1. Peel and shred carrots, cucumbers, and green onions, and wash coriander.
2. Take a piece of tofu skin, put a small amount of shredded cucumber, carrot and green onion on one end, and put a few coriander.
3. Then roll it up from one end, making the roll as tight as possible to avoid getting too loose when cutting.
4. Then use a knife to cut small pieces from an oblique knife to facilitate one mouthful.
5. Then lay a circle around the periphery of the plate, one next to each other so that it will not spread out.
6. Chop a few hot peppers and chop green onions.
7. Stir the scallion mate bean paste with a little water, beat 1 egg and stir evenly.
8. Heat up the wok and add a little more vegetable oil, pour the egg liquid and quickly spread it with chopsticks, then turn off the heat and set aside the egg for later use.
9. In addition, add a little vegetable oil, add chopped peppers, chopped green onions, and pepper powder to saute.
10. Add the bean paste and stir fry for a while.
11. Add eggs and stir well, add a little oyster sauce and sugar.
12. Finally, stir-fry for a while until the water in the sauce evaporates, making the egg sauce thicker.
13. Use a small container to put some egg sauce in the middle of the plate, which is beautiful and convenient to eat.
Tips:1. It is also good to replace the eggs with minced pork to stir-fry the sauce.
2. Try to make the bean curd rolls as tight as possible to avoid falling apart when cutting.
