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

Stir fried shredded eel with vegetable

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 the material.

Step 2: soak mushrooms in warm water to remove pedicels, and cut long strips along mushrooms with scissors.

Step 3: remove the shell of water bamboo, wash and shred it, blanch it in a water pot, and then remove it.

Step 4: mix mushrooms with soy sauce chicken essence and marinate.

Step 5: squeeze the soy sauce out of the pickled eel shreds and put on the dry starch evenly.

Step 6: oil temperature 70% heat, deep fry in oil pan, deep fry until golden yellow, then fry again and take out.

Step 7: leave the bottom oil in the oil pan, saute shallots and ginger.

Step 8: pour in eel, add soy sauce, sugar, chicken essence, pepper, pickled mushroom water and a bowl of starch sauce.

Step 9: pour in water bamboo, stir fry a few times, pour in sesame oil.

Step 10: take out the pot and put it on the plate.

Materials required:

Mushroom: 200g

Water bamboo: 50g

Ginger powder: 3 G

Starch: right amount

Soy sauce: 15g

Pepper: 2G

Sugar: 3 G

Chicken essence: a little

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.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhe Cai Su Chao Huang Shan Si