Crispy Fried Tofu Rolls
关于脆炸豆腐卷是一道经典浙菜炒菜约分钟即可完成
浙江炸豆腐卷是浙菜中一道不可多得的美味佳肴，起源于浙江。其口味清淡可口，制作考究。以煎、蒸、煨、炖而闻名。是当地人心中的家常味道。
Ingredients
- Firm tofu 300g (cut thin slices)
- Ground pork 100g
- Shiitake mushrooms 30g (soaked, minced)
- Carrot 30g (minced)
- Scallions 2 (minced)
- Light soy sauce 1 tbsp
- Sesame oil 1 tsp
- Cornstarch 2 tbsp
- Egg 1
- Breadcrumbs 100g
- Cooking oil for frying
Instructions
- 1. Cut tofu into thin rectangles.
- 2. Mix pork, mushrooms, carrot, scallions, soy sauce and sesame oil.
- 3. Place filling on tofu slice. Roll up tightly.
- 4. Seal edges with cornstarch slurry.
- 5. Coat rolls in cornstarch, then egg, then breadcrumbs.
- 6. Deep-fry at 170C until golden and crispy.
- 7. Drain on paper towels.
- 8. Serve with sweet chili sauce or tomato ketchup.
文化小知识
Zhejiang Fried Tofu Roll embodies the culinary essence of Zhejiang cuisine. Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. In Zhejiang, people are very particular about the selection of ingredients and the control of heat. Zhejiang fried tofu rolls are the epitome of this ingenuity.