RCI-SN.005.0012.001
Dragon Well Crispy Bean Curd
.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- Seasoning Sauce1 unit
- Tbs. regular or low-sodium soy sauce2 unit
- 1 unit
- Tbs. sesame oil1 unit
- vegetarian chicken-flavored stock1/3 cup
- 1 tsp
- 2 unit
- 1 unit
- dried shiitake Mushrooms6 largesoaked, squeezed dry and minced
- carrots1/3 cupsteamed until soft
- 1/3 cup
- Tbs. vegetable oil plus 3 cups for deep-frying2 unit
- “Duck” Rolls1 unit
- -inch round sheets (1 1/3-oz. each) fresh or frozen bean curd skin2 25 unitat room temperature
- Accompaniments1 unit
- scallions4 unittrimmed and julienned
- Peking pancakes16 unit
- 1/2 cup
Method
1
Prepare the seasoning sauce by whisking together 2 tablespoons soy sauce, 1 tablespoon granulated sugar, 1 tablespoon sesame oil, 1/3 cup vegetarian chicken-flavored stock, 1 teaspoon nutritional yeast flakes, and 2 tablespoons cornstarch in a small bowl until smooth and well combined.
2
Combine the filling ingredients in a medium bowl: 6 large minced soaked shiitake mushrooms, 1/3 cup steamed carrots, and 1/3 cup bamboo shoots, mixing thoroughly to distribute evenly.
3
Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat, then add the mushroom-vegetable filling and stir-fry for 3-4 minutes until fragrant and any moisture has evaporated.
4 minutes
4
Pour the seasoning sauce into the filling and stir continuously for 2-3 minutes until the mixture becomes thick and glossy with a light coating.
3 minutes
5
Remove the filling from heat and spread it on a plate to cool completely for 10-15 minutes so it becomes easier to handle and wrap.
15 minutes
6
Lay one bean curd skin sheet flat on a clean work surface with the smoother side facing down, then place approximately 2-3 tablespoons of cooled filling in a thin line across the lower third of the sheet.
7
Fold the bottom edge of the bean curd skin over the filling, roll it away from you to encase the filling, then fold in the left and right sides like an envelope to create a snug cylinder.
8
Continue rolling the bean curd skin forward to seal it into a tight log, using a tiny dab of water on the top edge if needed to help it adhere; repeat with remaining sheets and filling.
9
Heat 3 cups vegetable oil in a deep pot or wok to 350°F (175°C), using a thermometer to monitor the temperature carefully.
10
Gently slide the bean curd rolls into the hot oil in batches of 3-4, being careful not to crowd the pan, and deep-fry for 4-5 minutes until golden brown and crispy on all sides.
5 minutes
11
Use a slotted spoon to transfer the fried rolls to a paper towel-lined plate to drain excess oil, then arrange them seam-side down on a serving platter.
12
Serve the hot crispy bean curd rolls alongside the warmed Peking pancakes, hoisin sauce, and julienned scallions, allowing diners to assemble their own wraps by spreading sauce on a pancake, adding a roll, and garnishing with scallions.