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.