Skewer roasted goose

Overview

The traditional vegetarian roast goose is fried and too greasy. I improved it by steaming it first and then roasting it, which reduced the amount of oil and made it healthy and delicious.

Tags

• hot dishes
• cantonese cuisine
• zhejiang cuisine
• fried tofu skin
• light soy sauce
• oyster sauce
• warm water
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Soak the tofu skin in water until soft and drain the water.

   

2. 2 Add sugar, light soy sauce, oyster sauce, and half a cup of warm water to make a sauce.

   

3. 3 Pour into the drained tofu skin and soak for 10 minutes to absorb the flavor.

   

4. 4 Take out the tofu skin and roll it into a tube shape.

   

5. 5 Steam in a steamer for 3-4 minutes.

   

6. 6 Pour out the steamed soup.

   

7. 7 Brush a baking sheet with thin oil, put the tofu rolls in, brush the surface with oil, and place in the middle rack of a preheated oven at 220 degrees for 10 minutes.

   

8. 8 Cut into pieces and serve on a plate.

   

9. 9 The finished product is crispy on the outside and tender on the inside.