Vegetarian duck - How to make vegan mock duck / goose (斋烧鹅,斋烧鸭) (looks like real meat)
ฝัง
- เผยแพร่เมื่อ 23 เม.ย. 2022
- Today I made some vegetarian duck/goose by using beancurd skin. It looks and tastes almost like the roast duck.
This vegetarian item is very popular among the Chinese Buddhists, as they are vegetarian, therefore creating some incredibly delicious meatless dishes. It is pretty commonly served in the Buddist temple during specific festivals.
All you need is a large sheet of beancurd skin called 豆腐衣,豆皮, or 豆腐皮 in Chinese. It should be available in most Asian grocery stores. Other ingredients are seasonings that are commonly available in the kitchen.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/vegetarian... )
Ingredients
3 sheets beancurd skin
4 tsp light soy sauce
2 tsp vegetarian oyster sauce
2 tbsp sugar
1/4 tsp salt
1/4 five-spice powder
1/4 ground white pepper
1 tsp sesame oil
1/2 cup water
Method
Preparation
- Combine all the ingredients except the beancurd skin in a mixing bowl.
- Heat it in the microwave oven until hot, then stir to dissolve the sugar. Set aside.
- Cut a large piece of beancurd skin to slightly bigger than an A4 paper.
- Apply the sauce to one of the beancurd skin thoroughly, then stack the second on top.
- Apply the sauce abundantly on the second sheet.
- Fold both sides of the beancurd skin toward the center, then apply more sauce to those areas that have not been covered so far.
- Fold the beancurd skin like closing a book toward the center. Next, apply more sauce, and finally, close the book.
- Use two bamboo skewers to pierce through the beancurd skin.
- Put it aside and let it rest for ten minutes.
Deep-frying
- Heat some oil in a pan to about 150°C/300°F.
- Deep fry the first side until golden, then turn to deep-fry the other side.
- Transfer it to a paper towel to absorb the excess oil.
- Remove the skewers.
- Cut it into thick slices, about one-inch length, and serve.
#vegetarianduck #mockduck #vegetariangoose #斋烧鹅 #斋烧鸭，
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Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
/ kwankapang
/ kwankapang - แนวปฏิบัติและการใช้ชีวิต
![Tofu Recipe | How to cook Simple Vegan Duck with Bean Curd Sheets[meaty DIM SUM Tofu Skin ROLLS]烧素鸭](http://i.ytimg.com/vi/xL3Dg2v3xF0/mqdefault.jpg)
❤️❤️❤️... More vegetarians/vegan recipes please
I would like to try it out this vegetarian ducks. Infact was looking around for the recipe. Thanks 4 sharing KP.😋👍
Thank you for these great recipes!
Looks delicious 😋 can’t wait to try it
Thank you, simple n easy to follow instructions.
Thank you for sharing this I love it 🙏❤️😊
Thank you so much for this wonderful recipe. I bought a pack of bean curd but didn't know what to do with it.
I've never tried real duck, (long time vegetarian) so nothing to compare to...but very excited to try this!! :)
cant wait to try this, thanks!
Wow 🙂 i was abit scared at first thinking i Was going too see a duck.....but you are Definitely full of surprises looks fabulous i Definitely will give this ago ....thanku so Much 🙂 and stay awsome 😎
Hi, You can download the recipe and read more about it at our food blog. Recipe link: tasteasianfood.com/vegetarian-duck/ 😊
Thank you!! 💕
I am a full vegetarian, love this recipe
Great gonna use it for peking duck ❤
Happy 2023 Chef！Can I marinate all the tofu skins, skewer them and then store in freezer for future use? Thanks!
I must say I never try this way, but I have a strong feeling the way you mentioned should work.
Looks good for Peking duck substitute
Yummm!
Great recipe! Could you air fry instead of deep frying do you think?
I have never tried that before and am interested to know the outcome, too.
@@TasteofAsianFood I'll let you know if I get to try!
I’ve tried this. The bean curd skin is salty by itself. To me, it’s already too salty. So, if the marinade has salt again, this would be overly salty. I’ll try this again without the salt. Also, i wonder if you need to marinate each surface as you fold. Bean curd skin is quite thin. Again this adds to the saltiness of the finished dish.
When you cut the sheets into 4, you said each piece is slightly bigger than a4 size paper. From the video, it appears each sheet is more like a3 size.
Why does some recipes call for steaming before frying? What is the purpose?
I can only find dried beancurd skin. Should I rehydrate it first? thanks
It is essential to use fresh bean curd skin (also called tofu sheets) that is soft. You cannot use beancurd skin that is hard and crispy, which is called fu zhu (腐竹), because it will break if you try to fold it. Look for those called 豆腐衣,豆皮, 豆腐皮, and not 腐竹 in Chinese. It is confusing as they are all translated as beancurd skin in English. You can get the staff at the Asian market to help you get the right one.
Please refer to the full recipe here for more information www.tasteasianfood.com/vegetarian-duck/
if u had fried this bean curd with soft tofu inside it will be more duck like soft meaty like inside and crunchy skin on outside
Are your basic beancurd skin taste salty or plain?
The one I use is plain.
Can you roast bake instead?
Never try to roast it, as that is not how everyone does it. You may try using less oil to fry it instead.
do you HAVE to deep fry it?
Yes
👌👏✌️👍🇨🇦
Why does everyone apologize for this saying it is just like duck or goose? This dish is incredibly delicious and deserves to be eaten and enjoyed for what it is, fried bean curd skin. Braised or stuffed bean curd skin is wonderful in all of its incarnations. However I have to mention that I first tasted this was in Taiwan, in a restaurant which I didn't realize until I left was owned and run by two Buddist, vegetarians sisters. The food was exceptional and my Taiwanese in-laws were amused when they found I had no idea even after we finished eating that it was a vegetarian restaurant. That's right, I can't read Chinese. Good food is good food, even finger licken good Chinese vegetarian duck.
What great content, well done brother!