Chinese Food
Steamed Goose (low oil and low fat version)
(85445 views)I like bean skin very much, but it's rarely used in Northern dishes. I wanted to learn how to cook a vegetarian goose. But after reading the recipe, I thought there was too much oil. The similar way of bitterness would also cover up the fresh taste of bean skin (actually, the point is that it's too difficult and I don't think it's troublesome). So I simplified it without authorization. It turned out to be pretty good. The steamed plain goose is fresh and delicious. Even the juice at the bottom of the dish is good to drink.
Cooking ingredients
Cooking Steps
Step1:Wash the Flammulina velutipes, tear them apart, remove the roots and cut into 1 cm sections.
Step2:Wash and chop mushrooms and chicken breast. Try to break it up as much as possible. If you are bored, you can use meat stuffing.
Step3:The carrot is washed and brushed. Silk should not be too long. If you have patience, you can also choose to chop.
Step4:Put the above materials together. Add oil consumption, crude oil and salt and mix them evenly as filling. Don't make it too salty.
Step5:Spread out the whole bean skin. Cut it into 25 cm square. I can cut about five or six pieces of the whole bean skin here.
Step6:[as shown in the picture] take a piece of cut soybean skin, put a proper amount of filling on one end of the soybean skin, spread it on the back of the spoon to form a long strip about 8 cm wide, and leave a gap of about 2 cm on the edge and both sides. Fold the edge first. Nest the edge. Then roll it up slowly. The dotted line in the figure below is the approximate crease position when rolling up. It may be slightly cylindrical after rolling. It can be slightly flattened by hand.
Step7:Roll the bean skin into a row in a flat plate. When the water in the steaming pot is boiled, steam the bean skin on the pan for 8 minutes. If you are afraid of adhesion, you can separate it a little bit when you code the disk. But even if you stick it together, it is very easy to disassemble it.
Step8:After leaving the pot, cut the beancurd skin into square sections. Then you can eat it
Cooking tips:This time, the stuffing is mainly the leftover materials in my fridge. Carrots are used for coloring. Mushrooms are used for freshness. The taste of chicken is relatively light, so it can highlight the flavor of bean skin to the greatest extent. Roughly follow this principle. Filling content can also be slightly replaced. It should be good to put some diced bamboo shoots. I didn't think of taking photos in the cooking process. Please forgive me for my unrestrained painting style and love freedom There are skills in making delicious dishes.
Steamed Goose (low oil and low fat version) This is great
Steamed Goose (low oil and low fat version) Very delicious, very good
Steamed Goose (low oil and low fat version) is my favorite Chinese food
Materials are so hard to buy
Steamed Goose (low oil and low fat version), it looks delicious