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
Jack & King's Fried Bean Curd Roll
A new way to enjoy bean curd sheet that's sooooo delicious and super easy to make! Takes like……5 minutes or less? We'll just name it Shrimp Beef Tofu skin roll
Enjoy this heavenly taste food!????
Bean curd sheet available here:
Jack & King's, founded in Georgia,United States, in 2017, is the first overseas brand of frozen Chinese food. Through the purchasing of high-quality ingredients directly, the discovering of traditional Chinese cooking techniques, and the introduction of advanced quick-frozen food processing technology and logistics system, devote our all energies on Taste of China products. We have launched hundreds of characteristic Chinese cuisine, including Ready to cook, Snacks, Rice/Noodles, Frozen Seafood, Hotpot Tok, these five series. Jack & King's is committed to inheriting the Taste of China and providing more convenient, more authentic, and more beneficial Chinese cuisine to the world to meet the needs of fast pace of life and high-quality delicious food.
The delicious way to eat bean curd skin, roll in 2 sheets of seaweed, it is taste like roast duck!
@HomemadeVeganIreneYong
《紫菜腐皮卷(素烧鸭)|Beancurd Skin Seaweed Rolls》
表皮煎到焦焦脆脆的,色泽金黄,腐皮之间卷进海苔,口感层次丰富,弯转裹覆在海之味与豆之味中。不论是看起来还是吃起来还真有点酱烧鸭块的感觉,所以看到成品之后真的会让你很有成就感!
The skin is fried until it is crispy and golden, seaweed is rolled between the bean curd sheets, wrapped in the taste of the sea and beans. Whether it looks or tastes, it really feels like roasted duck.
This recipe really gives you a sense of accomplishment!
食材:
15×18寸腐皮 2张、海苔 2张、溫水 500毫升、盐 ½茶匙、
糖 ½茶匙、酱油 1汤匙、素蚝油 1汤匙、食油 1汤匙、
苏梅酱 1汤匙、香醋 1汤匙
Ingredients:
15×18 inch Soft Beancurd Sheet 2pcs, Nori Seaweed 2pcs,
Lukewarm water 500ml, Salt ½tsp, sugar ½tsp, Soy sauce 1tbsp, mushrooms stir-fry sauce 1tbsp, Cooking oil 1tbsp,
Plum sauce 1tbsp, balsamic vinegar 1tbsp
#素食#素烧鸭#腐皮#Vegan#roastedduck#BeancurdSkin#海苔#紫菜腐皮卷
Deep Fried Beancurd Sticks - Chinese Dried Bean Curd Sheet Roll 烧腐竹 Recipe
Fried beancurd sticks coated with flour and egg
Sauce ingredients
Szechuan pepper 花椒
star anise 八角
ginger 姜
garlic 蒜
green onions 葱
dried chilli 干辣椒
soyabean paste 豆瓣酱
dried soy bean curd stick
green pepper
red pepper
tomato
black fungus
salt
light soy sauce
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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#chsecretrecipes #beancurdshrimprolls #beancurdfishrolls
Bring this Dim Sum Beancurd (Tofu skin) Roll to your own kitchen (Vegan)
This dim sum beancurd roll or known as 'sin jyuk guen' is packed with a delicious crunch from mushrooms, carrots, and binds together with scrumptious tofu and vegetable filling.
Full recipe instructions:
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Makes 16 rolls
2 beancurd sheet (yuba) round
5 dried Shiitake mushrooms rehydrated and thinly sliced
1 oz wood ear mushrooms rehydrated and sliced
1 small carrot shredded
1 lb [397g] firm tofu
3 tablespoons bamboo shoot strips
3 tablespoons chopped water chestnuts
3 tablespoons chopped cilantro
cornstarch
Seasoning
½ teaspoon salt plus more to taste
1 teaspoon sugar
½ teaspoon mushrooms seasoning
1 tablespoon toasted sesame oil
Sauce
3 slices ginger
2 stalks onion chopped
1 tablespoon oyster sauce
2 teaspoons soy sauce
½ teaspoon sugar
¼ teaspoon mushroom seasoning optional
¾ cup water
dash of white pepper
#vegandimsum #veganrecipes #yuba #tofuskin
Amazing Crispy Spring Rolls with Bean Curd Wrappers
Crispy Spring Rolls are delicious and easy to make. Eat 1 piece and you will want to eat the whole batch. Family gatherings, friends or party, just make this dish and everyone will love it!
If you like my video, please Subscribe, Like and Share! :)
► Ingredients ►
1 package bean curd sheet (8 oz | 227g)
2 lbs | 900g ground pork
1.4 lbs | 650g shrimps
2 cups | 104g onion (diced)
3 cups | 330g carrot (shredded)
3 eggs
4 tbsp | 60g corn starch
2 1/2 tbsp | 40g sugar
2 tbsp | 30ml oyster sauce
2 tsp sesame oil
1 tsp black pepper
2 tsp roasted pork seasoning (substitute 1/2 tsp five spice powder + 2 tsp chicken powder)
1 cup | 16g cilantro (chopped)
cooking oil
-----Video Content ------
00:00 Intro / Ingredients
00:15 Mixing
01:50 Prepping Bean Curd Sheets
02:18 Rolling
03:15 Frying
03:50 Cutting
04:15 Re-Frying
04:54 Result / Outro
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