Braised goose(yue cai su shao e )

Braised goose

Introduction:

"Plain roast goose" is one of the more distinctive Cantonese dishes. It is beige in color and looks like braised goose. Its skin is crisp and its stuffing is delicious. There are two ways to do it, sweet and salty. I made it salty. "

Production steps:

Step 1: wash mushrooms and cut into strips, wash Flammulina velutipes and drain water, peel carrots and cut into strips. Put the three ingredients into the pot, add salt, chicken essence, pepper, sesame oil and mix well.

Step 2: take 2 pieces of soybean skins and overlay them on the chopping board.

Step 3: take 2 pieces of soybean peels and lay them on the chopping board.

Step 4: roll it up, press it flat, and fix it with toothpick.

Step 5: put the beancurd roll into the steamer, steam over high heat for 2 minutes, and take it out.

Step 6: pour the oil into the frying pan. When the oil temperature is 40%, put the steamed soybean rolls into the frying pan and fry them until golden. Take them out, cut them into sections and put them on the plate.

Materials required:

Oily soybean skin: appropriate amount

Lentinus edodes: right amount

Flammulina velutipes: right amount

Carrot: right amount

Salt: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

White pepper: right amount

Vegetable oil: right amount

The ingredients of the stuffing can be adjusted according to your own taste. The seasoning is still light, and it's better not to add soy sauce. If you don't like deep frying, it's delicious to pour a glass sauce with clear soup, chicken essence, sesame oil and water flour.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Su Shao E