Shanghai vegetarian duck(shang hai su ya )

Shanghai vegetarian duck

Introduction:

"Many people like plain duck, but they think it's too oily when they buy it from outside. Today, when we advocate a healthy diet with less salt, sugar and oil, it doesn't often appear on everyone's table. Now don't worry about it. I've slightly improved the way of making it. The nutritious tofu skin is combined with soy sauce, and the thick red sauce is full of Shanghai flavor. "

Production steps:

Step 1: Mix 1 tbsp soy sauce and monosodium glutamate for soy sauce

Step 2: spread the mixed sauce evenly on the tofu skin, and then cover with a new tofu skin

Step 3: fold the whole package of tofu skin in turn and roll it up. Tie it up with cotton thread to prevent it from spreading when cooking

Step 4: heat the pan, pour in the vegetable oil, and deep fry the folded tofu skin until golden on both sides; add the remaining 1 tbsp soy sauce, cinnamon, pepper, sugar and a small bowl of water, bring to a boil over high heat, and then collect the juice over low heat

Step 5: after collecting the juice, turn off the heat, cool and cut it into strips

Materials required:

Tofu skin: 70g

Cinnamon: a little

Vegetable oil: right amount

Clear water: a small bowl

June fresh soy sauce: 2 tbsp

Chinese prickly ash: Xiao Xu

Sugar: right amount

Precautions: 1. During cooking, sugar should be added according to personal taste. 2. The whole package of tofu skin is folded in turn and rolled as tightly as possible, so that the taste is solid

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Shang Hai Su Ya