Oyster Sauce Roasted Vegan
1.
main ingreadient.
2.
Peanuts, fungus, day lily, yuba, dried fragrant, white fungus, soak in warm water.
3.
Cut the yuba into sections, cut the shiitake mushrooms into four, and break the fungus into small flowers.
4.
Tear the gluten into small pieces by hand.
5.
Blanch the gluten in water to remove the grease, then wash it several times with clean water, and then dry it for later use.
6.
Carrots are sliced and oiled, and winter bamboo shoots (magnolia slices) are sliced and blanched for later use.
7.
Cook daylily, fungus, white fungus, yuba, shiitake mushrooms, and peanuts for later use.
8.
Heat oil, fry fragrant aniseed flaps, and ginger in a hot pot.
9.
Put in all the ingredients except carrots. Put oyster sauce, light soy sauce, salt, sugar. Stir fry together.
10.
Stir-fry until delicious, add carrots.
11.
Add monosodium glutamate, sesame oil, and stir well.
12.
Roasted vegan in oyster sauce.