-
Halve the tofu sheets.
-
Cut off the round outer
part and make into rectangle shape.
-
Steam tofu and discard
water.
-
Press and mash tofu.
-
Tear off ends of Chinese
chives and cut into small pieces.
-
Beat egg and add dried
shrimp.
-
Heat 2 tablespoons oil in
the wok.
-
Fry egg and set aside.
-
Mix tofu together with
Chinese chives, fried egg, salt, cornstarch, pepper and sesame
oil. Set aside.
-
Spread tofu sheet open,
then put the tofu mixture on it.
-
Roll into a cone.
-
Glue the end part with the
mixed ingredients A.
-
After it is made, poke
with toothpick to prevent swelling during deep-frying.
-
Heat 3 cups of frying oil
but do not overheat.
-
Put tofu rolls in and
deep-fry over medium heat until golden brown.
-
Scoop out and serve hot.
