Fried eels in brown sauce(hong shao shan yu )

Braised eel in brown sauce

Raw materials for making braised eel

Eel 600 grams.

Ingredients for making braised eel

Peanut oil, refined salt, soy sauce, monosodium glutamate, cooking wine, sugar, sesame oil, pepper, scallion, ginger and garlic.

Processing steps of braised eel

(1) Kill eel, wash and cut into sections, scald with warm water, remove and wash with clean water

(2) Heat the oil in the frying pan to 80% heat, add the onion, ginger, garlic and stir fry until fragrant, then add the eel section, add soy sauce, refined salt, cooking wine, sugar and water, bring to a boil, then simmer over low heat until crispy, sprinkle sesame oil and pepper to make the pan.

The characteristics of braised eel are as follows

The meat is soft and tender, and tastes salty and sweet.

Fried eels in brown sauce

Stewed eel belongs to the traditional family recipe of the Han nationality. The main raw material is eel, and the auxiliary materials are garlic, County bean paste, refined salt, soy sauce, scallion, ginger, etc. the taste is salty and fresh, and the technology is roast. The difficulty is intermediate, and the cooking methods are slightly different in different places.

Characteristics of dishes

Raw materials: 500g eel slices, 75g garlic, 40g Pixian Douban, 2G refined salt, 15g soy sauce, 10g scallion, 10g ginger slices, 1g monosodium glutamate, 15g water soybean powder, 400g fresh soup, 100g cooked vegetable oil and 10g cooking wine.

Method of making eel in brown sauce:

1. Wash the eel and cut it into 6 cm long pieces. Peel and wash the garlic, then put it into a cold water pot and cook (or steam) it. Chop the watercress.

2. Put the oil in the frying pan over a high heat and heat it to 70%. Add the eel and stir fry until it is cut off. Add the bean paste, ginger and scallion until the oil turns red. Add the fresh soup, soy sauce, salt and garlic and bring them to a boil until they are soft and cooked. Add the monosodium glutamate and water bean powder. After the juice is collected, put them on the pan and serve.

Operation tips of braised eel

1. The length of fresh section is the same. Stir fry the raw bean and add the fresh soup.

2. It can shorten the cooking time and increase the flavor of dishes by preheating the garlic.

practice

Material Science

Ingredient: Eel 300g

Accessories: 10 grams of yulanpian, 10 grams of carrot, 10 grams of rape

Seasoning: 25g soy sauce, 10g vinegar, 8g sugar, 5g prickly ash, 5g yellow rice wine, 1g monosodium glutamate, 15g scallion, 5g ginger, 5g garlic (white), 30g starch (PEA), 50g lard (refined)

characteristic

The color is brown and red, the sections are neat, the meat is tender, the juice is thick, and the taste is salty and fresh.

cooking method

1. Chop eel into 1.5-inch segments. Cut both Yulan slices and carrots into 8-inch, 4-inch wide and 5-centimeter-thick segments. Cut rape into 8-inch-long segments. Cut onion, ginger and garlic into powder; add water to pepper to make pepper water; add water to starch to make sauce.

2. Put oil into the pot, when it is 80% hot, deep fry the eel segment until it is red, and pour it into the colander.

3. Put the oil in the pot, stir in the pot with onion, ginger and garlic, add the soup, add the sauce, sugar, vinegar, Shaojiu, Zanthoxylum water, monosodium glutamate, yulanpian, carrot and eel. After the soup is boiled, simmer it with slow fire. Take out the fish and put it into the plate. Put the rape into the pot, thicken it with wet starch, pour the oil on the fish and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Shan Yu