Скачать с ютуб Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian) в хорошем качестве

Beancurd skin recipe - How to stir-fried with mushrooms (Seriously Asian)

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. ======================================= Recipe: (Please download the recipe and read the full details at https://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 ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang