CHINESE BEANCURD RECIPE RECIPES
CHINESE BEAN CURD SKIN ROLLS RECIPE - FOOD.COM
These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 16-18 rolls
Number Of Ingredients 24
Steps:
- Combine the soy sauce, sugar, sesame seed oil, salt, and water. Set aside.
- Soak the shiitake mushrooms in water.
- Dice the wheat gluten and reserve the liquid. Set aside.
- Combine the cabbage, onion, and carrots in a large bowl. Set aside.
- Add the garlic and cilantro to the wheat gluten. Set aside.
- Remove the stems from the softened shiitakes and discard. Thinly slice the shiitakes and save the soaking liquid.
- Heat the oil in a large frying pan. Add the cabbage mixture and shiitakes. Fry over high heat, turning often with a slotted spoon, until very well browned. Add the wheat gluten and cook a few more minutes. Remove from heat.
- Combine the mushroom and wheat gluten liquids in a small bowl. Add the rice wine vinegar, soy sauce, salt, black pepper, sesame seed oil, cornstarch, and sugar. Stir well. Add the liquid seasonings to a pan and heat, stirring constantly, until the mixture thickens. Remove from heat and return to the bowl.
- Cut three circles of bean curd skin in half, divide the halves into thirds. These will look like large triangles. Brush each lightly with the dipping sauce to soften. Place a finger of filling on the circular edge. Fold the end over, sides in, and roll. Place on a tray and repeat, until the filling is used up. You should have 16 to 18 rolls. Cover with plastic wrap and refrigerate.
- Oil a baking sheet and preheat the oven to 400°F Place the rolls on the oiled sheet, brush lightly with oil, and bake until crisp and brown. (Can also pan fry these.) Serve hot with the dipping sauce and rice. Top with scallions and cilantro, if desired.
Nutrition Facts : Calories 78.1, FatContent 4.8, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 688.9, CarbohydrateContent 8, FiberContent 1.2, SugarContent 4, ProteinContent 1.6
PEKING-STYLE FRIED BEAN CURD RECIPE - CHINESE.FOOD.COM
From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.
Total Time 15 minutes
Prep Time 0S
Cook Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bean curd into 1/2 inch slices.
- Before frying, coat with flour then dip into the egg.
- Heat the wok then add 2 T oil.
- Arrange the slices of bean curd evenly on the bottom of the wok.
- Fry over medium heat for about 1 minute, or until golden brown.
- Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
- Pierce the bean curd with a fork to allow the liquid to seep through.
- Turn heat to low and cook until the liquid is absorbed by the bean curd.
- Shrimp's eggs may be added to this dish if desired.
Nutrition Facts : Calories 116.5, FatContent 5.3, SaturatedFatContent 0.9, CholesterolContent 35.2, SodiumContent 405.1, CarbohydrateContent 9.7, FiberContent 0.6, SugarContent 0.1, ProteinContent 8.3
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Reviews 5
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Category World Cuisine, Asian, Chinese
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Calories 2469 calories per serving
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