Cooking "meat" of dishes from vegetable products - one of the characteristic features of Chinese cuisine. This feature was developed because of historical traditions. It turns out that the Chinese Buddhists the same fast. Thus, traditionally, Lenten dishes were divided into the temple, the national and the Imperial. The most severe temple. They used monks. Along with animal products, they were forbidden to eat 5 spicy vegetables: garlic, ginger, onions, fragrant onions and cilantro. People's dishes were less strict. The Emperor and his family were allowed to have vegetable dishes with faux meat or fish. "Grilled vegetable "acne"" one of these Imperial dishes.
|Cooking time 30 minutes||Number of servings 6|
Mushrooms lightly boil just 1-2 minutes to Remove the legs.
Take hats. Scissors, spiral, cut them into strips with a thickness of about 4 mm.
Here are the tape out.
They need to be cut into long strips about 5-7cm. This will be our "acne" with a black back and white abdomen.
The daikon and ginger cut into thin strips, slightly shorter than "eels". Onions I cut thin feathers.
Daikon scalded with boiling water that would be gone the bitterness and characteristic herbal taste. Pull out of the water and dry on a paper towel.
In a pan, heat a thin layer of oil. Fry the onions and ginger until smell.
Put in sauce pan daiko and "eel". Lightly fry.
Salt. Add rice wine, soy sauce, oyster sauce, a pinch of sugar and pepper to taste. Pour 100 ml of water and cook until evaporated 2/3 of the sauce.
Dissolve a tablespoon of starch in 100ml of water. And a thin stream, stirring the vegetables, pour it into the pan. It should be that the sauce has seized and enveloped all the ingredients.