Fried tofu skin recipe

Many of my friends are familiar with tofu skin, because many people like to eat tofu skin in life, especially in Northeast China, where some tofu skin is always served with green onions when dipping in sauce. It can be said that the daily sales volume of tofu skin is very high all over the country. Basically, anyone who eats tofu skin will eat more than five pieces. In fact, there are many ways to make tofu skin, so what is the method of deep-fried tofu skin?

Fried tofu skin method:

1. Choose thin tofu skin, soak it until soft, remove it and drain the water:

2. Roll up the tofu skin and hold it with chopsticks. Put it into the hot oil pan and fry it until it is set. Release the chopsticks and continue frying until it is golden brown.

How to make tofu skin:

Choose thick soy milk, pour it into a frying pan, be careful not to boil it when heating, a layer of film will form on the surface of the soy milk in the pot, use bamboo sticks or other tools to scoop it out properly and let it dry slowly, but some people also cook and eat it before it is dried. After this film is scooped out, a new film will be formed in the pot. Continue to scoop it out. Repeat this process. The concentration of the soy milk will gradually become thinner, so it is necessary to supplement it appropriately.

Colored silk roll (oil skin)

Ingredients: 2 sheets of bean curd, 150 grams of chicken, 100 grams of carrots, 100 grams of bamboo shoots, 20 grams of wet mushrooms, 60 grams of leek, 50 grams of bell pepper, 10 grams of chicken powder, 5 grams of salt, 3 grams of MSG, 0.2 grams of pepper, 2 grams of sesame oil, 5 grams of cornstarch, 1000 grams of cooking oil (100 grams of oyster sauce).

Production:

1. Peel the carrot first, then cut into shreds for later use; then clean the wok, put in clean water, put in the bamboo shoots and cook them, then pick them up, then put in the shredded carrots and soak them, then pick them up for later use; cut the bell pepper and remove the seeds, soak the wet mushrooms and squeeze out the water; wash the leek and set aside; then cut the bamboo shoots, bell pepper and fragrant pepper into shreds, and cut the leek into sections.

2. Cut the chicken into thin slices and shreds, add 1 gram of MSG, 2 grams of salt, and then add 1 gram of cornstarch and mix well. Wash and heat the wok, add 50 grams of cooking oil, add the mushrooms and stir-fry until fragrant, then add the shredded bell pepper, bamboo shoots, and carrots. Then add chicken powder, MSG, salt, and pepper. Thicken with wet powder water, add the shredded chicken and sesame oil, mix well, and serve on a plate.

3. Cut each bean curd skin into 6 pieces with scissors, then put the fillings on the 12 pieces of bean curd skin and wrap them into a roll shape. Use a small amount of flour and water to dilute the top to make it sticky. Then clean the frying pan and pour in raw oil. When the oil is heated to about 180 degrees Celsius, put the wrapped bean curd rolls into the oil pan one by one. Fry them over medium heat until golden brown. Remove from the pan and place on a plate.