Northeast smoked dried tofu roll

Ingredients: 300g of pork stuffing, one spoonful of water, chopped green onion, ginger powder, spiced powder, salt, appropriate amount of cooking wine, one egg white, 100g of starch, two tablespoons of sugar, appropriate amount of sesame oil and a large piece of bean curd skin. Practice: 1. Add a small amount of water to the pork stuffing, completely stir the water into the meat stuffing in one direction, and add chopped green onion, ginger powder, spiced powder, salt, cooking wine, egg white and water starch to stir it up in one direction; 2. Divide a piece of bean curd skin into two halves, spread meat stuffing on them respectively, and smooth them with a knife; 3. Roll the bean curd skin into a roll, prick a few holes with a toothpick, so that it is easy to mature without bubbles, and steam it in a steamer for 15-20 minutes; Northeast smoked dried tofu roll; 4. Spread a piece of tin foil in the wok and put two spoonfuls of sugar; 5. Put the steamer and tofu rolls into the wok; 6. Cover the pot, fire until the pot smokes for ten seconds, turn off the fire, and continue to simmer for one minute until the tofu skin is colored; 7. Brush sesame oil on the surface of the tofu roll immediately to prevent it from drying. The key to delicious points: 1. Sticking a few eyes with toothpicks on the surface of tofu skin can prevent bubbles from forming in the meat stuffing; 2, be sure to spread tin foil in the wok to prevent the sugar from sticking to the wok after it is burnt and cannot be brushed; 3. When smoking and coloring, pay attention to the degree of coloring, and grasp the time yourself, but it has been smoked. Generally, after the pot is full of smoke, turn off the fire and stew for one minute. If the color is insufficient, you can fire and smoke again.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)