![]() To fry the tofu skin roll, place enough oil in a pan and fry it until golden brown, then set aside. Using a fork or cake tester, poke a few holes to release air so it won’t puff up too much when frying. This second layer is to create a crispy outer layer while keeping the inside soft and crunchy. Place this log on another layer of tofu skin and fold it for the second time. Then bring the sides of the sheet in and fold it into a large enclosed log while sealing all openings with the ‘glue’. Place the filling mixture towards the top of the sheet and roll into a spring roll. Glue each opening with the flour mixture. Then, place another sheet in the middle to create a thicker layer. On a cleaned chopping board, stack two half-moon shape tofu skin to make a round circle. So for the half-moon shape, I used four of them and if it’s circular round one, I would use two sheets. ![]() Some Tofu skin packages come in a half-moon shape while others are in full circular-round shape. This paste will act as a glue to seal the edges off and keep the filling intact within the tofu skin. Once the cabbage starts to wilt a little, turn off the heat and transfer them to a bowl and let it cool off.īefore assembling the roll, prepare a flour mixture by mixing flour or cornstarch in water to create a thick spreadable paste. Add in the julienned cabbage and season while stirring continuously. Then, add in the carrot, celery, and continue to sauté for another minute or until the carrot starts to soften. Sauté mushroom slices in oil until aromatic. If you are using frozen tofu skin, let it ‘soften’ to room temperature but be sure to cover it. Gather all the ingredients and prep the vegetables and mushrooms. Now, let’s see how to make this at home with the steps below. There are some smaller versions of this that are normally served at dim sum places with various fillings such as jicama. It’s supposed to represent a Shanghai goose dish, which is why it’s sometimes called “Vegetarian Goose dish”. Often served as an appetizer, it’s tofu skin filled with various vegetables such as carrots and bamboo shoots. Fried tofu skin or Fu Juk is perfect in soup, stir-fries, or as an added protein to any dish such as this Tofu Skin Roll which is similar to the Shanghainese Beancurd Roll. I am a big fan of tofu products, be it tofu, tofu skin, tofu puffs, or tofu curds, they are all my favorite. Tofu Skin Roll (Yuba) also known as ‘腐皮卷’ (Fǔ pí juǎn) in Mandarin or ‘Fu Pei Guen’ in Cantonese, is packed with crunchy vegetables and braised in a savory broth which makes it the perfect cold or hot dish for any meal.
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