This is not the first time Mr. Huang Lei has made this dish on the show. Every time he made it, it filled the room with fragrance and ushered in the praise of everyone, it is really fragrant, looking at it all drooling.
The program did not go into detail about how the dish is made, but simply said that it is made from mushrooms, fungus and roti, without onions, ginger and garlic.
According to the program's guidance and my own experience to figure out, but also really let Xiaohai brother I made it, is really fragrant, really delicious!
Since there is no explicit recipe, I added soy sauce and dark soy sauce to enhance the flavor based on my own experience. Finally, I poured in starch water to thicken it, so that the bean curd bamboo is coated with soup and tastes more fragrant.
Ingredients:
5 roti bamboo, 3 fungus and 3 dried mushrooms, soak them in cold water for about 1 hour ahead of time, soak them until soft.
How to make it
1: Remove them after soaking, cut the roti into small pieces, then cut the mushrooms and fungus into small pieces.
2. Prepare a small bowl of water, add 1 tablespoon of cornstarch and mix well to form cornstarch water and set aside.
3. Heat the oil, add the fungus and mushrooms to the pan and stir for 1 minute, then add the bamboo curd and stir well.
Add the soy sauce, oil and soy sauce.
Add some starchy water and cook for about two minutes until the mushrooms are cooked.
Finally, add a little sugar and stir well.
Vegetarian shish kebab is ready.
This is not the first time Mr. Huang Lei has made this dish on the show. Every time he made it, it filled the room with fragrance and ushered in the praise of everyone, it was really fragrant, looking at it all drooling.
The program did not introduce the practice of this dish in detail, but simply said that it is made of mushrooms, fungus and bamboo rot, without onions, ginger and garlic.
Friendly Tips:
1. You must use dried shiitake mushrooms to get the flavor.
2. Mr. Huang Lei used stock instead of water when he made it.
3. Stir-fry the mushrooms and fungus first because it is easy to rot the bean curd after being soaked.