Today I made some vegetarian duck/goose by using beancurd skin. It looks and tastes almost like the roast duck.
This vegetarian item is very popular among the Chinese Buddhists, as they are vegetarian, therefore creating some incredibly delicious meatless dishes. It is pretty commonly served in the Buddist temple during specific festivals.
All you need is a large sheet of beancurd skin called 豆腐衣,豆皮, or 豆腐皮 in Chinese. It should be available in most Asian grocery stores. Other ingredients are seasonings that are commonly available in the kitchen.
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Recipe:
(Please download the recipe and read the full details at [ Ссылка ] )
Ingredients
3 sheets beancurd skin
4 tsp light soy sauce
2 tsp vegetarian oyster sauce
2 tbsp sugar
1/4 tsp salt
1/4 five-spice powder
1/4 ground white pepper
1 tsp sesame oil
1/2 cup water
Method
Preparation
- Combine all the ingredients except the beancurd skin in a mixing bowl.
- Heat it in the microwave oven until hot, then stir to dissolve the sugar. Set aside.
- Cut a large piece of beancurd skin to slightly bigger than an A4 paper.
- Apply the sauce to one of the beancurd skin thoroughly, then stack the second on top.
- Apply the sauce abundantly on the second sheet.
- Fold both sides of the beancurd skin toward the center, then apply more sauce to those areas that have not been covered so far.
- Fold the beancurd skin like closing a book toward the center. Next, apply more sauce, and finally, close the book.
- Use two bamboo skewers to pierce through the beancurd skin.
- Put it aside and let it rest for ten minutes.
Deep-frying
- Heat some oil in a pan to about 150°C/300°F.
- Deep fry the first side until golden, then turn to deep-fry the other side.
- Transfer it to a paper towel to absorb the excess oil.
- Remove the skewers.
- Cut it into thick slices, about one-inch length, and serve.
#vegetarianduck #mockduck #vegetariangoose #斋烧鹅 #斋烧鸭，
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