First, home-cooked cold soybean oil skin
material
1 piece of soybean hull, 1 piece of cucumber, onion and garlic, coriander, balsamic vinegar, sugar, salt, sesame oil and oil.
working methods
1. Cut the bean skin into three strips with kitchen scissors, then roll it up from one end and tie it with cotton rope.
2. Put more oil in the pot. When the oil is hot, put it in the soybean oil skin roll and fry it on low heat until the skin is slightly burnt and golden yellow.
3. Shred cucumber, chopped parsley, sliced onion, minced garlic, removed the rope from the cooled soybean oil skin and cut into thick shreds.
4. Put all the raw materials into the basin and stir well.
Second, spring rolls (oil skin)
raw material
Five pieces of bean curd skin (soybean oil skin), clean winter bamboo shoots 100g, fresh shrimp 100g, shepherd's purse 750g, lean pork 150g, sesame oil 1000g (about 200g), monosodium glutamate, flour and refined salt.
manufacture
1. Each piece of tofu skin is cut into six small pieces * * * and cut into 30 pieces. Winter bamboo shoots and pork are cut into filaments. Wash shepherd's purse, put it in a boiling pot, scald it slightly, take it out and drain it, and chop it up. Put the flour into a bowl and add water to make wet slurry;
2. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, leeks, shrimps, monosodium glutamate, refined salt and Jiang Mo, cook for 3 minutes, and then take the pan to make stuffing;
3. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with paste (* * * wrapped into 30 spring rolls).
4. Put the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried to golden brown one by one, take them out and eat them.
III. Colored silk coils (oil skin)
Ingredients: 2 pieces of tofu, chicken150g, carrot100g, bamboo shoots100g, 20g of wet mushrooms, 60g of leek, 50g of sweet pepper, chicken powder10g, 5g of refined salt, 3g of monosodium glutamate, and 0.5 g of pepper.
Making:
1. Peel carrots and shred them for later use; Then clean the wok, put it in clean water, put bamboo shoots in it and cook it, then pick it up, then soak it in shredded carrots and pick it up for later use; Cutting sweet pepper to remove pepper seeds, soaking wet mushrooms, squeezing and drying; Wash leeks and turn yellow for later use; Then cut bamboo shoots, sweet peppers and fragrant peppers into filaments respectively, and cut leek yellow into sections.
2. Slice and shred the chicken, add 1g monosodium glutamate and 2g refined salt, then add 1g raw flour and mix well. Clean the wok, heat it, add 50g cooking oil, add mushrooms and stir-fry until fragrant, then add shredded sweet pepper, shredded bamboo shoots and shredded carrot, then add chicken powder, monosodium glutamate, refined salt and pepper, thicken it with wet powder water, add shredded chicken and sesame oil, stir-fry evenly and put it on a plate for later use.
3. Cut each piece of bean curd into 6 pieces with scissors, then put the stuffing on 12 piece of bean curd and roll it into a roll. Dilute with a little flour and water to form a sticky mouth and stick it firmly. Then clean the frying pan, pour in the raw oil, and heat the oil to about 180 degrees Celsius.