Brush the slightly cooled sauce evenly on the oily skin, brush evenly and don’t be greedy. When brushing, you will find that the originally dry oily skin has softened a little. Do not brush too much, otherwise the oily skin will easily break after being too soft.

Pick some fried three strips and place them one-third of the lower part of the oily skin.

Fold the oily skin below, and fold the left and right sides too.

Roll up the three-strip bean skin wrapped in from bottom to top.

At this time, you need to pay special attention to the technique and never tear the bean skin.

Put the rolled vegetarian duck into a steamer and steam it over high heat for about seven or eight minutes.

Pour a small amount of oil into the pan and fry the steamed vegetarian duck in a frying pan until the cold noodles are browned. It should be noted that the bean skin is easier to paste, so the heat should be reduced.

Pour the remaining half bowl of mushroom sauce and the half bowl of sauce used for the bean curd that had been made into the pot and stew the vegetarian duck. First simmer for a while, then turn to high heat to cool down. Let cool down, cut into sections when eating, and then serve.

After making this vegetarian duck, Feng Jiao cooked another vegetarian meatball soup and made a honey sauce Sanbai.

To cook this honey juice, you need to choose a thin, long, crisp and tender iron stick yam. First, burn the whiskers on the yam with fire, then peel off the skin and soak it in white vinegar. This will not only effectively prevent the yam from oxidizing and turning black.

If you have allergic to your hands when peeling the yam skin, itchy and black, clean it with white vinegar to relieve the symptoms.

Next, peel the water chestnuts and lotus root and cut them into pieces. The lotus root should be blanched in boiling water for three minutes.

Slice the handmade hawthorn cake in advance. In order to make the dishes look better, Feng Jiao carved the hawthorn cake into the shape of a flower.

In addition to these flowers made of hawthorn cakes, Feng Jiao also made several alternative flowers and ginger slices.

Adding ginger to this dish can reduce the sweetness of this dish and make the taste slightly lighter.

Add some oil to the pot and add slices of ginger to cook.

Add the water chestnuts and yam pieces, stir-fry for about two minutes, add the blanched lotus root diced lotus root, and continue stir-fry for about one minute.

Then, add two tablespoons of homemade osmanthus sauce, add the slices of hawthorn cake, stir-fry, and stir-fry with confidence, the hawthorn cake will not melt. Add a little salt when it is ready to be served to make the taste of the dish richer.

The last dish that Feng Jiao cooks is to pull out the apples.

Wash the apples, peel and core, and cut them into three centimeters square pieces. Break the eggs into a bowl, add an appropriate amount of dry starch and water to make an egg paste, and put the apple pieces and hang the paste.

Add oil in the pot and heat until 70% hot, add apple pieces, and fry until the rind of the apple is crispy and hard and golden brown, pour out and drain the oil.

Leave an appropriate amount of base oil in the pot, add white sugar, stir with a spoon until the sugar melts and the sugar becomes light yellow and sticks to shreds, pour in the fried apples, stir-fry while stir-frying, sprinkle sesame seeds, and then take it out of the pot and serve.

The reason why Feng Jiao chose to cook this dish in the end is that this dish needs to be served quickly and also comes with a bowl of cold boiled water. Soak the apple cubes in cold boiled water before putting in the mouth, which will taste more crispy.

Delicious dishes were delivered to the dining table as fast as possible.

Seeing the golden color, which looked like a layer of crystal clear glass-plated silk-pulled apple, Jiuying fell in love with it all at once.

"Miss Fengjiao, your dish is too beautiful, right?" Jiuying said, swallowing her saliva.
Chapter completed!