Braised chicken
Braised rolled chicken, also known as Hangzhou roll chicken, is a classic Hangzhou dish. Many friends will be misled by the name, because although its name is roll chicken, there is no trace of chicken in the raw materials, and it is a vegetarian dish with good color and flavor. Nowadays, this dish can be seen in many vegetarian restaurants, and it is listed as a classic dish imitating meat.
I remember having a small gathering with a few friends in a restaurant in Hangzhou, after the dishes were served, everyone tasted and chatted, and almost after the end, a friend got up and asked the waiter, and there was a braised vegetarian chicken on the table that had not yet been served. The waiter laughed and said that the first hot dish on your table is rolled chicken. Facing this plate of braised vegetarian rolls, the friend awkwardly returned to his seat and muttered: I thought it was a meat dish, but I didn't expect it to be vegetarian.
The flavor is intense and the color brown oil is bright
This kind of embarrassment is probably not unique, and it is not difficult to make this dish at home. Soak the dried bamboo shoots in advance, remove the old root part, tear it into thin strips by hand, change the knife into small pieces, and then dry the water. Unfold the tofu skin, put in the dried bamboo shoots, tighten while wrapping, leave some excess rotten skin, smear with egg yolk liquid, wrap the seal, and change the knife into a large section. Heat the oil in a pan, roll the vegetarian and fry it in the pan until golden brown. Start the pot again, base the soup with clear soup, mix in soy sauce, rice wine, sugar, salt, heat it and then add vegetarian chicken segments, simmer over low heat to taste, pour water starch into the soup when it is semi-dry, hang the juice evenly and then come out of the pot.
The finished dish is salty and sweet, with a rich sauce and rich taste. Many times the scraps of dishes also have a unique role, such as the old root part of this braised chicken when processing dried bamboo shoots, the reason for removal is poor taste, but with this part of the soup, due to the tight structure, the original flavor is thicker, which is incomparable to general ingredients. Make the most of your things, and make good use of them. I'm Old Liang, we'll see you tomorrow!
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