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Tau Hu Ky (Bean Curd Pork Rolls)
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Tau Hu Ky (Bean Curd Pork Rolls)

1 hPara 6Nutri-Score C€€
de @alissanguyen_11 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • dried bean curd sheet (soaked in water until rehydrated)Despensa170 g
  • black fungus (soaked in hot water, rinsed, drained and roughly chopped)Frutas y verduras40 g
  • ground porkCarne450 g
  • cornstarchDespensa15 ml
  • onion (diced)Frutas y verduras1 pieza
  • chicken bouillonDespensa15 ml
  • onion or garlic powderEspecias15 ml
  • sugarDespensa15 ml
  • saltEspecias2,5 ml
  • black pepperEspecias5 ml
  • oil (for pan frying)Despensa60 ml
  • fish sauceDespensa60 ml
  • sugar (for the dipping sauce)Despensa50 g
  • coconut sodaBebidas355 ml
  • garlic (minced)Frutas y verduras5 piezas
  • distilled white vinegarDespensa30 ml
  • garlic chili paste (optional)Despensa22,5 ml
  • Thai chili (chopped, optional)Frutas y verduras2 piezas

por ración

Nutrición

285kcal

Carbohidratos
22 g
Proteínas
16 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Placa de cocina

paso a paso

Preparación

  1. Rehydrate the bean curd and fungus

    • Soak the dried bean curd sheets in water and set aside to rehydrate, handling them gently as they are fragile.
    • Soak the black fungus in hot water and set aside.
    Paso 1

  2. Make the filling

    • In a bowl, combine the ground pork, cornstarch, diced onion, chicken bouillon, onion or garlic powder, sugar, salt and black pepper.
    • Mix well until evenly combined.
    Paso 2

  3. Add the fungus

    • Rinse the rehydrated black fungus under cold water and drain well.
    • Roughly chop the fungus and fold it into the filling.
    Paso 3

  4. Wrap the rolls

    • Lay a sheet of bean curd out and pat off any excess water.
    • Place a scoop of filling onto the sheet, shape it, then roll it up tightly.
    • Trim or overlap sheets if they are too short or too long.
    Paso 4

  5. Pan fry the rolls

    • Heat oil in a pan over medium heat.
    • Pan fry the rolls until golden and crispy on both sides, turning as needed.
    Paso 5

  6. Make the fish sauce dip

    • Mix the fish sauce, sugar, coconut soda, minced garlic, white vinegar, garlic chili paste and chopped Thai chili until well combined.
    Paso 6

  7. Serve

    • Serve the rolls with rice, soup, a stir fry and salted eggs, alongside the fish sauce dip.
    Paso 7
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