Accessories: 8 grams of starch (broad bean)
Seasoning: Zanthoxylum bungeanum 1g monosodium glutamate 3g yellow wine 5g ginger 5g onion 10g salt 3g sesame oil 2g sugar 4g peanut oil 20g soy sauce 5g each.
The practice of steaming vegetarian snapper;
1. Put the soaked mushrooms into the tile, add oil and mix well;
2. Put ginger and onion on mushrooms, and add 50 ml of vegetarian soup, refined salt, monosodium glutamate and yellow wine;
3. Put it into a steamer and steam it for about 10 minutes on medium heat. Take out, remove ginger and onion, and take two pieces and shred them.
4. Soak the magnolia slices slightly, then wash them, soak them in clear water for about 6 hours, then soak them in boiling water for 2 hours until they turn white and soft, and then take them out and drain them;
5. Wash a big bamboo shoot and change the tip of the bamboo shoot into the shape of a fish head;
6. Change the meat of another bamboo shoot into fishtail shape, and cut the remaining bamboo shoots into thin slices horizontally with an oblique knife;
7. Take a piece of mushrooms and a piece of bamboo shoots and change them into a fish-eye shape;
8. Cut the oil gluten into pieces about 5 cm long and 4 cm wide;
9. Put the bamboo shoots into a boiling water pot, cook them for about 10 minute with medium fire, and then take them out and soak them in clear water;
10. Heat the wok on medium heat, put oil, add yellow wine, white sugar, sesame oil and pepper, stew for about 10 minute, take it out and drain;
1 1. Heat a wok with medium fire, put oil, cook yellow wine, add oil gluten and mushrooms, add 250 ml of vegetable soup, salt, soy sauce, monosodium glutamate, sugar and sesame oil, dilute and thicken with wet starch, and take out and put it at the bottom of the dish;
12. Arrange bamboo shoots on it to form the shape of bream, put them on the head, tail and eyes, and sprinkle with shredded mushrooms;
13. Re-enter the steamer and steam for about 5 minutes, then take out the decanter and remove the water;
14. Heat the wok on medium fire, drain the oil, and add 150ml vegetable soup, sesame oil, refined salt, monosodium glutamate, white sugar and wet starch to thicken;
15. finally, add oil and mix well, and pour it on the fish.
For more information about steamed mackerel, please see Mint.com Food Bank/Restaurant/Steamed Subian Fish.