I remember the first time I ate assorted vegetarian roast goose, or when I was an intern, when I first heard this name, I felt very knowledgeable, and I was even more surprised to see this dish at first. It looks so seductive that people can't help but want to eat it. The full color is wrapped in a rich soup, and it really looks a bit like a real roast goose.
With a curious heart, how can there be such a delicious dish? I can cook the most common ingredients to make it so delicious. At the end of the meal, I still couldn't resist finally asking the waiter's sister, bothering her to introduce her.
The original vegetarian roast goose dish, a traditional specialty brine dish, used to be a jai dish in the temple of Hangzhou, its taste is unique, it is a very good vegetarian dish, originally made, steamed and smoked, and later changed to the current vegetarian oil fried. Cut into pieces to eat, the color is yellow and bright like a roast goose, so it is called vegetarian roast goose. Loved by people for hundreds of years, it has evolved into a traditional vegetarian dish in Zhejiang after being improved by generations of chefs.
Later, I wanted to make it for my family, and I thought it was so delicious that I should enjoy it together, so I studied it myself. This is really not to look up to myself, because the taste is really wonderful, even if you can't make that taste, you always have to try it, hit the south wall, and then you will know how thick the south wall is!
It turns out that the Emperor Tian's heart is not worthy of the heart, and it is really made, a bit like a decent look, and the taste needs to be examined [covering the face]. At least it takes a lot of thought, and its heart is good.
Originally, the raw tofu skin of the vegetarian roast goose raw material is very important, this tofu skin is the surface of the soybean milk after boiling to form a natural oil film "picked" up and dried into the tofu skin, also known as "oil skin", "tofu clothes", with it can also be made of tofu bamboo, bean shoots. In the south, there is also a kind of pressed tofu skin called Qianzhang, although both are called "tofu skin", but the shape, composition, taste, and dish methods are quite different.
To make a vegetarian thousand sheets with tofu skin, to make vegetarian goose to use oil skin. Oil skin produced in both the north and south, the quality of Hangzhou Fuyang by the town of Dongwushan village is the best, here the oil skin is as thin as cicada wings, oil glossy, light as juan yarn, falling water is not paste, enjoy the "golden clothes" reputation. It is also more nutritious.
Here's how:
1) Soak the tofu skin with water, divide it into four, yellow cauliflower and fungus in advance with cold water to remove the stem;
2) Cut the bamboo shoots, fungus and carrots into strips, blanch the water and put them out, add salt and sesame oil and stir well;
3) Take out a piece of tofu skin, put the flavored filling in the middle of the tofu skin, wrap it and set aside;
4) Pour oil into the pan, add the tofu skin roll when the oil temperature reaches 50%, fry until the surface turns yellow, pour out the excess oil;
5) Add water into the pot, after the water boils, put in the sugar, soy sauce, there is a marinade at home can put the tofu rolls into the marinade, heat for 5 minutes, turn the heat to dry the soup, let the vegetarian roast goose surface color, leave a small amount of soup in the pot, turn off the heat and put it out.
The vegetarian roast goose in the mouth, the thick sauce first dripped off the tip of the tongue, the salty aroma was sweet, instantly opened my taste buds, enriched my mouth, soft and rich, really a beautiful word can describe.
The outer layer of the bean skin has a supple texture and a slight bean flavor, and the filling inside is full, crisp and tender. Well, it is not to lose the taste of meat dishes ~ it is completely comparable.
Do you think it is very simple, once you get started, you will be able to get started, but once you get started, you are prone to fall into the embarrassing situation of failure. In fact, this dish really does not have too many difficulties, nothing more than the preparation of ingredients, the proportion of the sauce is balanced, and the heat is in place. Basically, there is nothing wrong with it, but only if you like the dish, otherwise it is useless.
The gospel of vegetarians is also more appropriate to the way of life that people are currently pursuing. Vegetarianism, or light meal replacements. Today's materially rich society also prefers the vegetarian field and does not expect meat so much. People are trying to change the infinite possibilities of eating. The assorted roasted goose is fresh and vegetarian, and the freshly fried goose is even more crispy.
And it has another method, glutinous rice vegetarian roast goose is also a famous snack in Hangzhou. The main ingredients are glutinous rice, sausage, shiitake mushrooms, dried bamboo shoots, tofu skin and so on.
【Glutinous rice fried rice version vegetarian roast goose】
Even if it is vegetarian, it does not lose its authenticity. It is much better than meat, it is also a favorite of children, and it is also a good way to supplement nutrition for children who are partial to food, no matter what ingredients are added to it, children and adults can accept it.
Similar to the steps of making assorted roasted goose, the bubbled glutinous rice is steamed in a pot in advance, and then the ingredients inside are prepared, and the ingredients such as shiitake mushrooms and dried bamboo shoots are cut a little smaller. Otherwise, when wrapped with tofu skin, it will not be tightly wrapped, and it will be scattered when it is fried in the oil pan. After cutting, stir-fry the ingredients and glutinous rice in advance and add to the condiments.
It is then tightly wrapped in a soaked tofu skin, cylindrical. You can put some egg mixture or batter to stick to the edges.
The next thing is to put it in the oil pan and fry it, when the oil temperature is 70% hot, put a whole strip into the oil pan, because it is more cooked, about three minutes. Fry and drain the oil, then cut into small pieces, and enjoy them beautifully.
It tastes a bit like wuhan's three fresh bean skins. The inside is soft and creamy, the outside is shiny and shiny, crisp and chewy. It's an appetite and a lot of temptation.
In the long years, only food and love can not be disappointed, so that we can continue to move forward in the face of the light.
Today's assorted vegetarian roast goose high-end practice, we are happily finished. Thank you all for your busy schedule. I hope you enjoy it. Xiaobian will regularly share with you the origin and ups and downs of these gourmet things, and accompany you together. What are your hometowns, the unique taste of small freshness! Let's eat together in the comments section!
Note: Some of the pictures come from the Internet, such as invasion and deletion!