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Recipe details are AI-generated from the video and may contain errors — for reference only.
Use a kitchen knife to trim off the hard ends of the bean curd skin, lay the sheet flat on a clean wooden cutting board, and cover it with a clean damp towel to keep it moist.
Watch out
Bean curd skin is very brittle, handle gently otherwise it will easily break.
Prepare a small bowl of cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Place an appropriate amount of cooled vegetarian filling onto the bean curd skin without overstuffing. Fold one corner over the filling, tuck in both sides, roll forward, brush the edge with cornstarch slurry, and press firmly to seal into a cylindrical roll, then cover with a damp towel.
Watch out
Do not put too much filling or the rolls will burst
the seal must be firmly brushed with starch water and pressed, otherwise it will open up during frying
Be careful of oil splashing when pan-frying in hot oil; use tongs to gently slide the rolls in from the edge of the wok, do not drop them directly.
Turn on the stove to preheat the wok, pour in 100ml of cooking oil, and control the oil temperature around 150°C (gentle bubbling). Place the bean curd rolls seam-side down into the wok, maintain low oil temperature to pan-fry for about 5 minutes, turn over halfway, and fry until the surface is golden brown and crispy while keeping the oil temperature steady. Remove and drain excess oil when done.
local_fire_departmentMedium-low heat, about 5 minutesWatch out
Oil temperature must not be too high (keep at 150°C)
bean curd skin absorbs oil quickly and is very thin, so too hot oil will char it instantly before the inside is warmed through
Place the fried bean curd rolls on a white cutting board, slice them diagonally with a kitchen knife, and arrange them neatly on a plate. Prepare a small dish of Worcestershire sauce as a dipping sauce to serve.
Watch out
Use a sharp knife and slice gently, otherwise excessive force will crush the fragile crispy layers of the crust.
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