Crispy eel(su cui shan )

How to make plain eel

Raw materials for making plain eel

250 grams of mushroom, 100 grams of sugar, 60 grams of dry starch, a little soy sauce, 300 grams of cooked clear oil (about 60 grams), 15 grams of tender ginger, 2 grams of pepper, 5 grams of sesame oil, 1 small dish of rice vinegar

The processing steps of the crispy eel are as follows:

1. Take off the stem of Shuifa Lentinus edodes (soak the water and filter it for standby), squeeze out the water, and cut it into eel like strips along the edge. Peel the tender ginger, cut it into the thick thread of cotton yarn, and soak it in rice vinegar and sugar (8G).

2. Put the frying pan on a high heat and cook the clear oil until it is 50% hot. Squeeze the water out of the Lentinus edodes, put the dry starch in it and roll it with dry powder. Shake off the unstuck powder and fry it in hot oil (the amount of oil can be divided into two times). Turn over and fry it for about 1 minute until it is hard and crisp. Pour out the drained oil. Stir fry the Lentinus edodes with Xianggu water (about 60g), soy sauce and sugar until it is thick and sticky. Return the crispy Lentinus edodes Stir in a pan, roll over the marinade evenly, sprinkle with pepper and sesame oil, and serve on a plate. Sprinkle shredded sweet and sour ginger on the mushroom strips. Operation key: dry starch can only be mixed when frying in the next pot, and the mushroom strips should be fried crisp

Crispy eel

Su Cui eel is a famous traditional dish in Zhejiang Province. Mushroom is used as the main material. The cooking skill of plain eel is deep frying, and its taste is crisp. Squeeze the water out of the mushroom strips, cut them into eel like strips along the edge, and deep fry them until they are hard and crisp. Return the fried mushroom strips to the pot and stir them. Roll the sauce evenly to make them look like crisp eel, crisp and fragrant. Dry starch can only be mixed when frying in the next pot. The mushroom strips should be crisp and not charred.

brief introduction

Crispy eel

Zhejiang cuisine

[Characteristics] it looks like a crisp eel, crisp and fragrant

Production process

Practice 1

raw material

250 grams of mushroom, 100 grams of sugar, 60 grams of dry starch, a little soy sauce, 300 grams of cooked clear oil (about 60 grams), 15 grams of tender ginger, 2 grams of pepper, 5 grams of sesame oil, 1 small dish of rice vinegar

method

1. Take off the stem of Shuifa Lentinus edodes (soak the water and filter it for standby), squeeze out the water, and cut it into eel like strips along the edge. Peel the tender ginger, cut it into the thick thread of cotton yarn, and soak it in rice vinegar and sugar (8G). 2. Put the frying pan on a high heat and cook the clear oil until it is 50% hot. Squeeze the water out of the Lentinus edodes, put the dry starch in it and roll it with dry powder. Shake off the unstuck powder and fry it in hot oil (the amount of oil can be divided into two times). Turn over and fry it for about 1 minute until it is hard and crisp. Pour out the drained oil. Stir fry the Lentinus edodes with Xianggu water (about 60g), soy sauce and sugar until it is thick and sticky. Return the crispy Lentinus edodes Stir in a pan, roll over the marinade evenly, sprinkle with pepper and sesame oil, and serve on a plate. Sprinkle shredded sweet and sour ginger on the mushroom strips. Operation key: dry starch can only be mixed when it is fried in the next pot, and the mushroom strips should be fried crisp and not charred

Practice 2

raw material

Fresh mushrooms about 300g, garlic 3-4, ginger 1 small piece, stir fried sesame 1 spoon, salt, sugar, chicken juice half cup, abalone juice, soy sauce, head sauce.

method

1. 2. Remove the stalks of fresh mushrooms, remove the impurities and quickly wash them with water. After the water is controlled to dry, spread the mushrooms on a large plate and put them in the microwave oven. Heat the mushrooms with high heat until the water seeps out (about 1 minute) and take them out. Use a clean towel or kitchen paper to absorb the water. Use a kitchen scissors to cut the mushrooms along the umbrella surface and keep the width of about 1cm (be careful not to cut too narrow, the strips of mushrooms will shrink slightly when frying) The long strip is like the shape of an eel. Cut it to the end and discard the thickest part in the center.

3. 4. Cut all the mushrooms into eel like strips in turn; put the strips into a large container, sprinkle a little salt and pepper, and grasp them well. While shaking the strips with chopsticks, sprinkle with raw powder, so that each strip is evenly wrapped with raw powder.

5. 6. Frying pan: take a small pot and fill it with oil for 7 minutes. Heat it up. When the oil temperature is about 70% or 80%, put the mushrooms one by one. When the oil is golden and crisp, take out the control oil and set it aside. According to this method, fry the mushrooms in batches. Peel garlic and cut it up. Peel ginger and cut it up. Make sauce: take a small bowl, add chicken juice in half cup, abalone juice in 1tsp, soy sauce in 1tsp, and stir fry in 1tsp 2 teaspoons sugar and salt. Heat up the oil in the frying pan, stir fry the minced garlic and ginger over medium low heat, pour in the sauce and stir fry. Pour in the fried mushrooms and stir fry until the sauce is thick. Sprinkle with sesame seeds and serve.

Cooking method

(1) Take off the stem of Shuifa Lentinus edodes (soak the water and filter it for standby), squeeze out the water, and cut it into eel like strips along the edge.

(2) Peel the tender ginger, cut it into the thick thread of cotton yarn, and soak it in rice vinegar and sugar (8G).

(3) Put the frying pan on high heat, then cook the clear oil until it is 50% hot. Squeeze the dried mushroom strips to dry, put the dried starch and roll over the dry powder.

(4) Shake off the sticky powder, put it into the hot oil and fry it (the amount of oil can be divided into two times). Turn over and fry it for about 1 minute until it is hard and crisp. Pour out the drained oil. Soak the mushroom water (about 60g), soy sauce and sugar in the pan and fry until it is thick and sticky.

(5) Return the fried mushrooms to the pot, mix them, roll the marinade evenly, sprinkle with pepper and sesame oil, and put them on the plate. Sprinkle shredded sweet and sour ginger on the mushroom strips.

Process tips

Dry starch can only be mixed when frying in the next pot. The mushroom strips should be crisp and not charred.

dietary nutrition

Lentinula edodes: Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins; Lentinula edodes contains a kind of maltitol which is lack of common vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability.

Ginger: ginger also has the function of detoxification and sterilization. When we eat eggs or fish and crab, we usually put some ginger powder and ginger juice. When the human body carries on the normal metabolism physiological function, it will produce a kind of harmful material oxygen free radical, which will promote the occurrence of cancer and aging. Gingerol in ginger can produce an antioxidant enzyme after entering the body. It has a strong ability to deal with oxygen free radicals, much stronger than vitamin E. Therefore, eating ginger can anti-aging, the elderly often eat ginger can be in addition to "senile spots". Ginger extract can stimulate gastric mucosa, cause reflex excitation of vascular motor center and sympathetic nerve, promote blood circulation, stimulate gastric function, and achieve the effects of strengthening stomach, relieving pain, sweating and antipyretic. The volatile oil of ginger can enhance the secretion of gastric juice and peristalsis of intestinal wall, thus helping digestion; the mixture of zingiberene and zingiberene separated from ginger has obvious anti vomiting effect.

Suitable for people

Lentinus edodes is suitable for people

It can be eaten by the general population.

1. Anemia, low resistance, hyperlipidemia, hypertension, arteriosclerosis, diabetes, cancer and nephritis;

2. Patients with cold dampness and qi stagnation of spleen and stomach or itchy skin should not eat.

Ginger is suitable for people:

It can be eaten by the general population.

1. Suitable for cold, cold dysmenorrhea, carsickness and seasickness.

2. Those with Yin deficiency and internal heat and excessive pathogenic heat should not eat.

Dietotherapy

The therapeutic effect of Lentinus edodes is as follows

Lentinula edodes is smooth in nature and sweet in taste;

It has the functions of tonifying liver and kidney, strengthening spleen and stomach, supplementing qi and blood, replenishing intelligence and calming nerves, and beautifying the face.

It has the effect of resolving phlegm and regulating qi, benefiting stomach and harmonizing the middle, supporting rash and detoxifying;

Indications: loss of appetite, weakness, incontinence, constipation, obesity, tumor, sore and other diseases.

The therapeutic effect of ginger is as follows

Ginger is pungent in taste, mild in nature, and enters spleen, stomach and lung channels;

It has the effects of sweating, relieving exterior, warming the middle of the body to stop vomiting, warming the lung to stop cough and detoxifying;

Indications: exogenous wind cold, stomach cold vomiting, wind cold cough, abdominal pain diarrhea, fish and crab poison and other diseases.

Practice guidance

Mushroom practice guidance:

1. The mushrooms should be refrigerated in the refrigerator so as not to lose nutrition;

2. Do not discard the water for soaking Lentinus edodes. Many nutrients are dissolved in water;

3. Soak the mushrooms in the water and tap them gently with chopsticks, the sediment will fall into the water;

4. If the mushroom is clean, just rinse it with water, which can preserve the flavor of the mushroom.

Practice guidance:

1. Eating a few pieces of ginger or putting a little tender ginger on the vegetables can improve the appetite and increase the appetite, so as the saying goes: "rice is not fragrant, eat ginger".

2. Jiangkejian Decoction for oral use, with

Chinese PinYin : Su Cui Shan