Recipes
Black Truffle and Assorted Vegetables Bean Curd Roll
Black Truffle and Assorted Vegetables Bean Curd Roll
Recipe Details
Ingredients
General Ingredients
Sauce Ingredients
Step by Step Instructions
Step 1
Julienne the carrot, bamboo fungus, black fungus and mushrooms.
Step 2
In a pan, add some oil on a medium high heat. Add the carrot, bamboo fungus, black fungus, mushrooms and sauté until fragrant. Add La Rustichella Black Truffle Paste, salt and white pepper to season. Let cool.
Step 3
Wipe the bean curd sheet with wet kitchen paper. Cut the sheet into 4. Place the fillings evenly on top and wrap to form rolls.
Step 4
In a pan, add some oil on a medium high heat. Add the rolls and sear until golden brown. Transfer to a plate.
Step 5
In the same pan, add La Rustichella Black Truffle Paste, oyster oil, light soy sauce and cook. Add corn starch water and stir well.
Step 6
Drizzle the sauce over the rolls.
Step 7
Ready to serve
Ingredients
General Ingredients
Sauce Ingredients
Step by Step Instructions
Step 1
Julienne the carrot, bamboo fungus, black fungus and mushrooms.
Step 2
In a pan, add some oil on a medium high heat. Add the carrot, bamboo fungus, black fungus, mushrooms and sauté until fragrant. Add La Rustichella Black Truffle Paste, salt and white pepper to season. Let cool.
Step 3
Wipe the bean curd sheet with wet kitchen paper. Cut the sheet into 4. Place the fillings evenly on top and wrap to form rolls.
Step 4
In a pan, add some oil on a medium high heat. Add the rolls and sear until golden brown. Transfer to a plate.
Step 5
In the same pan, add La Rustichella Black Truffle Paste, oyster oil, light soy sauce and cook. Add corn starch water and stir well.
Step 6
Drizzle the sauce over the rolls.
Step 7
Ready to serve