梁溪脆鳝

2024-06-04 12:02:55 273

梁溪脆鳝
老公想吃鳝鱼,就买了三条大的。觉得有点多,就做了两种菜。其中一道就是梁溪脆鳝。这道菜是江苏的做法。鳝鱼丝经过两次油炸,变得乌黑发亮。口感酸甜松脆,即使保存几天,也不会变软。

Details of ingredients

  • 鳝鱼1条(较大)
  • 1茶匙
  • 葱花少许
  • 姜末少许
  • 料酒2汤匙
  • 白糖2茶匙
  • 酱油2汤匙
  • 香油1茶匙

Technique

  • 难度初级
  • 工艺
  • 口味酸甜
  • 时间三刻钟

Steps to make 梁溪脆鳝

  • 1.鳝鱼取内脏,洗净。葱花,姜末备齐。
  • 2.开水锅中,加入盐和醋。
  • 3.鳝鱼放入开水锅中煮3分钟左右,至身体卷起,捞起冲凉。
  • 4.鳝鱼切细丝。
  • 5.沥干水分,拍面粉。
  • 6.入油锅炸。
  • 7.高温炸至鳝丝酥脆。
  • 8.用料酒、白糖、酱油、香油等调好酱汁备用。
  • 9.锅中放少许油,加入葱花姜末煸香,加入调好的酱汁。
  • 10.倒入炸好的鳝丝翻几下,让酱汁裹匀鳝丝。
  • 11.出锅装盘,撒上姜末即可。
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