Bean Curd skin Rolls
Ingredients
- 6 pcs Bean curd skin
- 6 oz Needle mushrooms
- 6 Black mushroom
- 2 Fried bean curd
- 1 Bamboo shoot
- 8 oz Mustard green
- ½ tsp Salt
- ½ tbsp Cornstarch
- Sesame oil
Preparation
- Deep fry bean curn skin in hot oil till goldon brown, remove and soak in cold water. Pick off the terder part from mustard green (about 3" long)
- Remove stems from soaked black mushrooms. Cut into sticks. Cook needle mushroom in boiling water for 2 minutes. Cut fried bean curd into chopstick thick sticks.
- Heat 2 tbsp oil to stir fry black mushroom, bamboo shoot, fried bean curd, needle mushroom, add ½ tsp salt, oyster sauce, ⅓ cup soup stack, bring to a boil. This is the filling.
- Wrap 1 tbsp filling with a piece of bean curd skin into a roll, arrange in a bowl, add 1 cup soup stock, lt. sugar, steam for 20 minutes, remove to plate, leave the stock. arrange mustard green (after being stir-fried) between each two rolls. pour the stock in wok, add 1 tbsp oyater sauce, thicken with cornstarch paste, add 1 tbsp hot oil, pour on rolls. Serve.