Summer Cold Dish-----fresh Vegetable Bean Curd Roll
1.
The main raw material map.
2.
Wash the bean sprouts, carrots, and shiitake mushrooms separately, and cut the carrots and shiitake mushrooms into shreds.
3.
Shred the ham and green garlic.
4.
Boil an appropriate amount of water in a pot, add a little salt and cooking oil, add the tofu skin, blanch it in water, and remove it.
5.
Then add bean sprouts, shiitake mushrooms, and carrots and blanch them until cooked.
6.
Scoop out the cooked vegetables and place them on a plate for later use.
7.
Knock the eggs into a bowl, add a little salt and cooking wine and stir evenly, spread them into the pan and cut into shreds.
8.
The bean curd is divided into three.
9.
Take a portion of bean curd and wrap various side dishes on the side.
10.
Press tightly and roll up, with the mouth facing down.
11.
Use blanched leek leaves or chives leaves to tie knots at intervals, then cut into sections with an oblique knife, and place them on a plate.
12.
Heat a little oil from the pan and turn to medium heat. Add the minced garlic and stir fry for a fragrance.
13.
Pour in about 2 tablespoons of Daxida barbecue sauce and stir fry until it is fragrant.
14.
Pour in about 3 tablespoons of Thai chili paste and stir-fry together.
15.
Stir-fry until the sauce is foamy, add a little water starch to thicken, add a little sesame oil and mix thoroughly, then pour it in the middle of the tofu rolls on a plate, and eat while dipping the sauce.
Tips:
Poetry heart phrase:
1: When blanching vegetables, add a proper amount of oil to make the vegetables brighter. Adding a proper amount of salt is to give the vegetables a base taste.
2: The side dishes can be matched according to personal preference.
3: The sauce can also be adjusted according to personal preference, mild spicy, medium spicy, spicy, sweet and spicy.
