Smoked plain roast goose(yan xun su shao e )

Smoked vegetarian roast goose method:

The raw materials for making smoked meat roast goose are as follows:

1 bag of fresh rotten skin, 1 / 2 cup of shredded mushrooms, 1 bowl of shredded carrots and 1 / 2 cup of cooked bamboo shoots. Seasoning: 6 tbsp soy sauce, 2 tbsp sugar, 4 tbsp sesame oil, 1 cup licorice water (or mushroom water).

The processing steps are as follows:

1. Mix the seasoning well.

2. In a hot oil pan, add 3 tbsp oil and stir fry shredded mushrooms, bamboo shoots and carrots. Add 1 / 2 seasoning and stir fry. Turn off the heat and set aside.

3. Take a knife to cut the whole stack of rotten skin in half, and each half is a little bigger than a soup pot cover (if it is too big, cut it in half). Divide all rotten skin into two equal parts (or four equal parts, depending on the size of the plain roast goose bun). The shape of rotten skin is not necessarily very regular.

4. Brush a piece of rotten skin with seasoning evenly, and then brush the next one on the previous one (so that both sides of the rotten skin can be stained with seasoning). After brushing a piece of rotten skin, put the fried stuffing in the middle, roll up the rotten skin, brush the seasoning on the lower layer, wrap it with preservative film, and set aside.

5. Repeat the previous step

Smoked plain roast goose

Smoked vegetarian roast goose is a delicious food, mainly made of fresh rotten skin. The main seasonings are soy sauce, sugar and sesame oil. The dish is made by pouring the ingredients into the pot and stir frying.

Introduction to menu

Smoked plain roast goose

Other Western food

[raw materials]

1 / 2 cup of shredded mushrooms, 1 bowl of shredded carrots, 1 / 2 cup of cooked shredded bamboo shoots seasoning: 6 tbsp soy sauce, 2 tbsp sugar, 4 tbsp sesame oil, 1 cup of licorice water (or mushroom water).

Production process

1. Mix the seasoning well

2. Heat the oil pan and put it in

3 tbsp oil, stir fry shredded mushrooms, bamboo shoots and carrots, stir fry with 1 / 2 seasoning, turn off the heat and set aside for 3 minutes Take a knife and cut the whole stack of rotten skin in half. Each half is a little bigger than a soup pot cover (if it is too big, cut it in half). Divide all rotten skin into two equal parts (or four equal parts, depending on the size of the plain roast goose BUN). The shape of rotten skin is not necessarily regular, it doesn't matter

4. Brush a piece of rotten skin with seasoning evenly, and then brush the next piece on the previous one (so that both sides of the rotten skin can be stained with seasoning). After brushing a piece of rotten skin, put the fried stuffing in the middle, roll up the rotten skin, brush the flavoring material on the lower layer, wrap it with plastic wrap, and set aside

5. Repeat the previous step and continue to complete other putrid rolls

6. Put the wrapped rotten skin into the steamer, be careful not to let the rotten skin roll touch the edge of the steamer, steam for 10 minutes, take out the fresh-keeping film and set aside

7. Take a heat-resistant pot (a pot that can be burned empty), spread the tin paper, pour in the black tea (tear up two bags of black tea bags, pour out the tea, oolong tea, different flavor), put in about the same amount of yellow sugar and a small handful of raw rice, put in the hollow steaming rack, open the fire, cover it and burn until the smoke rises, put in the rotten skin roll (pay attention not to touch the edge of the pot), smoke until golden yellow, turn over and smoke again

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Chinese PinYin : Yan Xun Su Shao E