Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods
1 pc x 33g beancurd skin
3 nos egg (lightly beaten)
2 tbsp cooking oil
1 tbsp light soy sauce
Pinch of ground white pepper
1 tsp sesame oil
1 tbsp chopped spring onion
- Soak beancurd skin in the water until slightly soften, drain well, and finely shredded.
- Heat up 1 tbsp oil in the preheated wok, shallow-fry beancurd skin over medium-high heat until fragrant. Add seasoning, toss well.
- Pour in beaten egg slowly, stirring constantly over high heat until well combined and aromatic. Next, add in some cooking oil, keep stirring until dry and golden in colour. Dish out to a serving platter. Garnish with chopped spring onion. Serve hot.