Description:The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young Taste: Salty Make the difficulty: It is (elementary) to cut the mound Make time: 120 minutes The materials: 200 grams of fresh yellow eels, do tea tre...
Tea mushroom iron plate eel silk
- The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young
- Taste: Salty
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 120 minutes
- The materials: 200 grams of fresh yellow eels, do tea tree 200 grams of mushroom
- Condiment: Millet is hot 15 grams, 10 grams of oyster sauce, the chicken is precise 5 grams, 50 grams of red oil, onion silk is 50 grams, salt, gourmet powder are 5 grams respectively, 10 grams of cooking wine, 80 grams of salad oil, 5 grams of chopped scallions, ginger silk is 10 grams, 500 grams of fresh soup, spring onions section, ginger are a slice of 10 grams respectively
- Eel's silk method of iron plate of mushroom of tea:
- 1,The fresh yellow eel slaughters, picks and bones to clean the blood, cut the filament 6 centimetres long, 2 grams, gourmet powder, cooking wine are pickled for 10 minutes with salt, the fire quick-boils for one minute, pulls out and accuses of water while entering the boiling water.
2,Do tea tree mushroom clean, put into container, add fresh soup, spring onions section, ginger envelope fire steam 1.5 hours at the slice, take out it for subsequent use.
3,The iron plate is burnt greatly for 10 minutes, take out and drench 50 grams of salad oil to stir-fry before stewing fragrantly, spread the desk on the onion silk.
4,Put 30 grams of salad oil in the pan, burn and put the small fire of ginger silk to stir-fry before stewing fragrantly when 50% are hot, put millet 10 gram hot, tea tree mushroom, oyster sauce, eel silk little fire look through, fry one minute, until chicken precise, 3 of salt flavour, drench red oil produce pan is loaded into iron plate, let millet 5 grams of hot, desk at chopped scallion go.
- Note:
