Lentinus edodes is the most common edible mushroom on the table, delicious taste, rich nutrition, known as the "queen of plants" reputation, if only one word to describe its taste, that is fresh.
Today, we use mushroom and unagi kabayaki as the main materials, and use oil as the main seasoning. The mushroom and oyster sauce are very delicious, so there is no need to add other seasonings. The aroma is delicious and tempting
Material : Unagi kabayaki, fresh mushroom, oil, salt, oil, red pepper, onion, garlic.
Step 1 : Defrost the unagi in advance and cut it into 1.5 cm chunks for later use;
Step 2 : The fresh mushroom clean, remove the pedicle, and then hold dry water, also cut into 1.5 cm chunks;
Step 3 : Cut the cleaned red bell pepper into sections and slice the garlic into slices.
Step 4 : Clean the shallots and cut the white and green separately;
Step 5 : Heat the oil in the wok. If the oil is a little more, put the diced eel into the wok for about 15 seconds and remove it for later use.
Step 6 : Leave the bottom oil in the wok, add the red pepper and garlic scallion until fragrant, and then stir-fry the mushrooms until soft. Then add two tablespoons of oil and stir-fry several times.
Step 7 : Then pour in the diced unagi, sprinkle with salt, add the green onion and stir well.
A delicious and smooth diced eel with mushroom
Tips : After the mushroom is cleaned, you should clutch it, otherwise there will be a lot of water in the pot, and it will not be dry when fried; Mushrooms to pick the meat is thicker, eat good taste.
The unagi is so tender! It is no exaggeration to describe it as melting in your mouth, with the freshness of the unagi itself and the smoothness of the shiitake mushrooms with a bit of spicy taste, this taste is absolutely wonderful ~!
Let’s discover more unagi recipes!