Can you make vegetarian duck with tofu skin? It s not a tofu coat

Yes, with detailed instructions:

Raw materials: more than 6 pieces of tofu skin (translucent is preferred, and the whitish one can only be made into a 100-page bag). 1000 grams of vegetable oil, salt, monosodium glutamate, soy sauce, cooking wine, sugar, five-spice powder, sesame oil.

Method: 1) Put a little water in a small pot, add salt, sugar, monosodium glutamate, soy sauce, cooking wine, and boil (after burning, the color is slightly darker, the juice is slightly thicker, and the taste is salty, put the small pot aside for later use).

2) Carefully tear off the edges of the tofu skin (the thicker and harder sides) into thin strips and dip them into a small pot of seasoning.

3) Spread a piece of tofu skin on the tabletop, use chopsticks to grip the edge of the tofu skin, dip the sauce and coat the tofu skin, then stack a piece of tofu skin, and then paint the juice, so that three layers of tofu skin are coated three times (depending on the size of the tofu skin, small tofu skin needs to be stacked more). Once stacked, you can put some torn scraps on the top layer. (If the tofu skin is in the shape of a half-garden, put the flat side close to you.)

The first one must be the most complete and unbroken, and it doesn't matter if the tofu skin is broken. The juice should be applied to the extent that it does not flow out).

4) Fold from the flat side, fold into a 2-inch wide flat strip, and turn the two ends slightly to make the juice not flow out), six tofu skins made into two "100-page bags" and put them on the plate. Steam for 15 minutes, take out and let dry.

5) Open a small oil pan, fry the "100 page buns" over low heat, fry them on both sides until golden brown, and remove them. To serve, cut crosswise into strips and serve on a plate.

Yes! It's about technology.

Ingredients: bean spoilage base skin, soy sauce, cinnamon, Sichuan peppercorns, monosodium glutamate, vegetable oil, sugar.

Steps: Mix tablespoons of soy sauce to taste and set aside.

2. Spread the mixed sauce evenly on the tofu skin, and then cover with a new tofu skin.

3. The whole package of tofu skin is folded in turn and rolled up, and can be fixed with cotton thread to prevent it from spreading out when cooking.

4. Heat the pan, pour in vegetable oil, put the folded tofu skin into the pan and fry until golden brown on both sides; Add the remaining 1 tablespoon of soy sauce, cinnamon, Sichuan peppercorns, sugar and a small bowl of water, bring to a boil over high heat and reduce the juice.

5. Turn off the heat after the juice is collected, and cut the vegetables into strips and put them on a plate after they are cooled.

Vegetarian duck is a Han style snack and belongs to the vegetarian category. The color is golden, fresh and oily, refreshing and not greasy, salty and sweet. It is made from a vegetarian dish based on tofu, but it is made in the shape of a duck cut, and some pigments are applied to its surface, which is similar to the color of roast duck.

The vegetarian duck was invented by the monks and masters in the monastery. The monk drums every morning and evening, follows the rules and regulations, and does not eat meat, so similar to what we call today, he paints cakes to satisfy hunger, and uses soybean oil skin to make some dishes similar to duck meat.

Required Materials: Ingredients: 6 soybean oil skins.

Ingredients: 100 grams of net winter bamboo shoots, 50 grams of shiitake mushrooms.

Seasoning: 1000 grams of vegetable oil (actual consumption of 50 grams), 2 grams of refined salt, 2 grams of monosodium glutamate, 15 grams of soy sauce, 25 grams of cooking wine, 5 grams of sugar, 1 gram of five-spice powder, 25 grams of sesame oil.

How to make it: Vegetarian duck roll (1) Boil the winter bamboo shoots and cut them into shreds, remove the stems of the mushrooms, wash them and cut them into shreds, put them into a hot sesame oil pot, add refined salt, monosodium glutamate, soy sauce, 15 grams of cooking wine, stir-fry and mix to taste, and put them on a plate.

2) Mash the green onion and ginger, use the remaining cooking wine to extract the juice, add the seasoning and mix it into the juice.

3) Soak the soybean oil skin in the juice, stack two sheets, lay the wooden board straight inward, press the first two halves straight outward, press the two in the middle, and then put the fried ingredients on the soybean oil skin in a strip shape, leave a blank space at both ends, roll forward, copy the two ends, and roll them into flat strips 5 cm wide.

4) Put the interface of the roll up on the roll cloth, steam for about 1 hour, take it out and let it cool, then fry it in the oil pan until golden brown and take it out. When eating, cut it diagonally into strips, put it on a plate, and pour sesame oil on it.

1. Wrapping tofu skin is the most troublesome step, and you should be careful to handle it gently, otherwise the tofu skin will easily break. But after wrapping it, I felt a sense of accomplishment, and a mess of things suddenly turned into a few small packages.

2. If you want to make a vegetarian duck with a dark color, you can add some dark soy sauce.