Spicy Scallop and Bean Curd Roll

Spicy Scallop and Bean Curd Roll

1. Prepare the ingredients: lettuce, cucumber, canned spicy shellfish, tofu skin, and colored pepper.

2. After the vegetables are cleaned, control the moisture, cut the cucumber into strips, and mince the colored peppers for later use.

3. Boil the tofu skin in boiling water, take it out for a shower, flatten it, put it on top, and cut it in half for later use.

4. Put the minced colored peppers in a bowl and then add the canned spicy shellfish skirt and stir evenly.

5. Place a lettuce leaf on the tofu skin

6. Put on the cucumber strips

7. Spread the chopped colored pepper and spicy shellfish skirt on the cucumber strips

8. Roll it up from one end, then cut it into sections and serve on a plate.

Tips:

1 Spicy shellfish skirt has a salty taste, so there is no need to add salt.
Roll it up tightly when you roll it up, otherwise it will be easy to unravel when it's cut.
3 Tofu skin blanching is mainly for disinfection and more at ease.