Braised duck

Overview

This is a vegetarian dish. The golden skin looks really like the skin of roast duck, so it is named vegetarian roast duck. The first time I went on a date with him alone, he invited me to a nice restaurant in our county for dinner even though he was not yet working, which moved me, a foodie, very much. Materials were quite scarce at that time, and meat dishes were not often available. What impressed me most was that he actually ordered roast duck. It was such a luxury to be able to eat roast duck at that time. I am a person who finds happiness in eating. He made me happy to eat roast duck even when I had no money and no job. I was so moved that I later married him. We have all entered middle age, and our bodies have gradually gained weight, so we eat a combination of meat and vegetables every day, both for our health and to satisfy our taste. This time I made a vegetarian roast duck to commemorate our lifelong commitment to roast duck.

Ingredients

Steps

Prepare the materials, soak the fungus and mushrooms in advance
Cut potatoes, fungus, mushrooms and carrots into shreds
Heat oil in a pan, add minced garlic and saute until fragrant
Add the chopped potato shreds, fungus shreds, carrot shreds and shiitake mushroom shreds and stir-fry
Fry until cooked, add a small amount of salt, light soy sauce and pepper, stir well and set aside
Let the fried stuffing cool, unwrap the tofu, add the fried stuffing, fold up both sides, and then roll it up into a tofu roll
Put the tofu rolls in a steamer, boil the water and steam for 5 minutes
Heat oil in a non-stick pan, steam the tofu rolls, and fry until golden brown on both sides
Use very fresh soy sauce, dark soy sauce, balsamic vinegar, sugar, oyster sauce, water starch, and chili oil to make a juice
Pour in the fried tofu rolls, use high heat to reduce the juice, then scoop out and cut into pieces

Overview

Tags

Ingredients

Steps