750g of eel, 50g of winter bamboo shoots, 40g of mushrooms (fresh), 5g of starch (broad beans), 8g of soy sauce, 5g of oyster sauce, 3g of salt, 30g of maltose, 5g of sugar, 50g of chives, 3g of monosodium glutamate, 25g of ginger, 50g of pepper 1 g, 50g of vegetable oil and 4g of sesame oil.
Technological practice: stir-fry.
Side dish area: hot dishes; Meat dishes.
The menu belongs to Cantonese cuisine.
Production method:
1. Put the eel into the pool, scald it repeatedly with boiling water until the surface turns white, take it out, and wipe the surface mucus with a cloth;
2. Then use a small sharp knife to cut along the abdomen from the cheeks to the tail, then stick the spine and cut it from beginning to end to separate the spine from the fish;
3. Use a small blade to remove the spine and chop off the head and tail;
4. Mix maltose with clear water and boil;
5. Marinate eel meat with salt, ginger wine, monosodium glutamate, onion and ginger for two hours;
6. Then put on three iron bars along the length, hook them with iron hooks, pour maltose on the surface of eel meat, and hang them in a ventilated place to dry (about 10 hour);
7. Bake in the oven until fragrant (red, about 15 minutes);
8. Cut winter bamboo shoots into Japanese characters; Mushrooms are well developed and obliquely cut into thick slices; Cut onions and olives; Ginger cuts ginger flowers;
9. After the roasted eel is cooled, remove the iron tag and obliquely cut the diamond-shaped block with a width of 1.5cm;
10. Put the oil in the wok, heat it to 50%, add the roasted eel, soak it for about 10 minutes, and take it out after the roasted eel expands;
1 1. Put the base oil in a wok, stir-fry onion, ginger, winter bamboo shoots and mushrooms, roast eel, cook ginger juice wine, two soups 100ml, salt, oyster sauce, soy sauce, sugar and pepper, stir-fry over medium heat until the juice is thick, and.
Health tips:
Eel has high nutritional value and is rich in fish protein, which can promote iron absorption. The recipe is delicious and nutritious.