Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegetarian grilled eel (imitated food). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Vegetarian Grilled Eel (Imitated food) is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Vegetarian Grilled Eel (Imitated food) is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have vegetarian grilled eel (imitated food) using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Grilled Eel (Imitated food):
- Get 130 g polenta
- Get 390 g water
- Prepare 200 g butter
- Prepare 6 pice mushroom
- Get 1 sheet kelp
- Prepare 1 sheet seaweed
- Take 100 g starch
- Take 100 g flour
- Get 100 g cold water
- Get 300 g soy source
- Take 100 g sugar
- Make ready 30 g sesame oil
It's high time you were acquainted with halloumi, a delightfully firm Greek cheese that's perfect for grilling. Vegetarian Mock Eel. by: Sarah Jampel. 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.
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.
In Japan, eels are an important part of the cultural cuisine, so much so that they even have a day dedicated to unagi. Try grilling seafood and vegetables the simplest and healthiest possible way, Mediterranean-style. Grilled Seafood and Vegetable Platter. by Rowena Dumlao-Giardina When it comes to grilling vegetarian, there's more than just veggie burgers. There are so many great vegetarian and vegan options that you can throw on the grill other than a patty.
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