|
Number of serving: 2
Preparation time: 10 minutes, dry up time
of 20 minutes
Cooking time: 17 minutes
Ingredients:
10 pieces fried soy bean skin
Toothpicks
Seasoning ingredients:
1 tablespoon tomato sauce
1pc preserved red bean curd
3 tablespoon sugar
1 tablespoon rice flour
1 tablespoon sesame oil
250ml water
1 teaspoon preserved soya bean paste
3 tablespoon light soya sauce
1.2 tablespoon five spice powder
½ teaspoon pepper
Method:
Combine all seasoning ingredient and mix well. Spread 2 tablespoon
seasoning mixture onto a piece of dried soy bean skin and fold up, use
a few tooth picks to stitch the edge of the folded soy bean to avoid
the folded skin open during deep frying . Use same method to finish all
the dried soya bean skin and seasoning. Steam over high heat for 15
minutes, remove and leave to dry. Heat up 2 cups oil, deep fry under
medium heat for 2 minutes or till golden brown, drain with paper towel.
Cut into serving size when cool down, ready to serve.
Cooking tips:
The dry up process of the steamed soy
bean skin could be speed up using oven at 70'C for 20minutes.
|