Hong Kong-style vegetarian bean skin roll

As long as the ingredients are used well, delicious food is just a simple combination. Sarge itself has a crisp and sweet taste, and carrot itself also has a clear and sweet taste. The original Hong Kong-style bean skin rolls were all made with meat. I didn't want to eat meat in summer and wanted to eat something light. I omitted the meat and fried it instead of fast steaming it. It turned into a vegetarian bean roll, but it was still very delicious.

Recipe Recommendations

Shage appropriate amount
tofu appropriate amount
bean skin appropriate amount
carrots appropriate amount
salt appropriate amount

salty and sweet
other
ten minutes
simple

Steps for Hong Kong-style vegetarian bean skin roll

Chop Sakae, carrots, and tofu into small dices, the thinner the better. (Shage is the one on the left)

Turn on low heat and saute the diced tofu in the pan until fragrant, then add the diced carrots and stir-fry until the carotene is released and the oil color turns red. Finally add sakatin and stir-fry until 1 minute.

Stir fry well and place it on a plate and let cool for a while.

Spread the bean skins on a plate and quickly apply hot water (fast, fast, fast)

Put some materials in the corner.

Fold the corners forward.

Fold right to left.

Fold left to right.

Press and roll forward. (Be sure to press tight, otherwise it will fall apart)

Wrap the whole thing tightly.

Bring the steamer water to a boil, lay the bean rolls on the steaming drawer, turn off the heat in one minute, and finish.