Saturday, 19 April 2014

Fried Beancurd Skin Egg Tofu by Grace Chang

300ml plain soy bean milk ( without sugar)
3 eggs
Dried Beancurd sheet

1tsp salt
1/2 tbsp cornstarch
1tsp chicken granule

- beat the egg lightly, add into soy bean milk slowly and mix with seasoning carefully, then strain well..

-place the Beancurd skin into a deep bowl with lined cling wrap.
Pour in the soy milk mixture slowly, then wrap with the cling wrap.
Steam in a preheated steamer over a low heat for about 20 mins until cooked . Remove fr heat , leave to cool , ready to use.

-remove the steamed egg Beancurd , deep-fry into hot oil carefully until golden brown . 
Remove n drain ..
Arrange on plate n garnish to your preference .

Note: dried Beancurd skin to wipe before lining the bowl on the cling wrap.
Mine was steam for 1/2 hr over low- med heat
Do not remove fr bowl immediately after its steam..
Let it cool down , place the bowl in fridge till it harden then remove and

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