New Year's Eve Food Recommendation: Thousand Layer Bean Skin Stuffed with Family-style Cooking Method

The Spring Festival is coming, and every year,the New Year's Eve dinner always features the same few dishes. This year, let's try something new:tofu skin, wrapping it in a tofu skin roll. Tofu skin rolls are a traditional delicacy from Huzhou, Zhejiang. In 1878 during the reign of Emperor Guangxu of the Qing dynasty, they were created by Ding Lianfang and named after him. The main ingredients for the filling are tofu skin,fresh pork, dried shrimp,dried scallops, bamboo shoot strips,sesame seeds,,salt, and cooking wine, all mixed to form the stuffing;using tofu skin as the wrapper, fill it with the stuffing and shape it into a quadrilateral bun.When cooked together with thick mung bean vermicelli,mung bean vermicelli,it becomes a dish. Serve it with chili oil, rice vinegar, white pepper,and chopped green onions as condiments. The features of this dish are tender meat that is not greasy, a fragrant aroma, unique flavor, and rich nutrition.Today's main ingredients are: freshgreen beans,

dried black fungus (I forgot to take a photo of the dried black fungus),

dried scallops,and pork without any fat. Pork is all lean meat, no fatty parts.Step one: Chop all ingredients finely and mix them together, season with salt and cooking wine to taste.(How's my chopping skills? Hehe.

Step two: Cut the thin tofu skin into approximately 12cm*15cm pieces. Place an appropriate amount of filling on it and fold it into a shape similar tospring rolls, and place them in a dish. Step three: Steam the wrapped tofu skin rolls for about 10-15 minutes after steam starts rising in the steamer.

Step four: Done, you can enjoy this right away or make a soup with mung bean vermicelli as Ding Lianfang's family did. I couldn't wait and ate it directly.Spring Rolls Place them in a dish with the same shape.

Step 3: Place the wrapped thousand-layer pancakes in steam for about 10-15 minutes after steam starts to rise in the pot.

Step 4: Done, the finished product can be enjoyed directly or made into a soup with some bean vermicelli or other ingredients as the Ding Lianfang family does. I couldn't wait and just ate it straight away.