Crispy goose
We are going to have a long National Day holiday. Are you very happy. I came back from school early. My father said happily that I could finally improve the food. Alas, I am a cook. Today's Crispy vegetarian goose was inspired by Jianzhen vegetarian duck in Huaiyang cuisine, but I replaced the fried winter bamboo shoots with double peppers with glutinous rice and meat. The outer skin becomes crispy after frying. It is really delicious with the soft and waxy glutinous rice inside.The stuffing inside can also be matched at will
Step 1 . Washing glutinous rice
Step 2 . Put the glutinous rice into the rice cooker, and add about 1cm of water before the glutinous rice (about the same as the water used for cooking). Press the cook button
Step 3 . Cut the rotten skin into even squares (the rotten skin I bought is a little hard, I soaked it in water a little)
Step 4 . Dice mushrooms
Step 5 . Separated from egg white, onion and egg
Step 6 . Beat the meat into meat paste, add a spoonful of starch, a spoonful of fresh soy sauce, a spoonful of oyster sauce, and half of the egg white. Stir vigorously
Step 7 . Boil glutinous rice and serve
Step 8 . Add some oil in the pot, add diced mushrooms and glutinous rice, stir fry, add two spoons of oyster sauce and two spoons of fresh soy sauce (the specific amount is adjusted according to the taste)
Step 9 . Let it cool a little
Step 10 . The rotten skin should be paved on a flat surface, and a layer of glutinous rice should be evenly spread on it. Don't leave a little space around
Step 11 . Spread a thin layer of meat paste on the glutinous rice, and then brush a little of the remaining egg liquid on the meat paste
Step 12 . Cover a piece of rotten skin and fix it with toothpicks around
Step 13 . Brush a layer of oil in a pan and put the wrapped plain goose
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