Pelican mushroom eel edder
By VicentaLakin
The mushrooms are the most common edible fungus on the table, tastes good, fragrances rich and well-nourished and well-known as the Queen of Plants. If only one word is used to describe its taste, it is fresh. Today, with mushrooms and roasted eel as the main material, oil-consuming sauces, mushrooms and pelican oils, they're very fresh, so there's no need to add any more spices, fragrances and snorts to make people sting
Recipe Recommendations
- Eel World Roast Puel Duan appropriate amount
- mushrooms appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
Steps for Pelican mushroom eel edder
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Completed products
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It's colorful and appetiteful
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Preparation materials: eels, fresh mushrooms, oil consumption, salt, oil, peppers, onions, garlic
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(a) Unfrozen the eel eel in advance and cut into a block reserve of about 1.5 cm
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Wash fresh mushrooms, go to the ti, then dry water with your hands, and cut into blocks of about 1.5 cm
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Scratch the rinse of red peppers and slice the garlic into pieces
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(b) Onions are washed and cut apart from green
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Hot oil, a little more oil. First, the eel eel edible is in the pot for about 15 seconds
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(b) Save the base oil in the pot, put it in the peppers and garlic onions, and then put it in the fungus-dry
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It's a little soft, but it's a little oily
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Then you pour in the previously made eel eel, and then you spray a proper amount of salt, and you put it in the green and even。
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A nice and smooth omelet eel eddle is ready
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Eels are so tender! It's not an exaggeration to describe them as impromptu. They're fresh with mushrooms and they're spicyPelican mushroom eel edder Make Tips
PS: WHEN MUSHROOMS ARE WASHED, THEY HAVE TO BE SQUEEZED HARD, OTHERWISE THERE WILL BE PLENTY OF WATER, WHICH WILL MAKE THEM DRY; MUSHROOMS WILL HAVE TO PICK THE THICKER MEAT AND TASTE BETTER。