Home dish
by CookWhatHK0 saved
Tofu skin, zucchini and tuna egg roll wraps pan-fried zucchini omelette and tuna inside crisp golden bean curd sheets.
Rinse the tofu skin and pat dry with paper towel.
將豆包用清水沖洗一下，接著用紙巾輕輕吸乾水分，再放在一旁備用。
Peel the zucchini into thin strips. Sprinkle with salt and leave for 5 minutes, then pat dry once water has been released.
把櫛瓜切成薄片，撒上少許鹽巴，靜置約5分鐘，待其出水後，再用紙巾將水分吸乾。
Beat the eggs into egg wash. Drain the canned tuna.
將兩顆雞蛋打散，攪拌成蛋液；同時，將鮪魚罐頭裡的湯汁徹底瀝乾。
Add oil to a frying pan. Pan-fry the tofu skin until lightly golden. Remove and set aside.
在平底鍋中加入一大匙食用油，待油熱後放入豆包，將其兩面煎至微微焦黃，取出後也先放在一旁。
Mix the zucchini with the egg wash and pan-fry until the egg sets. Remove.
將處理好的櫛瓜片與打散的蛋液混合均勻，倒入鍋中煎煮，直到蛋液凝固成形後即可取出。
Lay the tofu skin flat, place the zucchini and egg on top, then spread on the tuna. Roll everything up inside the tofu skin.
取出之前煎好的豆包，將其攤平，依序放上煎好的櫛瓜蛋和瀝乾的鮪魚，再將所有食材捲入豆包中。
Sprinkle with pepper salt seasoning and serve.
撒上好市多（Costco）的胡椒鹽調味，這道料理就可以上桌享用了！ 小撇步： 這道料理的外皮吃起來酥脆，內餡則軟嫩可口，搭配上鮪魚的香氣，是一款非常不錯的減脂餐點。
