Chinese Food
A good idea of vegetarianism
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When I was working in Kuala Lumpur many years ago, the office was on Anbang road with high-rise buildings. In the middle of each steel reinforced concrete building, just opposite my office, there was a small temple. It is often seen that white-collar office workers with straight suits go to the temple to worship during lunch time or off work time. The scene is quite interesting. There is a small canteen in the temple. It sells delicious vegetarians every noon. I especially like their vegetarian yuntun noodles and the vegetarian chicken rice sold every Friday. The vegetarian duck in the temple is also very delicious. It's a delicacy I often miss. On the Internet, I check many recipes of braised duck and goose. Most of them will be covered with fillings such as mushroom, fungus, carrot and so on. I also like that kind of plain roast duck very much. But it's not the kind I miss. It's Crispy on the outside and chewy plain roast duck on the inside. So I try to do it myself. The effect is quite close to the taste I miss.
Cooking ingredients
Cooking Steps
Step1:Mix all the ingredients in the marinade with the eggbeater.
Step2:Wipe the decayed skin with a clean towel and clean drinking water (warm). The function is to soften the decayed skin. If the rotten skin you buy is very soft, you don't have to do this step. Cut the decayed skin in half. The decayed skin I bought is round. So cut it into four semicircle decayed skin.
Step3:Use one brush to dip in the marinade and brush evenly on the rotten skin. Fold another one after each brush. Continue to brush until all the rotten skin is covered with marinade.
Step4:Cut the rotten skin from the center and fold it into two 3 x 7-inch long strips. Shape with toothpick. I'll cut my sliver in half again. It's easier to deal with. Marinate the rolls for about 20 minute
Step5:。 Heat up about 1 inch of cooking oil in a pot. Quickly fry the rotten skin in a medium heat, half fry and half fry. The surface becomes crispy. Remember this process not too long. Otherwise it will burn. Cool down a little and cut into 1-inch-wide long strips. Dish with rice and cucumber.
Step6:In another small pot, beat all the ingredients in the sauce with an egg beater. Then boil it over medium heat on the stove until it is thick. Pour the sauce on the roast duck and rice.
Cooking tips:I remember eating it with Shanghai Nanji rice and chili. This chili sauce can make the finishing touch. There are skills in making delicious dishes.
