Try to change a condiment and you will get a different surprise -- shredded eel with sweet oil(chang shi huan yi zhong diao wei pin hui shou huo bu yi yang de jing xi xiang you shan si )

Try to change a condiment and you will get a different surprise -- shredded eel with sweet oil

Introduction:

"It's always popular among the people that it's good to eat eel in summer and autumn. In my opinion, it's OK to eat eel all the year round. In a word, my own point of view is that every kind of food needs to be tried, and not too much is enough. Although I don't know how to keep fit, it's my homework to make a dish taste well, but the requirements are always higher and higher, just like I used to think it's better to take pictures with a fool's machine, and later I'll be happy After being loved and free by my good friend, the bread fairy, I immediately changed my camera. Now I use the SLR. Although it's just a small entry-level machine, I can't put it down. Don't dislike your own machine. As long as you like it, you can be promoted. Cooking is the same. Although many people are just a rookie, my point of view is that through constant attempts And practice, to become a folk expert is only time, so like food friends you and I continue to refuel. Today's theme is shredded eel. There are many versions of shredded eel. However, I can't read or understand the contents of textbooks. A few dollars and a few grams are confused. It's just like teaching people to take medicine. Cooking is not a concept. It's a real thing. It's better to be pragmatic when you have time to innovate. Practice is the truth. Only when you master skilled skills can you know how to improve it To be my own dish, I see some messy dishes on the Internet. I'm not satisfied with them. OK, let's continue to make some real things to share with you. Let's go on to the digression. A dish is not authentic. You should make it according to your own ingredients. Don't pursue it too much. I must make it authentic. As long as it's reliable, this dish is authentic. So friends who study delicious food should not worry about it on the way of study. They should make their own dishes and go their own way. It's just ghosts on the way. Don't pay attention to it, Just like me, I don't know how to make authentic dishes, but I only know how to make good dishes, because what I do is improved. Cut into the classic subtitle of TVB: "it's a coincidence if there are similarities."

Production steps:

Step 1: slice ginger.

Step 2: shred.

Step 3: then cut.

Step 4: wash eel shreds and drain water. I can marinate eel shreds with soy sauce, rice wine and ginger powder for 10 minutes.

Step 5: cut Zizania latifolia into shreds.

Step 6: put lard in the pot and add ginger powder.

Step 7: mix soy sauce, soy sauce, purified water, cornmeal, chicken essence, pepper, vinegar and ginger powder into sauce.

Step 8: saute minced ginger.

Step 9: stir fry the shredded eel.

Step 10: cut water bamboo silk.

Step 11: stir fry.

Step 12: stir fry until soft and drizzle with sauce.

Step 13: leave a hole in the middle of the eel shreds, put the scallions in, and sprinkle a layer of black pepper on the surface.

Step 14: heat with a little sesame oil and pour on the scallion.

Step 15: mix it when you eat.

Materials required:

Shredded eel: right amount

Zizania latifolia: moderate

Ginger: right amount

Scallion: right amount

Lard: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Purified water: right amount

Raw powder: appropriate amount

Chicken essence: appropriate amount

Pepper: right amount

Vinegar: right amount

Black pepper: right amount

Sesame oil: appropriate amount

Note: 1. Oil is abundant, a little more than usual. 2. If you don't use lard to make eel shreds, you are playing hooligans. 3. Mix a sauce with soy sauce, soy sauce, chicken essence, pepper, purified water, soy sauce, ginger powder, vinegar. In addition, I'll marinate the eel shreds with touchou, rice wine and ginger powder for 10 minutes. 4. Quick stir fry eel shreds under high oil temperature (the auxiliary material is Zizania latifolia shreds). Finally, pour all the seasonings in and stir fry quickly. 5. Finally, lay a hole in the eel shred, put a lot of scallions in it, then sprinkle black pepper on the surface and pour hot oil. In addition, Zizania latifolia is good this season. I use Zizania latifolia instead of winter bamboo shoots. As for the ham, I won't put it. I'd better save it for other places where I need it. So it won't take a long time to fry this dish. In my opinion, a few minutes is enough. (of course, the premise is that the fire is strong enough) in addition, this time, black pepper was used instead of white pepper, and another satisfactory taste was obtained. The improvement was good.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chang Shi Huan Yi Zhong Diao Wei Pin Hui Shou Huo Bu Yi Yang De Jing Xi Xiang You Shan Si