How to make tofu skin vegetable rolls

Cooking is a science and of course a skill. Only with a good method can we make delicious dishes. Today I will introduce to you a method of making tofu skin vegetable rolls that is both delicious and pleasing to the eyes!

1. Choose a piece of fresh tofu skin

2.1 Take out the blanched tofu skin and drain the water for later use

3.2 Add water to the pot and bring it to a boil. Put the tofu skin in and blanch it.

4.1 Cut the blanched carrots into shreds and set aside

5.2 Put carrots, cucumbers and spinach into the pot and blanch them as described above. Note that the spinach should be blanched as a whole, not cut. The cucumbers and carrots should also be blanched as a whole, otherwise the nutrients will be lost at the cut. After the whole cucumber is blanched, cut it into shreds for later use.

6.1 Chop the green onion twice with a knife and then cut it into shreds for later use. You can also use chives here.

7.2 After blanching the whole spinach, drain the water and set aside

8.1 Spread a layer of sesame oil and sweet bean sauce evenly on the tofu skin, take a little of each of the above ingredients and put it on one side of the tofu skin, add a little salt, or you can add no salt. If you like spicy food, you can add chili powder here, if you like spicy food, you can add pepper salt here, of course, you can also add no seasoning, and eat it alone with sauce after it is finished, which is also good

9.2 Cut the ham into thin strips for later use

10. Then roll it up, try to roll it tighter

11. Cut the tofu roll into 2 cm pieces with a slanting knife.

12. Cut a piece and put it on the plate, then cut the next piece, don’t cut all at once

13. The plate is just full

14. Call it a day

Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food can basically be met. However, homemade food still has a unique taste. You can try to make tofu skin vegetable rolls yourself according to the introduction above.