The classic "Xiangyou eel paste" of Jiangsu cuisine(su cai jing dian xiang you shan hu )

The classic "Xiangyou eel paste" of Jiangsu cuisine

Introduction:

"Jiangsu cuisine" has a famous dish, which is called "Xiangyou eel paste". If you don't know much about Suzhou cuisine, if you want to really taste the authentic Suzhou cuisine, you must taste the "Xiangyou eel paste" and some exquisite fried River delicacies in Suzhou cuisine. In the past, whether it was restaurants or restaurants in Jianghuai, Suzhou, Wuxi and Hangzhou, or the central leaders in the capital, all state banquets or high-quality banquets were held with the theme of Suzhou cuisine to entertain distinguished guests, including "Xiangyou eel paste". This is the conclusion that I have read a lot of historical materials on the subject of Suzhou cuisine and the menus of state banquets since the founding of the people's Republic of China. Here, I really want to thank my good friends of Beijing hotel for their first-hand information. "Xiangyou eel paste" is representative of Jiangsu cuisine, and it is also common in Zhejiang cuisine. At that time, due to the geographical relationship, the two cuisines had something in common in many cuisines, such as the production methods and taste. Because the cuisine of Jianghuai, Jiangsu and Anhui, Jiangsu and Zhejiang is from the same school since ancient times! In the past, for hundreds of years, China has advocated four major cuisines, among which Huaiyang cuisines include the above regions. The history of the "eight major cuisines" began only after the mid-1950s, with only a short period of more than 50 years. This can be seen from the "complete collection of Chinese cuisines" about Chinese cuisines compiled by the State Administration of Commerce in 1952, and the division of Chinese cuisines by the state in 1935. Stop talking and return to the truth. Today's "Xiangyou eel paste" is recommended to you. Its history originated in "Suzhou" in the south of the Yangtze River. Therefore, after the country subdivided "eight major cuisines", it was listed as one of the representative cuisines of "Suzhou cuisine". In fact, this dish is very simple to make. It doesn't need frying or frying. It just needs to be stewed. Its concise method is also the most suitable for home cooking. The main methods are as follows; "

Production steps:

Step 1: blanch eel, Jinhua ham and bamboo shoots.

Step 2: when blanching, put a proper amount of Shaojiu in it.

Step 3: Boil the water for two minutes, remove and control the water.

Step 4: heat up another pot, add proper amount of cooking oil, stir fry with scallion and shredded ginger, add blanched eel meat, shredded ham and shredded bamboo shoots.

Step 5: stir fry the raw materials over high heat, and then add Shaojiu.

Step 6: add soy sauce.

Step 7: add a little soy sauce and stir well.

Step 8: add proper amount of water and bring to a boil.

Step 9: boil water and simmer for 3 minutes, then add salt to taste.

Step 10: sprinkle a little more MSG.

Step 11: add some sugar and stir well.

Step 12: thicken with starch.

Step 13: stir fry the sauce over high heat.

Step 14: after the sauce is gelatinized, it can be taken out of the pot.

Step 15: after coding, put some parsley and garlic on it.

Step 16: heat the right amount of scallion oil with a hand spoon.

Step 17: heat the oil to 70-80% heat, then sprinkle the oil on the garlic.

Step 18: Sprinkle with pepper.

Step 19: sprinkle pepper and serve. Mix garlic and pepper well when eating.

Materials required:

Hand shredded eel meat: 300g

Jinhua ham: 50g

Shredded bamboo shoots: 50g

Coriander: 15g

Minced garlic: 25g

Shredded scallion: 20g

Shredded ginger: 15g

Soy sauce: 15g

Veteran: 5g

Salt: 1g

Sugar: 15g

MSG: 1g

Shaojiu: 20g

White pepper: 2G

Cooking oil: proper amount

Note: this dish features: bright color, garlic smell, eel fresh, delicious taste. Warm tips: 1. After the eel is bought back, it should be slaughtered, cleaned, boiled in a boiling water pan, and then pulled out. 2. There is no Jinhua ham, but it tastes worse. Traditionally, it is necessary to put some Jinhua ham. 3. The sauce of eel paste should be more or less appropriate. If the sauce is too small, it is not called eel paste. Therefore, a certain amount of sauce should be left. Generally, a deeper plate should be used to hold it. 4. Stir fried eel paste out of the pot, to take advantage of the heat quickly poured hot oil, oil temperature should be appropriately higher, poured on the top of the squeaky sound is good, so it can be called "sound oil eel paste"! One of the representative dishes of this kind of Jiangsu cuisine "Xiangyou eel paste" is ready. Its method is simple, tastes delicious, for friends reference!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Su Cai Jing Dian Xiang You Shan Hu