Stir fried shredded eel(qing chao shan si )

Stir fried shredded eel

Raw materials for stir frying shredded eel

Net eel meat 250 grams.

Seasoning for stir frying shredded eel

Onion, ginger, refined salt, Shaojiu and pepper are appropriate.

Processing steps of stir fried eel shreds:

Cut eel meat into shreds, add refined salt, Shaojiu simmer system. Shred the onion and ginger. Add oil and heat to the wok. Pour in the eel shreds and slide until they are cooked. Leave the oil in the original pan, add onion and ginger, stir fry until fragrant, add eel shreds, cook Shaoxing wine, add salt and pepper, stir fry out of the pan.

Stir fried shredded eel

Monopterus albus is not only a delicacy on the table, but also has certain medicinal value in meat, blood, head and skin. According to the compendium of Materia Medica, Monopterus albus has the functions of blood tonifying, Qi tonifying, anti-inflammatory, disinfection and rheumatism eliminating. Monopterus albus is sweet and warm in nature. It has the effect of Tonifying the middle and blood, and treating deficiency and damage. It can be used as a folk medicine to treat deficiency cough, damp heat itching, intestinal wind hemorrhoids leakage, deafness and other diseases. The results showed that the calcined ash of eel head and warm wine on an empty stomach could cure the hard pain of female breast nucleus. Its bone is used as medicine, and it can also treat acne, and the curative effect is quite significant. Its blood drops into the ear, can treat chronic suppurative otitis media; drops into the nose can treat epistaxis (epistaxis); especially for external use, can treat mouth and eye deviation, facial nerve paralysis. It is said that "eel is eye medicine". In the past, people suffering from eye diseases all knew that eating eel was good. Eating eel often has a strong tonic function, especially for people who are weak, sick and postpartum. Its blood can also treat mouth and eye deviation. Traditional Chinese medicine believes that it has the functions of Tonifying Qi and blood, warming yang and strengthening spleen, nourishing liver and kidney, dispelling wind and dredging collaterals.

raw material

Fresh fish 400g

15 grams of green onion, 5 grams of ginger, 25 grams of garlic, 1 egg white, 250 grams of vegetable oil (about 50 grams), 2 grams of sesame oil, 3 grams of refined salt, 15 grams of cooking wine, 1 gram of monosodium glutamate, 1.5 grams of pepper noodles, 25 grams of Lake powder, and an appropriate amount of fresh soup.

Making method

1. Remove the skin of eel meat, cut it into coarse shreds with a straight knife, put it into a bowl, add refined salt, cooking wine, egg white and water starch, mix well and serve; shred scallion; cut ginger and garlic into small pieces. Put the refined salt, cooking wine, monosodium glutamate, pepper noodles and lake powder in a bowl, add a little fresh soup or water to form a sauce, and set aside. 2. Heat the oil in a hot spoon until it is seven years old. Add the eel shreds and spread them. Drain the oil according to the hair. 3. Leave a little oil in the original spoon, add onion, ginger and garlic to stir up the flavor, then pour in the sauce, when it is thick, add shredded eel, pour in sesame oil, stir fry evenly, and put out the spoon and dish.

characteristic

White in the red, fresh and not greasy, garlic prominent, Buxu appetizer.

How to make shredded eel

Material Science

300 grams of shredded eel.

Seasoning

1 tbsp onion, 1 tbsp ginger, 1 tbsp starch, 2 tbsp Shaoxing wine, a little salt, 1 tbsp sugar, 1 tbsp monosodium glutamate, 1 tbsp pepper, 2 tbsp cooked salad oil.

practice

① Mix 1 tbsp Shaojiu, refined salt, sugar, monosodium glutamate, starch with eel shreds and marinate for 10 minutes.

② Put the pickled eel shreds into a plate, add 1 tbsp Shaojiu and 1 tbsp cooked salad oil, cover with high heat for 3 minutes, and stir once in the middle.

③ Drizzle with scallion, ginger and pepper, and pour in a medium teaspoon of cooked salad oil. Serve hot.

Practice of rice field eel

Ingredients: live eel, onion, ginger and garlic.

Seasoning: cooking wine, soy sauce, soy sauce, sugar, pepper, sesame oil, starch.

Production method:

1. When buying live eel, let the stall owner soak it and divide it into eel shreds;

2. Remove the viscera of eel shreds, wash the blood stains, cut them into inch pieces, drain the water, and mix with appropriate amount of starch for standby;

3. Heat the frying pan over high heat, add vegetable oil to heat, add onion, ginger and garlic, stir until fragrant, pour in eel shreds and stir fry quickly;

4. Cook in cooking wine to remove fishiness, stir in raw soy sauce, soy sauce and sugar to stir fry quickly;

5. Stir fry until the soup is thick, then put it on a plate. Sprinkle some pepper and sprinkle with sesame oil.

Delicious tips:

Eel serum is toxic, but the toxin is not heat-resistant and can be destroyed by gastric juice and heating. Generally, it will not be poisoned when cooked. Whether it is caused by toxin in blood that eel blood is used to treat diseases remains to be further studied.

The blood of Monopterus albus is poisonous. If it is eaten by mistake, it will stimulate the mucous membrane of oral cavity and digestive tract, seriously damage the nervous system, numb the limbs, and lead to respiratory and circulatory failure.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Chao Shan Si