Chinese Food
Sauted goose
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Boil the yam. Cut the inch into sections. Rot the skin. Fry it in oil. Add autumn oil, wine, sugar, melon and ginger. The color is red. ——Yuan Mei's Suiyuan's food list is a kind of stewed cold vegetable popular in Jiangsu and Zhejiang. It is made of tofu skin. Although they are called plain roast geese, they are of various shapes. They are different from each other - or they can fry tofu skin directly, or they can fry with red dates, glutinous rice and other fillings. They are all named after the color of yellow, bright, sweet and soft, which looks like roast geese. But for me, who grew up in the north when I was a child, I always felt that it was too monotonous and tedious to fold the rolls directly; and it was too sweet and greasy to wrap the glutinous rice. So we don't usually do it at home. Every time we are invited to eat it, we just order it until it's over. Later, I read yuan Dacai's with the garden food list. It was specially noted that the vegetarian roast goose was made of boiled yam. The meal was like pouring water into the roof. The thatch opened immediately. It combines the raw materials and taste of spareribs and roast duck tasted in famous vegetable restaurants in Nanjing. I can't help but immediately
Cooking ingredients
Cooking Steps
Step1:Group photo of all raw material
Step2:Wash the yam. Put on disposable gloves to clean the skin of the yam (this operation is to prevent the yam mucus from contacting the skin and causing itching). Steam the yam in boiling water for 20 minutes until it is soft. Take it out and cool it. Cut it into four pieces, then cut them into inch sections for use
Step3:Cut the Pleurotus eryngii into inch long strips and blanch them in boiling water
Step4:Wash the boiling pot. Boil the chicken broth, soy sauce, salt, sugar, cooking wine, Wuxiang powder, ginger slices, etc. and pour them into the bowl to cool for use
Step5:Put half the tofu skin on a large plate. Pour in half the sauce to make it soft and tasty
Step6:Sprinkle a little sesame oil and shake well
Step7:Then cover the other half with tofu skin
Step8:Sprinkle with sauce and sesame oil. Soak for a while to make it soft and tasty
Step9:Cut the soft tofu skin into long strips as wide as the yam strips
Step10:Put it on a plate. Put it into a steamer and steam it in high heat for 5 minutes, then take it out and cool it
Step11:Mix yam sticks and mushroom sticks with a little sauce soaked in tofu skin to taste; all the materials are ready.
Step12:Wash the scallion leaves. Use a knife to cut them in two. Use it as a binding rope
Step13:Take the dried tofu skin and wrap 2 yam strips and 2 Pleurotus eryngii into a roll
Step14:Tied tightly with Scallion leaves
Step15:It's all screwed up.
Step16:Put the wok on the fire. Pour in the vegetable oil and heat it to 70% heat. Fry the tofu roll quickly until golden
Step17:Put it all on the plate
Step18:Put the steamer back on the fire and boil it. Put the fried tofu skin into the steamer and steam for 20 minutes. Take out the code plate
Step19:Heat the wok on the fire. Add a little oil and stir fry the scallion with a small fire. Remove the scallion and discard it. Pour the remaining sauce into the scallion oil and boil it. Add water and starch to thicken the sauce
Step20:Drench it on the big tofu roll.
Cooking tips:Reduction feeling - 1. Tofu skin wrapped yam. It's really a good match for health and nutrition. Because I often eat yam, I also have a general understanding of the characteristics of various varieties. So, I decided to change cooking to steaming; and I chose the high-quality tiebanghuai yam as the raw material. This yam has less water, dense texture, and the taste is powdery and waxy. Peeled and steamed. White color. Good taste. In order to increase the filling level and water moistening degree, the apricot and abalone mushroom strips are specially added to improve the freshness. At the same time, there is also a crispness and toughness. The texture is closer to that of goose. 2. Tofu skin must be softened in advance to cover yam. However, the most difficult part is to involve the wrapped rotten skin in the frying process, which requires high temperature and heat. If it is a little careless, it is easy to be burnt over the fire; if the oil temperature is too low, it is easy to make the tofu skin soaked in oil excessively, and it can't bubble and wrinkle. The appearance can't meet the similar requirements. The oil with heat of 70% is used for quick explosion, and the forming effect is excellent. 3. Thin tofu skin
