Ingredients :-
2 nos (about 400g) vegetarian eel
1 package (about 100g) fresh Enokitake mushroom
30g dried lily (knotted)
20g wolfberries (soaked)
2 chinese mushrooms (soaked, sliced)
20g fresh ginger (shredded)
2 blades dried lotus leaf
Seasoning (mix well) :
¼ teaspoon salt
1 tablespoon light soy sauce
½ teaspoon pepper
1 teaspoon sesame oil
¼ bowl (about 60ml) water
1. Soak lotus leaves in water until soften, then blanch in the boiling water, remove, rinse under cool water and pat-dry.
2. Cut vegetarian eel into sectionals, deep-dry in the hot oil until golden in colour, dish out and drain well.
3. Arrange vegetarian eel on the lotus leaf. Combine the remaining ingredients with seasoning, then spoon over to the vegetarian eel, wrap well with lotus leaf. Steam in the preheated steamer over high heat for 10 minutes. Remove from heat, serve hot.
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