Prepare the skin of the flower tofu to taste, I use 3 pieces continue to cut using scissors so 12 pieces, soak in cold water to change texture so weak, defecate, drain and set aside
Leaves green onions alone, to taste for bamboo ribs (can use chives, here no one selling chives so changed the same leek)
For the content of his spring rolls:
200 grams of chicken meat, process using a food processor
100 grams of peeled shrimp, process using a food processor
Ear mushrooms to taste (if using a dry soak briefly in hot water) process using a food processor
1/2 part of onion and 3 cloves garlic, process using food processor
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons of sago peanut flour
1 egg white chicken
Stir until mixed into all ingredients of spring rolls
-Take a piece of skin tofu, place 1 tablespoon stuffed spring rolls on top, shape and roll and then tied with spring onion. Do it over and over until the dough runs out
- Fry in hot oil until cooked brownish yellow (small fire yes let it mature evenly until it) and remove the drain
- Ready to serve while warm! If anyone asks why guns are not given salt, the flower skin knows it already salted first yes, continue to make stuffing already given oyster sauce soy sauce as well, so it's enough salty taste of it also
