Squirrel cinnamon vegetarian dish version, novices can also do well, 10 yuan to make a large plate can not eat, too affordable
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There is a fish practice is to use a superb knife workmanship, cut the fish out of the flower knife, wrap the starch and then fry it in the pan, and then wrap it in sauce, because it is fluffy and natural like a squirrel tail, so it is called squirrel cinnamon fish.
Because this dish is really a test of knife work, it is difficult for novices, but if you use apricot abalone mushrooms to make a vegetarian version of squirrel cinnamon fish, it is simple at once, and the cost is very low, ten yuan to make a large plate can not eat, super affordable.
【Dish name】:Vegetarian version of squirrel cinnamon fish
【Required ingredients】: two apricot abalone mushrooms, 1 spoonful of soy sauce, 1 spoonful of tomato sauce, 1 spoonful of sugar, 1 chives, water starch, salt, cooking oil, chopsticks
【Cooking steps】:
1: Prepare two apricot abalone mushrooms to clean and set aside. By the way, prepare two more chopsticks, these two chopsticks can reduce the difficulty by one notch.
2, apricot abalone mushrooms cut into large pieces of uniform size, cut can be appropriately larger, so that the back will be better to operate.
3, then we put the chopsticks on both sides of the apricot abalone mushroom as shown in the picture. The apricot abalone mushroom stands up in the middle of the chopsticks and cuts the cross flower knife with a knife. All apricot abalone mushroom segments should be handled as in the picture.
4: Blanch the cut apricot abalone mushrooms in the pot first, wait for the water in the pot to boil, then add the cut apricot abalone mushrooms and cook for about five minutes on high heat. This is done so that the cut flower knife can be fully expanded, so that the fried apricot abalone mushrooms look more like squirrel cinnamon fish, otherwise it will not spread out if it is directly fried.
5, blanched water of apricot abalone mushroom control water fishing out, put in cool water soaked in cold water, so as to maintain the taste of apricot abalone mushrooms, wait for apricot abalone mushrooms to cool down fish out of the water control, if there is kitchen paper is the best, be sure to dry the water thoroughly. Because it will be fried in the pan for a while, it is dangerous not to dry it.
6, prepare an appropriate amount of oil in the pot to heat, take advantage of the time when the oil is hot to evenly wrap the apricot abalone mushrooms with a layer of starch, do not let go inside, the apricot abalone mushroom flower knife down, the oil temperature is 40% hot when the pot is fried, fried to golden shape.
7, when frying apricot abalone mushrooms, the oil is best to be able to enter the apricot abalone mushrooms, but this is too wasteful, not willing to give up, but later I know that the oil of the fried apricot abalone mushrooms does not have any peculiar smell, will not delay the stir-frying, you can try to do that, the shape of the fried apricot abalone mushrooms will look better.
8: Fry for about 4 to 5 minutes, then fish out the oil control. Prepare the sauce at the time of oil control. In a bowl, add one spoonful of tomato sauce, one spoonful of light soy sauce, one spoonful of sugar, salt and a small amount of water and stir well to set aside.
9: Then add the prepared sauce directly to the pot. Because the apricot abalone mushroom itself is already a lot of oil, so when frying the sauce, there is no need to add oil, and after the sauce is boiled, add the fried apricot abalone mushrooms, and finally sprinkle the appropriate amount of water starch to collect the soup.
10, such a simple and convenient vegetarian version of the squirrel cinnamon fish is ready, not only the shape is not bad, even the taste is full of flavor. The fried apricot abalone mushrooms are crispy on the outside and tender on the inside, with a sweet and sour sauce, and the rice is super rice.
【Cooking Summary】:
When cutting apricot abalone mushrooms, the knife may be sticky, and when cutting, the appropriate amount of oil on both sides of the knife can prevent this phenomenon from occurring, or it can be washed with water, and the phenomenon will be alleviated.
There are two key points in this, one is to control water thoroughly, and the other is to control oil thoroughly. Simple, but it takes patience and time.
When the final dish is ready, sprinkle a handful of green onions as a garnish, the finished dish will look better.
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