Fried eels in brown sauce(hong shao shan yu )

Fried eels in brown sauce

Introduction:

"Monopterus albus has high nutritional value. According to the American experimental research data, regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of tonifying brain and keeping fit. The special substance "eel element" contained in it has the effects of clearing away heat and toxin, cooling blood and relieving pain, dispelling wind and swelling, moistening intestines and stopping bleeding, and strengthening spleen. It can reduce blood glucose and regulate blood glucose. It has a good therapeutic effect on hemorrhoids and diabetes. In addition, it contains little fat, so it is an ideal food for patients with diabetes. Eels contain an amazing amount of vitamin A. Vitamin A can improve eyesight and promote the metabolism of skin membrane. Each 100g eel meat contains 17.2-18.8g protein, 0.9-1.2g fat, 38mg calcium, 150mg phosphorus and 1.6mg iron. In addition, it also contains thiamine (vitamin B1), riboflavin (B2), nicotinic acid (vitamin PP), ascorbic acid (vitamin C) and other vitamins. Eel is not only used as a famous dish to entertain guests, but also exported live, and sold well abroad. Frozen eel is also exported to America and other places. Monopterus albus is produced in all seasons of the year, but the one before and after the heat stroke is the best. Today, I went to the vegetable market to buy eel for the first time. I thought eel was only 2.30 yuan per kilo. Today, the eel seller said that it would cost 50 yuan per kilo. He said that it was wild eel. It was estimated that it was trapped. But there is no way, who let the food market near home only sell eel. My husband said a few days ago that he wanted to eat, so he was killed. ~The first time I made eel, I couldn't look at it, but the taste was OK. "

Production steps:

Step 1: prepare materials: Eel, red pepper, cucumber, pepper, celery. Boss, please kill the eel. Generally, he will cut you into small pieces

Step 2: wash the eel blood with salt water and grab it.

Step 3: pickle the washed eel with pepper, ginger and cooking wine for a while.

Step 4: pickled eel section, cut cucumber, celery, ginger, red pepper, garlic seed and set aside.

Step 5: heat the oil well in the pot and heat it up with a big fire. Then put in the marinated eel section and stir fry the aisle oil. (because my husband doesn't eat Chinese prickly ash, so I put out the pickled eel sections one by one.)

Step 6: deep fry until golden. Roll up the eel and serve it.

Step 7: use the oil of deep fried eel in the pot and pour in the ginger and garlic cloves prepared before.

Step 8: stir fry with a spoonful of bean paste, dried chili powder and a little sugar.

Step 9: put in the eel section which has been oiled before and stir fry it with cucumber.

Step 10: add a small amount of water, salt, soy sauce, soy sauce

Step 11: when the cucumber is slightly cooked, add celery and red pepper, turn off the heat and add a little chicken essence

Materials required:

Eel: 300g

Cucumber: 1

Red pepper: 1

Parsley: a little

Jiang: a little

Garlic seed: a little

Bean paste: 1 tablespoon

Dried pepper: 1 teaspoon

Salt: a little

Soy sauce: moderate

Old style: moderate

Sugar: a little

Pepper: a little

Note: 1: when buying Monopterus albus, pay attention to the weight. Generally, the live Monopterus albus before treatment is only half of the original after the head is cut and the internal organs are removed. 2: When the eel is in the pot, drain the excess water, otherwise it will splash oil everywhere.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Shan Yu