Dry tofu roll

Overview

It is made with northern dried beans and rolled into meat filling, which is rich in plant protein and animal protein. Deep fried, the skin is crispy and the filling is soft, salty and delicious. Ever since I can remember, my father has been cooking for us every important holiday. Dad calls it fried chicken neck, but it’s just dried beans rolled with meat filling. Why is it called chicken neck? No way to find out now. Every time before the seventh day of the twelfth lunar month, we recall our father's love, and we can't say enough about his cooking skills including this dish. Today is the end of the year, celebrating the old and welcoming the new. The daughters thought about the deep love their grandfather gave them when they were young, and also wanted to eat the fried chicken neck made by their grandfather. So, my wife and daughter cooked this dish together. Dedicated to friends and relatives who often ask how to make this dish!

Tags

• hot dishes
• home cooking
• beef
• dried tofu
• five spice powder
• cooking oil
• minced fresh ginger
• minced green onion
• salt

Ingredients

Steps

1. 1 Chop the beef. Add onion, ginger and appropriate amount of salt and five-spice powder to make a filling and set aside

   

2. 2 Add flour to water to make a thick batter and set aside.

   

3. 3 Dried beans are trimmed of burrs, and meat fillings as thick as your hands are placed on them.

   

4. 4 After rolling the second layer, smear batter along the gap to stick it to prevent the edges of the bean roll from cracking during frying

   

5. 5 Roll up the tofu rolls and cut them into 2.5-3cm sections with a sharp knife and set aside

   

6. 6 Add an appropriate amount of oil to the pot and when it is 70% to 80% hot, spread batter on both ends of the bean rolls and put them in the pot.

   

7. 7 Fry until golden brown, take it out and put it on a plate, let it cool until it becomes charred on the outside and tender on the inside. Take a bite and it will be fragrant.