Low-fat and low-calorie enoki mushroom rolls with bean skin

1. Cut off the roots of the enoki mushrooms, tear them apart, wash them, drain the water, cut the bean skin into wide strips, and soak them in warm water. Wash.

2. Use bean skin to roll the enoki mushrooms into small rolls and secure them with toothpicks.

3. Boil the enoki mushroom rolls in hot water and take them out. Heat oil in the pot and sauté the garlic until fragrant.

4. Add 2 tablespoons of bean paste, 2 tablespoons of light soy sauce, and 7 tablespoons of oyster sauce to half a bowl of water and bring to a boil.

5. Add the bean curd and enoki mushroom rolls and bring to a boil over high heat, then reduce to low heat and simmer for three minutes.