I bought a 250g package of tofu skin with 9 pieces in it. Divide into 3 parts and soak in clear water for 20-40 minutes.
The length of time depends on your favorite taste. I soaked it for 20 minutes, and it was a bit chewy.
2. Prepare seasoning: 3 tablespoons of oyster sauce; 2 tablespoons soy sauce; 2 tablespoons soy sauce; 1 tablespoon water; 2 teaspoons of salt; 2 teaspoons of sugar.
There is also a broom and six toothpicks.
3. Drain the tofu skin. Spread a thin layer of seasoning. Then sweep it every time you fold it.
Roasted goose (16)
Fix the opening with a toothpick until it is folded to the size you need.
4. Steam over medium heat 1 hour.
5. After steaming, fry in an oil pan until both sides are golden. The most important thing in this step is to put more oil, not too much firepower.
Because tofu skin that absorbs a lot of spices is particularly easy to burn.
6. When the tofu skin is completely cold, you can pull out the toothpick and cut it into small pieces to eat.
Method 2
To prepare stuffing, you can use day lily, fungus, mushrooms or canned mushrooms. Dry goods should be soaked and cut into small pieces. Turn on the fire, put oil in the wok, stir-fry the stuffing quickly, and add salt, oyster sauce, sugar and soy sauce to taste.
Prepare a pot of brine: add 2 star anise, a little pepper, a little clove, a little fennel, onion, ginger, garlic, cooking wine, soy sauce, sugar, salt, and other favorite seasonings, add water to boil, and then turn down the fire 10 minute until it is fragrant. Turn off the heating. Don't use too little water, because rotten skin absorbs water.
Rotten skin has to be soaked to taste, but it will soften and break easily after soaking for a long time. You can choose one of the following methods:
1. Soak first and then roll: cut tofu into 6×8 sizes and soak in salt water for 20 minutes. Take out the tofu, squeeze out the water, and then stack every two pieces of tofu together. Then spread a spoonful of stuffing evenly along the shorter side of tofu, and wrap that side with stuffing like a bamboo curtain roll sushi. The final product is a multi-layer tofu roll with a width of 1 inch and a length of 6 inches.
2. Roll before soaking: cut the tofu into 6×8 sizes, evenly spread the salt water on each piece of tofu with a brush, and stack every two pieces of tofu. Spread a spoonful of stuffing evenly along the shorter side of tofu, and wrap one side with stuffing like a bamboo curtain roll sushi. The final product is a multi-layer tofu roll with a width of 1 inch and a length of 6 inches. Soak tofu rolls in salt water for 20 minutes. Take it out.
Steamed bean curd: Take a big pot, put oil on the bottom of the pot, put a layer of bean curd, put a layer of oil, put another layer of bean curd, and put another layer of oil until it is finished. For convenience, each layer of tofu rolls is placed in a different direction, the first layer is placed vertically, the second layer is placed horizontally, and so on. Boil water, put it in tofu rolls and steam 15 minutes.
Fried bean curd rolls: fry over medium heat until golden brown, and cut into long strips when eating.
After cooling, the outer layer of Zhai roasted goose is golden and crisp, with the color of roasted goose. It looks like sushi, but the sushi is round and the roasted goose is flat.