Mushroom roast goose, this dish is made of mushrooms as a filling, with rotten skin fried, the finished product taste oily but not greasy, mushroom meat fresh, layered.
Raw materials 80 grams of shredded apricot abalone mushrooms and shredded shiitake mushrooms, 50 grams of vegetarian ham shreds, 2 pieces of curd skin.
Seasoning 5 grams of vegetarian oyster sauce and soy sauce, 2 grams of mushroom powder, dark soy sauce and five-spice powder, 10 grams of wet starch, 1 star anise and grass fruit, 1 kg of salad oil (about 60 grams), smoked material (200 grams of sugar, 40 grams of peppercorns and star anise, 300 grams of pine tree powder).
1. Heat 30 grams of salad oil in the pot, add star anise, grass fruits, soy sauce and sauté, pour 500 grams of water to boil, add five-spice powder to taste and become the material water. 2. Pour salad oil into the pot, when it is 50% hot, add shredded apricot abalone mushrooms, shredded shiitake mushrooms, vegetarian ham shreds fried golden brown, control the oil, add vegetarian oyster sauce, mushroom powder, soy sauce to taste, that is, the filling. 3. Dip the dry tofu skin in water, then wrap the filling in the tofu skin, put it in the steaming box and steam for 10 minutes to remove it, brush the surface with a layer of oil. 4. Stir-fry the smoker in the pot, heat it on high heat, put the vegetarian goose into the grate after the smoke comes out, cover the pot and smoke for 2 minutes. 5. When the salad oil is 50% hot in the pot, add the smoked vegetarian goose and fry until the color is golden, then take out the knife and change it.
!["His family's vegetarian roast goose is simply an eternal god", the century-old su chunzhai that the old Hangzhou heart remembers has returned?[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)