Vegetarian roasted duck
Fees:
Dried mushrooms 30 g (approx. 1 ounces) oil 2 teaspoons sake 1 teaspoon tofu skin (i.e. curd) 4 sheets of oil 3
2 tablespoons of water and soaked mushroom water
seasoning:
1 tablespoon light soy sauce 1 teaspoon sugar and 2 teaspoons sesame oil
Get ready:
1: Soak the hay mushrooms, cut off the sand mud at the bottom of the mushrooms with a knife, pour off the first immersion, put it into a bowl, and add
About half a cup of water, lightly tap with chopsticks, if there is sand and mud, it will sink to the bottom of the bowl. Take out the mushrooms and carefully put the mushroom water
Excretion retention.
2. Cut off the edges of the rotten skin.
3: Heat oil in a small pot and heat for 2 minutes. Add mushrooms and stir-fry, dip in wine, seasoning and water,
1 cup of mushroom water, heat for 2 minutes. Remove the whole pot.
4, spread the tofu skin flat on a large plate, sweep the dipping mushroom juice, spread the tofu skin, put a quarter of the grass mushrooms in the middle,
Line up in rows. Cover the rotting skin on both sides to cover the mushrooms, and roll them tightly from the hand outwards into a roll.
A total of 4 volumes were made using the same method.
method:
1: Preheat the pan on high heat for 5 minutes, then pour the oil and mix well. Add the curd roll and the oil in the dish is warm
Quite tall, rotten skin roll near one side of the oil has been fried to a golden brown without heating, turn the rotten skin roll over a noodle, and fry 2 on high heat
minute.
2: Pour in the remaining mushroom juice and add water to cover the noodles. Cover the frying pan and heat 5 over medium-low heat (55% heat).
For a few minutes, turn the roll over and heat over medium-low heat for another 5 minutes or until the juice has dried. Set aside to cool and cut
Block feeding.