Wash the tofu, wrap it in a gauze bag, remove the water, and drain the water.
Wash the bamboo shoots, foam until soft, shredded; Bailing mushrooms, carrots washed, shredded; fresh shrimp washed, shelled, picked the intestines mud, and then used a knife to make a shrimp mud
Cut the tofu into pieces and pour it into the glass bowl together with the fresh shrimp paste, the bamboo shoots, the carrot and the white mushroom.
Add all the seasonings to the material of the method 3, then crush the tofu with a shovel and mix evenly into the shrimp bean curd
Spread the seaweed on the workbench and spread the shrimp tofu to 1/3 of the seaweed. Re-rolling into strips for seaweed rolls
Break the eggs into egg liquid, add tempura powder and mix well, then slowly add water and mix well, stir into a paste
The seaweed roll of the method 5 is uniformly coated with the slurry of the method 6
Add oil to the pot and heat it to about 180 degrees. Put the seaweed roll with the paste, fry until golden brown, remove the oil, and cut into two halves.