Crispy Bean Curd Rolls Master
Pork mince and Water chestnut Wrap with Tofu Skin #chineserecipes (check description)
Mix Pork Mince with:
Chopped Water Chestnut, Carrot, Mushroom and Spring Onion
Seasoning:
Salt, Pepper, Oyster Oil, and Cooking Oil
Two eggs and Cornflour to marinate the mixture
Tofu Skin (any Asian grocery)
Wrap the mixture with tofu skin
Steam for 15 minutes
Cut into pieces
Deep fry till turning brown
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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Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)
Today’s lunch is seriously Asian- beancurd skin stir-fry with mushrooms and black fungus.
If you are unfamiliar with beancurd skin, it is a film of the skin that forms on the top of the soy milk, then removed and dried to become a thin yellowish sheet.
Beancurd skin has a meaty texture and is often used to substitute meat. I combine it with mushroom and black fungus, which are all classical ingredients for Chinese cuisine.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients
100g beancurd skin (dry weight)
1 egg, beaten
1 tbsp cornstarch
4 dried shitake mushrooms, medium size
4 cloves of garlic, cut into slices
2 stalk spring onions
10g black fungus (dry weight)
1 small carrot, cut into slices
1 medium-size tomato, cut into cubes
1 medium size green bell pepper, cut into wedges
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce (optional)
1/4 tsp ground white pepper
3 tbsp peanut oil (for frying)
Method:
Preparation
- Cut the beancurd skin into 2-inches sections.
- Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
- Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
- Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
- Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
- Soak the black fungus and dried shiitake mushrooms until soft. Cut the fungus into small pieces and mushrooms into thick slices.
- Cut green bell pepper into half-inch pieces.
- Slice a small carrot into slices diagonally.
- Cut a medium-sized tomato into small cubes.
- Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.
Cooking
- Saute the garlic slices in peanut oil for half a minute.
- Then add the white section of the spring onions and continue sauteing.
- Next, add the carrot, mushrooms, wood ear, and tomatoes.
- Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper.
- Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
- Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.
#BeancurdSkin #腐竹
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DIM SUM BEAN CURD ROLLS: Binondo/Chinatown Food Tour
Dim Sum Bean curd rolls can only be described as packed with meat. Like eating a sausage only wrapped with bean curd.
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VEGAN RECIPE | Braised Bean Curd Sticks(Yuba) with Mushrooms[How To Rehydrate Dried Beancurd Sticks]
More comprehensive and delicious tips on soy and tofu, cookbook can be found here:
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It is one of our favorite types of bean curd Sticks (Yuba), however, offering a delicious texture that clings to tasty sauces.
VEGAN RECIPE | Braised Bean Curd Sticks(Yuba) with Mushrooms[How To Rehydrate Dried Beancurd Sticks]
Ingredients:
(2 servings)
80 g dried bean curd sticks
200 g shiitake mushrooms
200 g potatoes
1 tbsp of oil
2 tbsp sliced green onion
1 tbsp sliced garlic
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp sugar
1 tsp salt
starch water (1 tbsp starch + 100 ml water)
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