Liangxi crispy eel(liang xi cui shan )

Liangxi crisp eel method:

Raw materials for making Liangxi eel

Live eel 750g, salt 2G, vinegar 5g, onion 25g, ginger 15g, Shaojiu 15g, soy sauce 15g, sugar 3G, sesame oil 10g, soybean oil 750g (actual oil consumption 100g).

The processing steps of Liangxi eel are as follows:

Boil the water in the pot, add salt, vinegar, scallion and ginger, put in the live long fish, cover it quickly, cook until the fish mouth is open, and rinse it with water. Put the fish belly on the chopping board, hold the fish head with the left hand, insert the bamboo piece with the right hand from the chin of the long fish, row along the spine to the tail, then row the whole eel meat along both sides of the spine, wash and drain, heat the pot with high heat, ladle in the soybean oil and fry it to 70% heat (about 175 ℃), fry it for 3 minutes and remove it. When the oil temperature rises to 80% heat (about 200 ℃), fry it for 4 minutes, Fry until crisp and remove. In addition, add a little oil in the pan, stir in onion and ginger powder, add Shaojiu, soy sauce, sugar, and boil to make a marinade. Stir in the fried eel meat, pour in sesame oil, set the pan on a plate, and sprinkle with shredded ginger.

The characteristics of Liangxi eel are as follows

Eel meat is crisp and crisp, with brown sauce. The sauce is sweet and salty, accompanied by wine and food.

Liangxi crispy eel

Liangxi crispy eel, also known as Wuxi crispy eel, is a famous local traditional dish of eel cuisine in Jiangsu Province.

It is said that it was founded in the period of the Taiping Heavenly Kingdom more than 100 years ago and was invented by an oil stall owner surnamed Zhu in Huishan Zhijie. Liangxi crispy eel is made by twice frying eel shreds. It is brown in appearance, glossy in black light, sweet in taste, crisp and palatable, strong in taste and sour in juice. Even if it is kept for several days, it will not soften.

Introduction to dishes

Eel is a kind of fresh water, which is one of the main raw materials of Jiangsu cuisine. In Jiangsu cuisine, there are 108 dishes made of eel, but Liangxi crisp eel is not included in these 108 dishes. This dish is a unique traditional dish among many eel dishes in China.

Liangxi eel, also known as Wuxi eel, was once known as Taihu eel. It is a unique traditional dish of eel in Jiangsu Province, which is well-known at home and abroad. It is said that this dish was developed from the ship dish of Taihu Lake, crispy eel. As early as the Taiping Heavenly Kingdom. There is Liangxi River in Wuxi, which leads to Taihu Lake in the West. Wuxi cruise ships often sail into Taihu Lake from this river, so the crispy eel in boat dishes is called "Liangxi crispy eel". Improved by several generations of famous chefs in Wuxi, this dish is becoming more and more perfect.

When loading the basin, it is elevated, and a pinch of shredded tender ginger is put on the top. Liangxi eel has a history of more than 100 years in Wuxi. It is the Pearl of Wuxi cold dishes. Liangxi eel was founded in the Tongzhi period of the Qing Dynasty. It was invented by an oil stall owner surnamed Zhu in Huishan Zhijie.

Historical allusions

Crispy eel is also known as sweet eel. It is said that crispy eel was founded in the period of Taiping Heavenly Kingdom more than 100 years ago. In the late Qing Dynasty and the early Republic of China, crispy eel has been used as a feast dish. After 1920, Zhu Bingxin, the owner of "Erquan garden" in Huishan, studied the method of making crispy eel, making it more crisp, delicious, distinctive and famous. Because Zhu Bingxin was used to cooking with big glasses, it was also called "crispy eel with big glasses".

Liangxi, the name of water, is an important river flowing through Wuxi City. It originates from Huishan in Wuxi City, connects the canal in the north and Taihu Lake in the south. It is said that Liang Hongkai, a famous scholar in the Eastern Han Dynasty, and his wife Meng Guang once lived in seclusion here. Therefore, Liangxi is named after Wuxi City in history. For nearly a hundred years, Taihu Lake cruise ships in Wuxi have been sailing into Taihu Lake through Liangxi. Most of them are equipped with boat dishes. Liangxi eel is a necessary flavor dish on board.

Main features

The taste is crisp, strong and sour.

When Wuxi famous chefs make this dish, they all use about 1500 grams of fresh eel as the raw material, put it in water with 3% salt content, cover it and cook it until the fish mouth is open, remove it, rinse it in water, then cut the whole eel along both sides of the spine, fry it in 80% hot oil pan for about 3 minutes, and then remove it. When the oil temperature rises to 80% hot, add the eel and fry it for about 4 minutes Deep fry on low heat. Add Shaojiu, minced ginger, soy sauce, sugar and stewed sauce as ingredients.

Food production

raw material

Live eel 1500 g, soy sauce 40 g, Shaojiu 50 g, salt 50 g, sugar 100 g, onion 25 g, ginger 25 g, sesame oil 25 g, crude oil 1000 g (about 150 g), monosodium glutamate 1 g, a little pepper.

Procedure

1. Put the pot on a high heat, add 3000 grams of clear water and salt to boil, cover the live eel and cook for about 5 minutes until the eel mouth is open, take it into clear water to cool and rinse, then use a knife to cut the eel into shreds one by one, wash and drain the water.

2. When the oil is 80% hot, fry the shredded eels. Use a colander to pick them up and shake them into the pan to prevent the shredded eels from sticking to each other. Deep fry for about 3 minutes, then take out with a colander. When the oil temperature in the oil pan drops to 50% heat, put the eel shreds into the oil pan again. Deep fry three or four times in this way, so that the eel can basically drain water, and the meat inside and outside tends to be brittle from hardening (to avoid the outer meat scorching).

3. Another wok heat, put oil 25 grams, under the onion, fried incense, add wine, ginger, soy sauce, sugar, boil into marinade, and then fried eel into the marinade pot, slightly stewed, put MSG, pepper, overturn a few times, pour sesame oil, from the pot into the plate pile up, top put some tender ginger.

matters needing attention

1. The proportion of ingredients, the main material in the powder, pay attention to powder evenly.

2. Pay attention to the control of oil temperature (180 ℃ ~ 210 ℃) during frying.

3. When cooking soup, pay attention to the timing of thickening.

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Chinese PinYin : Liang Xi Cui Shan