Stir fried shredded eel with coriander stalk(xiang cai geng chao shan si )

Stir fried shredded eel with coriander stem

Raw materials for stir frying shredded eel with coriander stalk:

Live eel 800g, coriander stem 50g. Cooked oil 900 g, (actual consumption about 80 g), garlic 10 g, soy sauce 10 g, cooking wine 15 g, salt 4 g, sugar 2 g, pepper 1 g, MSG 4 g, wet starch 20 g, sesame oil 30 G.

Processing steps of stir fried shredded eel with coriander stem:

1. After killing the live eels, remove the viscera and dorsal bone, cut them into filaments with the tip of a knife, add 2G salt and wet starch, and mix well. Wash the coriander stalk and cut it into 3cm long pieces. Put cooking wine, sugar, monosodium glutamate, salt and warm starch into a bowl to make a marinade.

2. Put a large amount of oil in the frying spoon. When it is 70% hot, pour in the shredded eel, quickly scratch it, and then pour out the oil.

3. Stir the garlic paste with the original spoon, then pour in the marinade, add shredded eel and coriander stem, stir fry a few times, pour in sesame oil, put in a basin, and sprinkle with pepper.

The characteristics of stir fried eel shreds with coriander stem are as follows

The color is golden and the taste is crisp.

Stir fried shredded eel with coriander stalk

Stir fried shredded eel with coriander stem is a famous traditional dish with complete color, flavor and flavor, belonging to the Department of Jiangsu cuisine. The color is golden and the taste is crisp. It is refreshing, appetizing and nutritious.

essential information

Stir fried shredded eel with coriander stem

Jiangsu cuisine

[taste characteristics] the color is golden and the taste is crisp.

Raw materials

Main ingredients: live eel 800g, coriander stem 50g. Seasoning 900 grams of cooked oil, (actual consumption of about 80 grams), 10 grams of garlic, 10 grams of soy sauce, 15 grams of cooking wine, 4 grams of salt, 2 grams of sugar, 1 gram of pepper, 4 grams of monosodium glutamate, 20 grams of wet starch, 30 grams of sesame oil.

Production process

(1) After killing the live eels, remove the viscera and dorsal bone, cut them into shreds with the tip of a knife, add 2G salt and wet starch, and mix well. Wash the coriander stalk and cut it into 3cm long pieces. Put cooking wine, sugar, monosodium glutamate, salt and warm starch into a bowl to make marinade. (2) put cooked oil in a frying spoon and heat it for 70%. Pour in shredded eel, quickly cook it, and then pour out the oil. (3) Stir fry the garlic paste with the original spoon, then pour in the marinade, add shredded eel and coriander stem, stir fry a few times, pour in sesame oil, put in a basin, and sprinkle with pepper.

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Latitude: 30.65946198

Chinese PinYin : Xiang Cai Geng Chao Shan Si