Bean skin and chrysanthemum roll(dou pi ju hua juan )

Bean skin and chrysanthemum roll

Introduction:

"According to" daily diet "2011 issue 61" bean skin chrysanthemum roll "production

Production steps:

Step 1: prepare raw materials;

Step 2: cut tofu skin into cubes;

Step 3: cut mushrooms into shreds;

Step 4: take a piece of bean skin, put some shredded ham and mushrooms, and then put some chrysanthemum, roll up, pay attention to roll tightly; fix the bean skin roll with toothpick;

Step 5: heat the pan to cool the oil. Don't use too much oil. Put the wrapped bean roll into the pan and fry it. When frying, use a spoon to press it slightly to make the bean skin color and fluffy. When the two sides of the bean skin are slightly yellow, cook in water and keep the same level with the bean skin;

Step 6: add mushrooms, ham, corn, green beans; add salt, sugar, soy sauce, oyster sauce, medium heat, pay attention not to cover the pot;

Step 7: take out the bean roll and remove the toothpick;

Step 8: when the juice is almost finished, pour the water starch into the soup. Finally, add sesame oil. When the juice is thick and bright, pour it on the bean roll.

Step 9: taste delicious and crisp.

Materials required:

Tofu skin: 100g

Chrysanthemum: 100g

Sandwich ham: one

Corn: 50g

Green beans: 50g

Mushroom: 100g

MSG: right amount

Sugar: half a teaspoon

Soy sauce: right amount

Sesame oil: half a teaspoon

Raw powder: appropriate amount

Oyster sauce: 2 teaspoons

Salt: right amount

Note: 1. Try the temperature of the pot, the hand must be about eight to ten centimeters away from the pot, feel the temperature, the pot is burned through, so whether it is fried or fried, it is not easy to stick. 2. The bean skin must be fried and colored, and then boiled into water, so that the soup will taste good.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Dou Pi Ju Hua Juan