Sweet and sour eel
Overview
This is not a real eel, but it is enough to look real, and the preparation is very simple. If guests come to your home, you can show off your skills as a private dish, which will definitely make people look at you with admiration.
Tags
Ingredients
Steps
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Main ingredients: Shiitake mushrooms, green and red peppers, onions
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Slice green and red peppers and set aside
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Cut onions into shreds and set aside
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Use scissors to cut the mushrooms into even strips along the outer disk
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Divide the cut mushroom strips into short and even lengths
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Place the mushroom strips on a plate, add appropriate amount of salt, dry starch and an egg yolk
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Use chopsticks to gently mix the mushroom strips with starch and egg yolk until the starch and egg juice are evenly coated on the mushroom strips.
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When the oil in the pot is 60% hot, put the mushroom strips into the pot one by one and deep-fry them until they take shape
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When the internal oil temperature rises to about 80% hot again, put the mushroom strips into the pot again and fry again
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Fry until golden brown and take out.
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Pour 1 spoon of cooking wine, 2 spoons of soy sauce, 3 spoons of balsamic vinegar, 4 spoons of sugar, 1 spoon of tomato paste and water into a small bowl and mix well.
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Add a tablespoon of starch and mix well to make a stir-fry sauce.
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Leave a little oil in the pot, add shredded ginger and sauté until fragrant.
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Add shredded onions and green and red peppers and stir-fry until fragrant.
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Pour the seasonings in a small bowl into the pot, turn up the heat and stir-fry quickly with a frying spoon.
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Stir-fry until the soup thickens, add the fried shredded eel and stir-fry quickly.
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Stir-fry until the soup thickens, add the fried shredded eel and stir-fry quickly.
