How to make vegetarian eel rice

Whenever you go out, do you always fail to resist the temptation of street food? In order to satisfy your momentary craving, you will definitely rush forward without hesitation. It's okay to eat less street food, but eating too much will harm your health. For the sake of health, it is best to eat at home. After reading this, are you moved? Then follow me and learn how to make the vegetarian eel rice dish.

1.12 Cut the Qishan vegetarian grilled eel into four sections;

2. Add a little sugar, sesame oil and black pepper to 212 tablespoons of water, then add Qi Shan Zhai oyster sauce and mix well;

3. Cut the seaweed into pieces, add black pepper, salt, flour and tofu, and mix well with a mud press;

4. Wrap the tofu and vegetarian eel with the crispy seaweed;

5.1 Wash the wolfberries, fry them into oblique circles and set aside;

6.2 Soak the brown rice thoroughly in advance and change the water as often as possible; when cooking, apply a layer of olive oil on the bottom of the casserole, then add the rice and water, heat the pot over low heat first, then boil over medium heat;

7. When the rice is cooked until there is little steam, turn to low heat;

8. Simmer until the water on the rice is gone and holes appear, pour a tablespoon of sesame oil along the edge of the pot; turn to low heat and continue simmering;

9. Fry the two kinds of vegetarian eels in an oiled pan until both sides turn golden brown;

10. Put a little salt and a few drops of olive oil in a pot of water, add the broccoli and blanch until cooked;

11. When the casserole starts to sizzle, turn off the heat and microwave the prepared sauce; place the fried vegetarian eel and blanched broccoli on the casserole rice, pour the sauce on it and sprinkle with wolfberry rings.

Vegetarian eel clay pot rice may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.