Chef Qing carefully flips the vegetarian roast goose with a spatula to ensure that each side is evenly cooked.
The reason why vegetarian roast goose is called vegetarian roast goose is that after the bean curd skin is fried, it turns golden brown and looks like roast goose when cut into pieces and eaten.
"You have to control the frying time well. It can't be too long, otherwise it will become too hard; it can't be too short, otherwise it won't be crispy enough." As soon as Master Qing finished speaking, he quickly picked up a fried vegetarian roast goose.
"You try it next." Master Qing handed the spatula to Mingyue.
Mingyue took the spatula and put the bean curd rolls into the pan with the sealed end facing down so that they would not fall apart.
Once one side is crispy, flip it over and continue frying the other side.
While Mingyue was frying the vegetarian roast goose, Chef Qing was wrapping the steamed yam in bean curd sheets and rolling them up for later use.
As time goes by, the vegetarian roast goose is gradually fried and emits an enticing aroma.
Put the vegetarian roast goose with bean curd skin inside aside and let it cool before slicing.
The vegetarian roast goose with vegetarian stuffing needs to be topped with a layer of sauce.
The vegetarian roast goose wrapped with yam is in long strips, which look a bit like spring rolls. These are the last ones to be put into the pan. After the skin is fried, the sauce needs to be added and cooked. Finally, some pickled cucumber chopped is sprinkled on it when it is served.
Since this time we are teaching how to cook a dish, the requirements are not as strict as those for ordinary meals.
Master Qing asked Mingyue to pick up the vegetarian roast goose to try.
The first thing Mingyue ate was the vegetarian roast goose with pure bean curd skin. The skin was crispy and juicy, while the bean curd skin inside was soft and tender, with a strong bean flavor.
The skin is crispy and the inside is soft and juicy. When you take a bite, you really feel like you are eating roast goose.
Take another bite of the vegetarian roast goose with vegetarian filling. It tastes more like a spring roll. It is crispy on the outside and the vegetarian filling inside is crisp and refreshing. It is very delicious when paired with the sauce.
What surprised Mingyue was the vegetarian roast goose with yam. The roasted tofu skin was more like roast goose skin, juicy and chewy, while the yam inside was soft and delicate. The flavors of the two were compatible, and paired with the crisp pickled cucumber, the taste was rich.
After tasting the dish, several other chefs nodded in praise, "Senior Sister Qing's cooking skills are truly excellent. This vegetarian roast goose paired with the vegetarian noodles is also a unique dish."
Next came Master Wen, who had originally invited Mingyue to rest in the nunnery.
What she is going to teach is a vegetarian version of chestnut roasted "chicken".
First, boil the chestnuts. Master Wen took a basket of fresh chestnuts, washed some, then used a kitchen knife to cut a cut on the chestnuts, and then threw them into boiling water to blanch them.
"Blanching can remove the astringency of chestnuts and make them easier to cook."
Master Wen said softly as she peeled the blanched chestnuts and placed them on a plate for later use.
Then she picked up a few king oyster mushrooms, washed them and placed them on the chopping board.
"This chestnut-roasted 'chicken' uses king oyster mushrooms instead of chicken." As Master Wen spoke, he picked up a rolling pin and smashed it on the chopping board, banging the king oyster mushrooms into pieces. After they were broken into shredded chicken, he put them in a bowl and added a little salt to remove the moisture from them.
After the king oyster mushrooms release water, squeeze them dry and add a spoonful of starch and mix well.
"Note that you need to press it repeatedly a few times to make the king oyster mushroom sticky."
While Master Wen was operating, he did not forget to remind Mingyue of various precautions.
After the king oyster mushroom balls are prepared, heat oil in a pan, tear off a piece of king oyster mushroom, roll it into a ball, and fry it in the pan.
The tightly squeezed king oyster mushrooms really look a bit like chicken nuggets. They are fried in oil until golden brown and then taken out.
While Master Wen was frying king oyster mushrooms, Mingyue was helping him peel chestnuts, removing the hard outer shells to reveal the golden chestnut flesh.
After frying the king oyster mushroom balls, Master Wen heats oil in a pan, adds some rock sugar and starts frying sugar color. After the sugar in the pan turns brown, he adds the king oyster mushrooms and stir-fry for a few times, then pours in the chestnut meat.
Add star anise, cinnamon, bay leaves, and appropriate amount of vegetarian oyster sauce and light soy sauce, then pour in boiling water and simmer for about three minutes. Finally, simmer over high heat until the sauce thickens. Before serving, pour in a little water starch to thicken the sauce, and the chestnut roasted "chicken" is done.
Master Wen put the fried king oyster mushrooms and chestnuts into a plate and placed it in front of everyone for them to taste.
Mingyue picked up a chopstick and put it in her mouth.
The taste of King Oyster Mushroom is very meaty and can be mistaken for the real thing!
The sweetness of chestnuts and the slightly thick sauce, paired with the crispy and tender king oyster mushrooms, make it very satisfying to eat.
Mingyue suddenly felt that she had a lot of inspiration and wanted to give it a try.
The chefs knew that Mingyue needed to prepare for the cooking discussion the next day, so they did not try to keep her. Instead, they picked a lot of vegetables grown in the nunnery for her to take away.
The children also hurriedly copied down part of the recipe. Mingyue first took a photo of the electronic version with her mobile phone and said that she would come to the nunnery again tomorrow or the day after tomorrow to get the recipe then.
"Sister Mingyue! Come on, Chulun!"
“If only we could go and see it!”
"Sister will definitely win!"
The children all cheered for Mingyue.
After saying goodbye to her child and her master, Mingyue drove to a large fresh food supermarket in the city. She planned to buy some ingredients to take back.
One is to prepare for the cooking seminar, and the other is to open the store in the evening!
The interior of the supermarket is spacious and bright, with rows of neatly arranged shelves filled with a variety of fresh ingredients.
Mingyue's eyes wandered between the shelves. She noticed various billboards posted on them. For example, the one in the vegetable section read: [From Green Leaf Village, the Village of Longevity. High-quality ingredients certified by the Food Association. Guaranteed freshness and deliciousness.]
There is also a person on the billboard giving a thumbs up, who seems to be a celebrity in the food world.
The vegetables under the sign did look very fresh. The dark green spinach did not have a single yellow leaf; the emerald green cucumbers lay on the side, and the stems were plump and not dried up; the leaves of the green vegetables were also straight and not wilted at all.
The nuns at the nunnery gave Mingyue a lot of vegetables, so Mingyue thought about it and just bought a few cucumbers.
The next shelf is filled with mushrooms produced by Mushroom Village. The billboard is filled with various grades of mushrooms, such as S-grade wild matsutake, A-grade wild porcini, etc.
The production capacity of these higher-grade mushrooms is limited, and ingredients above grade A need to be ordered separately by contacting the mushroom village. In supermarkets, there are only common farmed mushrooms, such as oyster mushrooms, seafood mushrooms, shiitake mushrooms, enoki mushrooms, etc.
But these are completely sufficient for Mingyue.
She bought a lot of different kinds of mushrooms, planning to use them in tomorrow's cooking class.
——
To avoid ambiguity, let me explain that oyster sauce is divided into ordinary oyster sauce and vegetarian oyster sauce. Vegetarian oyster sauce is made with shiitake mushrooms, and the oyster sauce used in nunneries is this kind of vegetarian oyster sauce.
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