Harbin in my memory is refreshing and pleasant in summer, but according to my mother-in-law, it is very different from before. Unfortunately, I am very busy now and rarely go back to Harbin to aftertaste the feeling of summer. However, this does not affect my memory of that cool and comfortable, beautiful city with exotic flowers and exotic customs, as well as those endless snacks. I think of the big food stalls by the river in summer. The streets are brightly lit. Living not far from the big food stalls, I can smell the aroma of various barbecues and delicious food from a distance, Mixed with people’s laughter, light music and the atmosphere of the “Ha Xia” Music Festival, men and women either sit or stand, taste the “Ha beer” with a hundred years of history, talk loudly, and have a sense of happiness and pride. Naturally, there is no shortage of delicious food with wine at hand. Cold noodles, roasted eggs, red intestines, dry intestines, sauce skeleton, smoked tofu rolls, roast chicken, iron plate squid and mutton kebabs. I especially like to eat all kinds of skeletons, especially smoked pig skeleton, which is full of soy sauce flavor. After smoking, it has a different flavor.


200g tofu skin
250g pork stuffing
2 tablespoons raw soy sauce
1 / 2 teaspoon salt
1 ginger
1 tablespoon five spice powder
1 tablespoon cooking wine
1 / 2 tablespoon sugar
20G tea
1 tablespoon starch
5g sesame oil
Proper amount of water


Step 1
Prepare all materials: dried tofu skin, meat stuffing, ginger

Step 2
Add soy sauce, salt, five spice powder, ginger powder and cooking wine into the meat filling in turn, and stir in one direction to make the meat filling strong

Step 3
Finally, put an appropriate amount of dry starch into the meat filling and stir evenly, and then beat the meat filling a few times to make it more delicate

Step 4
Wash the dried tofu skin, drain the water, and lay it on the chopping board

Step 5
Spread the meat stuffing on the dried tofu, leave a little on one side, don't wipe it all

Step 6
Roll from the beginning, roll hard, so tight, wipe a little water on the head and press for a little while. Stick on

Step 7
Steam over medium heat for 15 minutes and remove

Step 8
Steamed bean rolls

Step 9
Prepare an appropriate amount of dry tea

Step 10
Find a large iron pot that is not commonly used, oil-free and water-free. Spread a layer of tin foil and put an appropriate amount of white sugar and tea (Note: I put jasmine tea, tea and white sugar do not need to be put too much. The color smoked like me is very beautiful, not too dark, but light golden yellow)

Step 11
Then put it on the shelf and put the steamed bean rolls on the shelf

Step 12
Close the lid of the pot, turn on the range hood, burn it over medium heat until it smokes, then turn off the fire and simmer for 3-5 minutes

Step 13
After 5 minutes, open the lid of the pot to release the smoke, take out the smoked bean roll and brush it with sesame oil to avoid too dry surface. Slice and code the plate, and then serve