How To make Bean Curd Rolls
1 c Uncooked shortgrain rice
6 ea Dried shiitake mushrooms
1 tb Vegetable oil
1 ea Garlic clove, minced
1/2 sm Carrot, cut into 1" slivers
3 ea Asparagus tips, cut into
1/2" pieces, diagonally 1/4 c Slivered bamboo shoots
1/4 c Ginkgo nuts, optional
2 ea Pitted dates, chopped
2 ea Green onions, sliced
1 tb Hoisin suce
2 tb Soy sauce
2 ts Rice wine/dry sherry
2 ts Sesame oil
6 ea Dried bean curd sheets,
:
soaked for a few minutes 1 tb Flour mixed with 1 tb water
6 tb Vegetable oil
Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside. Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp cloth while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve, cut each roll into thirds. "Vegetarian Times" February, 1992.
How To make Bean Curd Rolls's Videos
Beancurd skin roll 腐皮卷- How to make it like the dim sum restaurant
Beancurd skin roll is a lovely dim sum with shrimp and pork stuffing. It may not be as famous as Char Siu Bao and shrimp dumplings, but it remains one of the dim sum served across all dim sum restaurants due to its unique taste.
I will share with you my beancurd skin roll recipe in this video. It remains one of the best Cantonese dim sums I have ever tried.
Beancurd skin roll (also called fu pei guen, tofu skin roll /tofu roll) is one of the most beloved items at the dim sum restaurants. It is called 腐皮卷 in Chinese.
The stuffing is a mixture of shrimp and pork, mushrooms, cloud fungus, and bamboo shoots. It is wrapped with the bean curd skin, deep-fried, and steamed. The dim sum restaurant will make a sauce with a broth and soy sauce and drizzle it on the rolls to serve.
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Recipe:
(Please download the recipe and read the full details at )
A (Main ingredients)
Bean Curd Skin (cut into 10 small pieces, 12cm square)
200g ground Pork
100g chopped shrimp meat
50g bamboo shoots, rough chopped
50g shiitake mushrooms, cut into small dice
20g wood ear fungus, cut into tiny pieces
1 tbsp ginger juice
2 stalks of spring onions, cut into thin rings
B (Seasoning for the stuffing)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
2 tsp light soy sauce
1/2 tsp toasted sesame oil
1 tbsp Shaoxing wine
1 tbsp cornstarch
C (Ingredients for the sauce)
2 tsp cooking oil
1 tsp chopped garlic
1 cup chicken stock
1 tbsp oyster sauce
1 tsp light soy sauce
a pinch of white pepper
1 tsp cornstarch (make a slurry with 1 tbsp of cold water)
Method:
Prepare the stuffing
- Cut some green onions (spring onions) crosswise into thin rings.
- Soak the wood ear fungus 木耳 (or cloud fungus 云耳) and dried shiitake mushrooms with water to rehydrate them, then cut them into small pieces.
- As for the bamboo shoots, place them in boiling water to blanch for a minute, then cut them into small pieces.
- Place all the ingredients in A (except the bean curd skin) in a large mixing bowl.
- Add all the seasonings in B. Mix thoroughly.
- Next, lift the meat patty and slam it repeatedly into the mixing bowl. This action will break down the meat's connective tissue and produce a more cohesive texture with a bouncy mouthfeel. - Finally, the stuffing is ready to use.
Wrap the bean curd rolls
- Open the large sheet of bean curd skin on a flat surface, preferably on the work table.
- Cut the bean curd skin to 12cm x 12 cm square.
- Meanwhile, mix 2 teaspoons of cornstarch with 1 tablespoon of cold water to make a cornstarch slurry. Apply some to the edges of the tofu skin.
- Place a portion of the stuffing on the bean curd skin, then wrap the stuffing like closing an envelope. (Please refer to the embedded video on this page).
Deep-fried the bean curd rolls
- Heat some oil to 170°C/340°F.
- Place the beancurd rolls into the oil. Do not crowd the roll in the pan to avoid them sticking together.
- Shallow fry them until both sides turn golden brown. Remove.
- Drain the excess oil of the finished bean curd rolls on a paper towel.
Steam the beancurd skin rolls
- Set up a steaming station. When the water is rolling boil, steam the beancurd skin rolls over medium-high heat for eight minutes or until the meat is thoroughly cooked.
Make the sauce
- Heat some cooking oil to saute the chopped garlic in a pan over medium heat.
- Add the chicken broth, light soy sauce, oyster sauce, and white pepper.
- Reduce the amount of broth to half.
- Thicken with the cornstarch slurry.
- Drizzle the sauce on the bean curd skin rolls to serve.
#BeancurdSkinRoll #腐皮卷
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Website:
Pork Beancurd Roll (Chinese Dimsum) | Cooking Maid Hongkong)
#beancurdroll #dimsum #beancurdsheet
#simplechineserecipe #hongkongrecipe #lowbudgetrecipe #cantoneserecipe #howto #stebystepinstructions #asianrecipe #westernrecipe #cantoneserecipe #cookingmaidhongkong #chinesecuisine #asiancuisine
Pork Beancurd Roll (Chinese Dimsum)
INGREDIENTS:
350g Minced Pork
65g Carrots
6g Ginger
10g Spring Onion
4 Pcs or 50g Dried Mushroom (softened)
Beancurd Sheet
Oil
1 Tbsp Oil (for brushing the beancurd sheet)
FOR MINCED PORK MARINADES:
1/2 Tbsp Sesame Oil
1 Tbsp Light Soy Sauce
1/2 Tbsp Dark Soy Sauce
1 Tbsp Corn Starch
1/2 Tsp Sugar
1/4 Tsp Salt
SAUCE MIXTURE:
1 Tbsp Oystet Sauce
1 Tsp Light Soy Sauce
1/2 Tsp Sugar
1/4 Tsp Pepper
3 Tbsp Water
3 Tbsp Water (for cooking the sauce)
For full cooking method just click the link below ???????? for anyone interested.
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Braised bean curd rolls
These braised bean curd rolls are made with a savory filling and wrapped in bean curd sheets and braised in a delicious, mouth watering sauce.
For other dim sum / Chinese cuisine videos, see:
Crustal dumplings (fun guo) recipe:
Asian pork buns:
Braised bean curd rolls:
Easy Chinese Dumpling Potstickers:
Easy fried rice:
Wong Family’s dumpling filling:
Adding egg to rice congee:
Make a pineapple bowl for your Hawaiian Fried rice:
Easy “casian” (Cajun Asian) shrimp:
Easy Beef with Chinese broccoli stir fry:
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FRIED BEAN CURD SHRIMP AND FISH ROLLS????????CRISPY AND DELICIOUS | CH SECRET RECIPES
Another favorite in the dim sum category, this crispy and delicious Bean curd Shrimp and Fish Roll is so addictive. Chopped up pieces of shrimps and minced fish wrapped in a bean curd skin, deep-fried until crispy and golden-brown.
INGREDIENTS
500 g Minced Fish
20 g Spring Onions
20 g Coriander
200 g Shrimp
2 tbsp Oyster Sauce
2 tsp Brown Sugar
2 tbsp Abalone Sauce
3 tsp Cornstarch
1 tbsp Cooking Wine
2 tbsp Sesame Oil
1 Egg
1 tsp White Pepper
Tofu Skin/Bean Curd Wrapper
Cooking Oil
PROCEDURE
Wash and chop the spring onions and coriander into tiny pieces, then mix into the minced fish. Chop the shrimps into tiny pieces then add into the minced fish.
Season with oyster sauce, brown sugar, abalone sauce, cornstarch, cooking wine, sesame oil and 1 egg. Mix then them together until well combined. Put in the fridge for 30 minutes.
Cut the bean curd skin. then start to wrap the fish mixture. Get a portion of the fish mixture and gently roll the bean curd skin.
Heat oil in a wok, then deep fry the rolls until both sides are golden brown. Serve.
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【麻煩哥】????鮮竹卷 Bean Curd Rolls in Oyster Sauce | (⭐中文字幕⭐) 精心製作♥️屋企都可自製媲美酒樓的味道????。家庭式烹調鮮竹卷詳細做法。一個字 : 鮮????!
Hello 大家好!前幾集,麻煩哥曾經同大家分享過 「椒鹽鮮魷釀蝦膠」嘅做法,有朋友同我講,話個製作過程好複雜,可唔可以做一道簡單嘅版本。所以今集,我同大家分享一道相對上無咁複雜嘅菜式 - 鮮竹卷。今次做嘅鮮竹卷,雖然只係一般家庭做法,但出來嘅味道,同大家喺酒樓食到嘅,味道可以話有九成似,一啲都唔失禮。唔講咁多,即刻去片....
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Tofu Recipe | How to cook Simple Vegan Duck with Bean Curd Sheets[meaty DIM SUM Tofu Skin ROLLS]烧素鸭
#bean curd sheets #dim sum #tofuskin
How to cook Simple Vegan Duck with Bean Curd Sheets [meaty DIM SUM Tofu Skin ROLLS] 烧素鸭?
Vegan Duck /Goose, also known as Mock Duck is among the top ranked dish of Chinese vegetarian cuisine. Legend says, it was originated from buddha temples and was consumed by the monks. The sheets of Tofu Skin are fill with delicious juice. It can be served as an appetizer or a main dish and not even exaggerating to say both its nutrition and taste are comparable to the real Duck meat. The recipe is very simple and requires only a few ingredients.You have to try this!
Ingredients:
4 bean curd sheets
25g rock sugar or sugar
2 bay leaf
2 star anise
200ml water
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp vegetarian oyster sauce
Thanks for watching!
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