Beancurd and pickled vegetable rolls
Overview
When making this tofu skin vegetable roll, there is no need to add salt, light soy sauce or other seasonings. I usually just use sauce, and I can change it often. Daily garlic sauce, soybean sauce, or sauces made with sesame sauce, chive flower sauce, or red fermented bean curd are all fine. This time I discovered a fragrant but not spicy sauce, Akuang Corn Beef Sauce. To be honest, what attracted me when I bought this sauce was the Japanese-style outer packaging. But when I opened it, I found that there were large pieces of diced beef inside. It was fragrant but not spicy, and tasted quite good. It satisfied my taste of eating red oil but not too spicy or salty.
Tags
Ingredients
Steps
-
Prepare ingredients.
-
First blanch the bean skins in water, either cold or hot, add some salt and boil the water for two minutes to remove the beany smell.
-
Cut off the slightly older roots of the pea shoots, then blanch them in water for two minutes.
-
Let the blanched tofu skin cool slightly and then cut it into long strips. I cut one bean skin into six parts, and then prepared other side dishes.
-
Take a piece of tofu skin and spread it with beef sauce.
-
Take a part of the pea shoots and a part of the carrot shreds and place them at one end. Make sure that both ends are exposed.
-
Then, start rolling it up from the end where the vegetables are placed, and roll it all up.
-
Enjoy!
