Ingredients Jump to Instructions ↓

  1. 6-8 8 2 cakes

  2. 1 teaspoon 5 125 g 30 g 4 tablespoons 1 tablespoon 1/4 teaspoon 2 tablespoons 1 1 Seasonings :

  3. 1/2 teaspoon 1 teaspoon 1/2 tablespoon 1/2 teaspoon Bean curd sheets Bean curd Bean curd cheese Dried Chinese mushrooms Carrots, shredded Wood ears Vegetable stock Oyster sauce MSG Oil for deep frying Tomato, thinly sliced Egg yolk, lightly beaten Salt Wine Hoisin sauce Sesame oil

Instructions Jump to Ingredients ↑

  1. : Soak mushrooms in warm water for 20 minutes. Remove and squeeze dry. Discard stalks and shred the caps. Soak wood ears for 1 hour in water water with two changes of water, then slice them thinly. Soak bean curd sheets till they are soft enough to be folded. Mash bean curd and bean curd cheese. Mix the mashed ingredients with the prepared vegetables. Add in the seasonings and mix thoroughly. Spread out a bean curd sheet and scoop onto it 1 1/2 tablespoons of the filling. Roll up and fold to seal the fillings with some egg yolk on opposite edge. Repeat with the rest of the sheets and filling. Heat oil and deep fry rolls till golden. Add stock and oyster sauce mixture. Leave to simmer till all the sauce is absorbed. Turn onto a serving plate. Garnished with tomato slices.


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