Name: [zhejiang Cuisine]-hangzhou's Famous Dish "roasted Vegetarian Goose"
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dried bean curd; 30g Soy sauce; 20g Sugar; 2g MSG; 15g Shao wine; 20g Scallions; 15g Sliced ginger; a little sesame oil; a little Dry starch; Some Cooking oil

[zhejiang Cuisine]-hangzhou's Famous Dish "roasted Vegetarian Goose"

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Roasted vegetarian goose used to be a vegetarian dish in the temples in Hangzhou. It has a unique taste and is a very good vegetarian dish. It has been loved by local people for hundreds of years, especially vegetarian lovers, who often eat in restaurants. It should be regarded as the first choice for vegetarian dishes. This dish, after being improved by generations of chefs, has evolved into a representative dish of vegetarianism in Zhejiang cuisine.
During the Southern Song Dynasty, the Song Dynasty has gradually begun to decline. A huge feudal dynasty was defeated by the Huns in the north. The land of the Yellow River Basin has long been regained and hopeless, forced to relocate its capital from Henan to today’s Hangzhou.
At that time, the great Song Dynasty tried to keep the power of the whole country firmly in control of Jiang, and tried to wait for the opportunity to regain the Central Plains, and began to recuperate internally. As the capital of the Southern Song Dynasty, Hangzhou gathered chefs and vendors from all over the northern part of our country. Hangzhou City once presented a prosperous scene in the late Song Dynasty, and Zhejiang cuisine developed from this period.
During the Southern Song Dynasty, there were all kinds of restaurants and restaurants with north and south flavors in Hangzhou. Over the years, making full use of the rich local resources, Zhejiang cuisine formed its own unique style, and was listed as one of the eight major cuisines in China by later generations. One.
Many dishes in "Zhejiang cuisine" are variations of some regional flavors and folk dishes in the north and south. After the survival of the fittest, the essence is retained to remove the dross, and it once became the main representative cuisine of southern cuisine in my country. "Roasted vegetarian goose" is a typical representative dish of Zhejiang cuisine including Buddhism cuisine. The recipe of this dish is very simple, just make use of local tofu skin, and add simple seasoning, it becomes a fine vegetarian food. The specific preparation of the "Vegetarian Goose" dish is as follows;"

[zhejiang Cuisine]-hangzhou's Famous Dish "roasted Vegetarian Goose"

1. Soak the dried oil skin with water to soften it.

[zhejiang Cuisine]-hangzhou's Famous Dish "roasted Vegetarian Goose" recipe

2. Put sugar, monosodium glutamate, soy sauce, and Shao wine in the cooking bowl, add an appropriate amount of water and stir well.

3. Put the soaked oily skin into the prepared sauce.

4. The oily skin that wraps the outer skin is slightly soaked in seasoning and removed, and then laid flat on the cutting board.

5. Soak the inner oil skin for 15 minutes to make it more flavorful, then stack the oil skin and roll it into a flat roll.

6. Put it in a steamer, put green onion and sliced ginger on top

7. Steam on medium heat for 15 minutes.

8. Pick out the green onion and ginger after steaming.

9. Pat a little dry starch on the bean rolls and put them in a 40% hot oil pan.

10. Fry both sides until golden and take out, add a few drops of sesame oil and spread evenly.

11. Then put it on the chopping board and cut the code plate with a knife.

Tips:
The characteristics of this dish: golden color, crisp on the outside, tender on the inside, moderately salty and sweet, and delicious.

Tips;

1. You can choose dried or fresh oily skin.

2. Use a good and neat oily skin as the outer skin, and the bits and pieces can be wrapped in it as a heartfelt.

3. The oily crust used as the heart's content must be marinated to taste.

4. Don't make the oil-skin roll too tight, just roll it into an oblate shape.

5. The temperature of the frying oil should not be too high. It can be cooked when it is 40% hot. The outer skin can be patted with dry powder or not.