蚝汁鲜竹卷 Beancurd Skin Rolls in Oyster Sauce

去吃点心时老公喜欢点炸的腐皮卷，而我就喜欢点这个炸了又加上蚝油酱汁一起蒸的蚝汁鲜竹卷。每家的蚝汁鲜竹卷都有自己的特色，家家的馅料和酱汁方面都会有少许不同，所以我做出来的蚝汁鲜竹卷叶也和外面的有一些不同。老公就说不是很像，而我呢就觉得那个酱汁不错，不过腐皮卷方面可能是腐皮比较少，所以吃起来有点不一样。这蚝汁鲜竹卷还有进步的空间，下次会加多一些腐皮，可能吃起来就会比较像。

点心午餐 ~ 蚝汁鲜竹卷蒸 + 烧卖 + 蒸烟肉卷 + 炸云吞

  

之前的脆炸烟肉卷没一次过煮完，
我把包好的烟肉卷冷冻起来，
其实除了炸也可以用来蒸，
我撒了一些黑胡椒然后拿去蒸，
这样就变成另一款点心了。

蚝汁鲜竹卷

材料：
淡腐皮 12张（尺寸15cm X 13cm）
蛋白 少许
葱丝 少许

馅料：
猪绞肉 250克
去壳虾肉 75克（去肠泥，切丁）
红萝卜 30克（切丝）
浸软黑木耳 20克（切丝）
葱花 1汤匙

调味料：
酱油 1汤匙
麻油 1/2汤匙
黄糖 1/2茶匙
粟粉 1汤匙
白胡椒粉 1/4茶匙
蛋白 1/2个

酱汁：
蒜茸 1/2汤匙
姜茸 1/2汤匙
蚝油 1汤匙
麻油 1/2汤匙
黄糖 1茶匙
绍兴酒 1汤匙
白胡椒粉 少许

芡汁：
粟粉 1/2汤匙
清水 2汤匙

做法：
1. 在一个大碗里加入猪绞肉、虾肉、红萝卜、黑木耳、葱花和调味料。用清洁的手将材料搅拌，往同一个方向搅拌数分钟直到馅料搅至有粘性及均匀，然后将馅料分成12份。
2. 取一张腐皮，用一块清洁的湿布轻轻地抹一抹，放入一份馅料，如以下图中将腐皮卷起来。用少许蛋白搽于腐皮封口。一直重复做法直到用完所有馅料。
3. 把包好的腐皮卷放入热油锅中炸至金黄色，然后盛出备用。
4. 在一个小锅中烧热1汤匙的油，加入蒜茸和姜茸爆香。倒入其他酱汁材料煮至滚，加入芡汁勾芡，煮至酱汁浓稠即可。
5. 把炸好的腐皮卷排入四个小碟中，淋上酱汁，放入竹蒸笼中蒸10分钟即可。撒上少许葱丝，乘热享用！

Beancurd Skin Rolls in Oyster Sauce

Ingredients:
12 pieces unsalted beancurd skin, size 15cm X 13cm
Some egg white
Some spring onion, julienned

Filling:
250 g minced pork
75 g shelled prawn, deveined and diced
30 g carrot, finely chopped
20 g soaked black fungus
1 tbsp chopped spring onion

Seasoning:
1 tbsp soy sauce
1/2 tbsp sesame oil
1/2 tsp brown sugar
1 tbsp cornstarch

1/4 tsp white pepper powder

1/2 egg white

Sauce:
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1 tbsp oyster sauce
1/2 tbsp sesame oil
1 tsp brown sugar
1 tbsp Shao Xing wine
A dash of white pepper powder

For thickening:
1/2 tbsp cornstarch
2 tbsp water

Methods:
1. In a mixing bowl, add minced pork, diced prawn, carrot, black fungus, chopped spring onion and seasoning. Mix the ingredients using your clean hands in one direction for few minutes until it becomes sticky and well mix. Divide the fillings into 12 portions.

2. Place a piece of the beancurd skin on a flat surface, wipe the beancurd skin carefully using a damp cloth to soften it. Place 1 portion of the filling in the middle of the beancurd skin. Roll the beancurd skin like as shown in the picture above. Brush some egg white on the edge to secure the roll. Repeat until all the fillings are used up.

3. Deep fry the beancurd rolls in hot oil until golden brown, dish out and set aside.

4. Heat 1 tbsp of cooking oil in a small saucepan. Add minced garlic and minced ginger, saute until fragrant. Add the remaining sauce ingredients, bring to a boil, Pour in the cornstarch slurry, stir well and cook until the sauce is thicken.

5. Arrange the fried beancurd skin rolls in 4 small plates, pour the sauce over, then place the small plates in the bamboo steamer basket and steam over high heat for 10 minutes. Sprinkle with some julienned spring onion and serve hot.

I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).

This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.