Fried eel paste(chao su shan hu )

Stir fried eel paste method:

Raw materials for stir fried eel paste:

Mushroom 100g; leek 100g; ginger 1 small piece; sweet potato powder appropriate

Seasoning for stir fried eel paste:

500g edible oil; (40g actual consumption); 1 tsp sesame oil (3G); 1 tsp oyster sauce (30g); 1 tsp Shacha sauce (30g); 1 / 2 tsp pepper (1.5g)

The processing steps of fried eel paste are as follows:

1. Wash leek and cut into sections; shred ginger and set aside;

2. Soak Lentinus edodes in soft water, squeeze out the water, remove the pedicel, and then use scissors to cut along the outer edge of Lentinus edodes to the center in a spiral shape to form a Lentinus edodes strip, and then evenly dip in a layer of sweet potato powder;

3. Put the wrapped mushrooms into a hot oil pan, deep fry them until the surface is crisp and yellow, remove the oil when they are ripe, and then put them on the kitchen paper towel to absorb the excess oil;

4. Leave the bottom oil in the pot, saute shredded ginger, mix well with Sha Cha sauce and oyster sauce, stir fry mushrooms and leeks until fragrant, and then add sesame oil and pepper before starting the pot.

The characteristics of fried eel paste are as follows

Crisp skin with mushroom fragrance, light and palatable.

Attention should be paid to when making fried eel paste

Deep fried mushrooms, the best fried twice, so that the surface of mushrooms fried crisp.

Note: the fried mushroom looks like shredded eel, so it is called "fried eel paste".

Fried eel paste

Fried eel paste is light and delicious, nourishing stomach and spleen, good taste, attractive color, unforgettable modern dishes.

Main material

Mushroom 100g, leek 100g, ginger 1 small piece, sweet potato powder amount,

Seasoning

500g edible oil (40g consumption), 1tsp sesame oil, 1tsp oyster sauce, 1tsp Shacha sauce, 1 / 2tsp pepper,

practice

1. Wash leek and cut into sections,

2. Shred ginger for use,

3. Soak Lentinus edodes in soft water, squeeze out the water, remove the pedicel, and then use scissors to cut along the outer edge of Lentinus edodes to the center in a spiral shape to form a Lentinus edodes strip, and then evenly dip in a layer of sweet potato powder,

4. Put the wrapped mushrooms into a hot oil pan, deep fry them until the surface is crisp and yellow, remove the oil when they are ripe, and then put them on the kitchen paper towel to suck up the excess oil,

5. Leave the bottom oil in the pot, saute shredded ginger, mix well with Sha Cha sauce and oyster sauce, stir fry mushrooms and leeks until fragrant, and then add sesame oil and pepper before starting the pot.

characteristic

Crisp skin with mushroom fragrance, light and palatable.

The chef knows everything

Deep fried mushrooms, the best fried twice, so that the surface of mushrooms fried crisp. Note: the fried mushroom looks like shredded eel, so it is called "fried eel paste".

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Chinese PinYin : Chao Su Shan Hu