Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegetarian grilled eel (imitated food). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
They possess no pelvic fins, and many species also lack pectoral fins. Video Show about Village Food Factory in Cambodia. Thank for Like, and Share to your friends if you support our Channel.
Vegetarian Grilled Eel (Imitated food) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Vegetarian Grilled Eel (Imitated food) is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegetarian grilled eel (imitated food) using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Grilled Eel (Imitated food):
- Take polenta
- Get water
- Prepare butter
- Prepare pice mushroom
- Make ready kelp
- Get seaweed
- Prepare starch
- Prepare flour
- Prepare cold water
- Prepare soy source
- Prepare sugar
- Make ready sesame oil
Unagi, the Japanese eel, is an important part of Japanese cuisine. Grilled, smoked or deep-fried are just some of the more common preparations for unagi. In Japan, eels are an important part of the cultural cuisine, so much so that they even have a day dedicated to unagi. Expand your summer grilling menu beyond burgers and hot dogs with these veggie-only main dishes and sides.
Instructions to make Vegetarian Grilled Eel (Imitated food):
- Put polenta and water in a pan and cook for 30 min.
- Cool down polenta for 30 min. Use a knife to shape polenta in a shape of eel.
- Cut kelp and seaweed to a same shape with polenta.
- Slice mushroom in 4mm thickness.
- Mix starch, flour and cold water to make a paste.
- Make a layer of seaweed, kelp, mushroom, polenta in corresponding order by using starch and flour paste as a glue between each layer to make a layered chunk.
- Fry the layered chunk with butter with seaweed at the bottom side for few minutes on a pan. All layer will stick together in one piece.
- Mix soy source, sugar and sesame oil to make a sweet sauce.
- Heat the oven to 180C with using only top heater. Place the layered chunk in the oven close to top heater with seaweed at the bottom side. (The polenta in this picture was taken in a different day and not shaped)
- Put few spoon of sweet source on layered chunk and heat for few minutes to dry sweet source in the oven. Repeat this until you use all the source.
- Decorate on a dish.
The fat and calories that come with a slab of meat don't always fit into your training diet. Solution: These protein-packed vegetarian options, which are perfect alternatives. Whether you're cooking for herbivores or just looking for a few new grilling options, here are nine vegetarian- and vegan-friendly. Prepare to fend off jealous carnivores trying to get in on this delicious veggie grilling action. It's high time you were acquainted with halloumi, a delightfully firm Greek cheese that's perfect for grilling.
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