[ENG SUB] 素鴨(紫菜腐皮卷) (粵語版) VEGETARIAN SEAWEED BEAN CURD ROLLS

腐皮卷是廣東、香港和澳門地區常見的點心，餡料包括腐皮、韭菜和紅蘿蔔。每件腐皮放入適量餡料包成長方狀，以蛋白黏口，燒熱半杯油，將腐皮卷煎至兩面金黃即成。

Beancurd roll (Tofu roll) is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin


製法:
(1) 微温開水3杯, 鹽, 糖, 醬油, 素蠔油, 湯匙拌匀.
(2) 腐皮卷摺疊方法: 取腐皮两張,按3-4-4的摺法摺疊. 第一次把腐皮摺成3, 放入紫菜3塊( 两塊疊在一起, 第三塊对疊). 第二次把腐皮4摺, 第三次再腐皮摺4. 在腐皮卷两頭用橡皮筋臨時固定, 浸泡入調味水中15分鐘. 泡浸5分鐘後就要鬆開象皮筋, 讓調味汁容易渗入裏面.
(3) 蒸: 碟子上墊烘焙紙.腐皮卷濾水控乾, 排在碟子上, 用竹簽往上面挿一些孔以利排氣.蒸15分鍾,取出倒去多余水份.
(4)煎: 熱鍋下油把两面煎至金黃色, 切件上碟

Method:
(1) Mix 3. 3 cups lukewarm water, salt, sugar, soy sauce, vegetarian oyster sauce.
(2) Take two beancurd rolls and fold them according to the 3-4-4 method. Fold into 1/3 first, put in seaweed, then fold the beancurd roll into 1/4. Fold the beancurd roll again into 1/4 . Temporarily fix both ends with rubber bands. Soak in sauce for 15 minutes. After soaking for 5 minutes, loosen the rubber band so that the sauce can go into the folds.
(3) Put baking paper on a dish. Drain off water from the rolls and arrange them on the dish. Insert some holes on the rolls to allow steam to escape. Steam for 15 minutes, remove excess water.
(4) Pan fry rolls until golden brown, cut and serve.