Purple dragon take off Robe

Methods of taking off Purple Dragon robes:

Raw materials for making Purple Dragon Robe:

Eel 500 grams, bamboo shoots 50 grams, red persimmon pepper 30 grams, mushrooms 10 grams, onion, ginger 10 grams each, coriander 3 grams, egg 30 grams, salt 2 grams, MSG 2 grams, starch 30 grams, cooking wine 30 grams, pepper, sesame oil, oil each amount.

Steps of making Purple Dragon Robe:

1. Remove the skin, bone and head of eel, clean the bore, cut 6 cm long silk, and size with egg liquid and starch.

2. Heat up the oil in the pan, put in the shredded eel and remove the oil. Shredded winter bamboo shoots, shredded persimmon peppers and shredded mushrooms are oiled.

3. Leave the bottom oil in the pan, stir fry the eel, bamboo shoots, mushrooms, shredded persimmon pepper, salt, monosodium glutamate and cooking wine, sprinkle the pepper powder, pour the sesame oil, and then put the coriander.

Characteristics of Purple Dragon Robe:

It is delicious and appetizing.

Purple dragon take off Robe

Zilong tuopao is a famous traditional local dish in Hunan Province. Nutritious, delicious, a simple and delicious home dishes. Put the eel on the chopping board, cut the skin with a knife, then press the meat with a knife, quickly tear and peel off the skin. Stir the eel meat in boiling water, remove the spines, then cut into 5cm long and 0.3cm thick silk, and size with egg liquid and starch. Heat up the oil in the pan, put in the shredded eel and remove the oil. Shredded winter bamboo shoots, shredded persimmon peppers and shredded mushrooms are oiled. Stir fry eel, bamboo shoots, mushrooms, shredded persimmon pepper, salt, monosodium glutamate and cooking wine. Sprinkle with pepper, pour with sesame oil and then add coriander.

Manufacturing materials

Main materials

Eel 500g, asparagus shoots 50g, red persimmon pepper 30g, mushroom 10g, onion, ginger 10g, coriander 3G, egg 30g,

Seasoning

Salt 2G, monosodium glutamate 2G, starch 30g, cooking wine 30g, pepper, sesame oil, oil each amount.

Production method

(1) Put the eel on the chopping board, cut the skin with a knife, then press the meat with a knife, quickly tear and peel off the skin. Stir the eel meat in boiling water, remove the spines, then cut into 5cm long and 0.3cm thick silk, and size with egg liquid and starch.

(2) Heat up the oil in the pan, put in the shredded eel and remove the oil. Shredded winter bamboo shoots, shredded persimmon peppers and shredded mushrooms are oiled.

(3) Stir fry eel, bamboo shoots, mushrooms, shredded persimmon pepper, salt, monosodium glutamate and cooking wine. Sprinkle with pepper, pour with sesame oil and then add coriander.

Longitude: 104.06573486

Latitude: 30.65946198