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home > recipes > vegetables > vegetarian roast "duck"
An array of soybean products is obtained in primitive Chinese factories by boiling a large quantity of bean milk in a big wok over an even, low heat. Layers of skin appearing on the surface are skimmed off carefully and hung to dry. the first layer, transparent and yellow in color, is called BEAN SHEETS or fupi (BEAN CURD SKIN) and is sold in large, 18-inch rounds used as wrappers or for vegetarian dishes. The second layer is gathered into sticks which are called fuzhu (BEAN CURD STICKS). Often the laye is not gathered, but folded, and is called three-sided floating skin. After several layers of skin have peel peeled off, the consistency and color of the bean milk in the wok changes. The bean milk is cooked until the liquid is reduced to a thick layer on the bottom of the wok, then it is removed, dried, and cut in pieces. They are called SWEET BEAN SHEETS (tianzhu). Bean cheese is fermented hard bean curd that has been marinated with strong liquor and salt. It comes in different flavors, and it can be used either as seasoning or as a tangy side dish for plain congee [rice porridge]. Vegetarian Roast "Duck" 1 ounce dried straw mushrooms or dried black mushrooms 1 pound sweet bean sheets 1/4 cup + 4 tablespoons oil 2 teaspoons pale dry sherry 2 teaspoons dark sesame oil 6 bean sheets Seasonings: 1 cup vegetable broth 2 tablespoons dark soy sauce 1 tablespoon light soy sauce Salt Preparation 1. Soak straw mushrooms in cold water until soft. Trim dirt from ends and beat with chopsticks to loosen sand. Soak again in 1 cup of warm wate for 20 minutes, then drain, reserving soaking liquid. Strain soaking liquid to remove any sediment. Cut mushrooms in half. If using dried black mushrooms, you needn't worry about the double soaking and beating out the sand. 2. Rinse sweet bean sheets and soak in cold water for 30 minutes or until soft. Drain. 3. Set a heavy Dutch oven ove high heat. When very hot, add the 1/4 cup of oil, then sizzle in the wine and add the mushrooms. Stir constantly for 1 minute. 4. Add the seasonings to the pot along with the mushroom soaking liquid. Bring liquid to a boil and add the sweet bean sheets. 5. Bring to a boil, then turn heat to low. Cover pot and cook until the moisture is almost absorbed, about 15 minutes. 6. Stir in the sesame oil and let the mixture cool. 7. Lightly dampet a bath towel with hot water. Line a tray with half the towel and arrange all the bean sheets on it. Cover with the remaining half of the towel and let set for 30 minutes. Alternate the sheets so that the dry ones in the center will be turned out and moistened. Set for 10 minutes more. Assembling 1. Divide the sweet bean sheet mixture into 4 equal portions. 2. Put half a bean sheet on the center of another as reinforcement. Add 1 portion of sweet bean mixture and wrap it up as you would a spring roll. Seal with some liquid from the bean sheet mixture. 3. Repeat for remaining rolls; you should have 4 rolls. Cooking 1. Using a nonstick skillet, pan-fry the rolls over medium heat using the remaining 4 tablespoons of oil. Brown on all sides and remove. 2. Arrange rolls side by side, in 1 layer of a large piece of aluminum foil. Fold all sides up to enclose the rolls loosely. Place the package on a tray and lay a heavy board on top. Put some weights on the board and press the rolls until they are cool and flat. If not to be used immediately, chill in the refrigerator for up to 3 days. 3. When ready to serve, you'll note that the pressed rolls now resemble the breast of roast duck. cut in slices about 5/8 inch thick and serve cold.

Vegetarian Roast "Duck"


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(posted October 18, 2004)

An array of
soybean products is obtained in primitive Chinese factories by boiling a large quantity of bean milk in a big wok over an even, low heat. Layers of skin appearing on the surface are skimmed off carefully and hung to dry. the first layer, transparent and yellow in color, is called BEAN SHEETS or fupi (BEAN CURD SKIN) and is sold in large, 18-inch rounds used as wrappers or for vegetarian dishes. The second layer is gathered into sticks which are called fuzhu (BEAN CURD STICKS). Often the laye is not gathered, but folded, and is called three-sided floating skin. After several layers of skin have peel peeled off, the consistency and color of the bean milk in the wok changes. The bean milk is cooked until the liquid is reduced to a thick layer on the bottom of the wok, then it is removed, dried, and cut in pieces. They are called SWEET BEAN SHEETS (tianzhu).
Bean
cheese is fermented hard bean
curd that has been marinated with strong liquor and salt. It comes in different flavors, and it can be used either as seasoning or as a tangy side dish for plain congee [rice porridge].

Vegetarian Roast "Duck"
1 ounce dried straw mushrooms or dried black mushrooms
1 pound
sweet bean sheets
1/4 cup + 4 tablespoons oil
2 teaspoons pale
dry sherry
2 teaspoons dark
sesame oil
6 bean
sheets
Seasonings: 1 cup vegetable
broth
2 tablespoons dark
soy
sauce
1 tablespoon
light soy
sauce
Salt
Preparation
1. Soak straw mushrooms in cold water until
soft. Trim dirt from ends and beat with chopsticks to loosen sand. Soak again in 1 cup of warm wate for 20 minutes, then drain, reserving soaking liquid. Strain soaking liquid to remove any
sediment. Cut mushrooms in half. If using dried black mushrooms, you needn't worry about the double soaking and beating out the sand.
2. Rinse
sweet bean sheets and soak in cold water for 30 minutes or until soft. Drain.
3. Set a
heavy Dutch oven ove high heat. When very hot, add the 1/4 cup of oil, then sizzle in the
wine and add the mushrooms. Stir constantly for 1 minute.
4. Add the seasonings to the
pot along with the mushroom soaking liquid. Bring liquid to a boil and add the sweet bean sheets.
5. Bring to a
boil, then turn heat to low. Cover
pot and cook until the moisture is almost absorbed, about 15 minutes.
6. Stir in the
sesame oil and let the mixture cool.
7. Lightly dampet a bath towel with
hot water. Line a tray with half the towel and arrange all the bean sheets on it. Cover with the remaining half of the towel and let set for 30 minutes. Alternate the sheets so that the
dry ones in the center will be turned out and moistened. Set for 10 minutes more.
Assembling
1. Divide the
sweet bean sheet mixture into 4 equal portions.
2. Put half a bean sheet on the center of another as reinforcement. Add 1 portion of
sweet bean mixture and wrap it up as you would a spring roll. Seal with some liquid from the bean sheet mixture.
3. Repeat for remaining rolls; you should have 4 rolls.
Cooking
1. Using a nonstick
skillet,
pan-fry the rolls over medium heat using the remaining 4 tablespoons of oil. Brown on all sides and remove.
2. Arrange rolls side by side, in 1 layer of a large piece of
aluminum foil. Fold all sides up to enclose the rolls loosely. Place the package on a tray and lay a heavy board on top. Put some weights on the board and press the rolls until they are cool and flat. If not to be used immediately, chill in the refrigerator for up to 3 days.
3. When ready to serve, you'll note that the pressed rolls now resemble the breast of
roast duck. cut in slices about 5/8 inch thick and serve cold.


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