Landscape people

Overview

The baby has been very naughty in the past few days. I am so busy with him every day that I don’t have time to post anything. I've been making this dish for several days, but I just don't have time to edit it. Now that the baby is asleep, I can get out and edit the post. The name of this dish is Shanshui Renjia, which is actually the name of the artistic conception. Asparagus is braided to look like a bamboo raft, so it has such a name. The dish itself is made of fresh shredded bamboo shoots rolled in oily bean skin. It's more straightforward to call it oil-skinned bamboo shoot rolls, haha. The prepared asparagus shredded oil-skin rolls are placed on the asparagus braided bamboo rafts. Doesn’t it fit the name quite well

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• lunch
• chicken essence
• edible oil
• fried bean curd
• oyster sauce
• rice wine
• shredded spring bamboo shoots
• sugar
• salt

Ingredients

Steps

1. 1 Soak the bean skin in cold water until soft. The oily soybean skin is made from our local Shengtian Agriculture. It has no additives and is safe to eat. It is also a famous brand product here. This kind of additive-free oily bean skin must be soaked in cold water, not boiling water. If the beans are soaked in boiling water and the skin is fine, there must be something added. Do you know

   

2. 2 Add a little salt and chicken essence to the blanched bamboo shoots, mix well and let it taste

   

3. 3 Place the shredded bamboo shoots on one side of the fried bean skin

   

4. 4 Then use bean skin to roll up the shredded bamboo shoots, making sure the roll is tight. Apply batter to the sealing area to seal.

   

5. 5 Fry the tofu skin and bamboo shoot shredded rolls in 50% hot oil

   

6. 6 Fry until the surface is golden brown, flip over and fry once one side is done. Then take it out and set aside.

   

7. 7 Put another pot into the pot, add appropriate amount of water, add oyster sauce, chicken essence, salt, sugar and rice wine and bring to a boil

   

8. 8 Add the fried tofu skin rolls and cook over medium-low heat for about 5 minutes

   

9. 9 Finally, reduce the soup to a thick consistency and remove from the heat.

   

10. 10 Finally, reduce the soup to a thick consistency and remove from the heat.

    

11. 11 Add appropriate amount of salt to the boiling water, blanch the asparagus until cooked and remove

    

12. 12 Add appropriate amount of salt to the boiling water, blanch the asparagus until cooked and remove

    

13. 13 Weave a bamboo raft with asparagus, cut the shredded bamboo shoots into slices and place them on top. Finally, pour the soup on it and serve

    

14. 14 Weave a bamboo raft with asparagus, cut the shredded bamboo shoots into slices and place them on top. Finally, pour the soup on it and serve