Roast duck in vegetable pot(su guo kao ya )

Roast duck in vegetable pot

Raw materials for making roast duck in vegetable pot

Cooked gluten 150g, pucaitou 25g, chufa 50g, yulanpian 25g, mushroom 25g, egg white 50g, scallion 15g, prickly ash 3G, monosodium glutamate 1g, Shaojiu 15g, soy sauce 10g, peanut oil 150g, starch 50g.

Processing steps of roast duck in vegetable pot:

Cut the gluten into long strips, add dry starch, soak in soy sauce, cut the water chestnut meat into small pieces, tap the Pucai head with a knife and cut it into sections, and cut the mushroom slices and Shuifa Yulan slices in half. Four kinds of raw materials are put into the boiling water pot together, and the water is squeezed out. Deep fry the gluten in a 50% heat (about 125 ℃) oil pan. After standing up, take out the oil and put it on the plate together with Pucai, chufa, Yulan and mushroom slices. Soak it with onion and pepper juice, monosodium glutamate, Shaoxing wine and soy sauce seasoning, and then mix it with egg white paste to make "vegetarian duck". Add peanut oil to the pan and heat it to 40% heat (about 100 ℃). Spread the "vegetarian duck" flat in the pan and turn it with a small spatula Fold it behind you, prick 4-5 air holes on it with chopsticks, deep fry it into the color of jujube pulp, take out the oil, cut it into elephant eye pieces and put it on the plate with scallion and sweet flour sauce.

The characteristics of vegetarian roast duck are as follows

Bright color, like duck, not greasy.

Roast duck in vegetable pot

Roast duck in vegetable pot is a famous traditional dish in Shandong Province. This dish is bright in color, just like duck meat. The main raw material is white flour, the taste is fresh, the technology is fried, the difficulty is intermediate.

raw material

150 grams of cooked gluten. Pucaitou 25g, chufa 50g, yulanpian 25g, mushroom 25g, egg white 50g. Onion 15g, pepper 3G, MSG 1g, Shaojiu 15g, soy sauce 10g, peanut oil 150g, starch 50g.

Production method

1. Cut the gluten into long strips, add dry starch, soak in soy sauce, cut the water chestnut meat into small pieces, tap the Pucai head with a knife and cut it into sections, and cut the mushroom slices and Shuifa Yulan slices in half.

2. Four kinds of raw materials are put into the boiling water pot together, and the water is squeezed out.

3. Deep fry the gluten in a 50% heat (about 125 ℃) oil pan. After standing up, take out the oil and put it on the plate together with Pucai, chufa, Yulan and mushroom slices. Add onion and pepper juice, monosodium glutamate, Shaoxing wine and soy sauce seasoning to soak it. Then add egg white paste to mix it well to make "vegetarian duck". Add peanut oil to the pan and heat it to 40% heat (about 100 ℃). Spread the "vegetarian duck" in the pan and rotate it with a small spatula, Fold it up, use chopsticks to prick 4-5 air holes on it, deep fry it into the color of jujube pulp, take out the oil, cut it into elephant eye pieces and put it on the plate, then bring scallion and sweet flour sauce to serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Su Guo Kao Ya