Vegetarian shredded eel
Overview
Shiitake mushrooms are usually used as side dishes. Let’s use them as the main dish today to give them a chance to show off their abilities. This dish is very simple. Not only are there few ingredients and they are easy to find, but the steps are also simple and easy to follow. Does the vegetarian shredded eel taste like eel? Just try it and you will know. . . . Sweet and sour taste. . .
Tags
Ingredients
Steps
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Ingredients: soaked mushrooms, coriander, ginger, onions, and garlic.
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Use scissors to cut along the edge of the mushroom, in circles, and then cut into 8 cm or 10 cm long sections.
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Cut the cilantro into sections, chop the green onions, mince the ginger, and cut the garlic into small slices.
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Add salt, monosodium glutamate and starch to the mushroom sections and mix well. The mushrooms have a lot of water, so you can pinch them with your hands. Some water should be left, and you cannot squeeze out all the water in the mushrooms.)
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Put the onions, ginger, and garlic in a bowl, add sugar, light soy sauce, vinegar, salt, and water to make a bowl of juice and set aside.
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Pour oil into the pot. When the oil is 50% hot, add the shiitake mushroom segments, stir well and take out.
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When the oil temperature rises again, add the shiitake mushroom segments and fry again and take them out.
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Turn on high heat, add a little base oil to the pot, pour in the mushroom segments and stir-fry.
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Pour the juice into the bowl and stir-fry evenly.
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Add coriander segments, stir well and turn off the heat.
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Finished product
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One more.
