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Prepare food in advance for vegetable rolls with bean curd skin: bean curd skin, carrots, cucumbers, oil wheat vegetables, soy sauce, vinegar, sesame oil, garlic cloves and sugar. Production steps: step 1: peeling, washing and shredding carrots; Wash cucumber and cut it into shreds; Tear the lettuce into pieces and wash it for later use. Step 2: Boil the water in the pot. After the water is boiled, scald the tofu skin with boiling water, pick it up and let it cool. Add a small amount of edible salt and vegetable oil, and put the oil-wheat vegetable in a pot and blanch it 1 sec. Step 3: Mix the sauce: 1 tbsp of soy sauce, half a tbsp of vinegar, a small amount of white sugar, mashed garlic and a small amount of sesame oil in a bowl and stir for later use (the amount of seasoning is adjusted according to personal preference).

Step 4: Put the bean curd skin flat, add shredded carrots, shredded cucumbers and shredded lettuce, then fold it up and tighten it slightly. If it is too loose, it will come apart easily. Step 5: Cut the vegetable rolls obliquely with a knife and put them on the plate. Just dip it in the fried sauce when you drink it. This vegetable roll with bean curd skin is ready, crispy and delicious, and relatives love it. What you like is worth a try. Tips for the canteen kitchen 1, bean curd skin is a kind of bean food, some places are called dried bean skin, and some places are called venetian blinds, which contains protein and has high nutritional content. 2. Carrot is a crisp and beautiful fruit and vegetable, which has the reputation of "little ginseng" and contains vitamins and carotene.

Braised yuba ingredients: bean curd skin: 250g, ginger: 3 slices, garlic: 2 petals, onion: 2, hot sauce: 1 spoon, salt: 2g, monosodium glutamate: 2g, soy sauce: 4 spoons, soy sauce: 1 spoon, method: 65438+. 2. Cut the soaked tofu skin into 4 cm segments. 3. Chop ginger, garlic and onion root respectively, leaving a spoonful of hot sauce. Here, the hot sauce can be changed into Pixian bean paste. 4. burn oil in the pot and fry tofu skin in the pot. 5. Fry until the bean curd skin is golden, take out the oil control and replenish water. 6. Leave the bottom oil in the pot and stir-fry the ginger, garlic and onion roots with low fire. 7. Pour a spoonful of hot sauce and stir-fry until fragrant, and stir-fry into Chili oil. 8. Add a proper amount of cold water to the pot at one time, then pour in soy sauce, soy sauce and white pepper to make braised sauce. 9. Put the bean curd skin into the pot and simmer for ten minutes. Finally, collect the juice and add a little vinegar and monosodium glutamate.