สุกี้โรลเพื่อสุขภาพ สุกี้โรล 3 ไส้ พร้อมน้ำจิ้มสูตรเด็ด วิธีห่อให้แน่นสวย ไม่เหลือเศษผัก|ป้าหนึ่ง

A. Mushroom Chicken Filling Recipe Spring onions, sliced ​​10 g 200g ground chicken 3 tbsp (25 g) small diced carrots 1 teaspoon sesame oil a little pepper 2 teaspoons seasoning sauce 1 teaspoon pounded garlic 2 tablespoons (16 g) tapioca starch 2 chopped shiitake mushrooms 4 tbsp (30 g) finely chopped golden needle mushrooms Vermicelli 65 g (1/2 cup) B. 3 heads Chinese cabbage C. Sauce recipe (get about 1 kg of sauce) pickled bean curd 100 grams (8 cubes + 3 tbsp. Yee tofu) 5 red chili peppers 15 cloves of Thai garlic, without peel 120 g (1/2 cup) granulated sugar Vinegar 105 g (7 tablespoons) 2 tablespoons soy sauce 3 tbsp roasted white sesame (mixed in 1 tbsp sauce, another 2 tbsp to sprinkle) 2 tablespoons pickled garlic juice 2 tablespoons sesame oil 450 g (22.5 tbsp) chili sauce 260 ml of water (divided into a blender, 60 ml of water, and a bowl of 200 ml of blender) ---------------------------------------

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