Shanghai Queen Duck
By VicentaLakin
Shanghai duck is a delicious dish. Sour ducks are mainly made of soybeans and vegetables, but they are able to make meat-eating tastes and fragrances, which used to be a Susai in the temple. It's a food-for-vegetative food that tastes and tastes like vegetables. They were later brought into the city wells, where the modified reserves were favoured by the population and by the eaters。
Recipe Recommendations
- bean skin 1 Pack
- dried mushrooms
- winter bamboo shoots 100 grams
- soy sauce 100 grams
- oyster sauce 1 scoop
- chicken essence 1 teaspoon
- qingshui appropriate amount
- sugar 1 scoop
- salt 1 teaspoon
- shallots 1 piece
- ginger a little
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Shanghai Queen Duck
1
One bag of soybean skin, one torn apart。
2
After dry mushrooms have hair, the curds are cut。
3
A little salad oil in the hot pot, put it in the onions, and the ginger emerald。
4
I'll put it in the mushrooms for a while and then in the silks for a little bit of salt and chicken。
5
Take a little bowl, drop 100 grams in it, a spoonful of stork oil, a spoon of sugar and a small amount of clean water. Let's split up the soybeans. Scratch it on the soybean skin. It's all right to be wet, don't rub too much, it's salty. Put it in the fried pie。
6
The material is placed below the bottom, where the soybean skin is folded up and folded on the right and the left。
7
It's like spring rolls. Two bean skins can also be used to improve the taste, each with a juice on it。
8
They are all folded and evaporated into the steam pan for five minutes. Take it out when it's dry。
9
The boiler, when it's hot, pours into salad oil, and the little fire is slowly soaked up to the two sides. During this period, the frying pan will be rotated in order to avoid overheating the fast-coated black. And let not the fire be on fire, or the skin thereof shall be blackened, and it shall not be sold. It's best with duck skin。
10
After cooking, a small amount of shroom water left by mushrooms before the bottom oil is poured into the pot, and before it is poured into the boiled guacamole, boiled for two to three minutes with a knife and a plate。
11
Or you can cook without soup. Cut it straight to the table while it's hot. This tastes more like roast duck. If it's cold, the skin's soft。
12
Tastes rich, smells delicious。
13
It's good for all, old and old。
14
It's definitely on the stage. It's amazing。