Copy soft pocket

Copy soft pocket

Introduction:

"Chaoroudou is an authentic Huaiyang dish. The old family in Shanghai called this dish oil eel paste. It was made of shredded eel made from small eel. I haven't cooked this dish for many years, mainly because no one is willing to row shredded eel now. Inadvertently found in the small vegetable market next to the unit, there is a Sihong long fish direct selling point (some places call eel long fish), so asked the boss, 26 yuan a catty of small eel, I want 2 catties, the actual meat is only more than a catty. "

Production steps:

Step 1: 1. Buy small rice field eel in the vegetable market and process it into shredded rice field eel. After going home, remove the viscera and blood clots in the belly of rice field eel and wash them clean. Cut water bamboo into shreds

Step 2: 2. Stir fry the shredded water bamboo in oil pan, add a little salt, and then put it into the plate to form a side;

Step 3: start the oil pan again, stir fry slowly over low heat, and add a spoonful of yellow rice wine when you find it in the pan

Step 4: mix the old soy sauce (half a teaspoon), raw soy sauce (only half of the old soy sauce each time), sugar (half a teaspoon) and lake flour (1 teaspoon flour and 3 teaspoons water) together to make juice, put it into the pot and stir fry it;

Step 5: take out and put it into a plate surrounded by ginger and garlic

Step 6: prepare two spoonfuls of oil in another small pot, bring to a boil and pour it on the eel shreds to make it fragrant.

Materials required:

Shredded eel: 150g

Water bamboo: 80g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Old style: moderate

Sugar: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Starch: appropriate amount

Note: 1, because my family does not eat spicy, like spicy can put some dry pepper when the last fragrance.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy