CHINESE APPETIZER 2 - Vegetarian Roast Duck 齋燒鴨

Ingredients:-

200g Dried Bean Curd (1 pack)

3-4 slices Ginger

2-3 stalks Soring Onion

Sauce:-

1 tbsp Chinese Wine

2 tbsp Oyster Sauce

1 tbsp Light Soy

2-3 small Rock Sugar

1 tbsp Chicken powder

1/2 tsp White pepper

1 tsp Sesame oil

2 cups Water

材料：-

三邊腐竹 1 包（200克）

羌 3-4 片

葱 2-3 條

汁料：-

花雕酒 1 湯匙

蚝油 2 湯匙

頭抽 1 湯匙

冰糖 2-3 小塊

雞粉 1 湯匙

胡椒粉 1/2 茶匙

麻油 1 茶匙

清水 2 杯

Method:-

1) Braised ginger and Spring onion with oil, add in all the sauce

    ingredients, bring to boil for 15 minutes.

2) Put the Dried bean curd sheets in a rectangular tray,

    pour the hot sauce on the bean curd sheets, let it soak 4 hours or

    over night, if the sauce not enough to cover the bean curd sheets,

    add some water to level it.

3) Drain the wet & soft bean curd sheets, choose a nicer piece to wrap

    into rolls shape, put inside with some broken pcs. Try to press away

    the extra sauce. Finish the rest of the bean curd sheets in same way.

4) Add oil to a non- stick frying pan, pan fry the bean curd rolls until both

    sides brown. Add in the remained sauce to boil for 6 minuts.

    Take out and drain. Press away the extra sauce if necessary.

    Leave it cold, then cut like the roast duck size arrange on plate, 

    serve with the extra sauce aside.

做法： -

1）用油爆香羌片及葱條，加入所有汁料煮15分鐘至出味。

2）將腐竹放在一長方盆內，將汁料趁熱倒下，浸 4小時或過夜；

     如汁料未能完全浸過腐竹，可加清水至平面。

3）取出变軟的腐竹隔去汁料，㨂出完整的捲成巻型，同时𥚃面放入

     破碎的腐竹包好, 壓出多餘的汁液。将餘下的腐竹同样做好。

4）熱油用易㵖鑊將腐竹巻煎至兩面焦黃。倒入剩下的汁料煮6分钟。

     取出掠干，輕壓出多餘汁料，待全面冷卻，才可切成烧鸭狀排放碟上，

     可拌以剩餘汁料上桌。