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** Ingredients :
4 pieces fresh frozen beancurd (tofu) sheets
Oil for brushing and pan-frying
** For the stock:
1 tsp salt
1 tsp sugar
1 tsp natural mushroom seasoning
1 tsp ground white pepper
1 tsp ground sand ginger (can be substituted with just ground ginger)
1tsp sesame oil
1 tsp light soy sauce
2 tbsp vegan oyster sauce
3 cups boiling water
** For the vegan duck:
1 tbsp vegan Peking Ducking sauce (we used the Lee Lum Kee brand)
** Glaze sauce :
In a small deep dish, mix 2 tbsp light soy sauce, 1 tbsp vegan oyster sauce and 2 tbsp sesame oil together.
** Ginger and spring onion oil:
Heat 3 tbsp oil in pan till hot, add 1tbsp grated ginger and 1 tbsp finely chopped spring onions in to cook over medium high heat until the ginger and spring onions are done to your liking, keeping the oil relative hot all the way through. Season with salt to taste.
** 材料：
新鮮冷凍腐皮 4 大張
刷油和煎鍋用油
** 高湯料 :
鹽 1 小匙
糖 1 小匙
天然蘑菇調味料 1 小匙
白胡椒粉 1 小匙
沙薑粉（可以用薑粉代替）1 小匙
芝麻油 1 小匙
生抽 1 小匙
純素蠔油 2 大匙
開水 3 杯
** 煎素鴨醬：
1 大匙純素北京烤鴨醬（我們用的是李林記品牌）
** 淋醬：
在一個小碗中，混合 2 大匙生抽、1 大匙純素蠔油和 2 大匙麻油。
** 薑蔥油 :
在平底鍋中加熱 3 大匙油至熱，加入 1 大匙薑容和 1 大匙切碎的小蔥，以中高火烹調，直到薑和小蔥煮到您喜歡的熟度，一直保持油温。 加適當的鹽調味。
22 авг 2024
