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The ingredients needed to make Crispy Beancurd Skin Vegan Salad:
- Take 2 cup of oil for deep frying.
- You need 2 medium of onion.
- Use 1 of green chili or green peper.
- Take 1/2 cup of coriander leaf and stem.
- Use 4 cup of uncooked bean curd skin.
- Get of general tao's sauce.
- Get 3 tbsp of sugar.
- Prepare 3 tbsp of light sauce.
- Get 2 tbsp of shao xing rice wine.
- Get 2 tbsp of red wine vineger or rice wine vineger.
- Take 2 tbsp of heinz chili ssuce.
- Provide 1 1/2 tbsp of peri peri chili sauce.
- Provide 1 1/2 tbsp of cornstarch.
Steps to make Crispy Beancurd Skin Vegan Salad:
- UNCOOKED BEANCURD SKIN.
- FRIED CRISPY BEANCURD SKIN.
- with oil once almost smoky a quick deep fry beancurd skin for 5 second each removed from oil and fold it looking bulky then drain immediately.
- MAKE SAUCE.
- mix all sauce ingredients then set aside.
- TO COOK.
- with 1 tbsp of oil brown onion and green chili.
- add sauce mix well for 1 minute then off heat and add crispy beancurd and coriander leaf gently cost sauce well trying not to break crispy beancurd.
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It might be surprising that all the main ingredients are dried in this incredibly flavoursome recipe - typical of many Chinese dishes. The highlight is bean curd - or beancurd or tofu. Crispy salmon skin is the crackling of the sea! To make Crispy Skin Salmon, you jus need dry skin and enough oil to make it golden and crispy. Skin-on salmon - Make sure the fish is descaled (ie. scales removed) and pin-boned, ie. tiny bones that poke out around the middle the fillet removed.
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