Thank you @Taste of Asian Food, I really like your recipe vid on this, it's one of my favorite dim sums every time I go to a dim sum place! I think your recipe is very similar to the ones I usually enjoy at the restaurant & I can't wait to try it! Yours I think is really I'd say 'authentic' compared to the ones I've searched before! Looks delicious! Thanks again!😊
Thanks for sharing this recipe. I bought some bean curd skin because it was on sale but not sure how to cook it. Then I accidentally found your video. Will definite try making it.
WOW! It look absolutely delicious! I can never get enough of this in a restaurant on Sunday - one of my absolute favourite! Thank you so much for taking the time to show us all how to make it! I'd really appreciated your recipe as it show "authenticity": I've seen so many other but I am very selective! Once again, dear Sir, thank you!
Thanks for sharing that’s the one I am looking for, how to cook that bean curd skin. When I work in Hongkong my Aye , grand father of the kids I am looking for always bring that food to me and it’s so delicious.keep safe and God bless you.
Can these rolls be frozen and reheated? What would be the best way of doing that? We like to have dim sum parties so I am always looking for dim sum I can prepare in advance. Thank you for this awesome recipe!
Hi I’m a new subscriber from Malaysia that’s been in Australia for over 30 years and I really love the way you explain everything I just want to know if it’s possible use water chestnuts instead of the bamboo shoot?
Hi. Thank you for the excellent tutorial. I’m unsure of which type of beancurd skin to get and am unsure of where to find them. Could you post a link. I’m in the greater Boston area of Massachusetts, USA.
Sorry for the delayed response; I missed your question. Since I don’t live in your area (I’m in Malaysia), I can't advise you on where to find it. To ensure you get the right item, I recommend showing this Chinese character to your local grocery store: 豆腐皮. This will help you avoid any mistakes.
@TasteofAsianFood I've since made 3 batches of these (a lot of work involved, but worth it!) The first batch was trial and error. The 2nd batch was excellent. The 3rd batch with beaten egg was also excellent but with that extra edge. 😘 I also found using the ready soft sheets of bean curd was much easier too! Thanks for sharing this recipe! ❤️
That slapping action has nothing to do with breaking down connective tissue. You are essentially removing air from the mixture making the texture firmer and bouncier. That is all.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hi, you can download the recipe and read the blog post for more details at: tasteasianfood.com/beancurd-skin-roll/ 😃
I like this detailed demo of cooking the tofu skin...thank you Chef KP Kwan...
Thank You Sir for sharing this great recipe. Will definitely try this. It's one of my favourite dim sim. Watching from Gold Coast Australia
Thank you @Taste of Asian Food, I really like your recipe vid on this, it's one of my favorite dim sums every time I go to a dim sum place! I think your recipe is very similar to the ones I usually enjoy at the restaurant & I can't wait to try it! Yours I think is really I'd say 'authentic' compared to the ones I've searched before! Looks delicious! Thanks again!😊
Can't wait to try! Looks so good!
I always steamed my bean curd roll. I will try deep frying first !
Thanks 4 another great recipe sir!
I like your videos. The food looks good.
Wonderful recepi thanks for sharing 👍
Im yolly from Philippines , thank you so much for the recipe you share to your follower , really sppreciated 👍
Thanks for sharing a new recipe.
Thanks Brother
Thanks for sharing this recipe. I bought some bean curd skin because it was on sale but not sure how to cook it. Then I accidentally found your video. Will definite try making it.
WOW! It look absolutely delicious! I can never get enough of this in a restaurant on Sunday - one of my absolute favourite! Thank you so much for taking the time to show us all how to make it! I'd really appreciated your recipe as it show "authenticity": I've seen so many other but I am very selective! Once again, dear Sir, thank you!
Thanks for sharing that’s the one I am looking for, how to cook that bean curd skin. When I work in Hongkong my Aye , grand father of the kids I am looking for always bring that food to me and it’s so delicious.keep safe and God bless you.
Excellent will try this one but vegan I think it might work . Your looks delicious for sure. Thank you so much.
Amazing!👌Thank you! 😁👏💖
I like your 'dat' method. I speak Cantonese so I understand what you mean
Thanks for the recipe...like it.much..❤
Thank u very much Sir for sharing this, I love to eat dimsum.God Bless💚💚🙏👑😇
Look yummy👍👍
Thanku for another Awesome Recipe ☺
Thanks, Chef - this looks AMAZING, and not too difficult! Headed to HMart tomorrow!
Looks yummy 😋
Thank you 🙏🏼
Yum yum
Thanks for sharing
Can these rolls be frozen and reheated? What would be the best way of doing that? We like to have dim sum parties so I am always looking for dim sum I can prepare in advance. Thank you for this awesome recipe!
It can only be frozen in the raw state, that's before frying.
Do we need to fry if we gonna steam it?
Hi I’m a new subscriber from Malaysia that’s been in Australia for over 30 years and I really love the way you explain everything I just want to know if it’s possible use water chestnuts instead of the bamboo shoot?
Sure. They are all on the crunchy side, and I think it is a good alternative.
Hi. Thank you for the excellent tutorial.
I’m unsure of which type of beancurd skin to get and am unsure of where to find them. Could you post a link. I’m in the greater Boston area of Massachusetts, USA.
Sorry for the delayed response; I missed your question. Since I don’t live in your area (I’m in Malaysia), I can't advise you on where to find it. To ensure you get the right item, I recommend showing this Chinese character to your local grocery store: 豆腐皮. This will help you avoid any mistakes.
Can the rolls be rolled in beaten egg before deep frying?
Never try that before which I think will taste quite differently.
@TasteofAsianFood I've since made 3 batches of these (a lot of work involved, but worth it!)
The first batch was trial and error. The 2nd batch was excellent. The 3rd batch with beaten egg was also excellent but with that extra edge. 😘
I also found using the ready soft sheets of bean curd was much easier too! Thanks for sharing this recipe! ❤️
can we make with ricepaper instead of beancurd wrap ?
Only use beancurd wrap.
Slapping it into the bowl you are building up the protein and emulsifying the filling
That slapping action has nothing to do with breaking down connective tissue. You are essentially removing air from the mixture making the texture firmer and bouncier. That is all.
👍😃
6:25
11:00
🕊🙏🏾