1. Soak the tofu skin in advance to soften and wash;
2. Cut off the roots of enoki mushrooms with scissors, soak them in clean water for 20 minutes, and wash them;
3. Carrots are peeled and shredded;
4. Pour clean water into the pot and boil, put the carrot shreds into the pot and blanch it, pick it up, and control the moisture;
5. Put the enoki mushrooms in a pot, blanch them, remove them, and control the moisture;
6. Put the tofu skin into a pot, blanch it, remove it, cool it in plain water, and control the moisture;
7. Treat the tofu skin into a rectangle and place it on the chopping board, as shown in the figure;
8. Put enoki mushrooms and carrot shreds on the tofu skin, as shown in the picture;
9. Roll up the vegetables with tofu skin and put them on a plate;
10. Take a small bowl and add 1 tablespoon of garlic tempeh hot sauce; if there is no garlic tempeh sauce, you can use Laoganma, spicy sauce, etc. instead. Friends who are addicted to spicy food can put more hot sauce;
11. Add minced garlic, pepper oil, soy sauce, sugar, balsamic vinegar, white sesame seeds, and stir evenly into the hot sauce; pour the sauce on the tofu skin rolls.
