Hakka Style Shallow-Fry Beancurd Skin with Egg

Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods

Hakka Style Shallow-Fry Beancurd Skin with Egg

Ingredients:

1 pc x 33g beancurd skin

3 nos egg (lightly beaten)

2 tbsp cooking oil

Seasoning:

1 tbsp light soy sauce

Pinch of ground white pepper

1 tsp sesame oil

Garnishing:

1 tbsp chopped spring onion

Preparation Instructions:

  1. Soak beancurd skin in the water until slightly soften, drain well, and finely shredded.
  2. Heat up 1 tbsp oil in the preheated wok, shallow-fry beancurd skin over medium-high heat until fragrant. Add seasoning, toss well.
  3. 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.
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