I used to eat a tofu roll when I was at school in Huai 'an, but I miss it now. Does anyone know how to do it? Do it at home.

Ingredients: tofu, cabbage, dried shrimps, mushrooms, (use whatever you like, put more)

Seasoning: bean paste, salt, spiced powder, peanut oil and monosodium glutamate.

Steps:

1, add noodles to boiling water, and sober up in the refrigerator for 30 minutes.

2. After waking up, make stuffing, cut tofu into pieces (or grind it into tofu paste), chop Chinese cabbage, shrimp skin and mushrooms (blanch in boiling water), and put.

Add all seasonings and stir evenly in one direction for later use.

3. Roll the dough into a rectangular thin skin, the thinner the better, put the stuffing on the dough, and fold the dough on both sides in half.

Wrap the stuffing tightly, clamp the two ends, imprint it on the wrapped long tofu roll with chopsticks, and then cut it into pieces.

Small bean curd roll. Indentation is to prevent the stuffing from leaking out after cutting. )

4, pot steaming, boiling water 10- 15 minutes (depending on the size)

Light and nutritious. Why don't you try?

Emerald tofu roll

Materials:

1 homely tofu 1 box. 8 pieces of preserved bean leaves.

2 30 grams of winter bamboo shoots. 2 mushrooms. 60 grams of vegetarian chicken.

Seasoning:

1 sugar 1/3 teaspoons. Egg white 1/2. Salt 1/3 teaspoons.

2 broth 1 cup. Salt 1/3 teaspoons. A little pepper. A little sesame oil. Chai Yujing 1/3 teaspoons.

3 white powder 1 teaspoon.

Edible:

1. Temper fluctuation is due to stomach fire.

2. People with acne, bad breath, dry mouth and swollen lips.

3. hangovers or frequent drinking, and it is difficult to excrete when the fire is dry.

Small words of health:

Jade tofu roll is the most soothing to the spleen and stomach, suitable for people with spleen deficiency and dampness, stomach fire, thirst, dry mouth, bad breath, acne abscess pain and constipation. It can also help the stomach decompose alcohol, accelerate metabolism and excrete it, and prevent drunkenness or drunkenness.

1 material (2) chopped.

2. Squeeze the tofu, cut off the hard skin, add 1 and mix in the seasoning (1) for later use.

3 spread the leaves flat, practice 2, and put them on the table.

Roll 4 rolls into long strips, steam in a steamer for about 5 minutes, and finally boil the seasoning (2) in the pot until it boils, and then thicken it with white powder to serve.

Pork slices and tofu rolls:

1. Cut a piece of tofu into several millimeters thick slices-the length of the tofu slice is the same as the width of the pork slice, and the width is similar to that of a piece of chewing gum.

2. Put a piece of instant-boiled mutton flat on the chopping board, put the tofu slice on one end of the meat slice, and then roll the tofu and the meat slice together to make a tofu roll. Because the length of tofu slices is the same as the width of meat slices, they can be rolled neatly. Make tofu rolls one by one in the same way.

3. Put all the rolled tofu rolls into a shallow dish, pour the juice with soy sauce, cooking wine, a little starch and a little sugar, and marinate for 10- 15 minutes. You don't need to adjust the juice too much, just turn it over when pickling, so that both sides of the tofu roll can be stained with juice.

4. Heat a little oil in the wok, add the marinated tofu roll, and fry it slowly on low heat until both sides of the tofu roll become beautiful golden yellow, and serve.

If someone doesn't like mutton, they can also change the sliced meat into beef or pork, which also matches the taste of tofu. If there are guests at home, this delicious and beautiful "sliced pork and tofu roll" is a good choice.

How to make tofu rolls:

Name of the dish: pickles and tofu rolls

Ingredients: cloth-wrapped tofu 1 block (dehydrated), chicken breast 3 liang (about 120g), 4 pieces of pickles, 3 mushrooms, carrot granules 1 spoon.

Ingredients: salt and corn flour 1/2 teaspoons, sugar and wine 1/4 teaspoons, protein 1, a little sesame oil and pepper.

Sauce: 1/8 teaspoons of salt and sugar, 1/2 teaspoons of cornmeal, 3 teaspoons of water and 1 teaspoon of soy sauce.

How to do it:

1. Mash tofu, chop chicken into paste, soak mushrooms, remove pedicels, dice, enlarge the ingredients in a bowl, add carrots and marinades, and mix well to make stuffing.

2. Cut the leaves of pickles into long squares with a width of 10 cm and a length of 15 cm, blanch them in boiling water with oil and salt, dry them, put a little cornflour on each slice, add a proper amount of stuffing, roll them, steam them for 20 minutes, and cut them into pieces and put them on a plate. 3. Heat half a tablespoon of oil, boil the sauce and pour it on the pickle roll. Note: You can roll the pickled vegetables with plastic wrap, put them in the microwave oven and cook them on high fire for 6 minutes.

Malan tofu roll

Raw materials:

2 pieces of thin venetian blinds, 2 pieces of dried bean curd, 500g of Malantou, and appropriate amounts of salt, monosodium glutamate and sesame oil.

Exercise:

1: Wash Malantou, and then blanch the dried bean curd, thin louver and Malantou respectively.

2: Slice the dried bean curd and Malantou separately, add salt, monosodium glutamate and sesame oil, mix well, put them into a thin louver, roll them tightly, cut them with an oblique knife and put them into the pot.

Tips:

Malan head must be cooled after scalding, otherwise it will turn yellow easily.

Features:

The color is green, fragrant and refreshing.

Malantou has many functions, mainly clearing away heat, stopping bleeding and diminishing inflammation. Malantou is best eaten in spring.

Porphyra tofu rolls are made of pictures.

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Tofu rolls of Tofu with Toona sinensis

Material: seasoning:

Whole wheat flour 1 cup

Medium gluten flour 1 cup

1 tbsp oil

Boil water and drink half a cup.

Proper amount of cold water

Tofu 1 block

Toona sinensis 2 tablespoons

Black fungus powder 65438 salt 2 tablespoons +0 teaspoon.

Half a tablespoon soy sauce

Pepper and sesame oil are appropriate.

Exercise:

1. Put two kinds of flour and oil into a basin, pour them into boiling water and mix well, then add a proper amount of cold water, knead them into a dough with moderate hardness, and cover them for 20 minutes.

2. Marinate Toona sinensis with half a teaspoon of salt; Cut it again

3. Crush the tofu, fry it with a little oil, add seasoning, and finally add fungus and Toona sinensis and mix well to get the tofu stuffing.

4. Knead the dough into 65,438+00 pieces, slice the olives, wrap them with tofu stuffing, roll them into a tube, and steam them in a steamer for 65,438+00 minutes.

Wulin tofu roll

[Raw material/seasoning]

Material a: canned Wulin cuisine 1/2 cans.

Material b: 6 pieces of ground meat.

Tofu 1/3

Fish sauce 3 Liang

Proper amount of onion

Material c: spring rolls.

Appropriate amount of flour (flour with water)

[production process]

(1) Open the canned Wulin, take out the materials in 1/2 cans, and be careful not to add the juice in the cans.

(2) First, stir the material of material B evenly, then add Wulin cuisine, and stir all the materials evenly to become stuffing.

(3) Smoothing 1 Zhangchun dough, filling 1 and 1/2 tablespoons of stuffing, and discharging into the dough of spring roll dough to grow into strips. Then roll up the wrapped spring skin, and the front end can be coated with flour to help it stick tightly. Once fixed, it will be completed in order and ready for use.

(4) Take an oil pan, heat it until it is eight-cooked, then fry the prepared Wulin tofu rolls in hot oil one by one, fry them in medium fire until golden brown floats, then change the fire to high fire, and immediately scoop them up with a colander. When the oil temperature rises again, put all the Wulin tofu rolls into the oil, fry for about 10 second, immediately pick them up, drain the oil, and unload them into the plate.

After frying twice, the oil is forced out, so that the fried spring rolls will be fragrant and crisp, not greasy, and maintain a good taste.

Gold du Fu Juan

Ingredients: bean curd skin 1 piece, egg 1 piece.

Accessories: coriander, shallot, cucumber, sweet noodle sauce or Tianjin garlic sauce.

Production method:

Coriander and shallots are cut into powder, and cucumber is cut into thin strips, the length of which is consistent with the width of tofu skin. Cut 6 pieces of bean curd shreds with a width of 0.5cm and a length of10cm for later use. Add a tablespoon of oil to the pot. When the oil is 80% hot, put a whole piece of tofu skin flat in the pot. When the tofu skin is swollen, beat a whole egg on the tofu skin. When the eggs are semi-solidified on the tofu skin, turn the tofu skin and the eggs together so that the eggs face down. Turn down the heat. Brush a layer of sweet noodle sauce (according to personal taste) on the bean curd skin, and mix the minced coriander and chives evenly. Then put the sliced cucumber strips horizontally on the tofu skin, change it to medium heat, and roll the tofu skin out of the pot after frying until it tastes like leeks. Tie the six shredded tofu into a tofu roll in equal parts, cut a knife between every two shredded tofu, and put it on a plate.

Features: the taste is tender outside and crisp inside. Both the rigidity and softness of dried tofu and the refreshing taste of cucumber.

Note: Because the tofu skin itself is dry, the whole cooking process must be based on small and medium fires, and it is not advisable to use large fires to avoid frying and affecting the taste. When putting the auxiliary materials, the speed must be fast. Add chopped chives and coriander first, then cucumber. Because cucumbers should not be baked on the fire for too long to keep crisp.

Food DIY-Fried Fresh Fruit Tofu Roll

Ingredients: 5 kiwis, grapefruit and orange 1 piece, 2 mangoes and pears, honeydew melon and wrinkled melon 1 kg (640g), 3 tofu, 4 wafer paper, 3/2 sugar (60g) and 2 white vinegar (80g).

Methods: 1, tofu was cut into 24 strips, soaked in soup, salt and sugar to taste, mango, wax gourd and pear were peeled and pitted, and cut into 24 strips. 2. Wrap 1 piece of tofu and melon and fruit in wafer paper, soak the crisp pulp in boiling oil and fry until golden, then take it out and drain. 3. Cut open the top of the grapefruit, dig out the pulp and leave the shell, peel three kiwifruits, add sugar and white vinegar, make them into a pulp, and put them in the shell as dipping sauce. The remaining kiwifruit and oranges can be peeled and sliced and placed around the plate as companion food.

Note: Wafer paper can be replaced by spring rolls.