Chinese Food
Sauted goose
(164733 views)
Speaking of it, the key point of vegetable roast goose is vegetable . The relationship between vegetable roast goose and vegetable roast goose is probably only in one shape. The skin of roasted goose is still wrapped with bean skin in most areas. As for the filling, it has changed a lot. Some people continue to follow the ancient method of using yam mud. Others will change it into steamed glutinous rice to increase satiety. Here I am. I picked up some vegetables in the kitchen. The taste is not bad. As mentioned above, it has been simplified a lot. That is, after the bean skin is wrapped with stuffing, fry it in a pot, then stew it with sauce and color it. Specific details. There's nothing special to pay attention to. It has to be said that the bean skin is a little bit tough, but it's thin. Whether it's fried or stewed, you should control the strength a little. Be gentle~
Cooking ingredients
Cooking Steps
Step1:Wash the carrots, peel them and cut them into shreds; soak the fungus and cut them into shred
Step2:Then mix a sauce - mix oyster sauce, soy sauce, soy sauce and sugar into a bowl. Then mix with some water. Put the sauce aside
Step3:Put the shredded fungus and carrot into the pot and blanch for 1 minute. Then add the bean sprouts and broccoli and blanch for 1 minute. After blanching, take out. Drain the water for standby
Step4:Add salt and sesame oil to the garnish. Stir wel
Step5:Put the side dishes in the bean skin. Wrap them in the following way. Then wrap another bean skin in the same way
Step6:Heat the pan and pour in the oil. Fry the bean skin until the surface is slightly scorched yellow, then dish out
Step7:Another pot. Pour in the sauce in step 2. Bring to a boil. Put in the bean skin bag and cook until the sauce is thick
Step8:Cut the bean skin into pieces. The good-looking and delicious vegetarian roast goose will be ready
Step9:At first glance, I really think it's a roast goose. At this time, only a quick taste can distinguish the true from the false
Step10:The vegetarian roast goose at the entrance. The thick sauce first drips on the tip of the tongue. It's salty, fragrant and sweet. It instantly opens my taste buds. The outer layer of the bean skin is elastic and has a slight bean flavor; the inner filling is full, crisp and tender. Well, it's not like losing meat dishes
Cooking tips:There are skills in making delicious dishes.
