beancurd skin recipe

This beancurd skin recipe is typical among the Chinese living in southern China and the Asian region.

Beancurd skin recipe - How to stir-fried with mushrooms

beancurd skin (dry weight)

egg, beaten

cornstarch

shitake mushrooms, medium size

garlic,

onions

black fungus (dry weight)

carrot,

tomato,

green bell pepper, cut into wedges

tsp sesame oil

salt

tsp sugar

tbsp oyster sauce (optional)

tsp white pepper

peanut oil (for frying)

Cut the beancurd skin into 2-inches sections.

Place the tofu skin sticks in a large...

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...

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...

Mix a beaten egg with the cornstarch to coat each beancurd skin evenly.

Pan-fry the beancurd skins until both sides turn...

Pan-fry the beancurd skins until both sides turn golden brown. Set aside.

Soak the black fungus and dried shiitake mushrooms...

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...

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.

Saute the garlic slices in peanut oil for...

Saute the garlic slices in peanut oil for half a minute.

Then add the white section of the spring...

Then add the white section of the spring onions and continue sauteing.

Next, add the carrot, mushrooms, wood ear, and...

Next, add the carrot, mushrooms, wood ear, and tomatoes.

Add the bell pepper, then season with light...

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,...

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...

Lastly, add the green section of the spring onion and a teaspoon of sesame oil before dish out. 

https://mediavine-res.cloudinary.com/video/upload/c8vmqao7wayoln3htdtm.mp4

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.

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/beancurd-skin/ )

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 

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