Best Chinese Food North America (Silver Dragon Restaurant Calgary) My Bean Curd Roll Recipe 中国豆腐卷食谱

We visit the iconic Silver Dragon Restaurant in Calgary's Chinatown again. Silver Dragon is an award winning restaurant and one of the best Chinese restaurants in Calgary. We took our Mom for dinner. The Silver Dragon serves dim sum items for dinner if you like. We ordered a nice selection of dim sum items for our dinner. Some of the dim sum items we ordered included prawn hargow, crispy egg rolls, prawn toast, bean curd rolls. My pan fried Chinese Bean Curd Roll Recipe 中国豆腐卷食谱 is featured in the second half of this video.
We also ordered a delicious selection of dinner dishes which included the Silver Dragon 3 course Beijing Roast Duck, Deep Fried Chicken, Special Chow Mein, Yang Chow Fried Rice, Sweet And Sour Spareribs and of course, an order of the famous Ginger Beef.
Ginger Beef is a popular dish in Chinese restaurants throughout North America. I mistakenly said ginger beef was invented at the Silver Dragon Restaurant in Calgary, Alberta's Chinatown in 1976. Actually Ginger Beef was invented at another Chinese restaurant called Silver Inn. Silver Inn is also located in Calgary, but not in Chinatown. My apologies for making this mistake in a previous video. The owner of Silver Dragon corrected my mistake in this video. She also talked about the history of the Silver Dragon, which opened in 1966 at another location. They moved to this locatuon in 1974.
I got a chance to try the Ginger Beef and other dishes in this iconic restaurant that has been in business since 1966. It's certainly worth a visit to try their dishes.

In the second half of this video, I will show you how to make my version of Cantonese Bean Curd Roll. Although you can deep fry the bean curd rolls,my version is grilled with a small amount of cooking oil. Recipe is below:
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Recipe is below:

CHINESE BEAN CURD ROLLS 中国豆腐卷食谱

i package frozen bean curd sheets
2 stalks celery, diced
2 cups diced kohlrabi cabbage
24 tiger prawns
1 lb. (454 grams) ground pork
2 tablespoons light soy sauce
1 teaspoon or less salt
1 to 2 tablespoons sesame oil
3 tablespoons cooking oil + 2 tablespoons cooking oil
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon cornstarch in 1/3 cup water
1 to 1 1/2 cup chopped chives

Take out bean curd sheets from freezer to thaw out. Cut bean curd sheets into
serving sizes.

To Make The Filling:

Cut skin off kohlrabi cabbage. Dice the kohlrabi. Also dice the celery. Kolrabi can be boiled for 1/2 an hour to be more tender.

Preheat a wok at medium heat. Add cooking oil. Add ginger and garlic and stir fry for 20 seconds. Add prawns and stir fry 30 to 45 seconds. Set prawns on a plate.

Add 2 tablespoons cooking oil. Put in celery and briefly stir fry. Add ground pork and stir fry briefly. Add 1 cup water. Add cornstarch solution to thicken the sauce. Add chives and tiger prawns. Put filling mixture in a bowl. Let cool for 2 hours.

To wrap the bean curd rolls:

Put 3 to 4 tablespoons filling onto a bean curd sheet. Fold the bean curd sheet away from you. Fold the left and right hand sides. Finish rolling the bean curd sheet, making sure the filling does not leak out.

To cook the bean curd rolls|:

A flat pan would be best for cooking the bean curd rolls. Preheat the pan at medium heat. Add about 5 to 6 tablespoon cooking oil. Lay out the bean curd rolls. Grill on both sides. Total cooking time about 5 to 6 minutes. Serve the bean curd rolls on a nice plate. Enjoy!

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