Yuxiang Tianbei
More and more people are paying attention to low-carbon environmental protection, and more and more friends are passionate about vegetarian food. Today, we bring a replacement version of fish-flavored shredded pork. We replace the shredded pork with tenshell, and also improve the protein and amino acids. The taste is great. I like to use baked pancakes to roll them up and eat them together.
Recipe Recommendations
- heavenly shell 100 grams
- bitter gourd 35 grams
- red pepper 33 grams
- fungus 40 grams
- green onions 13 grams
- Jiang 3 grams
- garlic 5 grams
- oil 30 grams
- bean paste 20 grams
- vinegar 30 grams
- soy sauce 4 grams
- sugar 15 grams
- salt 1 grams
- white pepper 0.5 grams
Steps for Yuxiang Tianbei
1
Shred Tianbei, blanch in hot water, remove, and use cold water for later use.2
Soak fungus in warm water (about half an hour), wash and shred, blanch with hot water, and set aside; remove seeds from bitter gourd, shred, blanch with hot water, and remove, set aside; shred red peppers and green onions, beat and chop garlic, and cut ginger into thin threads.
3
Sauce: Put minced garlic and shredded ginger into a bowl, add vinegar, soy sauce, salt, white pepper and sugar to make a sauce, set aside.
4
Heat the pan and put in the oil. After saute the bean paste on low heat until it turns red, add shredded green onions and shredded red peppers. Stir fry for a few times, add shredded Tianbei, shredded fungus and shredded bitter gourd, stir-fry for a minute or two, add the sauce and stir well.
5
Done! Haha, try to control the amount of oil. It will be healthier. I hope everyone likes it.Yuxiang Tianbei Make Tips
This dish goes great with rice. This fish-flavored tempeh is also a great way to satisfy vegetarians' cravings—the taste is amazing! However, many people often confuse the rich flavors of Yu-Xiang (fish-flavored) and Kung Pao. Making authentic Yu-Xiang flavor requires a specific technique. You can search the website for other posts about Yu-Xiang dishes. Thanks for your support.