Non fried sesame crisp duck

Non fried sesame crisp duck

Introduction:

Production steps:

Step 1: the ingredients for this dish.

Step 2: soak dried Lentinus edodes, wash and set aside. Peel the carrots and clean the Pleurotus eryngii. Cut Lentinus edodes, carrot and Pleurotus eryngii into 4cm long and matchstick thick silk.

Step 3: pour oil into the pan, heat it over high heat, and change to medium heat when the oil temperature is 50%.

Step 4: add apricot abalone mushroom shreds and stir fry for half a minute.

Step 5: add shredded carrots and stir fry.

Step 6: add shredded mushrooms and stir well.

Step 7: stir fry for 3 minutes, add the soy sauce.

Step 8: add appropriate amount of refined salt, sugar and white pepper, stir well and set aside.

Step 9: add water to the flour to make a slightly sticky paste.

Step 10: spread 2 pieces of rotten skin on the chopping board, evenly spread a layer of batter, and spread it on all sides.

Step 11: place the fried vegetables 2cm away from the edge of the rotten skin, with 3cm width left and right.

Step 12: roll up the rotten skin and press it flat with your hand. After rolling twice, fold up the rotten skin on both sides and apply paste on it. Then continue to roll. Finally, put some paste on the closing part.

Step 13: after rolling, roll the dough around, and stick black and white sesame seeds on it. Press it with a little force to prevent the sesame seeds from falling off.

Step 14: heat the pan and pour in the cool oil.

Step 15: put the rotten skin roll into the pot immediately.

Step 16: fry on both sides over low heat for 3 minutes.

Step 17: stir fry sesame crisp duck and serve.

Step 18: after frying, cut into small pieces.

Materials required:

Rotten skin: 10 pieces

Mushroom: 4

Carrot: 1 / 2 root

Pleurotus eryngii: 1

Black Sesame: 20g

White Sesame: 20g

Flour: 40g

Water: 40ml

Refined salt: right amount

White pepper: right amount

Sugar: right amount

Soy sauce: moderate

Note: 1, rotten skin is boiled soybean milk static, floating in the upper layer, has high nutritional value. 2. Rotten skin is usually packed in plastic bags. I suggest that you do not take out all the rotten skin. Take two with two, otherwise it is easy to dry, harden and crisp. If it is not soft, it is not easy to roll. If the rotten skin becomes hard, don't throw it away. It's better to cover it with a wet towel and soften it for a while. 3. Stack 2 pieces of rotten skin together to get more layers and better taste. If only one sheet is used, the number of layers will be less. Of course, two sheets are enough, not too many. 4. The traditional way of this sesame crisp duck is to fry the sesame roll in the end, but in order to save oil and satisfy the appetite more healthily, it can also be done by frying.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh