Smoked Bean Curd Sheet Rolls Recipes

Ingredients :

150g roasted duck fillet, shredded

30g carrot, shredded

30g celery, shredded

3 chinese dried black mushrooms

6 sprigs yellow chinese chives, sectioned

2 bean curd sheets

2 tbsp Chinese black tea leaves

1 brown sugar bar, chopped

1/2 bowl cooked ice

Seasoning - for filling

1 tsp sugar

1 tbsp light soy sauce

1 tbsp cornflour

Seasoning - for bean curd sheets

2 tbsp dark soy sauce

50ml hot water

1/2 tsp sugar

Soak mushrooms until soft. Remove the stem and shred. Heat 1 tbsp of oil in wok. Sauté carrot and celery until fragrant. Add remaining ingredients. Season with sugar and light soy sauce. Sprinkle cornflour and toss well. Leave it to cool. Wipe both sides of bean curd sheets with damp cloth. Trim the hard edges. Brush seasoning on and fold them in halves. Arrange filling on the bean curd sheets and roll them up. Steam for 3 minutes. Leave them to cool. Sprinkle tea leaves, chopped brown sugar bar and cooked rice on a aluminum foil. Heat over gentle heat in a wok until it smokes. Then put a wire rack in the wok over the aluminum foil. Arrange bean curd sheet rolls on the rack. Cover the lid and smoke for 3 minutes. Cool well and cut into pieces to serve.

Chinese black tea leaves are used to give a darker color and a stronger flavor to the smoked bean curd sheet rolls. Smoking time varies for different food, e.g. chicken, fish, etc. Place the food over the smoking ingredients when yellow smoke appears.

Serves 4 - 6

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