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無錫脆鱔條 – Deep-fried Eel with Vinegar


材料
6兩白鱔

food166

調味料
少許 鹽
少許 生粉

醃料
汁料:
80克 鎮江香醋
100克 砂糖
200克 薑汁

做法
1.將白鱔放入滾水中燙一遍,撈起,刮去表面潺液,斬去頭尾,去內臟及後胃後洗淨
2.將白鱔起肉,切片,加調味料拌勻
3.燒熱油,放入鱔片,以中火炸3分鐘至脆身,撈起,再轉大火回鑊多炸約3 分鐘至脆身,撈起瀝油
4.將汁料煮至略稠,加入脆鱔炒勻,上碟

Ingredient
240 g eel

Seasoning
Some salt
Some Corn Starch

Marinade
Sauce:
80 g Zhejiang vinegar
100 g sugar
200 g ginger juice

Cooking Method
1.Boil the eel with boiling water . Remove the sticky stuff on the eel. Chop the head and tail and remove the intestine. Rinse thoroughly.
2.Remove the eel meat from the bone and slice. Mix it with seasonings.
3.Bring the oil to boil. Deep-fry the sliced eel for 3 minutes. Remove and put back to fry for the 2nd time for another 3 minutes until crispy.
4.Cook the sauce ingredients. Then, add in the eel. Place onto the dish. Ready to serve.

Mga Sangkap
240 gramo igat

Panimpla
Kaunting asin
Kaunting arinang mais

Pambabad
Sarsa:
80 gramo Zhejiang suka
100 gramo asukal
20 gramo katas ng luya

Paraan ng pagluluto
1.Pakuluan ang igat sa kumukulong tubig. Tanggalin malagkit na nasa ibabaw. Tanggalin ang ulo at buntot at alisin ang laman ng loob. Hugasan maigi.
2.Tanggalin ang laman at ilagay na ang panimpla.
3.Magpakulo ng mantika. Pagkatapos, ipritong-lubog na ang igat ng 3 minutos. Hanguin at iprito muli ng 2 beses ng 3 minutos hanggang lumutong.
4.Lutuin ang sarsa. Pagkatapos, ilagay na ang igat. Ilagay sa ping-gan. At lhain.

Bahan
240 gr belut

Bumbu-Bumbu
Garam secukupnya
Tepung sagu secukupnya

Bumbu
Saus:
80 gr Zhekiang vinegar
100 gr gula
200 gr air jahe

Cara Memasak
1.Rebus belut dengan air mendidih Bersihkan lender ppada tubuh belut. Potong kepala dan ekor belut serta bersihkan kotoran belut. Cuci hingga bersih.
2.Angkat daging belut dari tulangnya dan iris tipis-tipis. Campur dengan bumbu.
3.Didihkan minyak. Goreng belut selama 3 menit. Angkat dan masukkan kembali kedalam wajan untuk digoreng yang kedua kali selama 3 menit hingga renyah.
4.Didihkan bahan saus. Kemudian masukkan belut. Letakkan diatas piring.

本文链接:無錫脆鱔條 - Deep-fried Eel with Vinegar

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