Skip to main content

Bean Curd Rolls With Sweet And Sour Plum Sauce (梅子酱腐竹卷）



When I was kid, I liked to eat bean curd meat rolls which my late mom always just used ground meat as filling without any seasoning with the filling. Wrapping, rolling, and frying until crisp. Then braised it with bean paste sauce.

I discovered that these bean curd rolls are a typical dim sum restaurant appetizer when I first started working. Additionally, the fillings can be prepared in a variety of methods and contain a variety of components. It can be added to vegetable soups, stews, skewers, spaghetti, and other dishes.

Today, I'll show you how to make them at home easily and cook them using my own version on the sweet-and-sour flavour with sour plum sauce. It's sweet and sour, just like sweet and sour pork ribs, but this sour plum sauce smells especially like green plums, so you won't feel tired after eating too much.

Bean curd sheets are made from soy beans. Some are salty. Some is 0 mg of sodium. If you are using salty type of bean curd sheet, use a clean cloth to wipe off any extra salt. My bean curd sheet comes in a large sheet, so I cut it into the size of 6” x 8”.


Put a proper amount of fillings into each piece of bean curd and wrap and roll it into a rectangular shape. Fry the bean curd rolls until golden brown. Naturally, you can enjoy these crispy bean curd rolls with your preferred dipping sauce right immediately. But with a little more effort, your bean curd rolls smell like plums and are wonderful, appealing, and non-greasy. They have a hint of sweetness and sourness as well. It must not be missed by anyone

INGREDIENTS

1 pcs bean curd sheet (10” x 12”)

300g ground pork

200g shrimps, clean and devein

1 inch length ginger, minced

2 red shallots, minced

1 stalk of spring onion, chopped

 

Seasoning

1 tsp salt

1 tsp sugar

½ tsp white pepper

1 tbsp Shaoxing wine

1 tbsp ginger and spring onion water

1 tbsp corn starch

 

Sweet and sour sauce

2 tbsp plum sauce

1 tbsp tomato sauce

1 tbsp THAI chili sauce

1 tbsp sugar

½ cup water

 


METHOD

1. Coarsely chopped the shrimps. Combine the ground pork and shrimp into a mixing bowl together with minced ginger, shallots, spring onions and the seasoning. Mix well.

2. Cut the bean curd sheet into the size of 6” x 8”, use a clean cloth to wipe off excess salt.

3. Place the filling in the middle of the bean curd sheet. Fold from the bottom half to the filling, fold in the left and right side of the bean curd sheet. Brush some water on the top edges of the bean curd sheet. Roll up to seal it. Repeat the same until all complete.

4. Heat some cooking oil in a large wok over medium high heat. Add the bean curd rolls in a single layer and fry it for 4-5 minutes on each side or until golden brown. Remove and drain them.

5. Combine all the sauce ingredients in a bowl, mix well.

6. Heat some oil in a wok, add the sauce and bring it to a simmer until the sauce slightly thickens. Taste and adjust.

NOTE: No cornstarch slurry for this recipe. The plum sauce will help to thicken the sauce.

7. Add in the fried bean curd rolls to the sauce, bring it to a boil and let it braise for about 3 - 4 minutes, or until all bean curd rolls soft and all coated with the sauce. If the sauce is too thick, dilute with a little bit of water. Garnish with some spring onions and chilies.

Labels:

Comments

Post a Comment

Popular posts from this blog

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...
Post a Comment
Read more

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate.  So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...
Post a Comment
Read more