 |
|
|
|
 |
|
 |
| |
| Home -> [Appetizers, Asian, Bakery, Chinese, Ethnic, Pastry, Rolls] -> [Bean curd skin rolls Recipe] |
Bean curd skin rolls
|
| Artist: |
_ |
Yield: |
2 |
| Categories: |
Appetizers, Asian, Bakery, Chinese, Ethnic, Pastry, Rolls |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | BEAN CURD SKIN ROLLS | | 4
| | Sheets fresh bean curd | | | -skin, approx. 20 cm x 20 cm | | | SAUCE | | 1
| med | Red chili pepper (minced) | | 1
| tsp | Ginger (minced) | | 1
| tsp | Shallot (chopped) | | 1
| tbsp | Vinegar | | 1 1/2
| tsp | Light soy sauce | | 1
| tsp | Dark soy sauce | | 1/2
| tsp | Sugar | | 1/2
| tsp | Sesame oil | | 1/2
| tbsp | Water | | | FILLING | | 4
| | Dried black Chinese | | | -mushrooms * | | 4
| | Pieces dried bean curd cake | | 1
| | Celery stalk | | 1/4
| | Whole carrot | | 1/2
| tsp | Sesame oil | | 1/4
| tsp | Salt | | 1/4
| tsp | Sugar |
|
Procedures:
| 1 | * (or large fresh button mushrooms, approx. 40 g of either) Mix sauce ingredients well. | | 2 | Soak dried mushrooms for 20 to 30 minutes until soft, then shred filling vegetables and blanch for 1 minute. | | 3 | Drain and add seasonings. | | 4 | Spoon a quarter of the filling mixture onto each bean curd skin sheet, rolling up and folding over the ends. | | 5 | Shallow-fry until crisp and golden. | | 6 | If necessary, slice the rolls into sections to fit in serving dish. | | 7 | Pour sauce over |
|
|
|
|
|
|
|
|
|
|
