Suzhai Caicai Pu Cai Da Quan
stir-fried shrimps
Features: The finished product is bright in color, crispy and tender, and mellow in taste. Preparation materials for fried shrimp: main ingredients: water gluten 300g, winter bamboo shoots150g; Accessories: 7g dried Lentinus edodes, tomato 100g, mustard 30g, seasoning: sugar 15g, monosodium glutamate 3g, sesame paste 5g, peanut oil 40g, white soy sauce 65438+. 2. Peel the winter bamboo shoots, wash and slice them, cook them in a boiling water pot, and remove them with your little finger; 3. Soak the mustard stem in alkaline water; 4. Wash the tomatoes and cut them into pieces as big as winter bamboo shoots; 5. Soak mushrooms, remove pedicels, wash and slice; 6. Stir-fry the wok, add peanut oil, heat it to 80%, put the gluten shrimp in the wok, fry it until golden brown, and remove and drain the oil; 7. Return the wok to the fire, add the winter bamboo shoots, tomatoes and mushrooms, stir-fry slightly, add white soy sauce, sugar and monosodium glutamate, and stir well; 8. Add mustard stalks, stir-fry a few times, and pour into the fragrant sleeves. Serve. Tips for making fried vegetarian shrimp: 1. Deep-fried gluten shrimp should be fried to golden brown with strong fire, and its shape is very similar to that of starch shrimp; 2. 500 grams of peanut oil should be prepared because of the frying process; This is a vegetarian dish with Fujian flavor. Gluten sold in Fujian is shaped like shrimp and is the main ingredient. After frying, add bamboo shoots, mushroom slices and other ingredients and stir fry. Food is similar to tomatoes: tomatoes should not be eaten with pomegranate.