Saturday, 19 April 2014
Fried Beancurd Skin Egg Tofu by Grace Chang
300ml plain soy bean milk ( without sugar)
Dried Beancurd sheet
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