I present to you : soy milk skin vege roll

Before reviewing the ingredients I would like to introduce you to two of the ingredients I mention before

century egg

Long ago century egg was made my bury it in the soil with our pee and let to ferment, but now they make it with sodium hydroxide, salt and sodium carbonate instead of pee for weeks instead of years. What you see above is a century egg coated in rice husk and mud. Traditionally it take years to produce this egg, thus the name century or thousands years egg.

No cooking is required, the yolk and white is practically set by the chemical used to preserve it. It's flavour is very very deep. It smell like suffer but taste like pee in the savoury good way. It's truely a acquire taste, but I haven't seen any Chinese not liking it.

soy bean skin

Like the name suggests, it's the skin of soy milk. Like how when you cook milk a skin is formed on top, it's the same as soy milk. They skim the skin and let it dry under the sun. When it's ready to be use, I just soak it in water to rehydrate it.

the ingredients

fillings: jicama, century egg white, cabbage, onion, egg plant, garlic

Stir fry with the "sauce of the day"

sauce of the day

Century egg yolk, ginger, rice wine, soy sauce, white pepper, coriander stem

braised lentils

In soy sauce, pork bone, sugar, Clove, cinnamon, star anise, fennel, Szechuan peppercorn, Chinese rice wine

construction

Just spread a layer of lentil and place the vege fillings at the very edge of the soy milk skin with a few coriander stem and leave

roll it up slice and top with fried garlic, fried shallots and coriander leaf and we are good to go!

Hope you enjoy the post !!
And as always feel free to leave a feedback below, cheers!!