Accessories: Lentinus edodes (fresh) 100g mustard tuber 40g rape 50g.
Seasoning: vegetable oil 75g cooking wine 5g sugar 2g sesame oil 1g soy sauce 12g monosodium glutamate 2g each.
The practice of vegetarian roast goose:
1. Soak mushrooms into powder, blanch rape into powder, wash pickled mustard tuber and cut into powder.
2. Add 10g oil to the hot pot, pour in mushrooms, rape, pickled mustard tuber, 1g monosodium glutamate and 2g soy sauce, stir-fry and scoop up.
3. Mix monosodium glutamate 1g, soy sauce 10g with water, soak the skin in it, immediately pick it up and drain it (if it is soaked for too long, the tofu skin will be crisp and rotten), and stack it every 5 times and divide it into two stacks.
4. Lay two stacks of bean curd skin in a flat way, spread mushrooms, rape and pickled mustard tuber on the bean curd skin, fold the left and right sides of the bean curd skin inward, roll it into a round roll from bottom to top, steam it in a steamer for about 2 minutes, and take it out.
5. Put oil in a hot pot, add tofu rolls, fry until golden brown, and pick up and cut into sections.
For more information about vegetarian roast goose, please check Mint.com Food Bank /shiwu/sushaoe.