1. Wash the ingredients, soak the mushrooms
2. Shredded mushrooms, enoki mushrooms, and bamboo shoots with a food processor
3. Cut the oily bean curd into small pieces. The bigger the piece, the more chewy the vegetarian duck will be.
4. Mix the oily bean curd with diced shiitake mushrooms, enoki mushrooms, and diced bamboo shoots. Mix well with soy sauce, sugar, and sesame oil (you can put more sesame oil)
5. Prepare a whole sheet of oily bean curd
6. Put the ingredients mixed in step 4
7. Wrap tightly into a roll (the roll is chewy, it will be chewy if it is loose, and it will fall apart if it is too loose)
8. The rolled plain duck is wrapped with a layer of gauze and tied tightly with cotton thread
9. Steam for 30 minutes. The longer the steaming time, the more the tofu skins will merge with each other. The steamed veggie duck should take out the steamer, open the gauze and put it in cold slices (not removing the gauze will make the surface of veggie duck very wet and unsightly, cold cutting will make the veggie duck have a better shape and better cut)
10. For a crispy effect, add a little oil to the soy sauce and brush it on the skin
11. Let the air fryer at 200 degrees for 10 minutes
12. The vegetarian duck with crispy outside and tender inside is out
