Fish flavored vegetarian eel

2024-04-11 04:12:47 76

We have no eel for sale at all, and even if we do, I dare not kill it. When I saw the recipe for stir frying real eels in the book, I marinated them and changed the ingredients to big brown mushrooms. As a vegetarian, I changed the cooking method to fish flavored, which is both nutritious and delicious. This dish has a salty, sweet and sour taste, pleasing to the eye and appetizing. It uses small colored peppers to add a lot of color to the dish.

Details of ingredients

Large brown mushroom2 flowers
bamboo shootAbout 50 grams
Red Sichuan Pepper2 pieces
Huangba Xiaocai Pepper4 pieces
Green Sichuan Pepper1/2 pieces
Scallion2 trees
ginger1 piece
Garlic head4-6 pills
Dried chili peppers2 pieces

Technique

difficultybeginner
workmanshipburn
tasteSlightly spicy
timeThree hours

Steps to make Fish flavored vegetarian eel

1. Cut the large brown mushrooms, vegetable peppers, and bamboo shoots into strips and place them in small bowls;
2. Cut ginger, scallions, and garlic into small bowls and divide the total amount into two small bowls;
3. Put 1 tablespoon of oil and 1 tablespoon of salt in a pot of water, bring to a boil;
4. Boil the water and pour in the large brown mushrooms, blanch the water, do not blanch for too long, put it in a bowl;
5. Squeeze the large brown mushroom out of the water, then add corn starch to wrap it around the large brown mushroom;
6. Fry in a pot until light yellow;
7. Prepare a bowl of juice, use one bowl, add 2 tablespoons of Zhenjiang vinegar, 1/2 tablespoon of light soy sauce, 1/2 tablespoon of corn starch, appropriate amounts of sugar and salt, and half a bowl of water, adjust to the appropriate salinity and sweetness, and then add a small bowl of ginger, scallions, and garlic. Bring to a boil over low heat, add dried chili peppers and simmer over low heat to remove the flavor;
8. Pour in a small bowl of ginger, scallions, and garlic, turn to high heat, and stir fry until fragrant;
9. Pour in the fried large brown mushroom strips and bamboo shoots, stir fry a few times;
10. Pour in shredded vegetable peppers, sprinkle a few drops of pepper powder, and flip it slightly;
11. Pour in the prepared bowl juice;
12. Quickly stir fry, then pour in an appropriate amount of sesame oil as the tail oil, stir fry a few times, and serve on a plate.