Sauteed Shredded Eel(qing chao shan hu )

Stir fried eel paste method:

Raw materials for making clear fried eel paste:

1 100g eel, 6.5g cooked ham, a little scallion, a little ginger, a little coriander, a little pepper, 13g rice wine, 20g sugar, a little sugar, 27.5g soy sauce, a little monosodium glutamate, 40g sesame oil, 175g clear soup.

Processing steps of stir fried eel paste:

1. Scald the eel to death with boiling water, then cut the eel back and belly meat into strips with the tip of the toothbrush bone handle, and then cut them into one and a half inch strips.

2. Heat up the lard pan, pour in the eel strips, add green onion, ginger, wine, soy sauce, sugar, sugar, monosodium glutamate and clear soup, cook for about five minutes, thicken with wet water chestnut powder, stir fry with lard and pepper, turn over, lift the pan and push it into the plate, then press a concave shape in the middle of the eel strips with an iron spoon, sprinkle with a little scallion, at the same time, boil the sesame oil, put some coriander around and sprinkle with water The end of the leg is good.

The characteristics of stir fried eel paste were as follows

This is another method different from the crispy eel. It is economical and can be used in the back and belly of eel. After being made, it is golden yellow, delicious and tender. It can adapt to all seasons and is in season in winter.

Sauteed Shredded Eel

Stir fried eel paste is a famous traditional dish with rich flavor and color, belonging to Zhejiang cuisine. The eel meat wrapped in marinade is tender, smooth and soft, with strong flavor and rich nutrition. Heat up the pot, add oil and stir fry the eel until it is five years old. Add soy sauce, salt, sugar, ginger, Shaojiu and Shangtang. When the eel is cooked and colored, thicken it with flour water and stir fry it for a while. When the eel is covered with marinade, pour sesame oil on it. Mix well and put it into a dish. Then pull the eel paste in the middle, sprinkle pepper around, and put shredded ginger, shredded ham and scallion on the edge of the dish. Put the pan on a high fire, add sesame oil and cook until the smoke comes out. Pour the eel paste into the concave and serve quickly.

brief introduction

Saut é ed mashed eel paste

·Operation: 1. Cut the eel well, wash it and cut it into 5 cm long pieces. Cut half the ginger and half the antler. Shred the ham and set aside.

② Heat up the pot, add oil and stir fry the eel until it is five years old. Add soy sauce, salt, sugar, ginger, Shaojiu and Shangtang. When the eel is cooked and colored, thicken it with flour water and stir fry it for a while. When the eel is covered with marinade, pour sesame oil on it. Mix well and put it into a dish. Then pull the eel paste in the middle, sprinkle pepper around, and put shredded ginger, shredded ham and scallion on the edge of the dish. Put the pan on a high fire, add sesame oil and cook until the smoke comes out. Pour the eel paste into the concave and serve quickly.

·Nutritional value: eel - southerners love to eat eel, not only because of its tender meat, but also its high nutritional value. Eel has a kind of mucus, which is made of mucin and polysaccharide. It can not only promote the absorption of protein

Material Science

Ingredients: Eel (1500g) seasoning: vegetable oil (50g), ginger (50g), garlic (50g), green onion (50g), coriander (100g), salt (5g), pepper (5g), soy sauce (15g), sugar (15g), cooking wine (30g), monosodium glutamate (3G), vinegar (15g), starch (PEA) (15g) sesame oil (25g)

Production technology

1. Put the live eels into the pot, add water, salt, vinegar and cooking wine, cover them, heat them and bring to a boil slowly. When the eels open their mouths, take them out and rinse them with cold water;

2. Then cut the back of the eel with a knife, remove the spine, and cut the eel meat into 6 cm long segments;

3. Wash, disinfect and reserve coriander;

4. Wash the scallion, divide into 2 parts, cut into sections and mince respectively;

5. Wash ginger, divide into 2 parts, slice and cut into pieces respectively;

6. Take off the garlic coat, beat it up and chop it up;

7. Bring water to a boil in a pot, add scallion, ginger and cooking wine, then boil eel, pour in a colander to control water;

8. Heat the vegetable oil in the pot, add the chopped green onion, ginger and garlic (half), stir fry the flavor, pour in the eel, cook the cooking wine, soy sauce and chicken soup, then add salt, sugar, pepper and monosodium glutamate, and cook for about 5 minutes;

9. When the soup is thick, thicken it with starch, put it on a plate and sprinkle with pepper;

10. Put half of the garlic in the middle of the fish plate;

11. Put sesame oil and vegetable oil in the pot, bring to a boil, pour them on the minced garlic and surround them with coriander leaves.

Process tips

1. The dead eels are poisonous and can't be written.

2. The processing of live eel includes raw eel and cooked eel. The fried eel paste must be cooked with cooked eel, which is the authentic flavor of Huaiyang.

Taste of dishes

The eel meat wrapped in marinade is tender, smooth and soft, with strong flavor and rich nutrition.

dietary nutrition

Eels: eels are rich in DHA and lecithin, which are the main components of cell membrane of various organs and tissues of human body, and are indispensable nutrients for brain cells; eels are especially rich in "eel element" which can reduce blood glucose and regulate blood glucose, and contain little fat, which is an ideal food for diabetic patients; eels are rich in vitamin A, which can improve vision and promote the metabolism of skin membrane. Eel has the effects of Tonifying the middle and Qi, nourishing the blood and strengthening the detachment, warming the Yang and spleen, nourishing the liver and kidney, expelling wind and dredging collaterals, etc. it is suitable for internal hemorrhoids and bleeding, Qi deficiency and prolapse, postpartum emaciation, female strain, uterine prolapse, kidney deficiency and low back pain, limb weakness, rheumatic paralysis, mouth and eye deviation, etc.

The recipe is complementary

Eel: eel is not suitable for dog meat, dog blood, pumpkin, spinach and jujube.

History and culture

Monopterus albus, formerly known as? @, Yudan, also known as eel and longfish, lives in paddy fields, ponds and rivers. It hibernates in summer and hibernates in winter, lives in caves, hides in caves during the day and forages at night. Now it can be raised artificially. Eel is rich in histidine, which is the main component of its taste. After the death of eels, histidine is rapidly decomposed into toxic histamine, so the dead eels are not edible. There is a saying among the people that "the rice field eel competes with ginseng".

Health tips

This dish is not only a delicacy, but also a top tonic. Eels are rich in minerals, trace elements, vitamins, calcium and iron. Can make a person metabolize active, energetic. According to traditional Chinese medicine, eel has the functions of Tonifying Qi and blood, strengthening tendons and bones, eliminating wind and dampness, strengthening yang and producing essence. It has a therapeutic effect on weakness, deficiency of Qi and blood, wind cold dampness, postpartum lochia, dysentery and pus.

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Chinese PinYin : Qing Chao Shan Hu