it firmly.

Step 11: make a rotten skin roll and do it all in turn.

Step 12: do not stick to the oil in the pot, put in the rotten skin roll and fry until it is dry.

Step 13: fry until slightly yellow on both sides, drain oil and set aside.

Step 14: leave the base oil in the pan, add oyster sauce and bring the chicken soup to a boil.

Step 15: thicken with starch.

Step 16: pour it on the rotten skin roll.

Materials required:

Tofu skin: 2 pieces

Winter bamboo shoots: 100g

Carrot: half

Auricularia auricula: right amount

Cucumber: Half Root

Salt: 2G

Pepper: 2G

Sesame oil: appropriate amount

Oyster sauce: 30g

Egg liquid: right amount

Starch: appropriate amount

Chicken soup: right amount

Note: the salt content of the filling can be appropriate, because it needs to be watered, so it should not be too salty. Rotten skin roll can be used to help stick eggs, so as to avoid cracking when frying.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Cai Luo Han Fu Pi Juan