Pepper crispy eel
Hunan cuisine home cooking accounts for a large proportion in the menu, and Hunan cuisine home cooking is also an important selling point of Hunan cuisine. Generally, the business of Hunan restaurant is good or not, which can be seen from the menu. Reasonable arrangement of the proportion of Hunan home-cooked dishes in the menu is very helpful for customers to order food and let them know the restaurant better.
So what kind of home cooking Hunan cuisine can attract customers? Vegetables with fresh raw materials and heavy taste will have a certain market. Let's take a look at the latest recipe of Hunan cuisine-the practice of crispy eel with pepper.
Production process: 1, 500g eel slaughtered, cut into sections, washed away blood and mucus on the surface, and drained for later use.
2. Heat the bottom oil in the pot to 50% heat, add 10g green pepper and red pepper, 30g garlic cloves and 15g pickled pepper, stir fry until fragrant, add 20g Pixian watercress and 15g pickled pepper, stir fry red oil with low heat, pour in clear water to boil, remove residues, and add 5g salt and chicken essence.
Key points: 1. This dish is crisp to eel, so it needs to be cooked quickly on high fire, and the time should be controlled within 1 minute. If it takes too long, the taste will soften.
2. Use eels slaughtered on the same day, do not stay overnight, and keep the meat fresh and tender.
3, the amount of garlic should be less, and the smell of garlic will cover the smell of fish.
Griddle eel boiled bullfrog
Preparation: Choose two reed eels (which grow in reeds and have almost no fishy smell) and two bullfrogs in Anxiang, each weighing about 250g g. Slaughter eel, eviscerate and midbone, without washing, slice with blood, and quickly pull oil with 70% hot oil 1 min; The bullfrog is slaughtered, cleaned, peeled, and the more distinctive Hunan cuisine is cut into pieces in Tang Jie Hunan Cuisine Chef's Network.
Soup Matching: Leave rapeseed oil 100g at the bottom of the pot, 50g sliced ginger and garlic, 20g fried pepper, 20g red pepper ring, 50g Huaihua pickled pepper sauce, stir-fry, pour in 750g broth and boil, then add 30g hawthorn slices, and cook with soy sauce, soy sauce, salt and monosodium glutamate until the hawthorn slices are melted and stirred, then turn off the fire and remove the residue for later use.
Hawthorn slices are added when mixing soup, so that the soup is mixed with the aroma of fruit, which is sweet and sour for a long time and is not volatile when heated.
Stir-fry: heat the cooked rapeseed oil in a pot, add ginger and garlic and stir-fry until fragrant, add bullfrog and eel slices and stir-fry evenly. When the meat of the bullfrog shrinks into garlic cloves, pour in the prepared red soup, simmer for 15 minutes, cook with aged vinegar and take out the pot.
Technical points: Hawthorn slices are added to the soup, so that the aroma of fruit is integrated into the soup, which is sweet and sour for a long time and is not volatile when heated.
Braised eel
Selling point: the eel is spicy and delicious, and its taste is crisp and tender. Delicious spicy juice burst into the pot, making the dishes fragrant all over the house, effectively eliminating the earthy smell in the eel and making its dishes more delicious.
Ingredients: 500g eel, 200g garlic moss and 200g celery.
Seasoning: 20 grams of Xiaomi Spicy, Ginger, Rapeseed Oil and Pickled Pepper, Material A (3 grams of pepper and salt, 5 grams of monosodium glutamate, sesame oil, fresh juice and cooking wine, 2 grams of sugar, rattan pepper oil 10), 6 grams of fresh and spicy juice and 0/5 grams of dried pepper/kloc-0.
Output: 1. Cut the eel into sections.
2. Put 15g rapeseed oil into a clean pot, heat it to 50%, add millet, pickled pepper and pepper, stir-fry until cooked, add ginger, garlic sprout, celery and eel, add material A, and stir-fry with delicious hot sauce.
Peasant eel
Hunan farmhouse cuisine is a very popular dish in the surrounding areas of Changsha. With ordinary raw materials, you can make authentic farm dishes, pay attention to the original flavor, and do not need gorgeous plates and high-end tableware. It's the simple taste that conquers you. You can remember it after eating it.
Ingredients: 250g boneless eel slices and 80g garlic moss segments.
Seasoning: raw rapeseed oil 100g, garlic cloves 60g, dried red pepper 10, pickled millet 60g, pepper 25g, pickled ginger 15g, fresh dew 3g, spicy fresh dew 5g, chicken juice 4g, beer 40g, rattan pepper oil 4g and pepper oil 4g.
Production: 1, put 80g of raw rapeseed oil in the pot, heat it to 40%, add garlic cloves and stir-fry until the garlic flavor is mixed with the oil, add eel slices and dried red pepper and stir-fry them with low fire, then take them out when the eel is curled and slightly enlarged, and then pick out the eel and garlic cloves for later use; Grease the garlic moss segments for later use.
2. Clean the wok, then burn the raw rapeseed oil to 50% heat, stir-fry the green millet spicy section, pepper section and ginger grain to dryness with low fire, pour eel, garlic moss section and garlic cloves when the fragrance overflows, add fresh dew, spicy fresh dew and chicken juice, and stir-fry more special dishes in Tang Jie Hunan cuisine network. Pour beer along the edge of the wok and stir-fry. Pour in the oil of Zanthoxylum bungeanum and Zanthoxylum bungeanum and stir-fry evenly.
Technical key: it is best to kill eels now. Do not rinse or bleach after bone removal. Stir-fried them with bloodshot, which is the most delicious.
When frying for the first time, add oil to stir-fry garlic cloves until soft, and then add eel slices, pepper and pepper to stir-fry over low heat. This step needs more oil, so that the eel can fully inhale the oil fragrance and avoid sticking to the pot.
Second, the purpose of frying is to mix several materials together, and the oil must be put less, so that the final dish is refreshing enough to make people feel fragrant but not greasy. Finally, pour a little more beer, spray it along the side of the pot, soak it in oil immediately when the fragrance evaporates, and the wine will not come loose after serving, and the taste is the best.
Stone pot mushroom eel
Ingredients: 300g eel, 80g Coprinus comatus and 60g fresh mushrooms.
Seasoning: red pepper soup 1800g, salt 5g, chicken powder 5g, white pepper 3g, rattan pepper oil 20g, pickled pepper 10g, Wujin ginger slices and garlic cloves 10g.
Production: 1, slaughter and clean the eel, remove the bones and cut into sections, put it into a basin, add 6 grams of ginger wine, monosodium glutamate, chicken essence, pepper and salt, mix well and marinate for 5 minutes; Wash fresh mushrooms and divide them into two parts; Wash Coprinus comatus and divide it into four parts longitudinally. Blanch the mushrooms and Coprinus comatus separately.
2. Heat the pot to 40% heat with red oil, add ginger slices and garlic cloves, stir-fry with low fire, add red pepper soup, cook with low fire for 5 minutes, add raw eel, add salt, chicken powder and white pepper until the eel curls, and the soup boils again, thickening and thickening.
Preparation of fresh Chili red soup: 1, put the base oil in the pot and heat it to 40%, add the washed eel bone 1500g of strong fire incense, add 30g of onion and ginger slices, stir fry evenly, pour in 8000g of clear water, add white pepper 10g and 60g of cooking wine, and cook over high fire until the soup bone becomes soft, and remove residues.
2. Heat the pan to 40% heat with red oil, add 40g of Jiang Mo and 40g of minced garlic, add 300g of broken Pixian watercress,150g of pickled ginger, 400g of pickled cabbage and 250g of pickled pepper, then add 80g of broken millet, 800g of broken red pepper, 200g of broken onion and coriander.
Note: The eel should not be washed with blood when it is first processed, but should be fried when it is fried, so that the blood and mucus on the eel can be dissolved in the oil, and the taste is more fresh and fragrant.
Boiled eel
Most of the popular pepper-sesame-flavor types in the market use a lot of oil and a lot of pepper and dried pepper, which is somewhat contrary to the current concept of ecological and healthy eating. Eel itself is tender and crisp.
It is characterized by water absorption, taste absorption and no oil absorption. So a lot of oil can't show the delicious taste of its food itself. The upgraded version of the pickled eel has less oil and less pepper, which combines the old pickled pepper juice and broth to better reflect the freshness and crispness of the ingredients themselves.
500 grams of raw material soil eel.
Seasoning material A (pickled vegetables and radish 20g, pickled ginger 10g, garlic, rapeseed oil and lard 50g, broth 250g, homemade watercress 200g), salt 10g material B, pepper juice (ginger 50g, pepper 250g, shallot 150g). Material C (rapeseed oil and lard 25g, dried green pepper 20g, dried green pepper 30g, fresh green pepper oil 30g).
Exercise 1. Kill eel, remove bones and viscera, and replace it with 15 cm long segment.
2. Clean the pot, add material A and stir fry, add broth 1.5 kg to boil, and add material B and eel. Boil it and pour it into the basin.
3. Then stir-fry the material C and pour it on the fish.
Dawan spicy eel
Ingredients: clean eel 400g, lettuce150g.
Seasoning: red oil 100g, pepper oil 30g, homemade boiled material 500g and coriander 5g.
Self-made boiled material formula:
Add 1kg cooked butter into the pot, and when it is 50% hot, add 300g of Sanwu seasoning, 300g of Sichuan pickled pepper, 500g of bean paste, 300g of Hunan Chili sauce, 300g of tomato sauce, 0/0g of cardamom/kloc-0, and 50g of fragrant leaves. More special Hunan cuisine can be found on the website of Hunan chef Tang Jie. Fennel 80g, Zanthoxylum bungeanum 100g, dried pepper 100g, ginger 100g, shallot 100g, garlic 100g, stir-fry for 5min until the fragrance comes out, and add 2.5kg thick soup.
Production method:
(1) The eel was cut from the abdomen, boned, washed clean and cut into 8 cm long sections.
(2) Wash the lettuce, break it into pieces weighing about 10g, simmer in boiling water for 5 seconds, take it out and put it in a wooden bucket.
(3) Put the eel back in the boiling water pot and simmer for 2 minutes until it breaks, then take it out and wash away the mucus.
(4) Heat the cooked materials in a pot with low fire, put them in the back of the eel for 2 minutes until the eel is cooked, and then take them out of the pot and pour them into a big bowl.
(5) Put red oil and pepper oil into the pot, take it out when it is 80% hot, pour it on the eel's back and sprinkle with coriander.
Features: bright red color, smooth eel back.
An eel with a beer mouth.
Laba beans are added to this dish sauce, which is slightly sour and spicy and more appetizing. The method of frying eel is used in cooking, and beer is added instead of sauce to make eel meat smooth and tender.
Ingredients: Monopterus albus 250g (net weight), garlic 75g, celery10g, ginger 75g, coriander 5g.
Seasoning: 50 grams of homemade soy sauce and 60 grams of beer.
Homemade opening sauce:
Seasoning: Lee Kum Kee bamboo sauce 4 bottles, Axiangpo beef sauce 4 bottles, Sanhua milk 3 bottles, peanut butter 3 bottles, Lee Kum Kee seafood sauce 2 bottles, Laba beans 1 bottle, Lee Kum Kee ribs sauce 1 bottle, Haitian oyster sauce 1 bottle, delicious fresh 1 bottle, soy sauce.
Note: All the finished sauces used are in small bottles.
Production: Mix all the sauces and put them in a blender. Stir at medium speed for 20 minutes until the sauce thickens.
Production method:
(1) The eel is washed, boned and cut into 6 cm long segments. Cut the back of the eel with a straight knife (6 knives for each section), then dip the towel in water and marinate it with soy sauce 15 minutes.
(2) Put 20g of oil in the pot, saute ginger and garlic, saute eel, cook beer, cover and stew for 5 minutes, then add celery and coriander. Open the lid after serving.
Technical key:
1. Do not blanch or oil the eel after cutting. Because the eel meat becomes tight after scalding, it is not easy to taste, so there is no effect of stir-frying
2. This dish pays attention to the smoothness of eel, so the cooked eel is very important. Stir-fry the ginger and garlic with high fire, and then add the eel.
Switch to medium fire immediately. When the eel meat shrinks, immediately pour in beer and simmer for 3 minutes, then open the lid and collect the juice, and share it for 5 minutes.
3. Beat with a blender for more than 20 minutes when mixing soy sauce, so that the sauce has enough strength and keep stirring at medium speed.
4, the eel back should be sealed with a word knife, and each section of 6-7 knives is easy to taste. After the flower knife is finished, dry the water with a towel.
Monopterus albus has high nutritional value. American experimental research data show that memory can be improved by 20% if lecithin is regularly ingested. Therefore, eating eel meat has the effect of nourishing the brain and keeping fit.
The special substance "eel element" contained in it has the effects of clearing away heat and toxic materials, cooling blood and relieving pain, expelling wind and reducing swelling, moistening intestine and stopping bleeding, and strengthening spleen. It can lower and regulate blood sugar, and has a good therapeutic effect on hemorrhoids and diabetes. Besides, it contains little fat, so it is an ideal food for diabetics. The content of vitamin A in eels is surprisingly high.
Pepper crispy eel
Hunan cuisine home cooking accounts for a large proportion in the menu, and Hunan cuisine home cooking is also an important selling point of Hunan cuisine. Generally, the business of Hunan restaurant is good or not, which can be seen from the menu. Reasonable arrangement of the proportion of Hunan home-cooked dishes in the menu is very helpful for customers to order food and let them know the restaurant better.
So what kind of home cooking Hunan cuisine can attract customers? Vegetables with fresh raw materials and heavy taste will have a certain market. Let's take a look at the latest recipe of Hunan cuisine-the practice of crispy eel with pepper.
Production process: 1, 500g eel slaughtered, cut into sections, washed away blood and mucus on the surface, and drained for later use.
2. Heat the bottom oil in the pot to 50% heat, add 10g green pepper and red pepper, 30g garlic cloves and 15g pickled pepper, stir fry until fragrant, add 20g Pixian watercress and 15g pickled pepper, stir fry red oil with low heat, pour in clear water to boil, remove residues, and add 5g salt and chicken essence.
Key points: 1. This dish is crisp to eel, so it needs to be cooked quickly on high fire, and the time should be controlled within 1 minute. If it takes too long, the taste will soften.
2. Use eels slaughtered on the same day, do not stay overnight, and keep the meat fresh and tender.
3, the amount of garlic should be less, and the smell of garlic will cover the smell of fish.
Griddle eel boiled bullfrog
Preparation: Choose two reed eels (which grow in reeds and have almost no fishy smell) and two bullfrogs in Anxiang, each weighing about 250g g. Slaughtering eels, removing viscera and midbones, without washing, slicing with blood, and quickly pulling oil in 70% hot oil 1 min; The bullfrog is slaughtered, cleaned, peeled, and the more distinctive Hunan cuisine is cut into pieces in Tang Jie Hunan Cuisine Chef's Network.
Soup Matching: Leave rapeseed oil 100g at the bottom of the pot, 50g sliced ginger and garlic, 20g fried pepper, 20g red pepper ring, 50g Huaihua pickled pepper sauce, stir-fry, pour in 750g broth and boil, then add 30g hawthorn slices, and cook with soy sauce, soy sauce, salt and monosodium glutamate until the hawthorn slices are melted and stirred, then turn off the fire and remove the residue for later use.
Hawthorn slices are added when mixing soup, so that the soup is mixed with the aroma of fruit, which is sweet and sour for a long time and is not volatile when heated.
Stir-fry: heat the cooked rapeseed oil in a pot, add ginger and garlic and stir-fry until fragrant, add bullfrog and eel slices and stir-fry evenly. When the meat of the bullfrog shrinks into garlic cloves, pour in the prepared red soup, simmer for 15 minutes, cook with aged vinegar and take out the pot.
Technical points: Hawthorn slices are added to the soup to make the soup mix with the aroma of fruit, which is sweet and sour for a long time and is not volatile when heated.
Braised eel
Selling point: the eel is spicy and delicious, and its taste is crisp and tender. Delicious spicy juice burst into the pot, making the dishes fragrant all over the house, effectively eliminating the earthy smell in the eel and making its dishes more delicious.
Ingredients: 500g eel, 200g garlic moss and 200g celery.
Seasoning: 20 grams of Xiaomi Spicy, Ginger, Rapeseed Oil and Pickled Pepper, Material A (3 grams of pepper and salt, 5 grams of monosodium glutamate, sesame oil, fresh juice and cooking wine, 2 grams of sugar, rattan pepper oil 10), 6 grams of fresh and spicy juice and 0/5 grams of dried pepper/kloc-0.
Output: 1. Cut the eel into sections.
2. Put 15g rapeseed oil into a clean pot, heat it to 50%, add millet, pickled pepper and pepper, stir-fry until cooked, add ginger, garlic sprout, celery and eel, add material A, and stir-fry with delicious hot sauce.
Peasant eel
Hunan farmhouse cuisine is a very popular dish in the surrounding areas of Changsha. With ordinary raw materials, you can make authentic farm dishes, pay attention to the original flavor, and do not need gorgeous plates and high-end tableware. It's the simple taste that conquers you. You can remember it after eating it.
Ingredients: 250g boneless eel slices and 80g garlic moss segments.
Seasoning: raw rapeseed oil 100g, garlic cloves 60g, dried red pepper 10, pickled millet 60g, pepper 25g, pickled ginger 15g, fresh dew 3g, spicy fresh dew 5g, chicken juice 4g, beer 40g, rattan pepper oil 4g and pepper oil 4g.
Production: 1, put 80g of raw rapeseed oil in the pot, heat it to 40%, add garlic cloves and stir-fry until the garlic flavor is mixed with the oil, add eel slices and dried red pepper and stir-fry them with low fire, then take them out when the eel is curled and slightly enlarged, and then pick out the eel and garlic cloves for later use; Grease the garlic moss segments for later use.
2. Wash the wok, then burn the raw rapeseed oil to 50% heat, stir-fry the green millet, pepper and ginger with low fire until the steam dries, pour the eel, garlic moss and garlic cloves when the fragrance overflows, add the fresh dew, spicy fresh dew and chicken juice, and mix well. For more special dishes, pour beer along the edge of the wok, and mix well with rattan pepper oil and pepper oil.
Technical key: it is best to kill eels now. Do not rinse or bleach after bone removal. Stir-fried them with bloodshot, which is the most delicious.
When frying for the first time, add oil to stir-fry garlic cloves until soft, then add eel slices, pepper and pepper and stir-fry over low heat. This step needs more oil, so that the eel can fully inhale the oil fragrance and avoid sticking to the pot.
Second, the purpose of frying is to mix several materials together, and the oil must be put less, so that the final dish is refreshing enough to make people feel fragrant but not greasy. Finally, pour a little more beer, spray it along the side of the pot, soak it in oil immediately when the fragrance evaporates, and the wine will not come loose after serving, and the taste is the best.
(1) The eel was cut from the abdomen, boned, washed clean and cut into 8 cm long sections.
(2) Wash the lettuce, break it into pieces weighing about 10g, simmer in boiling water for 5 seconds, take it out and put it in a wooden bucket.
(3) Put the eel back in the boiling water pot and simmer for 2 minutes until it breaks, then take it out and wash away the mucus.
(4) Heat the cooked materials in a pot with low fire, put them in the back of the eel for 2 minutes until the eel is cooked, and then take them out of the pot and pour them into a big bowl.
(5) Put red oil and pepper oil into the pot, take it out when it is 80% hot, pour it on the eel's back and sprinkle with coriander.
Features: bright red color, smooth eel back.
An eel with a beer mouth.
Laba beans are added to this dish sauce, which is slightly sour and spicy and more appetizing. The method of frying eel is used in cooking, and beer is added instead of sauce to make eel meat smooth and tender.
Ingredients: Monopterus albus 250g (net weight), garlic 75g, celery10g, ginger 75g, coriander 5g.
Seasoning: 50 grams of homemade soy sauce and 60 grams of beer.
Homemade opening sauce:
Seasoning: Lee Kum Kee bamboo sauce 4 bottles, Axiangpo beef sauce 4 bottles, Sanhua milk 3 bottles, peanut butter 3 bottles, Lee Kum Kee seafood sauce 2 bottles, Laba beans 1 bottle, Lee Kum Kee ribs sauce 1 bottle, Haitian oyster sauce 1 bottle, delicious fresh 1 bottle, soy sauce.
Note: All the finished sauces used are in small bottles.
Production: Mix all the sauces and put them in a blender. Stir at medium speed for 20 minutes until the sauce thickens.
Production method:
(1) The eel is washed, boned and cut into 6 cm long segments. Cut the back of the eel with a straight knife (6 knives for each section), then dip the towel in water and marinate it with soy sauce 15 minutes.
(2) Put 20g of oil in the pot, saute ginger and garlic, saute eel, cook beer, cover and stew for 5 minutes, then add celery and coriander. Open the lid after serving.
Technical key:
1. Do not blanch or oil the eel after cutting. Because the eel meat becomes tight after scalding, it is not easy to taste, so there is no effect of stir-frying
2. This dish pays attention to the smoothness of eel, so the cooked eel is very important. Stir-fry the ginger and garlic with high fire, and then add the eel.
Switch to medium fire immediately. When the eel meat shrinks, immediately pour in beer and simmer for 3 minutes, then open the lid and collect the juice, and share it for 5 minutes.
3. Beat with a blender for more than 20 minutes when mixing soy sauce, so that the sauce has enough strength and keep stirring at medium speed.
4, the eel back should be sealed with a word knife, and each section of 6-7 knives is easy to taste. After the flower knife is finished, dry the water with a towel.