Stir-fried eel paste bun cake

Stir-fried eel paste bun cake

Stir-fried eel paste is a classic Shanghai dish that pays attention to the three thoroughness of fire: sautéing, burning, and turning. This traditional dish is delicious and easy to sell, but it is difficult to make new changes. After repeated consideration, borrowing the eating method of Beijing roast duck, the eel paste is accompanied by shredded shallots, cucumber shreds, coriander, and the food is rolled with pancakes, which also increases the pleasure of eating, and can better reflect its rich texture, tender and fragrant, oily and fat.

Production process: pot into lard, salad oil 20 grams each burned to 40% heat, under the onion white crushed, ginger, minced garlic each 5 grams of stir-frying, put 400 grams of eel shredded stir-fry until dehydrated, cook into the flower carving wine 20 grams, add 15 grams of dark soy sauce, sugar 10 grams, soy sauce 8 grams, black pepper crushed 5 grams, white pepper powder 3 grams of turned well, hook thick mustard, put on the plate, use a hand spoon in the middle of a small nest, sprinkle 20 grams of chopped chives, top of the ginger shredded 15 grams, pour hot sesame oil 20 grams of stir-frying, with cucumber shreds, shallot shreds, Coriander and roast duck cake are served together.

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