Dragon Well Crispy Bean Curd

Dragon Well Crispy Bean Curd Recipe - Vegetarian Chinese Dish

Region / culture: China | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Dragon Well Crispy Bean Curd is a delicious and flavorful dish that combines crispy bean curd rolls with a savory mushroom and vegetable filling. This dish is perfect for a special occasion or as a unique addition to your regular meal rotation.

History

This recipe is inspired by traditional Chinese cuisine, where bean curd skin is often used to create crispy and flavorful dishes. The combination of mushrooms, carrots, and bamboo shoots in the filling adds a depth of flavor and texture to the dish.

Ingredients

seasoning Sauce
2 tbsp regular or low-sodium soy sauce
1 tbsp granulated sugar
1 tbsp sesame oil
0.33 cup vegetarian chicken-flavored stock
1 tsp nutritional yeast flakes
2 tbsp cornstarch
Filling
6 large dried shiitake mushrooms, soaked, squeezed dry and minced
0.33 cup carrots, steamed until soft
0.33 cup bamboo shoots
2 tbsp vegetable oil plus 3 cups for deep-frying
“duck” rolls
2 25-inch round sheets (1.33 oz (38 g) each) fresh or frozen bean curd skin, at room temperature
Accompaniments
4 scallions, trimmed and julienned
16 Peking pancakes
0.5 cup hoisin sauce

How to prepare

1. To make the Seasoning Sauce: Combine all ingredients in a small bowl and mix well.
2. To make the Filling: Combine mushrooms, steamed carrots, and bamboo shoots. Heat a wok and add 2 tbsp of oil. Stir-fry the mushrooms, carrots, and bamboo shoots for 1 minute. Stir in 3 tbsp of the Seasoning Sauce and toss well. Remove from heat and set aside to cool.
3. To make the 'Duck' Rolls: Place bean curd skins flat on a work surface. Trim off thick or uneven edges and square the circles. Mist the surface lightly with water to soften if necessary. Cut the sheets in half and stack them.
4. Stir the Seasoning Sauce and spread about 2 tbsp on the bottom skin. Top with the second skin. Brush the second skin with 2 tbsp of the Seasoning Sauce and scatter one-third of the mushroom mixture over the top, spreading it out to cover the sheet on all surfaces. Repeat with the remaining two sheets. Roll the stacked sheets jellyroll fashion. Cut each roll in half and cover with plastic wrap to firm in the refrigerator for about 1 hour.
5. Heat 3 cups of oil in a large stockpot to 375°F (191°C). Remove the rolls from the refrigerator and discard the plastic wrap. Deep-fry until golden brown and remove from the oil with tongs or a slotted spoon. Place the rolls on a paper towel to remove excess oil, drizzle with the remaining seasoning sauce, and slice into 16 rolls.
6. To serve, place the 'Duck' Rolls on a platter with scallions and folded Peking pancakes. Serve with hoisin sauce, adding more sauce as needed.

Variations

You can customize the filling by adding different vegetables such as bell peppers, water chestnuts, or snow peas.
For a spicy kick, add some chili sauce or sriracha to the seasoning sauce.
Substitute the hoisin sauce with a sweet and sour sauce for a different flavor profile.

Cooking Tips & Tricks

Make sure to soak the dried shiitake mushrooms in water before mincing them for the filling. This will help to rehydrate the mushrooms and bring out their full flavor.

- When deep-frying the bean curd rolls, make sure the oil is hot enough (375°F) to ensure a crispy and golden brown exterior.

- Serve the rolls with hoisin sauce and scallions for a delicious and authentic flavor profile.

Serving Suggestions

Serve Dragon Well Crispy Bean Curd with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for this recipe include stir-frying the filling, rolling and deep-frying the bean curd rolls, and serving with the appropriate accompaniments.

Ingredient Substitutions

If you cannot find bean curd skin, you can use spring roll wrappers as a substitute.

- You can use fresh shiitake mushrooms instead of dried ones, but make sure to adjust the cooking time accordingly.

Make Ahead Tips

You can prepare the filling and bean curd rolls ahead of time and refrigerate them until ready to deep-fry. This will save you time on the day of serving.

Presentation Ideas

Arrange the Dragon Well Crispy Bean Curd rolls on a platter with a garnish of fresh scallions for a beautiful and appetizing presentation.

Pairing Recommendations

Pair this dish with a light and refreshing cucumber salad or a side of steamed bok choy for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the rolls in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Dragon Well Crispy Bean Curd contains approximately 250 calories.

Carbohydrates

Each serving of Dragon Well Crispy Bean Curd contains approximately 25 grams of carbohydrates.

Fats

Each serving of Dragon Well Crispy Bean Curd contains approximately 15 grams of fats.

Proteins

Each serving of Dragon Well Crispy Bean Curd contains approximately 8 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, especially from the vegetables and mushrooms used in the filling. It provides a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains soy and sesame oil, which may be allergens for some individuals. It is important to check for any food allergies before consuming this dish.

Summary

Dragon Well Crispy Bean Curd is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy and delicious option for your meal.

Summary

Dragon Well Crispy Bean Curd is a unique and flavorful dish that combines crispy bean curd rolls with a savory mushroom and vegetable filling. This dish is perfect for a special occasion or as a delicious addition to your meal rotation. Enjoy the crispy texture and savory flavors of this delightful dish!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a crisp autumn day, and I was visiting my friend Mei-Ling in her quaint little village nestled in the lush green hills of Hangzhou, China. Mei-Ling had invited me to her home for a traditional Chinese feast, and as soon as I walked through the door, the tantalizing aroma of spices and herbs filled the air.

I watched in awe as Mei-Ling deftly chopped, diced, and stirred a myriad of ingredients with practiced precision. She explained that the dish she was preparing was called Dragon Well Crispy Bean Curd, a specialty of her village that had been passed down through generations.

As I sat at the table, eagerly awaiting the meal, Mei-Ling regaled me with the story of how she had learned to make the dish. She told me that the recipe had been taught to her by her grandmother, who had in turn learned it from her own mother. The secret to the dish, Mei-Ling explained, lay in the delicate balance of flavors and textures – the crispy bean curd, the fragrant Dragon Well tea leaves, the savory soy sauce, and the fiery chili peppers.

I was mesmerized by Mei-Ling's skill and passion for cooking, and as I savored each bite of the Dragon Well Crispy Bean Curd, I knew that I had to learn how to make it myself. Mei-Ling graciously agreed to teach me, and over the course of the next few days, she patiently guided me through the intricate steps of the recipe.

First, we marinated the bean curd in a mixture of soy sauce, rice wine, and cornstarch, allowing the flavors to infuse and meld together. Then, we coated the bean curd in a light dusting of flour and deep-fried it until it was golden brown and crispy. As the bean curd sizzled in the hot oil, the kitchen filled with the mouthwatering aroma of fried goodness.

Next, we stir-fried the bean curd with fragrant garlic, ginger, and scallions, adding in the Dragon Well tea leaves at the last minute to infuse the dish with their distinctive flavor. The tea leaves, harvested from the nearby plantations that sprawled across the hills, added a subtle bitterness and complexity to the dish that perfectly complemented the rich, creamy bean curd.

As we sat down to enjoy the fruits of our labor, Mei-Ling smiled at me and said, "Cooking is like a dance – each ingredient playing its own unique role, coming together in perfect harmony to create something truly special." I nodded in agreement, savoring the flavors of the Dragon Well Crispy Bean Curd and feeling grateful for the opportunity to learn from such a talented chef.

From that day on, the recipe for Dragon Well Crispy Bean Curd held a special place in my heart. Whenever I cooked it for family and friends, I would think back to my time in Hangzhou, to Mei-Ling's warm smile and gentle guidance. The dish became a symbol of the rich tapestry of culinary traditions that I had been fortunate enough to experience throughout my life.

And so, as I sit here now, penning this story for my grandchildren to read, I can't help but feel a sense of nostalgia and gratitude for the journey that led me to this recipe. It is a reminder of the power of food to bring people together, to create lasting memories, and to preserve the traditions of the past for future generations to enjoy. And for that, I am truly thankful.