Shanghai vegetarian duck

2024-10-15 15:00:00 1080

Shanghai vegetarian duck is a delicious dish. The vegetarian duck is mainly made from soybean skin and vegetables, but it can create the taste, appearance, and aroma of meat. It used to be a vegetarian dish in the temple. In order to create the taste and texture of meat dishes using vegetarian ingredients. Later, it was introduced to the market and after improvement, it became popular among the people and diners.

Details of ingredients

Oil bean skin1 pack
Dried shiitake mushrooms6-7 pieces
Winter bamboo shoots100 grams
Light soy sauce100 grams
Oyster sauce1 spoonful
Chicken essence1 small spoon
Sugar1 spoonful
salt1 small spoon
Scallion1 piece
Ginger powdera little

Technique

difficultybeginner
workmanshipFried
tastesalty and savory
timeThree quarters of an hour

Steps to make Shanghai vegetarian duck

1. Open a package of soybean skins and tear them apart one by one.
2. After the dried shiitake mushrooms are soaked, chop them into small pieces. Wash and shred the asparagus (it's better to shred winter bamboo shoots, I can use asparagus instead if I can't buy them), and then add some shredded carrots.
3. Pour a little salad oil into a hot pot, add chopped scallions and ginger, and stir fry until fragrant.
4. First, add shredded mushrooms and stir fry for a while, then add shredded asparagus and stir fry for a while. Add a small amount of salt and chicken essence to remove.
5. Take a small bowl and pour 100 grams of soy sauce, one spoonful of oyster sauce, one spoonful of sugar, and a small amount of water into the bowl. Mix well. Spread out the divided soybean skins. Dip your hands into the sauce and apply it to the oil bean skin. Just have humidity, don't apply too much, too much will make it salty. Add the stir fried filling.
6. Place the filling at the bottom, fold the tofu skin upwards, and fold both sides in half.
7. Fold up again, similar to the Spring rolls. To enhance the taste, two oil bean skins can also be wrapped, each coated with sauce.
8. After folding everything, put it in a steamer and steam for 5 minutes (put it in after the water boils). After steaming, take it out and let it cool.
9. Heat up the wok and pour in salad oil. Fry over low heat until both sides are slightly golden brown before serving. During this period, the frying pan needs to be continuously rotated to avoid overheating and blackening. Do not make it too hot, otherwise the skin will immediately turn black and there will be no selling appearance. The best color is similar to the outer skin of roasted duck.
10. After frying, leave a small amount of bottom oil in the pot and pour in the mushroom water left by the previous fermentation. Then pour in the previous sauce and bring to a boil. Put in the fried vegetarian duck cover and simmer for 2-3 minutes. Remove and cut into sections with a knife and serve on a plate.
11. You don't need to stew in soup. Cut it straight and serve it while it's hot. This way, the outer skin tastes more like roasted duck. If it gets cold, the outer skin won't be crispy anymore.
12. Rich in taste, delicious and fragrant.
13. Suitable for all ages, nutritious and healthy.
14. Absolutely on the table, stunning Shanghai cuisine.