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Stuffed Bean Curd Rolls
Author: Mr. Go 8 bean curd sheets
1 tspn baking soda
2 cups water
2 oz. raw shelled shrimp
3 oz. chopped pork
1/2 tspn chopped green onion
1/2 tspn chopped ginger
1/4 tspn salt
1/2 tspn sesame oil
3/4 cups soup stock
3 Chinese black mushrooms (preferably soak overnight)
1/4 precooked shredded bamboo shoots (canned bamboo shoots is acceptable)
1 tspn cornstarch
Place bean curd sheets in the baking soda and water and soak 20 minutes til soft. Remove and lightly rinse the sheets until they are rid of any baking soda.
Rinse and devein shrimps, drain then chop finely. Mix in with the chopped pork, onion, ginger, salt and sesame oil.
Lightly mix inside of a bowl to combine the ingredients, this will serve as the filling. Separate filling into 8 portions.
Dip Chinese black mushrooms in warm water, remove and drain. Cut off stems and shred the caps.
On each bean curd sheet, place one portion of the filling diagonally across, fold up the sheet to form a roll.
Lightly brush some oil on a heatproof plate, place the folded rolls on the plate and steam 10 minutes on high heat.
Remove the steamed rolls and place on serving plate. Retain the liquid and mix in the shredded mushrooms, bamboo shoot and 1/4 tspn salt. If not enough, then add in the soup stock.
Place the mixture of mushrooms and bamboo shoot in a pan (with no oil) then bring to a boil.
Add in the corn starch and 2 tspn water to thicken. Add 1 tspn sesame oil. Stir lightly then pour over steamed rolls and serve.
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