Main ingredients: 150 grams of oil skin,Pickled cabbage,50 grams, and green vegetables,Turnip,100 grams,Mushroom (dried), 50 grams,Green beans, 100 grams,Leek, 50 grams,Ginger,15 gramsSeasonings: 3 grams of salt, 3 grams of white sugar,Black pepper,2 grams, 5 grams of sesame oil, 10 grams of pea starch
Beans,Vegetable fillings:1. Soften the mushrooms with water, remove the stems, and cut into fine threads,Turnip,rinsed separately, cut into fine threads, green beans and leeks rinsed separately, leeks cut into segments.
2. Sauté ginger threads in 2 tablespoons of oil until fragrant, then add turnips, pickled cabbage, and mushrooms, cook thoroughly together. Add the seasoning ingredients, mix with leeks, and serve as filling.
Fried bean curd skin (oil skin) with wet cloth until soft, place the filling inside and roll into a long strip, seal at the end and coat with batter for later use.4. Heat the wok, add about 1/4 cup of oil, placevegetable rolls,
and fry until golden on both sides, then remove and cut diagonally into large pieces to serve.
3. Tofu skin.Mold the filling into a long strip, seal at one end and coat with batter, leaving it to dry.
Heat a wok, add about 1/4 cup of oil,add vegetables.Pan-fry until both sides are golden brown, remove and slice diagonally before serving.