Materials:
250g of raw eel meat, shredded ginger, shredded onion, Shaoxing wine, refined salt, soy sauce, sugar, monosodium glutamate, pepper, wet starch, sesame oil and lard.
Exercise:
Slice the eel skin obliquely upwards, put it in a bowl, add Shaoxing wine, refined salt and wet starch, mix well and size.
Put soy sauce, sugar, monosodium glutamate, Shaoxing wine and wet starch into a bowl to make sauce.
Put the wok on medium heat, when the oil is heated to 50%, pour in the shredded eel, spread it out with chopsticks until cooked, and pour it into the colander.
Leave a little oil in the pot, stir-fry the onion and shredded ginger, thicken the sauce with water, pour the shredded eel into sesame oil and stir well, then take out the pot and put it on a plate, sprinkle with pepper.
Second, the practice of frying eel shreds.
Ingredients: 200 grams of water-soaked mushrooms. Accessories: green peas 25g, flour 50g. 750g of vegetable oil (actual dosage 1 00g), 50g of wet starch, 0.5g of pepper, 5g of cooking wine, 25g of soy sauce, 0/5g of vinegar/kloc-0, 2g of refined salt1g, 2g of monosodium glutamate, 0g of sesame oil10g and 50g of sugar.
The shiitake mushrooms are pedicled, washed, cut into shreds with scissors (the length of the shreds is about 10 cm), washed with clear water, squeezed out the water, put into a bowl, add refined salt, monosodium glutamate 1 g, and 40 g of wet starch, stir well, and then add flour to mix well. Heat the wok with medium fire. When the vegetable oil is heated to 50% (about 125℃), put the dried mushroom shreds in the wok, fry until crusted, and take them out with a colander. When the oil temperature rises to 60% heat (about 150℃), put it in a pot and fry it until golden brown, then pour it into a colander to drain the oil, and it will become "shredded eel". Put the original pot on medium fire, stir-fry the peas slightly, add 75g of water, cooking wine, soy sauce, sugar and vinegar, add 1g monosodium glutamate when the soup boils, thicken with flour, pour in shredded eel, stir-fry and put on a plate, take out the peppers and sprinkle with sesame oil.
Third, the practice of mung bean sprouts fried eel silk.
Raw materials:
1, two or two mung bean sprouts.
2. Three or two eels.
3. Shred a sweet pepper and a green pepper.
4. A small piece of ginger is shredded.
5, the right amount of salt. Add a tablespoon of starch, monosodium glutamate and appropriate amount of water to make juice.
Exercise:
1, the eel is boiled in boiling water for five seconds and then picked up.
2. Shred.
3. Add water to the pot, bring to a boil, pour in mung bean sprouts and shredded red and green peppers, scoop up cold water and drain for later use.
4, put a small amount of oil in the pot and heat it to 80%, then pour in shredded ginger, shredded eel and all raw materials and stir fry until it is broken.
5, thicken the pot and serve.
4. Garlic seedling fried eel silk
Homemade menu
500g eel, garlic sprout 100g, 2 tablespoons Sichuan bean paste, 30g shredded onion, shredded ginger and minced garlic, Shaoxing wine 1 soup? , soy sauce 1 tablespoon, salt, monosodium glutamate, a little pepper noodles, sesame oil 1 teaspoon.
# # Ingredients: 500g eel, garlic sprout 1 00g, 2 tablespoons Sichuan bean paste, 30g shredded onion, ginger and minced garlic, Shaoxing wine 1 tablespoon, soy sauce 1 tablespoon, salt and monosodium glutamate, a little pepper noodles and sesame oil1teaspoon. # Output: # 1. When buying eels, please ask the seller to help process and debone them; Wash eel slices, shred, add Shao wine and a little salt and mix well for later use; Wash garlic seedlings and cut into sections. #2, wok medium heat, put oil about 100g, heat to 60%, add shredded eel and stir-fry for a while, add bean paste, shredded ginger and minced garlic and stir-fry until the oil turns red, add garlic seedlings and stir-fry until fragrant, and add soy sauce, sesame oil, monosodium glutamate, shredded onion and a little pepper noodles.
5. Coriander fried eel silk
Jiangsu gourmet
Fried eel silk with coriander stalk: 800g live eel, 50g coriander stalk. Seasoning oil 900g, (the actual dosage is about 80g), garlic paste 10g, soy sauce 10g, cooking wine 15g, salt 4g, sugar 2g, pepper 0g, monosodium glutamate 4g, wet starch 20g and sesame oil 30g. Practice (1) Slaughter live eel, eviscerate and back bone, cut it into filaments with a knife tip, add 2g salt and 2g wet starch, and mix well. Wash coriander stalks and cut into 3 cm long segments. Add cooking wine, sugar, monosodium glutamate, salt and warm starch into a bowl to make a marinade. (2) When the cooking oil is heated to 70% in the frying spoon, pour in the shredded eel, cut it quickly, and then pour out the drained oil. (3) Stir-fry the mashed garlic with the original spoon, then pour in the marinade, add the shredded eel and coriander stalks, stir-fry a few times, pour in the sesame oil, put it in the pot and sprinkle with pepper. Golden color and crisp taste.
Six, fried eel.
Chaoshan vegetables
250g of raw eel meat, shredded ginger, shredded onion, Shaoxing wine, refined salt, soy sauce, sugar, monosodium glutamate, pepper, wet starch, sesame oil and lard.
Slice the eel skin obliquely upwards, put it in a bowl, add Shaoxing wine, refined salt and wet starch, mix well and size. Put soy sauce, sugar, monosodium glutamate, Shaoxing wine and wet starch into a bowl to make sauce.
Seven, wormwood fried eel silk.
Ingredients: eel
Accessories: Artemisia stem, green pepper and bean sprouts.
Seasoning: salt, sugar, chicken essence, cooking wine, pepper, starch, sesame oil, ginger and garlic.
Cooking method;
1, shred the green pepper, shred the eel, cut the Artemisia stem, mash the garlic, shred the ginger, drain the water in the pot, and take out the eel after the water boils.
2. Take a small bowl, add salt, pepper, chicken essence, cooking wine, sugar, water starch and appropriate amount of water to make juice, put the pot on fire and pour oil, stir fry minced garlic and shredded ginger, add bean sprouts and shredded green pepper, cook a little cooking wine, add shredded eel, pour into the soup and stir fry constantly, and pour sesame oil before taking out of the pot.
Features: slightly spicy, tender and crisp.
Eight, colorful eel shreds
material
1, 3 live eels, slaughtered and boned (this process can be completed by selling eels).
2 or 3 auricularia auricula, cut into silk.
3, half an onion, cut into silk.
4. 1 red pepper, cut into shreds.
5, a number of shallots, cut into sections.
6, ginger 1 piece, cut into silk.
7, garlic 1, cut into silk.
condiment
1, soy sauce 2, vinegar 3, pepper 4, monosodium glutamate 5, salt
working methods
1. Rinse the material 1 with water slightly, cut it into inches first, and then cut it into shreds (hint: just rinse it slightly to keep the eel bloodshot, and it will be delicious. )。
2. Heat the oil pan, add ingredients 6 and 7 and stir-fry until fragrant, then add shredded eel and stir-fry for 1 min, and add salt to the pan.
3. Heat the oil pan, add 2, 3 and 4 ingredients and stir fry 1 min, add salt and stir fry twice, then pour the fried eel shreds, add soy sauce, vinegar, pepper, monosodium glutamate and chives, stir fry evenly, and take out the pan and plate.
Nine, Ningshi eel home-cooked dish
(1) 300g cooked eel shreds.
5 grams of shredded ginger
Cooked shredded bamboo shoots100g
50 grams of leek
5 grams of onion
[production process]
1, shred ginger and leek, stir-fry fried eel and ginger in 60% hot oil, add cooking wine, onion Jiang Shui and soy sauce, cover the lid and simmer over low heat.
2. Add shredded bamboo shoots, clear soup, leek and shredded onion to boil, thicken with sesame oil and sprinkle with pepper.
(2) Features: Zhejiang traditional dishes. This dish is cooked with shredded eel, heavy oil and heavy ginger. It is oily and delicious and has a unique flavor.
Ingredients: 300g of cooked shredded eel, 20g of cooked shredded bamboo shoots 1 00g, 50g of clean leek buds, 2g of onion segments, 5g of onion segments, 0g of soy sauce, 3g of ginger pepper, 20g of monosodium glutamate1g, 20g of sesame oil, 20g of cooking wine, 70g of white soup and 70g of cooked vegetable oil.
Cooking method: the eel shreds are cut into 5cm sections, and the leek buds are cut into 4cm sections. Pour the cooked vegetable oil into the pot, heat it to 80%, add the scallion and stew until fragrant, then add the soy sauce, turn the pot over, add the shredded bamboo shoots and white soup, cook slightly, add the leek buds, monosodium glutamate and scallions, thicken with wet starch, pour in sesame oil and sprinkle with pepper.