Recipes
Bean Curd Wrap Stuffed with Chicken and Mushrooms
Bean Curd Wrap Stuffed with Chicken and Mushrooms
Recipe Details
Bean Curd Wrap Stuffed with Chicken and Mushrooms
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Mince the chicken breast meat.
Step 2
Dice the wood ear fungus,
Step 3
Dice the mushroom, and tofu.
Step 4
Dice the mushroom, and tofu.
Step 5
Mince the green onion and ginger
Step 6
In a plate, combine chicken breast meat, add salt, egg, diced mushrooms, tofu, green onion, ginger, wood ear fungus. Mix well.
Step 7
Then add soy sauce and olive oil, mix well.
Step 8
In a bowl of cold water, soak the bean curd until soft.
Step 9
Remove from water and drain dry.
Step 10
Place the sheet of bean curd flat on a working surface, place the stuffing ingredients on top.
Step 11
Remove from water and drain dry.
Step 12
Place the sheet of bean curd flat on a working surface, place the stuffing ingredients on top.
Step 13
Roll it up.
Step 14
Seal the edges with some corn starch.
Step 15
In a saute pan, heat up some oil on medium heat. Add the bean curd roll to deep fry until golden, about 2 minutes.
Step 16
Transfer to a sheet of kitchen towel and remove excess oil.
Step 17
Steam over water on medium heat for 20 minutes.
Step 18
In a small pan, heat up some chicken stock, add dark soy sauce, and corn starch to cook a sauce.
Step 19
Cut the bean curd roll into sections
Step 20
Pour sauce on top. Ready to serve
Step 21
In a small pan, heat up some chicken stock, add dark soy sauce, and corn starch to cook a sauce.
Step 22
Cut the bean curd roll into sections
Step 23
Pour sauce on top. Ready to serve
Ingredients
General Ingredients
Bean Curd Wrap Stuffed with Chicken and Mushrooms
Step by Step Instructions
Step 1
Mince the chicken breast meat.
Step 2
Dice the wood ear fungus,
Step 3
Dice the mushroom, and tofu.
Step 4
Dice the mushroom, and tofu.
Step 5
Mince the green onion and ginger
Step 6
In a plate, combine chicken breast meat, add salt, egg, diced mushrooms, tofu, green onion, ginger, wood ear fungus. Mix well.
Step 7
Then add soy sauce and olive oil, mix well.
Step 8
In a bowl of cold water, soak the bean curd until soft.
Step 9
Remove from water and drain dry.
Step 10
Place the sheet of bean curd flat on a working surface, place the stuffing ingredients on top.
Step 11
Remove from water and drain dry.
Step 12
Place the sheet of bean curd flat on a working surface, place the stuffing ingredients on top.
Step 13
Roll it up.
Step 14
Seal the edges with some corn starch.
Step 15
In a saute pan, heat up some oil on medium heat. Add the bean curd roll to deep fry until golden, about 2 minutes.
Step 16
Transfer to a sheet of kitchen towel and remove excess oil.
Step 17
Steam over water on medium heat for 20 minutes.
Step 18
In a small pan, heat up some chicken stock, add dark soy sauce, and corn starch to cook a sauce.
Step 19
Cut the bean curd roll into sections
Step 20
Pour sauce on top. Ready to serve
Step 21
In a small pan, heat up some chicken stock, add dark soy sauce, and corn starch to cook a sauce.
Step 22
Cut the bean curd roll into sections
Step 23
Pour sauce on top. Ready to serve