Allusion: "Dried eel" is a traditional dish of Mingdeting Hotel in Sanyuan County, which was later introduced to Xi 'an and other areas. This dish originated in the Ming Dynasty. During Guangxu period of Qing Dynasty, Zhang Rong (1885— 1940), a famous chef, founded Mingdeting Restaurant in Sanyuan County to manage this dish. Mr. Yu Youren, a veteran of the Kuomintang whose ancestral home is Sanyuan, prefers this dish, and personally inscribed the plaque "Mingde Pavilion". On one occasion, after inviting General Deng Baoshan to taste this dish here, he wrote down the banner of "Famous Chef Zhang Rong" as a souvenir with great satisfaction.
Raw materials:
Ingredients: 500g live eel.
Seasoning: garlic 25g, onion 30g, Jiang Mo 15g, dried chili shreds 1g, soy sauce 15g, refined salt 3g, Shaoxing wine 15g and vinegar 15.
G, monosodium glutamate 1.5g, dried starch 40g, rapeseed oil 2000g (about 50g oil consumption), cooked lard 150g.
Production process:
1 Put the live eel in the pot, cover it with a sieve, pour boiling water to die, and put it in the boiling water pot and cook it for about 3 minutes. When the eel's mouth is open, take it out and rinse the mucus in cold water. Put the fish back down on the drill board, cut the fish along the length direction with a bone knife, remove the viscera and spine, cut the fish into thick shreds, cut it into 6 cm long sections, wash it, wring out the water, shake it evenly, add soy sauce (10g) and Shaoxing wine (5g) for a little pickling, and then sprinkle with dry starch and mix well. Peel and slice garlic, split onion and cut into 2.64 cm long slices for later use.
2 put rapeseed oil in the wok, heat it to 80% heat, add eel shreds, fry until the skin is yellow and crisp, and pour it into a colander to drain the oil.
3 Put the wok on the tempering, heat the lard to 70% heat, stir-fry the dried chili shreds, add vinegar, stir-fry the garlic slices, ginger rice and onion, quickly add the soy sauce, Shaoxing wine and shredded eel into the wok, and turn over to serve.
Nutritional value: Eel has a kind of mucus, which is composed of mucin and polysaccharide, and can promote the absorption of protein.
Chinese medicine believes that eels have health care functions such as invigorating qi and nourishing blood, warming yang and strengthening spleen, nourishing liver and kidney, expelling wind and dredging collaterals. Especially after illness and postpartum.
Taboo: Eel serum contains toxins, but the toxins are not heat-resistant, and generally they will not be poisoned when cooked.