Comments on: Beancurd skin roll 腐皮卷- How to make it like the dim sum restaurant https://www.tasteasianfood.com/beancurd-skin-roll/ Asian Food Recipes and Techniques Sat, 16 Jul 2022 00:15:10 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/beancurd-skin-roll/comment-page-1/#comment-33160 Sat, 16 Jul 2022 00:15:10 +0000 https://tasteasianfood.com/?p=27168#comment-33160 In reply to Cecilia.

I suggest keeping it in the freezer in the raw form. Many dim sum restaurants do it that way.

]]> By: Cecilia https://www.tasteasianfood.com/beancurd-skin-roll/comment-page-1/#comment-33159 Fri, 15 Jul 2022 23:14:45 +0000 https://tasteasianfood.com/?p=27168#comment-33159 How can I store these? I would love to be able to make a whole bunch. I am thinking after frying I can freeze them. Then only steam what I am able to eat. Would that be advisable? Thanks!

]]> By: Mary Anne Lee https://www.tasteasianfood.com/beancurd-skin-roll/comment-page-1/#comment-33103 Sat, 18 Jun 2022 16:50:52 +0000 https://tasteasianfood.com/?p=27168#comment-33103 I always wanted to make that, thanks, I learned a secret from you. I have to fry and steam. If I skip a step the skin is tough to chew. Thanks for the tip.

]]> By: KP Kwan https://www.tasteasianfood.com/beancurd-skin-roll/comment-page-1/#comment-33100 Sat, 18 Jun 2022 01:16:45 +0000 https://tasteasianfood.com/?p=27168#comment-33100 Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

]]>