Chop carrots and zucchini into small pieces, cut the bottom of enoki mushrooms and tear them in strands.

Slice cabbage thinly.

Put the eggs in a bowl and season with a little milk, salt, and pepper to prepare egg water.

After removing the Cheongyang red pepper and red pepper seeds, chop them finely, put them in a bowl, and add 5T of flavored soy sauce, 2T of lemon juice, 1T of oligosaccharide, and a little pepper to make the sauce.

Drain and mash tofu in a sieve, put it in a dry pan, and stir-fry it until it dries moisture.

Grease a pan and add egg water and stir-fry thoroughly with scrambled eggs.

Then, sprinkle salt and pepper on carrots, zucchini, and enoki mushrooms, and at the end, sprinkle 1T of oyster sauce, salt, and pepper on shredded cabbage.

Put the stir-fried beef (enoki mushroom, zucchini, carrot, egg, tofu) on a rice paper soaked in water and roll it and serve it with the completed tofu rice dumplings and sauce.