Summer cold dish - Fresh vegetable and bean skin roll
2024-07-25 14:59:06 3954
![Summer cold dish - Fresh vegetable and bean skin roll](https://i3.meishichina.com/attachment/recipe/2018/04/25/20180425152463305873113.jpg?x-oss-process=style/c640ms)
The weather is gradually getting hot, making some non greasy, light and refreshing dishes can increase appetite< br>
Details of ingredients
Technique
Steps to make Summer cold dish - Fresh vegetable and bean skin roll
- 1. Main raw material diagram.
- Wash the bean sprouts, carrots, and mushrooms separately, and cut the carrots and mushrooms into thin strips.
- 3. Cut ham and green garlic into shreds.
- 4. Bring to a boil an appropriate amount of water in a pot, add a little salt and cooking oil, and blanch the tofu skin before removing.
- 5. Then add bean sprouts, mushrooms, and carrots in sequence and blanch until cooked.
- 6. Take out the cooked vegetables and put them on a plate for later use.
- 7. Knock the eggs into a bowl, add a little salt and cooking wine, stir them evenly, put them into a pan, spread them into Egg cakes, and cut them into shreds.
- 8. Bean skin is divided into three parts.
- 9. Take a portion of tofu skin and wrap it with various side dishes on one side.
- 10. Press and roll up tightly, with the mouth facing downwards.
- 11. Tie knots between blanched chive or scallion leaves, then cut them into sections with a diagonal knife and place them on a plate.
- 12. Heat up a little oil and turn to medium heat. Add minced garlic and stir fry until fragrant.
- 13. Pour in about 2 tablespoons of Da Xi Da BBQ sauce and stir fry until fragrant.
- 14. Pour in about 3 tablespoons of Thai chili sauce and stir fry well.
- 15. Stir fry until the sauce is fully soaked, add a small amount of water starch to thicken the sauce, and add a little sesame oil to mix well. Then pour it into the middle of the arranged soybean skin roll and dip it in the sauce while eating.