Stew vegetarian spring roll in bean curd

|Vegetarian spring roll in bean curd|

Most chinese or asian spring rolls are wrapped with egg wraps and deep fried, but you can also use bean curd sheets too.

You can find frozen fresh bean curd and dried bean curd sheets at the chinese supermarket, both can be used as wraps, but this time i tried with the dried ones.

First you need to soak the been curd sheet in water to soften for about an hour or so, when it becomes soften, you can cut them into pieces just like the size of your palm.

Fillings can be flexible too, i chose three types of veggies this time – zucchini, king oyster mushroom and carrots, all julienned.  Any types of veggies can be used but just one thing to bear in mind, to ensure the spring roll can be securely wrapped, avoid soft veggies moisture like eggplants or taro.

You can also check out the simple panfried version here.

you need:
– 1 soften bean curd sheet
– julienned zucchini
– julienned king oyster mushroom
– julienned carrot
– 1 tbsp oyster sauce
– 1 tsp sugar
– 1 tsp cooking wine
– 1 tsp of water

you will:
1. cut soften bean curd sheet into pieces, about size of your palm
2. julienned all veggies, and begin wrapping with smaller portion then add more fillings if the wrap still fits (wrap with only one piece of bean curd sheet for thinner/crispier texture)
3. use high heat to heat up the pan, use about 1 tbsp oil to pan fry the spring rolls. using zucchini and mushroom can create moisture if they are cooked in lower heat, so make sure the pan is hot enough.
4. after all spring rolls have landed on the pan, add some cooking wine while it’s at high heat frying, then turn it down to medium heat and rotate the spring rolls to fry on all sides until golden brown.
5. mix oyster sauce, water, sugar together and pour it into the spring rolls in the pan to simmer, turn the heat down, and when the sauce thickens as it heats up with the help of sugar, turn the heat off and serve.

p.s. there are many possible ingredients for the fillings, and this is my first time trying this out, so if anyone has any ideas, please comment!

|素三鮮燜腐皮卷|

製作腐皮卷可以很隨意,用什麼餡料都可以,不過重點是一定要乾身,因為腐皮本身很脆弱,所以餡料水份太多會容易讓腐皮撕裂。

腐皮方面可以選用鮮腐皮或者浸軟後的腐竹,是次初次試驗就用了腐竹,原來比起想像還要容易。本來以為要完美切割腐竹,其實根本沒有這個需要,只要每一卷都用差不多大小的腐竹片就可以了,重點是盡量使用一張腐皮來包去避免過厚的情況而影響口感。

素三鮮方面就用了意大利青瓜絲(zucchini)、皇子菇絲和蘿蔔絲。就如之前所說,餡料方面可以用其他素菜,不過最好本身質地較硬或者爽口,避免使用任何軟身蔬菜如茄子、芋頭等。

或者查看這裏最簡單的香煎腐皮卷做法。

材料:
-浸軟後的腐竹
-意大利青瓜絲
-皇子菇絲
-蘿蔔絲
-蠔油1湯匙
-糖1茶匙
-米酒1茶匙
-水1茶匙

做法:
1.先將腐竹浸軟,大概需要30分鐘左右,然後分割成大小差不多的小塊準備好(大概手掌大小)
2.將素三鮮切好,然後先用小份量包裹,可以逐漸加料,最重要是能夠包裹好
3.大火燒熱鑊,下大約1湯匙油,因為這一次加入了容易出水的意大利青瓜絲和皇子菇絲(瓜類和菇類都會煮出水分),所以下鑊前一定要確定鑊要夠熱。
4.下鑊煎的時候加入米酒,轉中小火避免煎焦,然後小心利用筷子將每一面煎成金黃色。
5.將蠔油、糖、水混好之後放入鑊中與腐皮卷一起煮,因為加入了糖就會讓汁料濃縮,當看見汁料開始收乾就ok了!

p.s. 其實還有很多餡料可以使用,不過現在我還在發掘中,大家有什麼意見不妨提出啊!

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