Paper can’t wrap up a fire.
~ Chinese Proverb
Today, Winnie showed us how to make Bean Curd Roll in the cooking club. The Bean Curd Roll can be eaten hot from the steamer or deep fried.
The Pork Mixture/Fillings
- 1 lb ground pork
- 1 cup carrot, finely diced
- 1 cup water chestnuts, finely diced
- 1 cup black wood ear, soaked and finely diced
- 2 tablespoon five spice powder
- 2.5 tablespoon chopped scallions
- 1 tablespoon garlic
- 1 tablespoon Maggi seasoning sauce
- 1 teaspoon spice salt
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 2 tablespoons sweet potato starch
- 2 pieces bean curd skin
- 1 cup chopped scallions
|All the above ingredients listed on the Pork Mixture/Fillings above are placed in a bowl and mixed thoroughly — yup, add all of them at one go.
|The bean curd skin comes in a package of about 10 and is pretty large — 3 ft in diameter. We cut it into six ways making it roughly into a fan shape of about 4″ wide and 10″ long. Actually, you don’t really need to cut the bean curd skin into the shape depicted here … just cut it into a 4″ by 10″ shape.
|To make the roll, place 2 tablespoons of the pork mixture on the edge of bean curd skin. Add additional chopped scallions and fold/roll tightly.You may seal the roll at the edges with some flour paste. I suggest that you place it sealed-side down — this will prevent the roll from unravelling.
|Irrespective of whether you want the rolls steamed or fried, the rolls have to be steamed for 10 minutes over high heat. You may eat the rolls out from the steamer just like those sold in dim sum restaurant.
If you prefer, you may deep fry the rolls after they have cooled down. You only need to deep fry them until they’re golden brown. It does not take long as they’re already cooked. I find that deep fried bean curd rolls are crispy and taste better.