# 2斤辣椒加3张豆腐，不用炒不油炸，我家一周吃3次，每次都吃光光

Source: https://www.youtube.com/watch?v=7n2rML8-CdI
Recap page: https://rapidrecap.app/video/7n2rML8-CdI
Generated: 2025-12-13T14:03:06.705+00:00

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## Quick Overview

The video demonstrates how to make flavorful Tofu Skin Rolls (Doufu Pi Juan) by stuffing them with a seasoned mixture of ground pork, finely chopped green peppers, carrots, scallions, and ginger, then pan-frying them until golden brown and braising them in a savory sauce made with chili, garlic, and soybean paste, resulting in a nutritious and appealing dish.

**Key Points:**
- The recipe involves preparing a filling from ground pork mixed with finely diced green peppers, carrots, scallions, and grated ginger, seasoned with soy sauce, cooking wine, salt, and an egg.
- Green peppers are prepared by removing the seeds, crushing them with a rolling pin to help them absorb flavor, and then mincing them finely.
- Tofu skin sheets are cut into approximately 10cm squares, filled with the meat mixture, sealed with egg white, and folded into rectangular rolls.
- The tofu skin rolls are pan-fried over medium heat until golden brown on both sides, achieving a slightly blistered 'tiger skin' texture.
- The dish is finished by sautéing minced scallions, garlic, and red peppers, adding soybean paste, then incorporating the reserved green pepper juice and water, followed by seasoning with soy sauce and cooking wine.
- The rolls are simmered for 5 minutes, then thickened with a starch slurry, garnished with more chopped scallions, and served coated in the rich sauce.

![Screenshot at 00:08: The video shows the prepared green peppers being flattened using a wooden rolling pin, a specific technique intended to make the peppers absorb seasoning better during cooking.](https://ss.rapidrecap.app/screens/7n2rML8-CdI/00-00-08.png)

**Context:** This video is a Chinese cooking tutorial presented by the creator '小颖美食' (Xiao Ying Meishi), demonstrating a detailed recipe for creating stuffed tofu skin rolls (often called 'Doufu Pi Juan'). The dish incorporates ground meat and various vegetables, emphasizing flavor absorption through preparation techniques like crushing the peppers and braising the final rolls in a rich sauce.

## Detailed Analysis

The cooking process begins with preparing the vegetables and filling. Green peppers (qing jiao) are seeded, crushed with a rolling pin to aid flavor absorption, and then finely chopped (00:04-00:22). Ground pork is prepared by slicing it thinly and then mincing it (00:33-00:38). The filling is seasoned with grated ginger, chopped scallions, soy sauce, cooking wine, white pepper powder, salt, and one egg, then mixed until the meat mixture becomes sticky (00:47-01:07). Separately, a red pepper and half a carrot are diced into small pieces (01:09-01:37). The preparation of the tofu skin involves cutting 2 to 3 sheets into roughly 10cm square pieces (02:07-02:16). A spoonful of the meat filling is placed on a tofu skin square, the edges are brushed with egg wash, and the wrapper is folded into a rectangular roll shape (02:18-02:31). The rolls are then pan-fried over medium heat until golden brown on both sides (02:44-02:57). The aromatics (diced scallions, garlic, and red peppers) are sautéed in the pan, followed by a spoonful of soybean paste (huang dou jiang) to release fragrance (03:01-03:08). The reserved green pepper juice, followed by water to almost cover the rolls, is added, along with soy sauce and cooking wine (03:09-03:19). The mixture is covered and simmered for 5 minutes (03:20-03:22). Finally, a starch slurry (water and starch) is added to thicken the sauce until it becomes glossy and clings to the rolls (03:23-03:30). The dish is garnished with fresh scallions and served, noted as being nutritious and flavorful, containing meat, vegetables, and soy products (03:31-03:57).

### Vegetable & Filling Prep

- Green peppers are seeded and crushed with a rolling pin
- Ground pork is minced and seasoned with ginger, scallions, soy sauce, cooking wine, salt, and egg
- Red peppers and carrots are diced finely

### Roll Assembly

- Tofu skin is cut into ~10cm squares
- Filling is placed on the skin, edges are sealed with egg wash, and folded into rectangular rolls

### Cooking Process

- Rolls are pan-fried over medium heat until golden brown on both sides
- Aromatics (scallions, garlic, red pepper) and soybean paste are sautéed
- Green pepper juice, water, soy sauce, and cooking wine are added and simmered for 5 minutes

### Finishing

- The sauce is thickened with a starch slurry until glossy
- Garnish with fresh scallions before serving

![Screenshot at 00:00: The initial setup showing the main ingredients: a pile of green peppers and stacked sheets of tofu skin on a wooden cutting board.](https://ss.rapidrecap.app/screens/7n2rML8-CdI/00-00-00.png)
![Screenshot at 00:14: The green peppers, after being seeded and flattened, are being chopped into small rings and then minced.](https://ss.rapidrecap.app/screens/7n2rML8-CdI/00-00-14.png)
![Screenshot at 00:35: The ground pork mixture is fully prepared, showing a pink, well-mixed texture with visible flecks of green and orange vegetables.](https://ss.rapidrecap.app/screens/7n2rML8-CdI/00-00-35.png)
![Screenshot at 01:18: A square of tofu skin is laid out, ready to receive the prepared meat and vegetable filling.](https://ss.rapidrecap.app/screens/7n2rML8-CdI/00-01-18.png)
![Screenshot at 02:51: The tofu skin rolls are shown pan-frying in oil, achieving a golden, slightly blistered surface texture.](https://ss.rapidrecap.app/screens/7n2rML8-CdI/00-02-51.png)