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Been Busy with Beancurd

October 29, 2016


Who doesn't love those panfried beancurd sheet rolls? They are goldenly delicious, crispy on the outside and filled with all sorts of goodness on the inside. Mine happened to be filled with pork, black fungus, steamed pumpkin, cabbage and celery but don't let THOSE ingredients limit your choice of fillings because it is honestly limitless. This was my first attempt at making this dish but now I wonder why I've waited so long? It is easy, versatile and once the filling is cooked and prepared, the rest is really, really easy to assemble. How much oil you use to panfry only depends on your pan. I used a non-stick one so I got a whole lot of crispiness without much oil. This one is definitely going into my recipe portfolio! 







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