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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 4 tbsp of all-purpose flour and 2 tbsp of water in a bowl to make a batter.
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The ratio of flour to water should be right, stir until smooth without lumps.
Take 6 yellow chives and chop them into small dice for later use.
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Do not chop them too finely, otherwise they will clump together and affect the texture when cooked, otherwise it ruins the dish.
Take 50g of onion and chop into dice.
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Chop the onion into uniform sizes so it blends well with other ingredients.
Chop 5g of cilantro finely.
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Chop the cilantro finely for an even distribution.
Take 1 small piece of ginger and mince it.
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The proportion of ginger should be about 1 to 2 percent, otherwise it overpowers the taste.
Take 3 water chestnuts and mince them finely.
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Mince the water chestnuts finely to add a crunchy texture.
Chop 100g of pork fat into fine minces.
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The ratio of pork fat to shrimp is about two-fifths, chop finely so it blends into a paste easily, otherwise it won't combine.
Smash 200g of grass shrimp with the back of a knife into a paste.
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Smash the shrimp with the back of the knife instead of chopping, to maintain its bouncy texture, otherwise it loses its bounce.
Mix the shrimp paste, 100g pork fat, a pinch of white pepper, 1/2 tsp salt, and 1/2 tsp sugar together.
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Do not add extra salt, otherwise the filling will release water and won't bind, otherwise it becomes watery.
Add 1 tbsp of sesame oil and mix well.
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Adding oil increases lubrication, making it easier for shrimp and pork fat to bind when mixing, otherwise it won't grip.
Add 1/2 tbsp of the batter from step 1 and beat to develop elasticity.
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Must add a little batter to develop elasticity through beating, otherwise the filling will fall apart when fried, otherwise it crumbles.
Add 6 yellow chives, 50g onion, 5g cilantro, minced ginger, and 3 water chestnuts, mix well into a ball.
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Add ingredients last and mix gently to avoid destroying the elasticity just built in the shrimp paste, otherwise the paste loses texture.
Take 3 beancurd sheets, cut into triangles, add filling, brush edges with batter and roll into flat logs.
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Roll the beancurd sheets flat and evenly, work quickly or they will dry and break, otherwise they tear.
Be careful of oil splashes when frying, slide them in along the edge of the pan to prevent burns.
Heat oil to 120°C, add beancurd rolls and fry for about 4 minutes until golden and crispy, stirring constantly with chopsticks.
local_fire_department120°C oil temperature, about 4 minutesWatch out
Do not let the rolls sit still, otherwise the flat parts won't color and the edges will easily burn, otherwise it gets burnt.
Be focused when operating the oil ladle to avoid splashes and hand burns.
Turn to high heat, lift the rolls and repeatedly ladle hot oil over them.
local_fire_departmentHigh heatWatch out
Must ladle hot oil over them on high heat to lock in moisture and prevent dryness, otherwise it dries out.
Remove the beancurd rolls and place them on paper towels to absorb excess oil.
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Must thoroughly absorb excess oil so the texture remains crispy and not greasy, otherwise it gets soggy.
Cut the beancurd rolls in half diagonally and arrange them on a serving plate.
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Use a sharp or serrated knife when cutting to keep the filling compact and prevent it from falling apart, otherwise it crumbles.
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