Tofu skin roll with three shreds

Overview

How to cook Tofu skin roll with three shreds at home

Prepare ingredients.
Prepare the seasoning
Wash the pork and cut into thin strips.
Wash the cucumber and shred it; wash the carrot, peel it and shred it.
Put oil in the pot, when the oil is hot, add the pork shreds and stir-fry over medium-low heat.
When the pork changes color, add 1 tsp of bean paste and appropriate amount of soy sauce and stir-fry evenly.
When the pork is browned, taste it for saltiness. If it tastes a bit bland, you can adjust it by adding an appropriate amount of salt.
Stir-fry the shredded pork until cooked through, put it in the middle of the plate, and use a spatula to gather it into a ball.
Return to the pot, add water to boil, and blanch the tofu skin slightly. This step is mainly to remove the dirt on the tofu skin. Do not blanch it for too long, just about 1 minute. Blanching it for too long will easily cause the tofu skin to tear when you roll it later.
Spread the blanched tofu skin flat on a cutting board, let it cool and spread green onion leaves on one end.
Continue to lay out the cucumber and carrot shreds.
Start rolling it up from one end, and be careful when rolling it to make it tight without breaking the tofu skin.
Rolled up.
Cut diagonally with a knife.
Plating. A nutritious and beautiful cold dish is served.