Shanghai Vegetarian Duck

Name: Shanghai Vegetarian Duck
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 package Soy bean curd; 6~7 Dried shiitake mushrooms; 100g Winter bamboo shoots; 100g Soy sauce; 1 tablespoon Oyster sauce; 1 tsp Chicken Essence; Some Shimizu; 1 tablespoon granulated sugar; 1 tsp salt; 1 Shallots; a little ginger

by beebeh1

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Shanghai vegetarian duck is a delicious dish. The vegetarian duck is mainly made from oily bean skin and vegetables, but it can make the taste and fragrance of meat. It used to be a vegetarian restaurant in the temple. The taste and texture of meat dishes are made with vegetarian ingredients. Later, it was introduced to the market, and it was loved by the people and diners after being improved. "

Shanghai Vegetarian Duck

1. Disassemble a pack of oily bean curd and tear it apart one by one.

2. Dried shiitake mushrooms are dried and chopped into cubes, washed and shredded asparagus (Winter bamboo shoots are better, but I can use asparagus instead of them if I can't get them). You can also add some carrots.

3. Pour a little salad oil in a hot pot, add chopped green onions and ginger to fragrant.

4. Add shredded shiitake mushrooms and stir fry for a while, then add shredded asparagus and stir fry. Add a little salt and chicken essence to serve.

5. Take a small bowl, pour 100 grams of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar and a small amount of water into the bowl and mix thoroughly. Spread out the separated oily bean curd. Dip the juice with your hand and rub it on the oily bean curd. If there is humidity, don’t apply too much, it will be salty. Add the stir-fried fillings.

6. Place the fillings at the bottom, fold up the oily bean curd underneath, and fold the left and right sides in half.

7. Fold up again, similar to the spring rolls. In order to increase the taste, you can also use two oily bean skins to wrap, each with juice.

8. Fold everything and put it in a steamer to steam for 5 minutes (put it in after the water boils). After steaming, take it out to let cool.

9. Pick up the frying pan, pour in the salad oil when the pan is hot, and fry slowly until both sides are slightly browned. During this period, the frying pan needs to be rotated continuously to avoid heating up too quickly. It must not be too hot, otherwise the skin will be scorched immediately and there is nothing to show off. The best color is like the skin of roast duck.

10. After frying, leave a small amount of base oil in the pan and pour the mushroom water left by the mushrooms before pour in the previous sauce and boil. Put in the fried vegetarian duck cover and simmer for 2 to 3 minutes. The knife cut segments can be loaded into the plate.

11. It can also be simmered without the soup. Cut straight into sections and serve while hot. It tastes more like roast duck. When it is cold, the outer skin will not be crispy.