材料:干豆皮50克紫菜30克香葱1棵生姜1小块淀粉适量调料:食用油500克(实耗80克)精盐1小匙白糖1/2小匙味精1/2小匙做法:1.干豆皮用水泡好,切成方形备用;紫菜泡透洗净,沥干水分,生姜切末,香葱切花,然后把紫菜加入精盐、味精、白糖、生姜末、香葱花、淀粉、水拌匀。2.把豆皮铺平,放入拌好的紫菜,卷成卷,用湿淀粉封好口。3.锅内放油,烧热,下入素蛋卷,炸至内熟 Ingredients: Dried Soybean Paste 50 grams seaweed 30 grams onion 1 ginger 1 small starch Appropriate amount of seasoning: edible oil 500 grams (actual consumption of 80 grams) 1 tsp salt 1/2 tsp sugar MSG 1/2 tsp Method: 1. Dried bean husks with good blisters, cut into square spare; seaweed bubble through the wash, drain, cut ginger, chopped green onion, and then the seaweed salt, MSG, sugar, ginger, chopped green onion, starch, water Mix well. 2. The bean skin paving, into the mix of good seaweed, roll into rolls, sealed with wet starch mouth. 3. Put the oil pan, heat, into the prime egg roll, fried to cooked inside