It's the National Day holiday. Are you happy. I came back from school ahead of time. Dad said happily that he could finally improve the food. Alas. I'm a cook. Today's Crispy plain goose is inspired by Jianzhen plain duck in Huaiyang cuisine. But I changed the stir fried winter bamboo shoots and double peppers into glutinous rice and meat. The outer skin becomes crispy after frying. It's really delicious with the glutinous rice inside.
Step1:Clean glutinous ric
Step2:Put the glutinous rice into the electric rice cooker. Add no more than 1cm of water to the glutinous rice. Press the cook button
Step3:The rotten skin is cut into even squares (the rotten skin I bought is a little hard. I soaked it in water a little bit
Step4:Dice mushroom
Step5:The egg white is separated from the eg
Step6:Mash the meat. Add a spoonful of starch, a spoonful of soy sauce, a spoonful of oyster sauce, half of the egg white. Stir vigorously
Step7:Glutinous rice is cooked well and served wel
Step8:Add some oil to the pot. Stir fry the mushroom and glutinous rice. Add two spoons of oyster sauce and two spoons of fresh soy sauce (the specific amount is adjusted according to the taste
Step9:Let it cool a littl
Step10:Spread the rotten skin. Spread a layer of glutinous rice evenly on it. Don't spread it all around and leave a little spare space
Step11:Spread a thin layer of mashed meat on the glutinous rice. Then brush the mashed meat with the remaining egg liquid
Step12:Cover with a piece of decayed skin. Fix it around with toothpicks
Step13:Brush the pan with oil. Put in the wrapped plain goos
Step14:Pan fry until both sides are brown. Serv
Step15:Remove the toothpick and cut into small piece
Cooking tips:You can also match the stuffing with your own to make delicious dishes.
Crispy plain goose is my favorite Chinese food