Stuffed Bean Curd Rolls Recipe
cooking times: 10 minutes
Ingredients
8 bean curd sheets
1 teaspoon baking soda}(1)
2 cup water}(1)
57 grams raw shelled shrimp
85 grams chopped pork
1/2
teaspoon chopped green onion}(2)
1/2
teaspoon chopped ginger root}(2)
1/4
teaspoon salt}(2)
1/4
teaspoon MSG}(2)
1/2
tablespoon sesame oil}(2)
3/4 cup steaming liquid}(3)
3/4 cup stock}(3)
3 Chinese black mushrooms}(3)
1/4 pre cooked shredded bamboo shoot}(3)
1/4 teaspoon salt}(3)
1 teaspoon cornstarch (corn flour)}(4)
2 teaspoon water }(4)
Method
Place bean curd sheets in (1) and soak
20 minutes until soft; remove and rinse lightly in water until sheet are rid of any baking soda solution.
Rinse and devein shrimp; drain and
chop finely; mix with chopped pork and (2). Lightly throw mixture
across against inside of mixing bowl to combine ingredients
(filling); separate filling into 8 portions.
Soften Chinese black mushrooms in warm water; remove, drain. Remove
stems (discard) and shred caps. On each bean curd sheet,
place one portion of filling diagonally across sheet; fold up bean curd
sheet to enclose filling and
form a roll. Lightly oil a heatproof plate; place folded rolls on plate
and place in steamer; steam 10 minutes over high heat; remove steamed rolls and
place on serving plate, (retain liquid and use in (3). If not enough, add stock to equal
3/4.
cup)
Place (3) in a pan (no oil) and bring liquid to a boil; add (4) to
thicken and 1 teaspoon sesame oil; stir- lightly and pour
over steamed rolls; serve.
|