Bean Rolls

Bean Rolls

　　Bean Rolls

　　Main ingredients: Oil skin (50g)

　　Pressed tofu (100g)

　　Mung bean sprouts (100g)

　　Bamboo shoots (100g)

　　Fresh shiitake mushrooms (50g)

　　Seasonings: Salt (8g)

　　White sugar (3g)

　　Monosodium glutamate (3g)

　　Soy sauce (2g)

　　Starch (pea starch) (25g)

　　Cooking wine (5g)

　　Ginger (5g)

　　Peanut oil (100g)

　　Sesame oil (15g)

　　Preparation Method

　　1. Trim the hard edges of the oil skin, and soften it slightly with a little water. Rinse the mung bean sprouts, shiitake mushrooms, pressed tofu, and bamboo shoots, then cut them all into shreds.

　　2. Heat a wok, add 50g of cooked peanut oil, stir-fry all the shredded ingredients along with the seasonings until fragrant, then transfer to a bowl.

　　3. Lay out the oil skin flat, place the stir-fried mixed shreds in a line on top, roll it up into a finger-thick log, slice it off with a knife, and seal the edges with moistened starch paste. Each sheet of oil skin can make 3–4 rolls.

　　4. Heat the pan, add 50g of cooked peanut oil, and when the oil reaches about 40% heat, place the bean rolls in. Pan-fry over medium-low heat until both sides are golden brown. Remove from heat, let cool slightly, then cut into 5cm segments and arrange on a plate. Serve with sesame oil and soy sauce for dipping.

　　Flavor Profile

　　Taste: Salty and savory

　　Golden color, crispy and flaky texture.