Dong Tai's Private Kitchen–Tofu Roll

In summer, it can be colorful, and you can make refreshing dishes without any effort. I like to play such a game in the sweaty sports. Satisfied, delicious.

In summer, it can be colorful, and you can make refreshing dishes without any effort. I like to play such a game in the sweaty sports. Satisfied, delicious.

Material

Green chili 2 pcs
Tofu skin 1 piece
carrot 1
potato 1
salt The right amount
Sweet noodle sauce 2 scoops
sesame oil 1 scoop

Cut the tofu skin you bought into squares and set aside. Wash carrots, peel and shred. Wash the potatoes, peel them, and shred them. Wash the green peppers, then pedicle, and shred.

Put a small amount of boiling water in a small pot, boil the tofu skin, remove, and tile.

Put in the right amount of salt, and the pepper shreds quickly, draining the water.

Then add carrot shredded water, remove after a minute, drain the water, cool.

Then add potato shredded water, remove it after about three minutes, drain the water, and cool.

Then put carrot slices, potato slices and chili slices on top of the tofu rolls in turn, then roll them up and yard well.

Take a small bowl, add sweet pasta sauce, sesame oil, stir, then pour it on the tofu roll.

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