Tofu and Sweet Potato Vermicelli Roll 豆腐粉条蔬菜卷

Tofu and Sweet Potato Vermicelli Roll Ingredients:
1) To make the dough:
130g all-purpose flour
70g boiled water
a pinch of salt
2) To make the filling:
260g tofu
160g asparagus
100g brown beech mushroom
40g sweet potato vermicelli
35g scallion
generous amount of sesame oil
a pinch of salt
a pinch of white pepper
3) To make the dipping sauce:
3 garlic cloves
2 tsp heated oil
2 tsp balsamic vinegar
1 tsp soy sauce
some chopped scallions
a pinch of red chili powder
*This recipe can make 4 tofu and sweet potato vermicelli rolls.
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豆腐粉条蔬菜卷配料:
1)面团：
中筋面粉130g
沸水70g
盐少许
2)馅料：
豆腐260g
芦笋160g
海鲜菇100g
红薯粉条40g
小葱35g
芝麻油适量
盐少许
白胡椒少许
3)蘸料：
蒜3瓣
热油2茶匙
黑醋2茶匙
生抽1茶匙
葱花少许
辣椒粉少许
*这个配方可以做4个豆腐粉条蔬菜卷。