When Xu Zhuo picked up the scissors, Yu Keke, who ran over and planned to shoot him cooking, was taken aback: "What are you doing with scissors?

Xu Zhuo smiled: "This dish can't be cut with a knife, you have to cut it with scissors." ”

As the name suggests, it is made of shiitake mushrooms, so you can't cut the shiitake mushrooms into straight shreds, so that you can't show the curvy appearance of the eel after cooking.

So use scissors to make it.

Use scissors to cut thin strips along the edge of the mushrooms, about three or four millimeters wide, and cut the umbrella of the mushrooms into thin strips that twist and turn.

What comes out of this is the eel.

This dish uses only the umbrella cover of shiitake mushrooms, not the shiitake legs.

However, the remaining mushroom legs can also be shredded or sliced and fried in lard, which is very fragrant and can definitely meet Chen Guifang's requirements of not being too greasy.

Xu Zhuo put the cut eel silk in a basin, washed it again, then dried the water, and began to pickle.

This dish is a typical vegetarian meat dish, don't look at the raw materials are shiitake mushrooms, but there is no step, shiitake mushrooms must be made as meat.

For example, in the pickling step, it stands to reason that the vegetarian ingredients do not need to be pickled, and even if they are pickled, they are just sprinkled with salt to have a bottom taste.

However, pickled shiitake mushrooms are exactly the same as other meat dishes, not only salt, light soy sauce, cooking wine, egg whites, but also pepper.

I didn't know and thought it was marinating tenderloin.

Xu Zhuo put the dried shredded shiitake mushrooms back in the pot, add a little salt to it, then add a small spoon of pepper, pour in a little light soy sauce and cooking wine, and then add an egg white.

Mix well and let the juice fully soak into the shredded mushrooms.

Now it's time to hang the mush.

Hanging batter is to hang a thin layer of batter on these shredded shiitake mushrooms, so as to make the taste of shredded shiitake mushrooms more tender and close to the taste of eel shreds.

Xu Zhuo grabbed two handfuls of flour in the basin and stirred them well with chopsticks.

When all the ingredients are coated in a thin layer of batter, he sets them aside to continue marinating, and he sets the wok on the stove, pours oil into the pan, and turns on a high heat.

This step is to shape the eel, so the oil temperature must be high.

Only in this way can these shiitake mushrooms be set quickly, and the moisture inside will not be released.

When the oil temperature came up, Xu Zhuo took a tray, poured some powder into it, and began to pat the powder.

The so-called patting flour is to wrap starch or flour on the surface of the ingredients, which seems to coincide with just putting flour in the basin to hang the batter, but it is not.

The batter just hung is to make the appearance of shredded shiitake mushrooms more crispy.

The current step of patting the flour, or hanging dry flour paste, is to make the surface crispy, so that it tastes closer to the texture of shredded eel.

The two ways of hanging paste are used together, all for better taste.

After all, it's a vegetarian meat dish, and it's really more troublesome than making meat dishes directly.

Hang the dry paste too early, be sure to wait for the oil to be hot before hanging, and put it directly into the oil pan for frying.

Otherwise, if it stays, the moisture inside may soak the dry powder paste on the outside, so that if it is fried, the taste of the shredded shiitake mushrooms will be slightly reduced.

Xu Zhuo used chopsticks to pinch out the shredded shiitake mushrooms from the basin and put them on the tray.

After putting it all on, he grabbed a bit of starch and began to gently pat it on the shredded shiitake mushrooms, which stuck to the batter on the surface of the shredded shiitake mushrooms.

Because of the slapping technique, the excess starch will be patted off, so that there will not be too much starch on it, preventing the batter from being too thick, resulting in a bad taste of the fried shredded shiitake mushrooms.

After patting the powder, Xu Zhuo put the shredded shiitake mushrooms in a colander with a large hole and tossed it on the tray a few times to let the excess starch fall into the tray.

Then take the colander and slowly put it into the oil pan.

At this time, the oil temperature was close to eighty percent hot, and as soon as the shredded shiitake mushrooms were put in, the hot oil temperature made the shredded shiitake mushrooms twist and set, and in less than a minute, the shredded shiitake mushrooms floated on the oil surface.

By this time, it's almost ready to come out of the pot.

Because there is a stir-fry link next, this step does not need to be fried for too long, you only need to shape the ingredients and lock in the moisture.

Xu Zhuo took out the shredded shiitake mushrooms with a colander and set them aside to control the oil.

After frying, the shredded shiitake mushrooms, which are wrapped in a thin layer of batter, take on a black-brown color, which is really similar to those unpeeled eel shreds.

In particular, the shredded shiitake mushrooms are still slightly soft, which is more similar to the shredded eel that has been oiled.

After putting the shredded eel aside to control the oil, Xu Zhuo began to prepare the ingredients to be used to make the shredded eel.

Peel and shred the lettuce, shred the fungus after soaking, mince the green onion, ginger and garlic, and mince the red pickled pepper.

Then I began to prepare the fish flavor sauce used to make fish-flavored shredded pork, that is, the sauce made of seasonings such as aged vinegar, sugar, light soy sauce, and starch with dark pump.

After redeeming these, Xu Zhuo also prepared the other dishes, the cleaning that should be cleaned, and the knife that should be changed, all of which were all ready, and began to stir-fry.

The first thing to fry is the fish fragrant eel silk prepared earlier.

Pour out the oil in the wok, leave the bottom oil, heat it and add the minced ginger and garlic and soaked red pepper to start stir-frying.

After the red oil is fried, add the eel, bamboo shoots and fungus, and stir-fry for a minute, so that the three ingredients are evenly mixed together, and at the same time, the fried eel is softened in the hot pan.

Then pour in the prepared fish spice sauce, continue to stir-fry, wait until all the sauce hangs on the ingredients, add the chopped green onion and sesame oil, stir-fry twice, and then put it on the plate.

The whole process of making this dish made Coco look full of surprise.

She looked at the fish-flavored eel on the plate, and then recalled the ingredients used in this dish, and actually made such a meat dish with shiitake mushrooms.

It's amazing!

This girl vaguely remembered that Xu Zhuo had used eel to make fish-flavored eel silk before, which tasted more tender than fish-flavored meat, but there was not much difference in other aspects.

But now this fish-flavored eel made of shiitake mushrooms really surprised her.

This is probably the charm of cooking, Yu Keke sighed in his heart, and at the same time had the idea of learning to cook.

However, as soon as she said this idea, she was interrupted by Xu Zhuo: "Our family doesn't like women's practices, as long as you are responsible for being beautiful like a flower, you are responsible for cooking or something." ”

Just kidding, this girl has to toss something out every time she goes into the kitchen.

If he is really allowed to cook, Xu Zhuo estimates that the kitchen at home will not survive for a day.

In order to make the family safe, it is better to dispel her dangerous thoughts in time.

After stabilizing the girl's mood, Xu Zhuo held a small pot of freshly cut chili rings, ready to make a home-cooked delicacy that everyone in the Central Plains loves to eat - noodle kang chili peppers.