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
Pork Beancurd Roll (Chinese Dimsum) | Cooking Maid Hongkong)
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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)
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Must Try Dim Sum Pork Bean Curd Roll Tofu Skin Recipe! | 鮮竹卷
Welcome back to Mei Lian's Kitchen! Today we have a Dim Sum recipe for you! We will be making Bean Curd Roll (鮮竹卷) that you can find at any of your local Dim Sum Restaurants!
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Ingredients
Ground pork (450g)
Enoki Mushroom (200g or 1 bunch)
2 Napa Leaves (100g)
Carrot (15g)
Dried Shiitake Mushroom(15g)
Soybean Skin (1 pack)
Water (3 tbsp)
Oyster Sauce (1tbsp)
Light Soy Sauce (1tbsp)
Cornstarch (1 tbsp)
Sesame Oil (1 ½ tsp)
Chicken Powder (½ tsp)
Black Pepper (¼ tsp)
Salt (¼ tsp)
Sauce Ingredients
Garlic (3 cloves)
Ginger (7g)
Oyster Sauce(1 tbsp)
Light Soy Sauce(1 tbsp)
Shaohsing Cooking Wine (1 tsp)
Sesame Oil (½ tsp)
Dark Soy Sauce (¼ tsp)
Water (350ml)
Cornstarch Slurry
Water (1 tbsp)
Cornstarch (1tsp)
*If you have any questions please leave a comment and I will make sure to reply!
Sauce brands I used in this video
Light Soy Sauce:
Dark Soy Sauce:
Oyster Sauce:
Rice Cooking Wine:
Pure Sesame Oil:
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Steamed Beancurd Roll
I am going to share to you one of my favorite dimsum dish FU PEI GUEN (beancurd roll). This is mostly made of pork, shrimp and vegetables rolled in tofu skin. Tofu skin (TAO PHE) can be bought in your local markets and likewise with the other ingredients.
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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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
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