Today we are introducing the recipe of a very famous and traditional Cantonese dish and we have veganized it😛Roast goose(燒鵝) is a signature dish in Cantonese cuisine and the process to make it is very long and complicated, it is almost impossible to make the original dish at home, but with the vegan version, all you need is just a few simple ingredients and a little time in the kitchen, you can make this for your friends and family and they will for sure be impressed 😮😋
Vegan Roasted Goose 素燒鵝
Equipment
- 1 brush
Ingredients
- 6 King Oyster Mushrooms 2 very big ones or 6 average-sized ones
- 1 tsp Salt
- 2 tbsp Vegan Oyster Sauce
- 1 tbsp Sesame Oil
- 5 tsp Spices
- 1 tsp Sugar
- 4 tbsp Cooking Wine
- 3 Dried Tofu Skin Sheets 油豆皮
- 6 tbsp Fermented Red Beancurd Sauce 南乳
- 1 tbsp Maltose
- 3 tbsp Plum Sauce
- Oil
Instructions
- Slice the mushrooms(about 1cm thick), rub vegan oyster sauce, sesame oil, 5 spices, salt, sugar, 2 tbsp cooking wine evenly on the mushrooms and let them marinate for 30 mins.
- Add fermented red beancurd sauce, 2 tbsp cooking wine, 1 tbsp maltose to a bowl, mix everything well until the maltose is completely dissolved, you can heat the sauce up for 30s first so the maltose is quickly dissolved.
- Brush the sauce evenly on the dried tofu skin sheet(if the tofu skin is too dry and crispy, soak it first in water for 5 mins), take one big mushroom slice or 3 small slices, put in the middle of the tofu skin, wrap it up.
- Heat up the pan/wok(medium-low heat), when it’s hot add oil, add the tofu skin wraps and put on the lid for about 2-3 mins in between so the msuhroom gets cooked, slowly pan fry the wraps until both sides are golden and crispy, take them out.
- When the wraps are no longer so hot, cut them into pieces and serve them with plum sauce
Tried this recipe?Let us know how it was!