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醋脆鱔 – Crispy Eel with Vinegar


材料
8兩黃鱔
2片 薑

food161

調味料
糖醋汁:
2兩大閘蟹醋 (浙醋)
2 1/2兩冰糖

做法
1.將黃鱔用鹽擦去潺液、洗淨、起骨、切段備用
2.將調味料的蟹醋及冰糖煮溶成糖醋汁,備用
3.燒熱油,將黃鱔放大熱油炸至金黃及脆,趁熱浸入糖醋汁內約10秒,撈起上碟即可伴糖醋汁共食

Ingredient
160g eel
2 slices ginger

Seasoning
Vinegar:
80g lake green crab vinegar
100g rock sugar

Cooking Method
1.Wash the eel with salt and rinse. Remove the bones and chop into pieces.
2.Boll the vinegar with rocky sugar. Set aside.
3.Bring the oil to boil and deep-fry the eel until crispy. Soak into the vinegar for 10 seconds. Ready to serve.

Mga Sangkap
160 gramo igat
2 piraso hiwang luya

Panimpla
Suka:
80 gramo berdeng alimassag suka
100 gramo rocky asukal

Paraan ng pagluluto
1.Hugasan ang igat sa at hugasan sa tubig. Alisin ang buto at hiwain ng pira-piraso.
2.Pakuluan ang suka kasama ang rocky asukal at itabi.
3.Magpakulo ng mantika at ipritong-lubog ang igat hanggang lumutong ibabad sa suka 10 segundos at ihain.

Bahan
160 gr belut
2 iris jahe

Bumbu-Bumbu
Cuka:
80gr lake green crab vinegar
100 gr gula batu

Cara Memasak
1.Cuci belut dengan menggunakan garam dan bilas hingga bersih. Buang tulang dan potong.
2.didihkan cuka dengan gula batu Sisihkan.
3.Panaskan minyak dan goring belut hingga rebyah. Rendam dalam cuka selama 10 detik. Siap untuk disajikan.

本文链接:醋脆鱔 - Crispy Eel with Vinegar

转载声明:本站文章若无特别说明,皆为原创,转载请注明来源:吉利旺有限公司,谢谢!^^



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