Bean roll

Ingredients of bean roll: oil skin (50g), dried bean curd (100g), mung bean sprouts (100g), bamboo shoots (100g), mushrooms (fresh) (50g), seasoning: salt (8g), white sugar (3g), monosodium glutamate (3g), soy sauce (2g), starch (peas) (25g) and cooking wine. Wash and shred mung bean sprouts, mushrooms, dried bean curd and bamboo shoots. 2. Heat the wok, put 50 grams of cooked peanut oil, stir-fry all kinds of raw materials and seasonings, and put them in a pot after frying. 3. Spread the bean curd coat flat, put the fried three shreds on it to grow strips, roll them into thumb-thick strips, cut them with a knife, and coat the edges with wet starch to stick the collected products. Each bean curd coat can roll 3-4 strips. 4. Heat the pan, put 50g of cooked peanut oil, when it is 40% hot, put in bean rolls, fry them with wet fire until both sides are yellow, take them out of the pan and cool them slightly, cut them into 5cm sections and serve. Dip sesame oil and soy sauce when eating. Taste and taste of dishes: salty and delicious, golden in color, crisp and crisp.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)