condiments
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Four eels
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Shrimp amount
condiments
flour
Proper amount
condiment
salad oil
Proper amount
salt
4 grams
vinegar
Proper amount
garlic
Proper amount
Cooking wine
5 grams
Light soy sauce
5 grams
Water starch
Proper amount
refined sugar
2 grams
Fried eel with shrimp
1. Monopterus albus is slaughtered, boned, scalded with hot water, and mucus washed away. Cut into diamond pieces, marinate with salt and wine, add water, starch and flour and mix well.
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2. Pat garlic into minced garlic, add light soy sauce, sugar, vinegar and water starch, and make into thick juice for later use.
3. When the oil in the pot is hot, fry the shrimps in the pot until cooked, remove them for later use, clean the pot, put oil in it, heat them, remove the eel slices, fry them until golden brown, remove them all, fry them until golden brown and crisp, remove them and plate them.
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4. put a little oil in the pot, pour in the sauce and push it evenly with a spoon. Add shrimps and eels, and coat with sauce evenly. Then take out the pot.
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Cuisine characteristics
1. The fried eel with shrimps introduced today is also from hangzhou dishes, but the method of this dish is different from that of fried eel with shrimps in Yuan Kui Pavilion. Although the raw materials are the same, hangzhou dishes is quite rich. Features: Shrimp is soft and tender, eel slices are crisp, sweet and sour, with garlic flavor on the outside, which is the traditional flavor of Hang Cheng.
2. "There is heaven above and Suzhou and Hangzhou below". Hangzhou is not only outstanding, but also has countless delicious foods. Hangzhou cuisine is an important part of Zhejiang cuisine in China's eight major cuisines. Hangzhou was the capital of the Southern Song Dynasty, and its cooking skills had reached its peak. On this basis, hangzhou dishes has integrated the great achievements of the previous generation in food development, carried forward the advantages of abundant products in the land of plenty in the south of the Yangtze River, absorbed the cooking skills in the north, and integrated the literary talent of the West Lake, forming its own unique flavor and becoming a "Beijing-Hangzhou cuisine" with unique ancient capital style in the south of the Yangtze River.
3. Due to the different cooking styles and customers, authentic Hangzhou cuisine was originally divided into two different schools: "Hu Gang" and "City Gang". The "Lake" school attaches great importance to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Representative dishes include West Lake vinegar fish, stewed soft-shelled turtle, bamboo shoot fish, raw fried eel slices, diced broad beans, water shield soup, full table jump (drunken shrimp) and so on. The "City" school is dominated by meat dishes, which are coarse and fine, and pay attention to the combination of fresh and salty, which is economical and practical. Its representative dishes are fish head tofu, salted slices, salted bamboo shoots, lobster sauce fish, three shrimp tofu, steamed meat with lotus leaf powder and so on.