A trick to make a mellow and delicious "hot and sour taste" -- home style [eel and vermicelli casserole](yi ge xiao qiao men zuo chu chun hou er you xian xiang de suan la wei jia chang shan yu fen si bao )

A trick to make a mellow and delicious "hot and sour taste" -- home style [eel and vermicelli casserole]

Introduction:

"Taste is the key to the taste of this dish! The successful eel vermicelli casserole is a typical "hot and sour taste". But it is not a simple acid and spicy, but a mellow and fresh compound sour and spicy flavor. What Minoru is doing today is a home style version of eel vermicelli casserole. Tips: on the basis of vinegar and red oil, I also added (1), wild pepper and juice (2), Sichuan spicy sauce (no, you can also use Pixian Douban sauce) (3), zanthoxylum oil to compound, forming a sour, spicy and fresh mellow taste. The two bowls of rice left yesterday are not good enough

Production steps:

Step 1: a kilo of fresh eel, please kill it by the master of the fish stall. Pour in a little dry flour, knead for a few minutes, then rinse with water.

Step 2: boil a pot of water, about 80 degrees, will wash the eel into the pot.

Step 3: blanch for 3 minutes, the basic surface will be white.

Step 4: after fishing out, soak it in cold water, and cut into eel strips with a knife or toothpick.

Step 5: the ingredients are: wild pepper, pickled pepper, Sichuan spicy sauce, ginger, garlic and shallot.

Step 6: soak Longkou vermicelli (mung bean vermicelli) in warm water.

Step 7: pour proper amount of cooking oil into the pot and heat it to 30%. Pour in Sichuan spicy sauce first and stir fry slightly.

Step 8: slice garlic, chop ginger, pickled pepper and shallot, and pour into pot.

Step 9: stir up the fragrance slowly.

Step 10: pour in the cooked eel strips.

Step 11: pour in the wild pepper and stir fry for a minute.

Step 12: add boiling water, the best soup, submerged eel.

Step 13: bring to a boil and put in the foamed vermicelli.

Step 14: [sauce]: mix half a teaspoon of salt, one teaspoon of soy sauce, two teaspoons of vinegar, one teaspoon of zanthoxylum oil, two teaspoons of red oil and half a teaspoon of monosodium glutamate to form a hot and sour sauce.

Step 15: pour into the pot.

Step 16: simmer for 1 or 2 minutes, then turn off the heat.

Step 17: a Sichuan style eel vermicelli casserole with sour, spicy and smooth taste can be served.

Materials required:

Eel: right amount

Fans: right amount

Sichuan spicy sauce: right amount

Wild pepper: right amount

Pickled pepper: appropriate amount

Sea pepper noodles: right amount

Shallot: moderate

Ginger powder: right amount

Minced garlic: right amount

Salt: right amount

Soy sauce: right amount

Vinegar: right amount

Zanthoxylum oil: right amount

Chili oil: right amount

MSG: right amount

Note: 1. There will be a lot of slime and blood on the surface of fresh eel. How can we clean it? I learned from the washing method of pork tripe. First, pour in a little dry flour, knead it for a few minutes, and then wash it with clean water for several times. It's easy to clean the mucus. 2. When selecting materials, some people like to use sweet potato powder. I think sweet potato powder is easy to be soft paste after a little longer cooking time, so it's best to choose Longkou vermicelli. It's made of mung bean powder, which tastes slightly tough and is not easy to paste. 3. The eel is cooked in 80 ℃ warm water, and then cut into shreds with a knife. The taste is smoother than raw shreds. 4. Taste is the key to whether this dish is delicious or not! The successful eel vermicelli casserole is a typical "hot and sour taste". But it is not a simple acid and spicy, but a mellow and fresh compound sour and spicy flavor. On the basis of vinegar and red oil, I added Chinese prickly ash oil, Sichuan spicy sauce (if not, it can be replaced by Pixian Douban sauce) and wild pepper to form a mellow taste of sour, spicy and fresh fragrance. 5. Eel section of the water and simmer time are not too long, can be broken. 6. Eel taste delicious, because the body contains more histidine, after the death of the eel histidine will change into toxic substances, so want to eat eel, must be killed and cooked.

Production difficulty: ordinary

Process: casserole

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Yi Ge Xiao Qiao Men Zuo Chu Chun Hou Er You Xian Xiang De Suan La Wei Jia Chang Shan Yu Fen Si Bao