【苏菜】梁溪脆鳝

2024-06-02 00:02:52 135

【苏菜】梁溪脆鳝
梁溪脆鳝又称无锡脆鳝,是江苏的一道传统名菜,据说初创于清同治年间。口味甜中带咸,酥松可口。此处在调味料里又加入了香醋,让口味更有层次感。

Details of ingredients

  • 鳝鱼750克
  • 生粉少许
  • 料酒20克
  • 20克
  • 10克
  • 酱油10克
  • 麻油5克
  • 2克
  • 葱姜10克

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间半小时

Steps to make 【苏菜】梁溪脆鳝

  • 1.鳝鱼放入开水锅中,加入盐和醋,煮3分钟左右。煮至鱼嘴张开,身体卷起,捞出冲凉。
  • 2.用牙签划出鳝丝,剔除鳝鱼的三角骨。
  • 3.剔除鳝鱼的内脏,清洗干净,沥干水分,拍生粉。
  • 4.入油锅中高温炸至酥脆。
  • 5.锅中放少许油,加入葱姜末煸香,加入上述调料调好酱汁。
  • 6.倒入炸好的鳝丝翻几下,让酱汁裹匀鳝丝。
  • 7.出锅装盘,撒上姜丝做点缀。
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