- March 11,2023
Materials: 500 grams of eel.
Seasonings: 50 grams of water, 25 grams of soy sauce, 25 grams of sugar, 15 grams of cooking wine, 15 grams of rice vinegar, 10 grams of minced garlic, 10 grams of starch and 10 grams of sesame oil. .
Production process:
1. Slaughter eel, remove entrails by laparotomy, remove spine, cut off head and tail, wash fish, put fish skin on a cutting board and spread it out with a virtual knife (knife depth is about thickness of a fish) 1/4, do not cut), then cut into diamond-shaped slices, marinate a little in salt and rice wine, then pour into a crispy paste (flour and cornstarch mixed in a ratio of 6:4, add water and mix thoroughly).
After washing fish, place skin on a cutting board and change knife as shown in picture
2. Thickening Juice: Pour water, soy sauce, sugar, cooking wine, rice vinegar, and minced garlic into a small bowl and stir, then add starch and mix thoroughly.
3. Pour oil into a saucepan and heat it to 60% heat, put eel pieces on medium heat and fry for 3 minutes until a crust forms, then remove to a colander, when temperature of oil rises to 70% heat, pour it back into pan. Fry until surface is golden and crispy, remove from oil and put on a plate.
4. Leave 25 grams of base oil in a saucepan and heat to 70%, pour in pre-adjusted gorgon juice, stir quickly to make hot oil dissolve in gorgon juice, cook for about 10 seconds until foamy and sticky, pour over Remove sesame oil from pan and pour over them pieces of eel. Serve.
Generate key:
When making crunchy pasta, optimal ratio of flour to corn starch is 6:4. Add water while stirring. The amount of water is equal to total amount of flour and cornstarch. The adjusted paste is thicker, can be evenly and smoothly attached to chopsticks, and there are no protrusions on surface, so that it can achieve best consistency.
