Huaiyang Cuisine Chef teaches you how to make Huaiyang stir-fried soft pockets at home, which are tender and tough

#吃在中国 #

material:

Wild eel 500 g, 1 onion, 30 g leek, 1 red pepper 5 g garlic, 5 g ginger.

seasoning:

1. Blanched eel ingredients: 60 grams of ginger, 50 grams of chives, 1 tablespoon of salt (about 50 grams), 2.5 tablespoons of balsamic vinegar, 20 grams of cooking wine.

2. Stir-fried eel shredded bowl juice: 8 grams of sugar, 1 gram of salt, 3 grams of light soy sauce, 1 gram of dark soy sauce, 8 grams of balsamic vinegar, 2 grams of cooking wine, 1 gram of white pepper.

3. 30 g rapeseed oil, 20 g corn starch water.

method:

1. Add an appropriate amount of water to the pot and bring to a boil;

2. Cut the ginger into large pieces with a knife and put it into a pot of boiling water;

3. Then put the chives into the pot as well;

4. Then add a tablespoon of salt;

5. Add two and a half spoonfuls of balsamic vinegar;

6. Add a little cooking wine;

7. Pack the eels into a cloth bag and tie them tightly;

8. When the water temperature in the pot is boiled to about 90 degrees, turn off the heat immediately;

9. Put the eel into the pot and blanch until it does not move;

10. Then untie the cloth bag, pour the eel into the pot and continue to blanch;

11. Turn on the fire at this time, keep the heat low, and continue to heat the water in the pot slowly;

12. Blanch the eel until the mouth is open and the whole body is bent into a semicircle, turn off the heat;

13. Then cover the pot and simmer the eel for 20 to 30 seconds;

14. Then fish out the eel;

15. Wash the mucus on the surface of the eel with clean water and set aside;

16. Paddle the blanched eel into long shredded fish for later;

17. The long fish bones can be left to make fish soup noodles;

18. Next, remove the intestines and blood clots from the abdomen of the long fish;

19. Then wash it with water;

20. Cut the washed long fish shreds into sections and set aside;

21. Cut the onion into strips with a knife and set aside;

22. Change the leeks to knife and cut into sections for later;

23. Cut a little red pepper shreds and set aside;

24. Cut the ginger into small pieces and slice the garlic and set aside;

25. Mix the sauce of the long shredded fish bowl and set aside;

26. Heat the pot on the fire, boil in clean water, and blanch the long fish shreds;

27. Then fish out the long fish wire and put it on the plate for later;

28. Heat the pot over high heat and add a little rapeseed oil;

29. After the oil is warm and heated, put the ginger slices and garlic slices into the pot and stir-fry;

30. Then sauté shredded onion, leek and red pepper into a pot to make a stir-fry;

31. Stir-fry the long fish shreds into the pot twice;

32. Pour the mixed bowl juice into the pot;

33. After quickly stir-frying evenly, pour a little corn starch water and stir-fry twice;

34. Remove from the pan and place on the plate.

▲Chef Tips:

1. When blanching eel, add shallots, ginger, cooking wine and balsamic vinegar, mainly to make the fishy effect, and the purpose of adding salt is to make the meat of the eel more compact.

2. Put the eel into a cloth bag and then blanch it, which can effectively prevent the eel from escaping around when it is preheated.

3. When blanching eel, the water in the pot cannot be boiled, and the water temperature should always be maintained at about 90 degrees.

4. The bones of the long fish are triangular, and the flesh of the belly of the long fish, equivalent to the meat on the triangular hypotenuse, is first knifed from the abdomen of the long fish, and then two pieces of meat are drawn off the back of the fish.

5. Finally, you can also add a little shallot oil to increase the aroma and brightness of the dish.

6. From the long fish shredded under the pot to the out of the pot, the whole process of stir-frying time is controlled at about 20 to 30 seconds, in order to keep the long fish shredded taste fresh and tender.