Everyone has eaten roast duck, Beijing's roast duck is eaten with slices of duck meat, wrapped in scallions and duck dipping sauce, while The Roast Duck in Guangdong is eaten hot after being baked.
The "roast duck" made by the gourmet jun today is probably rarely eaten, because it is not real duck meat at all, but a vegetarian duck made of bean skin.
At home on National Day, the gourmet jun did not make food for the family. Parents eat and do not ask how delicate and delicious it is. For them, homely things are the best.
Home-cooked wine and dishes, one should be a little innovative, the second should save money, and the third should be trouble-free. In line with the idea of novelty and saving money, the gourmet king made this dish of benbang vegetarian duck, visually and taste-like roast duck, refreshing, but the price is not 1/4 of the roast duck.
Can you see if this vegetarian duck can be faked with the puff pastry of roast duck?
Ben Help Vegetarian Duck
4 bean skins / 1 carrot / 2 white carrots
Dark soy sauce 10ml / sesame oil 5ml sugar 10g / light soy sauce 20ml
Minced green onion/ginger/shiitake mushrooms to taste
1. Wash and cut the white, carrots and shiitake mushrooms into thin strips, put them in a pot and stir-fry the minced green onion and ginger until fragrant, stir-fry and set aside.
2. Remove the bean skin with warm water, soak it slightly and soak it, lay it flat on the board, add the shredded vegetable filling, and wrap it in long strips. (Do not soak the bean skin too soft, otherwise it is easy to break, vegetarian duck as far as possible to wrap up slender, the appearance is better)
3. Place the wrapped vegetarian duck in the steaming drawer and steam on high heat for 10 minutes, during which time the sauce can be prepared with sugar, soy sauce and dark soy sauce.
4, steamed vegetarian duck take out to cool some, pan brush oil to fry the skin until both sides of the golden brown, when frying can be brushed on the surface of some sauce and sesame oil, the color is better. (Friends who do not like frying this step can be omitted)
After frying, cut it into the size of a roast duck with a knife and plate it, and the sauce can be dipped aside and eaten.
When it was served to the table, everyone thought that the gourmet jun quietly went to buy roast duck to fill it, and when they saw the filling inside, they believed that it was really vegetarian duck.
Shiitake mushrooms and russet white bring the ultimate umami taste, and shredded carrots provide a crisp and refreshing taste to vegetarian ducks, and when you take a bite, you can not only taste the deliciousness of three kinds of vegetables, but also chew out the toughness similar to the puff pastry of roast duck.
The sauce is also an indispensable part of the vegetarian duck-like duck, because we always eat roast duck with sweet sauce, so with this faint sweetness, the taste of vegetarian duck is closer to that of roast duck.