Vegetable Beancurd Sheet Roll

●Style: deep-frying
●Preparation and Cooking Time: 8 minutes

Ingredients

◆celery 25 g
◆carrot 25 g
◆bamboo shoots 50 g
◆shiitake mushroom, soaked 50 g
◆champignon mushroom 50 g
◆beancurd skin 2 sheets
◆egg white 2 pcs

Seasonings

◎salt, soy sauce, ground pepper, sugar, sesame oil, chicken powder 1/2 tsp
◎cornstarch 1 tsp
◎scallion, shredded ginger, well-stewed soup and vegetable oil 5 g each

Chinese food DIY Directions:

①Peel and shred celery, carrot, bamboo shoots and mushrooms. Pour oil into wok over high heat. When oil nearly ripples, add shredded ginger and scallion, stir for seconds and pour the five shredded stuffs mentioned above. Add salt, chicken powder, ground pepper and soy sauce. Stir often until cooked, pour into a bowl and let it cool down.

②Bury beancurd sheets in a towel until softened, cut into long shapes, spread with egg white and cornstarch. Stuff the above five cooked slices in and roll the sheets up. Stab some slight punctures with toothpick. Deep-fry in a pan until browned, remove and drain.

③Prepare half pot of well-stewed soup with the above vegetable rolls and seasonings, bring them to boil, continue cooking until thickened. Prepare some sesame oil and pour over vegetable rools. Cool down and cut into diamond cubes.

Chinese food recipes: Vegetable Beancurd Sheet Roll

★Effect: Fitness and Healthy, Strengthen Immunity
★Taste: Salty and delicious

Chinese Ordinary Healthy Eating -- Guide and Tips for cooking popular Chinese dishes