Mushroom bean roll


A handful of golden mushroom

A bean curd skin

The onion in moderation

Two clove of garlic

One tablespoon light soy sauce

1/2 teaspoon dark soy sauce.

1 tablespoon oyster sauce

Sugar in moderation

 salt in moderation



1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon oyster sauce, sugar and salt, 1/2 bowl water, mix well.


Wash and cut the needle mushroom, remove the head and tear. Cut the tofu skin into small strips. Take a pinch of needle mushroom and wrap it in the tofu skin.



Saute minced garlic in hot oil in wok. Add tofu rolls and fry over low heat until golden on both sides. Pour in the sauce, bring to a boil, then add water starch, the fire to boil the soup dry. 



Sprinkle scallions before cooking.


When securing the mushroom and bean skins with a toothpick, make sure that they are well secured or they will spread easily.

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