Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)
Тәжірибелік нұсқаулар және стиль
Today’s lunch is seriously Asian- beancurd skin stir-fry with mushrooms and black fungus.
If you are unfamiliar with beancurd skin, it is a film of the skin that forms on the top of the soy milk, then removed and dried to become a thin yellowish sheet.
Beancurd skin has a meaty texture and is often used to substitute meat. I combine it with mushroom and black fungus, which are all classical ingredients for Chinese cuisine.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/beancurd-s... )
Ingredients
100g beancurd skin (dry weight)
1 egg, beaten
1 tbsp cornstarch
4 dried shitake mushrooms, medium size
4 cloves of garlic, cut into slices
2 stalk spring onions
10g black fungus (dry weight)
1 small carrot, cut into slices
1 medium-size tomato, cut into cubes
1 medium size green bell pepper, cut into wedges
1 tsp sesame oil
1 tsp salt
1 tsp sugar
1 tbsp oyster sauce (optional)
1/4 tsp ground white pepper
3 tbsp peanut oil (for frying)
Method:
Preparation
- Cut the beancurd skin into 2-inches sections.
- Place the tofu skin sticks in a large bowl of cold water and soak until soft. The endpoint is when they are soft and no longer feel difficult to bend.
- Blanch the beancurd skin boiling water for fifteen seconds, and remove immediately. Place them in cold water, and drain.
- Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.
- Pan-fry the beancurd skins until both sides turn golden brown. Set aside.
- Soak the black fungus and dried shiitake mushrooms until soft. Cut the fungus into small pieces and mushrooms into thick slices.
- Cut green bell pepper into half-inch pieces.
- Slice a small carrot into slices diagonally.
- Cut a medium-sized tomato into small cubes.
- Cut the spring onion into two sections. The white part should be in thin slices for sauteing, and the green section for stir-frying in the last minute of cooking.
Cooking
- Saute the garlic slices in peanut oil for half a minute.
- Then add the white section of the spring onions and continue sauteing.
- Next, add the carrot, mushrooms, wood ear, and tomatoes.
- Add the bell pepper, then season with light soy sauce, oyster sauce, sugar, salt, and white pepper.
- Return the fried beancurd sticks to the wok, add half a cup of water and continue cooking until the bean curd sheets become soft.
- Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out.
#BeancurdSkin #腐竹
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Website: tasteasianfood.com/
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Пікірлер: 36
You can download the recipe and read more details at the blog post: tasteasianfood.com/beancurd-skin/ 😀
@sarjeetsharma1734
2 жыл бұрын
Sir is black fungus is poisonous ???
@bekw8880
2 жыл бұрын
@@sarjeetsharma1734 definitely not he would never put it on KZread ...google it
@bekw8880
2 жыл бұрын
Got your email . ..👍✅
Oh yes , yes, yes !! Will be making this dish this week….I love bean curd and black fungus. Thank you KP Kwan for posting this video 🙏🏻🙏🏻 Easy and looks so delicious. Yumm😋😋
Thank you. I can’t wait to cook this. You present it very very well. 😊
Thanks for the recipe. Been looking for beancurd skin recipe and this is perfect!
Thank you so much for delicious recipe.!
Oh don't I wish we could find more dishes like this in "Chinese" restaurants in the US. And it's even harder to find good, traditional chinese food here in Maine! Guess I'll have to give it a try at home! Thank you!
@Emeraldwitch30
5 ай бұрын
During lock down I ended up binge watching all kinds of cooking videos. We love most SEA cuisine and go out once or twice a month to the bigger city an hour away to indulge. Sushi/hibatchi/bbq/even Chinese buffet! Lol Well all of our favorite were closed to inside dining but driving food home an hour wasn't a good plan either. So I started binge watching our favorite dishes to order and buying/ordering in the ingredients (Amazon actually had most) and learning how to do a bunch we started trying ones we would never have ordered. I even made my own dumplings. Wrappers too. Once you get over how different some ingredients are, fermented black beans are so different but so good when made into garlic black bean sauce, you can cook anything lol. I have like 4 pounds of soybeans that I ended up with after a big shopping trip and one of the things to make with them was tofu skins. It's supposed to be very easy to do at home.
Thank you for sharing this recipe 😋🙏❤️
Delicious & healthy. Well presented & thank you for sharing.👍❤❤❤❤
Belated thanku 👍☺ thanku love this channel so much 👋👍
Thanks for your video I love it
Thank you for this great recipe l wii try this time l love this food
Just cooked this afternoon. It is very tasting despite I did not put in all the flavorings such as sugar and soy sauce. Just only salt and oyster sauce. The natural sweetness from the carrot and savoury from the tomatoes were enough.
Love it❤❤
Hello, good morning. Just wanted to send you a tremendous thank you for this recipe. I made this last night just like your recipe and it was probably the best asian recipe that I have made, ever. The combination of the fungus and mushrooms with the awesome beancurd was perfect. The seasoning was just right and I have a bit left over and I may just finish this off for breakfast this morning, yes. Now I have to go thru all of your recipes, because if they are all this great, I will have to open a restaurant. Heheee. Thanks for this I appreciate you a lot!
@TasteofAsianFood
2 ай бұрын
I'm really happy to know that the recipes work. Thank you.
Thanks 👍
Good video. Thank you
Awesome ✅
Watching always ur vdeo sir then I cooked for it, ofw hk 😘
❤️❤️❤️❤️
👍❤
Looks great! .. but tofu skin is really expensive right now on amz (about $18 usd/ lb) , maybe shipping prices to blame? I'll check back later when prices fall. Thanks for sharing dish KP !
Hellooooooo KP Kwan, I just love all your recipies and look to you for advice everytime. SENSATIONAL!!!! Question . . . what do you suggest is the best oil for deep frying? Thanks in advance.
@TasteofAsianFood
Жыл бұрын
Peanut, rice bran, corn and palm oil are what I suggested.
@user-oo1kj1hr5r
Жыл бұрын
@@TasteofAsianFood Do you mind if I ask you, your opinion of the use of palm oil? I have made some Brazilian recipies that use palm oil, and the flavour is exceptional. However, I never really thought it would suit Asian recipies. Please let me know your thoughts. AND . . . thank you so much for responding. 😊
Thanks for this. I'll try soon as I have a bag of this stuff. How long to soak the skin? You said until bendy, but is that like 1 or 10 hours? Also, they have vegan oyster sauce now for us vegans. :) (Not sure what to do to replace the egg - I heard flax seed is good.)
@TasteofAsianFood
Жыл бұрын
Since the quality and thickness of various tofu skin are different, the time required to soak them can vary substantially. There are recipes suggesting soaking for two to three hours, but in my case, it only took half an hour to achieve the desired texture. Also, You can use the vegetarian 'oyster sauce' as the substitute. It's made with mushroom extract but tastes like oyster sauce. Please ask your local Asian grocery shop. The brand Lee Kum Kee produces it, or you can get it from Amazon online. Alternatively, omit the oyster sauce, use light soy sauce plus a small amount of sugar as the substitute.
Can I use red pepper instead of green
@TasteofAsianFood
Жыл бұрын
Sure
Do you soad the bean curd skin?????
@TasteofAsianFood
Жыл бұрын
Yes. My food blog has more Information about this tasteasianfood.com/beancurd-skin/
also has 44 grams of protein..