Dry roll

Dry sheet method:

Raw materials for making dry roll:

300 grams of tofu skin, 300 grams of pork.

Seasoning for making dry roll:

Onion and ginger powder, soy sauce, cooking wine, monosodium glutamate, salt, sesame oil.

Steps of making dry roll:

(1) Mince the pork and add various seasonings to make the stuffing.

(2) Put meat stuffing on the skin of bean curd, roll it into a roll, put it on the tray, steam it for 20 minutes, take it out, drain out the soup, heat it up and hook it into a thicken, change the thousand rolls into small sections and put them on the plate, then pour the thicken juice.

Characteristics of dry roll:

Thousands of rolls are thick and thin, uniform in length, not broken and not scattered, and taste salty and fragrant

Longitude: 104.06573486

Latitude: 30.65946198