Delicious and fatty vegetarian eggs, chewy and firm, make the vegetarian menu more diverse. Let’s join TasteVN in the kitchen to make simple and attractive vegetarian duck eggs and salted pepper lemon vegetarian eggs.
1. Vegetarian Duck Eggs
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Preparation
20 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Easy
Ingredients for Vegetarian Duck Eggs For 4 people
Dried tofu skin 100 gr Shiitake mushrooms 50 gr White tofu 100 gr Split mung beans 100 gr Seaweed 2 sheets Chili 1 piece Banana leaves 2 leaves Shallots 2 bulbs Vietnamese balm 10 gr Sugar 2 teaspoons Seasoning powder 1 teaspoon Pepper 1/4 teaspoon MSG 1/4 teaspoon
How to choose fresh ingredients
- You need to choose fresh mung beans, not shriveled or infested, with plump and shiny seeds.
- It is advisable to use shelled mung beans to save processing time. Grinding will help create a smoother mixture.
How to choose delicious shiitake mushrooms
For dried mushrooms
- Choose firm ones that are not broken, brightly colored, and without white mold spots. Select a reputable source to purchase dried mushrooms to ensure safety.
- Avoid buying dried shiitake mushrooms of unclear origin and those with an unpleasant odor.
For fresh mushrooms
- It is best to buy those with bright colors and a distinctive aroma, avoiding bruised mushrooms or those with a rotten smell. If the cut exudes a milky white substance, it is a sign of poisonous mushrooms. Avoid mushrooms with dark spots or wrinkles on the cap, and do not choose slimy mushrooms. Fresh mushrooms will have a thin, paper-like film.
- Choose mushrooms with a firm stem and uniform color; if the mushrooms have opened, the gills should be evenly spaced, nice, and dry.
- When selecting fresh fragrant mushrooms, opt for ones with moderate caps that are tightly closed and slightly yellow-brown in color. If you see very dark brown mushrooms, do not buy them, as they may be poisonous.
Tools needed
How to prepare Vegetarian Duck Eggs
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Prepare the ingredients
Shallots should be peeled and chopped finely. Then, heat a pan over medium heat, add 2 tablespoons of cooking oil, and sauté the shallots until fragrant and golden, then turn off the heat and transfer the shallots to a bowl.
Dry mushrooms should be soaked in warm water for about 10 minutes, then washed clean, drained, and cut off the tough stems, slicing them into pieces about 0.5 cm thick.
White tofu should be cut into pieces about 1 cm thick and 5 cm long.
Green beans should be rinsed with water and steamed for about 10 minutes until just cooked. Seaweed should be cut in half and then cut into rectangular pieces, making four.
Vietnamese coriander should have the old, yellowed leaves removed, then washed clean and drained. Banana leaves should be washed and cut into large rectangles about the size of two hands.
Tip for quickly softening dried mushrooms
- Dried mushrooms should be rinsed with water to remove dirt and then soaked in hot water at 60 – 80 degrees Celsius for about 7 – 10 minutes to expand.
- When soaking, make sure the stems of the mushrooms are submerged in the water.
- After soaking, gently rub the mushrooms to clean off all dirt, then rinse with clean water, and cut off the stems so they can be cooked immediately (the stems are very tough and will not taste good if left on during cooking).
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Prepare tofu skin
Tofu skin should have the outer edges cut off and then cut into rectangular or square pieces the size of a hand.
Then, wash it thoroughly and let it drain.
Note: When draining tofu skin, do not stack them on top of each other as they will stick together.
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Seasoning
Mix sugar, seasoning powder, monosodium glutamate, and pepper in a bowl, then divide into two portions.
Add mung beans to a bowl, add half of the fried onion and one portion of the seasoning, then use a plastic glove to mix until smooth.
Next, add shiitake mushrooms and white tofu to another bowl, add the remaining fried onion and seasoning, and gently stir without breaking the white tofu.
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Wrap the salted duck egg
Take a piece of seaweed to wrap the shiitake mushrooms to form a duck shape, then take about 1 tablespoon of mung beans, roll it into a ball, flatten it, and wrap it with the seaweed, then place it in the middle of the tofu skin, adding a piece of white tofu to the tofu skin.
Use your hands to carefully roll it into an egg shape, then take another piece of tofu skin to wrap it again.
Next, use 2 banana leaves to wrap the egg and tie it securely with string, continue doing this until all ingredients are used.
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Steam the eggs
You place a steamer pot on the stove, turn on high heat, add 1 liter of water to boil, then reduce to low heat, place the steamer on top, and steam the eggs for about 1 hour.
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Final product
You take the eggs out and cut off the outer banana leaves, if eaten hot, the eggs are soft and fragrant, if you want to eat them chewier, wait until they cool down a bit before eating. The vegetarian duck eggs have a chewy outer shell, the rich and fragrant taste of mung beans, and the sweet and chewy taste of shiitake mushrooms, making it very delicious. You can enjoy it with rice paddy herb and dip it in a bowl of salt, pepper, and lime juice, and invite your family to enjoy it together.
2. Vegetarian eggs with salt, pepper, and lime
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Preparation
15 minutes
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Cooking
50 minutes
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Difficulty level
Easy
Ingredients for Salt and Pepper Vegan Egg Serves 4
Fresh tofu skin 250 gr White tofu 200 gr Seaweed 4 sheets Shallots 3 bulbs Sugar 1 teaspoon Salt 1/2 teaspoon Vegan seasoning 1 teaspoon Pepper 1/2 teaspoon
Ingredient Images
Utensils Needed
Steamer, mesh cloth, egg mold, scissors,…
How to Make Salt and Pepper Vegan Egg
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Sauté Shallots
Peel the shallots and chop them finely. Then place a pan on medium heat, wait for it to heat up, add 3 tablespoons of cooking oil, and sauté the shallots until fragrant and golden, then turn off the heat and transfer the sautéed shallots to a bowl.
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Tear the tofu skin and mash the white tofu
Wash the tofu skin and let it drain, then tear it into small pieces and place it in a bowl, adding the white tofu. Put on plastic gloves and mash the white tofu, mixing it well with the tofu skin.
How to preserve white tofu to prevent sourness before cooking: Boil a little warm water with some salt, then soak the tofu in the warm saltwater and place it in the refrigerator. When ready to eat, rinse it with clean water, this way the white tofu will not sour.
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Seasoning
Next, you cut 4 sheets of seaweed into small pieces and season with 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of vegetarian seasoning, and 1/2 teaspoon of pepper.
You wear plastic gloves and mix the ingredients well to combine.
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Molding
You use a spoon to scoop the mixture into the egg mold, scooping and compressing it to make the egg firm and chewy.
Then you use a mesh cloth to tie the egg securely so that when steaming, the egg will be round and beautiful.
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Steaming the Eggs
You place a steamer pot on the stove over high heat, add 1 liter of water to boil, then reduce the heat. Place the steamer basket on top, add the eggs, and steam for about 30 – 40 minutes, then turn off the heat. Let the eggs cool before removing them from the mold.
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Final Product
The vegan egg is served with salt and pepper, accompanied by Vietnamese coriander. The eggs have a bright color, a fragrant and rich taste that is very delicious; invite your family to enjoy.
See more:
Above are 2 simple recipes for vegetarian eggs from TasteVN. Wishing you success!
*Refer to the images and recipes from the YouTube channel Bà Mẹ Quê
