Vegetarian stir-fried shredded rice eel is a traditional representative dish in Zhejiang cuisine.
The "shredded eel" can be real in shape, beautiful in color, fragrant, fluffy and crisp, and the dishes are salty and sweet.
stir-fried shredded rice eel with vegetarian vegetables
By DanielaKihn
Recipe Recommendations
- winter mushroom 200 grams
- Zizania 50 grams
- ginger 3 grams
- starch appropriate amount
- soy sauce 15 grams
- pepper 2 grams
- white sugar 3 grams
- chicken essence a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried shredded rice eel with vegetarian vegetables
1
Prepared materials.
2
Soak the mushrooms in warm water to remove the stalks, and use scissors to cut them into long strips along the mushrooms.
3
Remove the shell, wash, shred the rice bamboo shoots, place it in a boiling water pot and take out.
4
Marinate mushrooms with soy sauce and chicken extract.
5
Squeeze the soy sauce from the pickled "shredded eel" and evenly coat it with dry starch.
6
Heat the oil at 70% heat, put it into a frying pan, fry it until golden yellow, fry it again, and remove it.
7
Leave the base oil in the oil pan and saute the chives and ginger.
8
Pour in the eel, add soy sauce, white sugar, chicken essence, pepper powder, soaked mushroom water and starch in the bowl juice.
9
Pour in shredded rice bamboo, stir fry a few times, and pour in sesame oil.
10
Remove from the pot and serve on plates.stir-fried shredded rice eel with vegetarian vegetables Make Tips
The shredded mushrooms need to be fried over high heat. Remove them slightly yellow and then fry them again. The mushrooms taste more fragrant and loose.