Smoked Bean Curd Sheet Rolls Recipe
Smoked Bean Curd Sheet Rolls Recipes
roasted duck fillet, shredded
dried black mushrooms
yellow chinese chives, sectioned
Chinese black tea leaves
sugar bar, chopped
Seasoning - for filling
light soy sauce
Seasoning - for bean curd sheets
dark soy sauce
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.
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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