Stir fried shredded eel(zhe cai su chao huang shan si )

Stir fried shredded eel

Introduction:

"Stir fried shredded Monopterus albus is a traditional representative dish in Zhejiang cuisine. "Eel silk" shape can be real, beautiful color, mushrooms crisp fragrance, salty and sweet dishes palatable

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash and shred the winter bamboo shoots, wash and cut the parsley into sections.

Step 3: soak mushrooms in advance.

Step 4: in a small bowl, add soy sauce, sugar, chicken essence, pepper, water and starch to make the sauce.

Step 5: remove the pedicel of the soaked mushroom, squeeze the water, and cut it into strips with scissors along the edge.

Step 6: put the mushrooms into a bowl, add soy sauce and chicken essence and marinate for a while.

Step 7: squeeze the soy sauce dry, add starch and mix well.

Step 8: heat the oil in the frying pan to 80% heat, pour in the shredded mushrooms and fry them.

Step 9: slightly yellow, take out the oil.

Step 10: wait for the oil temperature to rise and fry again.

Step 11: put the fried mushrooms on the oil absorption paper, remove the oil and set aside.

Step 12: pour oil into wok and saute minced ginger.

Step 13: pour in the shredded bamboo shoots and stir well.

Step 14: stir fry for a while, then pour in the shredded mushrooms.

Step 15: add the sauce and stir well.

Step 16: pour in sesame oil, stir well and turn off the heat.

Step 17: Sprinkle parsley on the dish.

Materials required:

Mushroom: 250g

Winter bamboo shoots: 50g

Coriander: two

Minced ginger: 5g

Starch: right amount

Soy sauce: 20g

Pepper: 2G

Sugar: 3 G

Chicken essence: a little

Sesame oil: a little

Water for soaking mushrooms: 3 teaspoons

Note: deep fry the shredded mushrooms over high heat, then fry them again after they are slightly yellow. The taste of the mushrooms is more fragrant. Finally, stir fry quickly, pour the sauce and stir fry evenly, then turn off the fire.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Su Chao Huang Shan Si