Original recipe link (原版食譜): Bobo's Kitchen 寶寶滋味館 蠔油鮮竹卷 Bean Curd Sheet Roll With Oyster Sauce
Ingredients 食材
- #1
- 2 ½ Tbsp cornstarch 玉米澱粉
- 3 Tbsp water 水
- #2
- 1⁄4 Cup sliced black fungus 黑木耳絲
- 1⁄3 Cup sliced bamboo shoots 竹筍絲
- ½ lb minced pork 猪肉末
- 1 ½ Tbsp oyster sauce 蠔油
- ½ Tbsp soy sauce 醬油
- 1 tsp sugar 糖
- ¼ tsp white pepper 白胡椒粉
- 1 tsp sesame oil 香油/芝麻油
- #3
- Bean Curd Sheet 腐皮 (can be found in freezer section in Asican grocery store)
- #4
- 2 Tbsp oyster sauce 蠔油
- 2 tsp soy sauce 醬油
- 1 tsp sugar 糖
- ¼ tsp white pepper 白胡椒粉
- 2 Tbsp water 水
- #5
- 1 Tbsp cornstarch 玉米澱粉
- 2 Tbsp water 水
Instructions 作法
- Mixed #1, then stir
- Soak cloud fungus until soft, then finely sliced, then mix #2, then stir for 1 minutes
- Then add #1 into #2, then stir for 2 minutes
- Defrost #3, If it's too big, cut it into small pieces (see video for demo - original recipe link)
- Roll the stuffing inside the bean curd tightly (see video for demo), brush oil at the end of roll. Finish rolling all the rolls
- Heat up oil, use medium heat to fry for both sides until both sides golden brown (this step is optional)
- Mix #4 together, then add on top of bean curd rolls
- Use medium high heat to steam the bean curd rolls for 15 minutes
- Mix #5. Once rolls is done for the steaming, add the sauce #4 to the frying pan, after heat up then add #5 to the mixture, until is sticky, then add it back to the top of bean curd rolls
- 混合 #1，然後攪拌
- 將黑木耳浸泡至軟，切成細絲，然後混合 #2，攪拌 1 分鐘
- 然後將 #1 加入 #2 中，攪拌 2 分鐘
- 將 #3 退冰，如果太大可剪成小片（請參閱示範影片 - 原版食譜連結）
- 將豆腐皮內的餡料捲緊（示範見影片），捲末刷油。 完成製作所有的豆腐捲
- 油燒熱，用中火將兩面煎至金黃色（此步不是必須的, 可以省略）
- 將 #4 混合後，添加到豆腐卷上
- 用中大火將豆腐捲蒸15分鐘
- 混合＃5。蒸好後，將 #4 醬汁加入煎鍋中，加熱後加入 ＃5 醬汁，直到濃稠，然後放到豆腐捲上
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Recipe 食譜