Pour into the wok and simmer gently for 10 minutes. Make up to 400ml with boiling water if needed. Measure out 400ml of the mushroom soaking liquid, taking care to leave behind any sediment.Stir in the shaoxing rice wine, light soy, dark soy, vinegar, sugar and 1/2 tsp salt. Fry for 1-2 minutes until fragrant. Tip in the softened sliced bean curd skin sticks and mushrooms. Heat the oil in a wok, and add the garlic, ginger and chilli.Rinse the drained mushrooms in several changes of water. Cover with boiling water and simmer for 6 minutes until soft. Add the sliced shiitake mushrooms, and broken black fungus to a small saucepan. Whilst the bean curd sticks soak, rehydrate the mushrooms.Drain and discard the soaking liquid, gently squeezing out any excess water. Cover with a small saucer if needed to keep the bean curd sticks submerged. In a large shallow dish, pour over boiling water and leave to soak for 10 minutes until soft. First rehydrate the dried bean curd skin sticks.Also be sure to use sliced shiitake mushrooms - the cooking time will be much longer for whole shiitake mushrooms.īraised Bean Curd Skin With Mushrooms Recipe Method Just check the beancurd skin is soft before you drain it. Serve with a side of steamed rice, and perhaps some quick steamed greens or fried green beans with garlic.ĭifferent brands of bean curd skin sticks come in different lengths and thicknesses, and so soaking time might be different. The recipe takes around 25 minutes, of which much of the time is spent just leaving the ingredients to rehydrate, or simmer. They are also high in isoflavones which are thought to reduce the risk of breast cancer and reduce the risk of osteoporosis post menopause.Ĭooking and serving the bean curd skin recipe Soy-based products are famous for helping to lower cholesterol. Like tofu it is high in protein, low fat, high fibre and rich in vitamins and minerals such as B vitamins and magensium. What are the health benefits of dried bean curd skin?ĭried bean curd skin is a fantastic meat alternative, soaking up rich umami flavours from soy sauce and mushrooms in Chinese stocks. Sometimes it is sold in whole sheets to make dumpling wrappers, but it can also be rolled into sticks.ĭried bean curd skin in the form of sticks is often considered a substitute to meat, however it is great used alongside beef or lamb in other slow-cooked dishes for a contrasting texture. The skin is skimmed off and dried to make dried beancurd skin. It makes a quick, delicious and satisfying Chinese vegan meal.īean curd skin is the skin that forms on the top of soy milk when it is being made. The two different types of mushrooms in the recipe bring deep umami flavour, as well as adding another dimension of texture. The highlight is bean curd - or beancurd or tofu - 'skin', which takes on the flavour of the braising liquid and has an intriguing almost omelette-like chewiness. Dried bean curd sticks make a fantastic vegan or vegetarian store cupboard supper. It might be surprising that all the main ingredients are dried in this incredibly flavoursome recipe - typical of many Chinese dishes.
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