Dig a basket of the most tender bamboo shoots and fry them with fresh roasted eels. A delicious meal will be ready soon.
With the spring breeze, bamboo shoots on the mountain broke through the ground, and the season of eating bamboo shoots finally came.
Dig a basket of the most tender bamboo shoots and fry them with fresh roasted eels. A delicious meal will be ready soon.
Eye-catching color, attractive fragrance, mixed with the sweetness of bamboo shoots and eels, is the most homely and fresh taste in spring. No wonder some people say: there is nothing better than bamboo shoots, and I don't know the taste of meat in March.
Braised eel with fresh bamboo shoots
Materials:
350g eel, 3 fresh mushrooms, 2 red peppers, 2 green peppers, 2 yellow peppers, fresh bamboo shoots 1/2, onion 1/4, oil, salt, sesame oil, cooking wine, soy sauce, oil consumption, ginger, garlic, raw flour.
1. Thaw the eel, cut it into palatable sizes, pat it evenly with raw flour, and wash the vegetables for later use;
2. Slice the shelled fresh bamboo shoots and mushrooms respectively;
3. Replace the green, red, yellow and pepper with an oblique knife, and slice the onion, ginger and garlic for later use;
4. Boil a pot of water, boil the water, put the winter bamboo shoots in the boiling water for about three minutes, and remove the cold water. Fresh bamboo shoots should be blanched, otherwise they will have astringency;
5, hot pot oil, burn to 60% heat (chopsticks are put in, there are small bubbles around to indicate that the oil temperature has arrived), fry the prepared eel segments until golden brown and remove them for later use;
6. Take another pot, add shredded ginger, garlic slices, onions and green, red and yellow peppers and stir fry, then add mushrooms and stir fry for a while.
7. Stir-fry the fragrance and add the cooked winter bamboo shoots;
8. Stir-fry until it is 8 minutes cooked, then pour in a little cooking wine, soy sauce, oil consumption and appropriate amount of salt, and then pour in the fried eel;
9. Stir the fire quickly and evenly, pour a little sesame oil out of the pot, sprinkle with chopped green onion, and a plate of fragrant and spicy roasted eel will be ready.
It's an artifact! When you put an eel in your mouth, you first feel some spicy and maotai flavor, and then the meat is sweet. Even the eel skin is full of tenacity, chewiness and elasticity, and there are crispy bamboo shoots and mushrooms in it, which are fresh, salty and sweet.