The practice of stir fried shredded eel with green pepper, the home style practice of fried shredded

Stir-fried shredded green peppers.

Ingredients. 500 grams of eel.

Green peppers to taste. Carrots to taste.

Accessories. Starch to taste.

Peppercorn powder to taste.

Ginger to taste. Salt to taste.

Soy sauce to taste. Cooking wine to taste.

Vinegar to taste. Vegetable oil to taste.

Stock to taste. The steps of stir-fried shredded green peppers.

1.Preparation of materials; Finely slice the green peppers, carrots and ginger; Wash the eel fillets with clean water, drain and cut into thin strips;

2.Put the shredded eel in a bowl, add salt and water starch to adjust the taste; In another small bowl, mix salt, soy sauce, water starch, broth, cooking wine, vinegar, and peppercorn powder into juice for later use;

3.Heat oil in a wok, add shredded eel and fry until white;

4.Then add shredded ginger, shredded green pepper and shredded carrot, cook into the prepared juice, stir-fry a few times over high heat and then put on a plate;

The eel must be coated with water starch and water starch, otherwise the meat will be old;

Material. Ingredients: 250 grams of eel, 100 grams of green pepper, Seasoning: 2 grams of salt, 5 grams of rice wine, 5 grams of soy sauce, 3 grams of white sugar, 1 gram of monosodium glutamate, 5 grams of sesame oil, 5 grams of pea starch, 50 grams of vegetable oil.

Method. 1.After the eel fillet is rubbed with refined salt repeatedly, wash it with water and drain the water;

2.Cut the eel and green pepper into thick strips;

3.Mix the soy sauce, monosodium glutamate, sugar, starch and soup into a sauce;

4.Put the wok on the fire, add a small amount of oil, burn until it is hot, add the eel silk and fry it, then add refined salt and wine to fry and serve on the plate;

5.Wash the wok, add a small amount of oil and boil it until it is hot, add the green pepper shreds and fry until they are broken, add the eel shreds and stir well, and finally cook in the sauce, collect the juice and bright oil, pour sesame oil, and turn the pot to serve the plate.

Materials. Ingredients: 300g of eel

Excipients: 150g of persimmon pepper, 1 egg white.

Seasoning: Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of sugar, appropriate amount of vegetable oil.

Preparation of shredded eel with green pepper.

1.Cut the eel meat into shreds with an oblique knife and mix well with egg whites, starch, salt and cooking wine.

2.Wash the green peppers and cut them into thin strips.

3.Mix vinegar, soy sauce, cooking wine, starch, sugar, and monosodium glutamate into a juice.

4.Heat the oil pan until it is 50% hot, put the shredded eel and green pepper into the pan and slide it away, remove and drain the oil.

5.Put green onions, ginger and garlic in the hot oil and stir-fry until the flavor is brought out, and then stir-fry the smooth shredded eel and green pepper slightly, add the seasoned juice, and stir-fry a few times.

Do you know how to make fried shredded eel with green pepper? In life, I believe that many people will not feel unfamiliar with this dish, this is a home-cooked dish, which is liked by many Cantonese people.

1. Raw materials

Eel 400g

Green pepper 200g

Red pepper 50g

10g ginger and 10g garlic

Dried chili pepper 5g

Second, the method steps

1. Wash and cut the eel into shreds for later use;

2. Wash and cut the green peppers into shreds, and cut a few red peppers to break the color for the sake of beauty;

3. Wash and cut the ginger, garlic and dried chili peppers for later use;

4. Put an appropriate amount of oil in the pot;

5. Add chopped ginger, garlic, dried chili pepper and shredded eel, stir-fry quickly;

6. Add an appropriate amount of salt; Add the shredded chili peppers;

7. Stir-fry quickly for a while to allow the eel to absorb the aroma of chili peppers;

8. Add an appropriate amount of soy sauce;

9. Remove from the pot, and the delicious fried eel shreds with green peppers are ready.

The practice of eel vermicelli pot

1. Raw materials

Fresh eel, vermicelli, Sichuan-style spicy sauce, wild pepper, pickled chili, sea pepper noodles, shallots, ginger, garlic, salt, 1 spoon of soy sauce, 2 spoons of vinegar, 1 spoon of Sichuan pepper oil, 2 spoons of red oil, 1/2 spoon of monosodium glutamate.

Second, the practice:

1. A pound of fresh eel, please ask the master of the fish stall to slaughter it on your behalf. Pour in a little dry flour, knead for a few minutes, then rinse with water.

2. Boil a pot of water, about 80 degrees, and pour the washed eel into the pot.

3. Blanch for 3 minutes, and the basic surface can be whitened.

4. After removing it, put it in cold water.

5. The ingredients to be prepared are: wild pepper, pickled chili, Sichuan-style spicy sauce, ginger, garlic, and shallots.

6. Soak the longkou vermicelli (mung bean vermicelli) in warm water until soft.

7. Blanched eel.

8. Use a knife or toothpick to make eel strips.

9. Cut the ingredients separately. Slice the garlic, chop the ginger, and dice the pickled pepper and shallots.

10. Pour an appropriate amount of cooking oil into the pot, and when it is hot until 3, pour in the Sichuan-style spicy sauce and fry slightly.

11. Pour the ingredients together.

12. Slowly stir out the fragrance over low heat.

13. Pour in the blanched eel sticks.

14. Stir-fry evenly.

15. Pour in wild pepper and stir-fry for one minute.

16. Add boiling water, fresh soup is best. Drown the eel strips.

17. Boil.

18. Then put in the soaked vermicelli.

19. Half a spoon of salt, a spoonful of soy sauce, two spoons of vinegar, a spoonful of Sichuan pepper oil, two spoons of red oil, and half a spoon of monosodium glutamate mix well to form a hot and sour sauce.

20. Pour into the pot.

The home-cooked recipe for fried eel silk is as follows:Ingredients Accessories: 200 grams of eel silk, 8 dried shiitake mushrooms, a little green and red pepper, rice oil, cooking wine, salt, sugar, white pepper, light soy sauce and pit, dark soy sauce, oyster sauce, sesame oil, ginger, garlic.

1. Remove the internal organs of the eel silk bought, wash it with water, then cut it into small pieces and put it in a bowl, add a little salt, cooking wine, and white pepper to marinate for a while.

2. Soak the dried shiitake mushrooms in advance, wash them, and cut them into shredded shiitake mushrooms.

3. Cut garlic and ginger into thin slices respectively for later use, add an appropriate amount of rice oil to the pot and heat it, then add ginger and garlic slices and stir-fry until fragrant.

4. Then pour in the eel and stir-fry evenly.

5. Shicha then add shredded shiitake mushrooms and stir-fry them together.

6. Add some cooking wine, light soy sauce, dark soy sauce and oyster sauce and stir-fry well.

7. Add a little more sugar and mix well, add the red and green pepper shreds cut in advance before starting the pot and mix well.

8. Finally, sprinkle with white pepper and sesame oil and mix well.

9. Take the tomato out of the pot and put it on a plate.

The steps to fry shredded eel are as follows:

Operating materials: eel, pickled ginger, minced garlic, rice wine, salt, sugar, braised soy sauce, light soy sauce, sesame oil, pickled pepper, shallots, pepper, lard, starch, water, monosodium glutamate, utensils.

1. The eel asks the stall owner to remove the head and bones, cut it into eel fillets, clean it at home, and cut it obliquely into filaments of centimeters wide. Of course, some people like to have some blood on the eel, it depends on personal habits.

2. Cut the chili pepper and ginger into shreds, cut the shallots into 3 cm long pieces, and mince the garlic.

3. Mix cooking wine, light soy sauce, sugar, salt, pepper, water and monosodium glutamate into a bowl.

4. Heat the wok, put in the lard and burn it until it is 60% hot, stir-fry the shredded eel until soft and ripe, put the pickled chili pepper and pickled ginger shreds and minced garlic to fry the fragrance, pour in the adjusted bowl, stir-fry evenly, sprinkle in the shallots and start the pot.

Eel Buying Tips:

1. Generally, you need to choose eels with a relatively yellow surface, such eels are often wild, wild eels are more delicious, and the surface of raised eels is often not so yellow.

2. You also need to see if the eel is still alive, there are many times, the eel is basically not moving, so we don't buy the eel that is cracked and empty, often it is not far from death, and the taste will be much worse.

3. We also need to look at the thickness of the eel, in general, obviously we need to choose a thicker eel, the meat of the coarse eel is often more delicious, and it is easier to eat, if it is too thin, it will be more troublesome to eat. Yu Ran.

4. We also need to see if there is any injury on the surface of the eel, generally don't buy the injured eel, such eel meat often tastes much worse, and the meat in those injured places is often not delicious.

Ingredients: 100g shiitake mushrooms (dried).

Excipients: 50 grams of winter bamboo shoots 15 grams of starch (broad beans).

Seasoning: 20 grams of soy sauce, 5 grams of sugar, 20 grams of coriander, 2 grams of pepper, 1 gram of ginger, 3 grams of monosodium glutamate, 10 grams of sesame oil, 30 grams of peanut oil.

How to fry shredded eel:

1.Remove the roots of the shiitake mushrooms, wash them, and use scissors to rotate them from the edge to a centimeter width and cut them into 9 cm long strips;

2.Add soy sauce and monosodium glutamate to the mushroom strips;

3.Then squeeze off the soy sauce, dip it in the dry starch and shake it off;

4.Wash and sterilize the parsley and cut it into centimeter-long pieces;

5.Cut the bamboo shoots into thin strips;

6.Put the stir-fry spoon on the fire, put in the peanut oil, burn until it is hot, fry the shredded mushrooms until yellow-brown, pour them into a colander and drain the oil;

7.Put the soy sauce, sugar, monosodium glutamate, pepper and 100ml of white soup in a bowl and mix into a sauce;

8.Stir-fry the spoon back to the heat, pour in the peanut oil, burn until it is hot, add the minced ginger and stir-fry slightly, then add the shredded winter bamboo shoots and fry until cooked, and cook in the sauce;

9.Then pour in the fried shredded shiitake mushrooms, turn them upside down twice, pour 25 grams of sesame oil, put them on a plate, and put the coriander segments on both sides of the plate.

Green pepper eel] <>

Main material preparation area:

350 g of boneless eel fillets (exact quantity depends on availability).

Ingredient preparation area:

5 grams of refined salt, 100 grams of green chili peppers, 10 grams of Shao wine, 1 egg white, 1 gram of monosodium glutamate, 30 grams of dried fine bean flour, 75 grams of fresh soup, 10 grams of shredded ginger, 1 gram of pepper, 500 grams of sedan lead Zhenghua lard, 30 grams of water bean flour. (Prepare according to your taste).

Crafting Area: First of all, we have everything we should be ready to prepare. After cleaning the prepared green chilies, remove the stems.

Then cut the green peppers into shreds, put them in clean water, and remove the seeds. After the stimulus is clean, remove the green peppers from the pan and drain for later use.

Remove from heat and add an appropriate amount of oil to the pan. When the oil is hot, put the shredded green peppers into the pot and add the appropriate amount of salt. Stir-fry until the green peppers are broken, remove the green peppers from the pan and serve on a plate.

In addition, prepare a clean small bowl and put MSG, salt, fresh milk, pepper, Shao wine, and water bean flour in it.

Stir well and set aside. Clean the boneless eel fillets and cut them diagonally into filaments that are 7 cm long and 7 cm thick. Then place it in a bowl of the right size and add the right amount of salt and egg whites. Stir well and marinate the eel fillets briefly.

Clean the pot, put it on a high fire, and add an appropriate amount of lard. When the oil is 30% hot, put the shredded eel into the pot and spread it out. Stir-fry until the eel fillets are white, then strain out the excess oil from the pan, leaving only a small amount of base oil.

Next, add the shredded green pepper and ginger to the pot.

Stir-fry the ingredients in the pan and pour the sauce into the pan. It should be noted here that there is already water bean flour in the sauce, which can thicken it. Once the soup in the pot has thickened, remove it from the pot and serve on the plate, and you can start to enjoy the dish.