Bean Curd Wrap

Ingredients:

Shitake mushrooms
Golden needle mushrooms
Bamboo shoots
Sesame seeds
Bean curd sheet wraps

Direction:
Stir fry shitake mushrooms (shredded), golden needle mushrooms, bamboo shoots (shredded), and sesame seeds together. Season with white pepper, hot oil and vegetarian oyster sauce.

Cut bean curd sheets into triangles. Place ingredients in bean curd sheet and wrap tightly. Minimize air pockets, which could expand and open the wrap during cooking. Seal with flour paste (flour mixed with water).

Dip wrap in batter (2/3 flour, 1/3 potato starch, little canola oil and water mixed well)

Fry until golden brown and arrange on serving plate.

Sauce: Stir fry oil, soy sauce, water, vinegar, sugar, black pepper, hot oil, and PonZu Citrus Seasoned Soy Sauce until fragrant. Pour sauce over the finished wraps and serve.

材料:

香菇
金針菇

芝麻
齋鮮腐皮片

作法:
香菇泡軟切絲,和金針菇、筍絲一起先炒過,加調味料白胡椒粉、油、素蠔油。將鮮腐皮片切成三角形狀,包入上項炒過的食材,並將多餘空氣擠出,用麵糊固定(麵粉加水),以免炸時腐皮包會破裂。用2/3杯麵粉,1/3杯蕃薯粉、葵花油、水混合成麵糊。將每個腐皮包均勻沾上麵糊後放入熱油內炸至金黃。取出後將油瀝乾放入盤內。鍋熱加油,放入醬油、水、醋、糖、黑胡椒粉、辣油及PonZu Citrus Seasoned soy Sauce,小炒至所有香氣散出,即成腐皮包醬汁,倒入盤內即可。