Xu Zhuo didn't think about it for too long, because now that he has obtained the method of fish-flavored eel silk, he will make it and show it first.

Turning a dish that was originally a vegetarian dish into a meat dish is naturally very exciting.

Although Xu Zhuo wanted to see what kind of means it was to make shiitake mushrooms into eel silk, relatively speaking, he preferred to use real eel silk to make this dish.

It's good to compete with crabs, no matter how delicious they are, but in front of real crabs, they are somewhat overshadowed.

Therefore, compared to the fake fish fragrant eel silk made of shiitake mushrooms, Xu Zhuo wants to use live eels to make my fish fragrant eel silk.

As for the recipe of using shiitake mushrooms, although it will be, there is no need to make it now, and it is not too late to make it when the opportunity to make vegetarian dishes comes in the future.

For example, when encountering those vegetarian lovers, a shiitake mushroom version of fish-flavored eel will definitely make many people's jaws drop.

After tasting the craftsmanship of Feng Weiguo and Zhao Jinma, Xu Zhuo took the initiative to bring an eel over and skillfully bleed and deboned.

After cleaning up the eel's internal organs and dirty blood, Xu Zhuo cut the eel into about 10 centimeter long sections with a knife, then spread the eel segments on the cutting board and cut the eel into 10 centimeter-long thin strips.

This thin strip is slightly thicker than the second thick shreds of fish-flavored shredded pork and stir-fried tenderloin, but considering that eel meat is much more delicate than pork, it will feel better to eat it if it is slightly thicker.

After the eel silk is cut, Xu Zhuo puts the egg white, salt, cooking wine, light soy sauce, starch and other condiments into it, grasps and mixes it vigorously, and starches the eel silk with flavor.

Finally, pour in a little cooking oil, so that when the oil is put into the pan for a while, the eel can be quickly slipped in the pan.

After the eel silk is marinated, Xu Zhuo is about to prepare the ingredients to be used to make the fish-flavored eel silk.

These ingredients are all ready-made, after all, there is a dish of fish-flavored shredded pork in the store, and it sells very well, and the ingredients used to make this dish are very complete.

The shredded fungus and lettuce have been blanched, the chopped pickled pepper has also been chopped, and the onion and ginger and water starch are even more or less.

After these ingredients are ready, Xu Zhuo holds a bowl and puts salt, sugar, aged vinegar, light soy sauce, dark soy sauce, stock and water starch in it, and stirs well.

In this way, the sauce used in the fish fragrant eel silk is adjusted.

In fact, the method of this dish is exactly the same as that of fish-flavored shredded pork, and even the amount of seasoning is exactly the same.

In fact, many dishes of the same series are like this, just change the main ingredient, and it becomes a new dish.

After the sauce was ready, Xu Zhuo waited for a while, and when the eel silk had been marinated and tasted, he put the wok on the stove and prepared to make it.

Heat the pan, add the cold oil, slide the pan and pour it out, then add two spoonfuls of cold oil again.

When the oil is hot, pour in the marinated eel and stir quickly in the pan with a spoon to let the eel slip as quickly as possible.

In just ten seconds at most, the eel silk will change color slightly, and the originally soft and collapsed eel silk will become the same as the meat silk.

Xu Zhuo took the pot, poured the eel silk and hot oil from the pot into the colander on the oil drum, and then put the pot back on the stove.

Then pour the prepared minced ginger and garlic and chopped pickled pepper into the pot, stir-fry over low heat, and try to bring out the aroma of these ingredients and the red oil.

When Xu Zhuo made this step, Feng Weiguo and Zhao Jinma next to him all watched intently.

The two of them naturally didn't pay attention to the taste or texture of the dish, in fact, before Xu Zhuo made it, the two knew what the taste and texture of the dish were like.

The reason why they are so serious is mainly because they want to see Xu Zhuo's techniques and basic skills.

Cooking is no better than other industries, and if you don't have the basics, don't think about any high-end dishes.

In other words, all high-end dishes are made up of the basic skills of cooking, and the more cumbersome the dishes, the more basic skills are used.

For example, Buddha jumping over the wall, a well-known high-end dish at home and abroad, is actually a fusion of many single dishes.

The techniques used to make those single dishes are all basic, and it can be said that anyone can make them theoretically.

Of course, this is only theoretical.

Because if you want to make the dish of Buddha jumping over the wall well, you need to use a lot of experience and perfect control of the fire, and it is very difficult for newcomers to make it.

When the ingredients in the pot were almost stir-fried, Xu Zhuo turned up the heat, put in the green bamboo shoots, fungus and eel, and began to stir-fry.

At this time, the fire is very strong, so you should use the technique of a small spoon to stir-fry quickly, so as not to overheat the dish and paste it, and at the same time, let several ingredients mix evenly.

After a minute, Xu Zhuo poured the prepared sauce into the pot.

Continue stir-frying so that the sauce hangs on top of a few ingredients.

Wait for the soup in the pot to dry up, sprinkle in the chopped green onions, pour in some sesame oil, stir-fry a few times, stir-fry the chopped green onions and sesame oil evenly, and then you can put them out of the pot and put them on the plate.

This dish is exactly the same as the fish-flavored shredded pork in terms of appearance and aroma.

However, after you really eat it in your mouth, you can find that the texture and taste of the eel silk are still incomparable to the shredded meat, even if it is the loin silk, it looks a little dull in front of the eel.

This is not only due to the coarser fiber of pork, but also because pork is not as good as eel in terms of umami.

However, eel silk also has a disadvantage, that is, the fragrance is not enough.

Xu Zhuo took a bite and put down the chopsticks: "I knew that I had just fried it with lard, the fragrance of this eel silk is too weak, two grandfathers, what do you say?"

Feng Weiguo agreed with Xu Zhuo's idea: "Indeed, if you use lard, the only shortcoming of this dish will be made up, and it will taste better." ”

But Zhao Jinma has a different opinion, he thinks that since the eel silk used has to be different from the loin silk.

Otherwise, stir-frying this dish with lard, although the fragrance is more sufficient, it will become exactly the same as the fish-flavored shredded meat, and it will not reflect the original taste and characteristics of eel.

The two quarreled again as they talked, which made Xu Zhuo feel like he couldn't cry or laugh.

People of such an age can't be harmonious?

Although the dish of fish-flavored eel silk was criticized by Xu Zhuo for its lack of fragrance, Yu Keke, who took a taxi to dinner, ate it very happily.

In her opinion, this dish is better than fish-flavored shredded pork, especially the tender and delicious eel, which originally belonged to the light category, but after being made into a fish-flavored one, it became much thicker.

This strong contrast and contrast makes this dish particularly fascinating.

She ate two bowls of rice in a row, and she ate the steamed dishes cleanly, and even the little soup left on the plate was eaten by her mixed with rice.

Xu Zhuo was a little surprised by this scene, but then an idea popped up.

Since this dish is so popular, why not try it again?

If you could, wouldn't it be another dish that sells money?

Alas, the family is poor, so you have to work hard to earn money.

Otherwise, when will the courtyard houses in the capital be settled?