How to make vegetarian roast duck

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. So, let me introduce to you how to cook vegetarian roast duck.

1. Wash and soak the dried shiitake mushrooms, dried black fungus and dried day lily.

2. Cut the soaked ingredients into thin strips, wash and cut the carrots into strips, and set aside the mushroom water

3. Heat the pan and add the oil. Stir-fry the shredded carrots, shredded mushrooms, shredded fungus and cauliflower. Add a little soy sauce and sesame oil for seasoning. Stir-fry until 80% cooked and set aside.

4. Rinse the tofu skin with water, then put it in a large bowl and soak it for 5 or 6 minutes. Take it out and don’t soak it too soft. Rinse it again.

5. Sauce: Mix half a bowl of water, soy sauce, sesame oil and sugar together.

6. Drain the soaked tofu skin, spread it out, and brush a layer of sauce on the surface

7. Fold the tofu skin, brush a layer of sauce on it, put some stuffing on it, wrap it tightly with tofu skin, and secure it with a few toothpicks. (I thought it was simple, but it’s actually not that easy to wrap. I couldn’t wrap it properly. In the end, it turned out to be two thin layers on the top and many thick layers on the bottom. I was so stupid)

8. Pour a little oil into the pan, put the vegetarian duck buns in and fry until the surface is golden brown, then pour in the remaining sauce and mushroom water, and cook until the sauce is reduced.

9. Turn the food over halfway through so that both sides can be seasoned. Don't forget to take out the toothpick when eating.

You may want to try the vegetarian roast duck introduced here. Your cooking skills will improve slowly.