#aca烤明星大赛#vegetable Rolls with Tofu Skin
1.
Prepare the ingredients, hand tear the lettuce into half-skin-sized slices, and cut cucumbers, onions, green onions, coriander, green peppers, etc. into strips or sections, basically the same length. Cut the tofu skin into approximately ten centimeters long and eight centimeters wide.
2.
Cut pleurotus eryngii into strips, dry in a non-stick pan without oil and water over medium heat, set aside
3.
Cook the mung bean sprouts and let cool..
4.
Tossing sauce, a spoonful of Korean hot sauce (bibimbap sauce)
5.
A spoonful of soy sauce
6.
Spoonful of oil, stir well and set aside
7.
Add a teaspoon of cumin powder to the delicious soy sauce and make a juice for later use.
8.
The tofu skin is at the bottom, brush some of the juice we adjusted in the previous step on the tofu skin, a layer of lettuce, and the others according to your preference, not too much, roll up from the bottom layer, it is best to roll up two layers of tofu skin, one If the layer is too thin, it is easy to break, and if the layer is too much, it tastes bad.
9.
Two rolls and one string, one string with two bamboo picks or toothpicks.
10.
Brush both sides with the sauce just made, and sprinkle some chili noodles and cumin noodles. Don't like spicy chili noodles, and don't like cumin.
11.
After preheating the oven, put it in the oven at 180 degrees and bake for 15 minutes. After baking, you can sprinkle some chili noodles and cumin noodles according to personal preference, or sprinkle some sesame seeds. (Be careful not to bake for too long, and the tofu skin is too dry. It's not delicious.)
12.
The finished picture, eating vegetables like this is really great.
13.
The finished picture, eating vegetables like this is really great.
14.
The finished picture, eating vegetables like this is really great.
15.
The finished picture, eating vegetables like this is really great.
16.
The finished picture, eating vegetables like this is really great.
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