Shanghai vegetarian duck

Overview

Shanghai vegetarian duck is a delicious dish. Vegetarian duck is mainly made from oily bean skin and vegetables, but it can have the texture, appearance and aroma of meat. It used to be a vegetarian dish in the temple. In order to achieve the taste and texture of meat dishes using vegetarian ingredients. Later, it was introduced to the market and after improvements, it became very popular among the people and diners.

Tags

• hot dishes
• shanghai snacks
• chicken essence
• clear water
• dried shiitake mushrooms
• fried bean curd
• ginger powder
• light soy sauce
• oyster sauce
• sugar
• winter bamboo shoots
• green onions
• salt

Ingredients

Steps

1. 1 Open a pack of fried bean skins and tear them apart one by one.

   

2. 2 Dice the dried mushrooms and chop them into cubes. Wash and shred the asparagus (it’s better to shred winter bamboo shoots. I couldn’t buy it so I used asparagus instead). You can also add some shredded carrots.

   

3. 3 Pour a little salad oil into the hot pot, add minced green onions and minced ginger and stir-fry until fragrant.

   

4. 4 First add chopped shiitake mushrooms and stir-fry for a while, then add shredded asparagus and stir-fry, add a small amount of salt and chicken essence and serve.

   

5. 5 Take a small bowl, pour 100 grams of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar and a small amount of water into the bowl and mix thoroughly. Spread out the separated fried bean skins. Dip your hands into the sauce and smear it on the fried bean skin. As long as there is humidity, don't apply too much, as too much will make it salty. Add the fried fillings.

   

6. 6 Place the filling at the bottom, fold the fried bean skin at the bottom upwards, and fold the left and right sides in half.

   

7. 7 Then fold it upwards, similar to spring rolls. To increase the taste, you can also wrap it in two pieces of fried bean skin and smear the sauce on each piece.

   

8. 8 After folding everything, put it in a steamer and steam it for 5 minutes (put it in after the water boils). After steaming, take it out to cool.

   

9. 9 Heat up the pan, pour in the salad oil, and fry over low heat until both sides are lightly browned before serving. During this period, you need to keep rotating the frying pan to prevent it from burning too quickly. Don't make it too hot, otherwise the skin will be burnt black immediately, making it unattractive. The best color is like the skin of roast duck.

   

10. 10 After frying, leave a small amount of oil in the pot and pour in the mushroom water left from the previously fermented mushrooms. Then pour in the previous sauce and bring to a boil. Add the fried vegetarian duck cover and simmer for 2 to 3 minutes. Remove and cut into sections with a knife and serve.

    

11. 11 It can also be simmered without soup. Cut directly into segments and serve hot. This way the skin tastes more like roast duck. If it's cold, the skin won't be crispy.

    

12. 12 The taste is rich and delicious.

    

13. 13 Suitable for all ages, nutritious and healthy.

    

14. 14 It is definitely worthy of being served on the table, and is amazing as a side dish in Shanghai.