Stuffed Bean Curd Rolls Recipe

Stuffed Bean Curd Rolls Recipe

Ingredients:

• 8 bean curd sheets

• 1 teaspoon sesame oil

• 1 teaspoon baking soda mixed with 2 cups water

• 1 teaspoon cornstarch dissolved in 2 teaspoons water

Ingredients A:

• 2 oz shelled shrimps, chopped finely

• 3 oz ground pork

• 1/4 teaspoon salt

• Dash of sesame oil

Ingredients B:

• Liquid (retained from bean curd rolls), stock - together to equal 3/4 cups

• 1/4 cup Chinese black mushrooms, shredded

• 1/4 cup bamboo shoots, shredded

• 1/4 teaspoon salt

Method:

1. Soak the bean curd sheets in baking soda mixture for 20 minutes. Rinse several times to remove the baking soda solution. Set aside for later use

2. Mix Ingredients A to make the filling; divide into 8 portions. Place one portion of filling diagonally across one bean curd sheet; fold bean curd sheet to enclose the filling and to form a roll. Repeat for 7 times.

3. Place the rolls on a heatproof plate. Place the plate in a steamer; steam over high heat for 10 minutes. Remove the rolls and retain the liquid. Cut each roll in half; arrange on serving plate

4. Place Ingredients B in a pot and bring the liquid to a boil; add cornstarch mixture to thicken; stir; add 1 teaspoon sesame oil. Pour the mixture over the bean curd rolls; serve