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Deep-fried Yuba Rolls

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Yuba is the skin that forms on the surface of boiled soymilk. Sold dried into sheets, it is a high-protein ingredient with a variety of uses.
http://www.bento.com/rcp/enlight-yuba400.jpg

http://farm3.static.flickr.com/2030/2397083883_33c4c8e50d_o.jpg
(Deep-fried Yuba Rolls / Image)

Ingredients:
(Makes 8)

* 8 slices dried yuba, each about 8 inches (20cm) square
* 2 ounces (60g) nagaimo yam, peeled and finely diced
* 8 fresh shiitake or button mushroom caps, finely diced
* 1/2 ounce (15g) carrot, peeled and finely chopped
* 1 teaspoon salt
* dash white pepper
* 2 tablespoons cornstarch
* 2 tablespoons all-purpose flour, dissolved in 2 tablespoons water
* vegetable oil, for deep-frying
* salt, for garnish

Directions:

1. Wrap each slice of dried yuba in a wet cloth, and leave for about 30 minutes until soft
2. Place the yam, shiitake, and carrot in a bowl, sprinkle with salt, pepper, and cornstarch, and mix well.
3. Lay out the yuba slices, divide the vegetables into 8 equal portions and place each portion on top of a yuba slice. Fold the yuba over to make rectangular envelopes, and seal using the flour-and-water mixture. Preheat the oil to 340°F (170°C) and deep-fry the envelopes until golden brown.
4. Cut the yuba envelopes in half and arrange on a serving dish, garnished with salt.

If yuba is not available, you will be able to use rice-paper wrappers.

By JS on Mar 25, 2011
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tag : Recipe

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。