Just watched Feng Weiguo do the eel segment, which made Zhao Jinma very confident, so after Feng Weiguo finished it, he started his non-stop business.

The eel fillet has just been sliced, in fact, the eel is cut into long strips, and the length is about twice the length of the eel section that Feng Weiguo made just now.

After cutting the eel slices, Feng Weiguo began to prepare the ingredients.

Small onion slices, ginger minced, green onions cut into sections, these are all used when stir-frying, do not cut too big, so as to ensure that the fragrance can be quickly produced in the pot.

If there are too many pieces, the fragrance will not come out for a long time, and the essence of stir-frying will be lost.

In addition to these ingredients, you should also cut a little green and red pepper for color matching, not too much, mainly to make the finished dish more beautiful.

It's also a way for restaurants to save money.

After these were ready, Zhao Jinma began to prepare the sauce for stir-frying.

The stir-fry time is very short, such as the double crispy fried oil, so it is necessary to prepare the sauce in advance, so that the ingredients can achieve the purpose of rapid ripening and flavor.

In addition, stir-fried dishes generally require crispy, and this stir-fried eel slice is no exception.

If it is stir-fried for too long, the eel will turn from crispy to soft and glutinous, and the essence of the dish will be lost.

Zhao Jinma introduced to Xu Zhuo while adding seasoning to the bowl.

Appropriate amount of salt, sugar, rice wine, white sugar does not need too much, the main thing is to set off the umami, rice wine is used to remove the smell of eel, and it only needs a little bit.

After putting all of this, Zhao Jinma added a whole large spoonful of light soy sauce to the bowl.

After pouring it in, he said to Xu Zhuo: "The outstanding salty flavor of this dish is not easy to melt if you put too much salt, so I use light soy sauce instead of salt, and the advantage of using light soy sauce is that it can make the umami of the dish more intense." ”

Then he added a little oyster sauce to the bowl, which was supposed to be used for freshness.

After the oyster sauce was released, Zhao Jinma put pepper, wet starch, and small grinding sesame oil into the bowl in turn.

Use a spoon to stir the juice in the bowl well, and then Zhao Jinma began to prepare for it.

After the fire was turned on, when Xu Zhuo thought that he would pour oil directly into the pot and stir-fry, Zhao Jinma added some water to the pot, and then poured in a little high-grade liquor.

While waiting for the water to boil, Zhao Jinma said: "This dish needs to blanch the eel fillets with hot water until they are ripe, so as to save cooking time, and also remove the fishy smell on the eel." ”

After the water in the pot boiled, Zhao Jinma poured the eel segment into it, stirred it a few times with a spoon, and when the water in the pot boiled again, he took the pot and poured it into the colander placed next to it.

Because the eel is very tender and the meat is relatively thin after boneless, the blanching time should not be too long, otherwise the eel fillet will be thoroughly cooked.

And after blanching, in order to prevent the eel fillet from overheating, you must immediately put the colander up and put it under the tap to rinse the eel fillet thoroughly.

Only in this way can the eel fillet maintain its crisp and tender texture.

After showering, Zhao Jinma tossed the eel fillets in a colander to remove excess water, and then poured them onto top of the kitchen paper.

He set the colander aside and took a new piece of kitchen paper and put it over the eel fillet.

"The moisture on the surface of the eel must be wiped dry, so that the fried eel fillets will be crispy and springy, very delicious, if there is moisture, the eel meat is easy to become soft and glutinous.

In addition, these mucus on the surface of the eel skin must be wiped clean, otherwise there will be a fishy smell left in the pot. ”

Zhao Jinma wiped each eel fillet, and then put the eel fillets in the colander used for frying, which made Xu Zhuo stunned: "Do you want to be oiled?"

Just now, Zhao Jinma also mocked Feng Weiguo for using the method of frying the eel to oil it, but he didn't expect that in just a few minutes, there was a shot of himself hitting himself in the face.

As a result, Feng Weiguo on the side shook his head and said: "It's not too oily, at most, it's oily, and use hot oil to drizzle the eel fillet, so that the moisture on the surface of the eel can disappear."

What's more, hot oil has the effect of disinfection and sterilization, these kitchen paper is not trustworthy, or hot oil is more assured. ”

I see, I see.

Zhao Jinma heated the pot and poured less than half a pot of hot oil into it.

When the oil was hot, he didn't immediately go to drizzle the eel with oil, but poured the freshly chopped green and red peppers into the oil pan.

Feng Weiguo explained to Xu Zhuo at this time: "This step is called going green, and in the stir-fried dishes, there is no time to make the ingredients thoroughly cooked, so I put the ingredients in hot oil in advance."

In this way, you can kill the raw flavor in the ingredients, and when you stir-fry later, even if the stir-fry time is shorter, these green and red peppers can be eaten, and even taste a little crunchy. ”

It took a lot of time to go green, and in just about ten seconds, Zhao Jinma fished it out and put it aside to control the oil.

Then he put the colander containing the eel fillet on the oil drum, and when the oil temperature rose to 80% hot, he took the wok and poured the hot oil from the pan over the eel fillet.

After doing this step, Zhao Jinma immediately put the wok on the stove, and then poured the small onion slices, green onion segments and minced ginger into the pot prepared earlier, and used the bottom oil in the pot to start stir-frying.

When the aroma wafts out, pour the green and red pepper slices and eel slices into the pan, then pour in the stir-fry sauce that has been prepared earlier.

After doing this step, Zhao Jinma began the stir-fry method of small turning spoons continuously, and the dishes in the pot quickly gathered together and were quickly shaken apart.

The sauce quickly coated the ingredients, and all kinds of aromas poured out of the pot.

It was only about ten seconds, and as soon as Zhao Jinma picked up the pot and turned around, he began to put it out of the pot and put it on the plate.

It's fast, it's in a hurry, and he doesn't even have time to turn off the fire.

Fortunately, the stoves in the store are automatically smaller when they are off the fire, so you don't have to worry about any accidents.

After the dishes were served on the plate, Zhao Jinma breathed a sigh of relief, put the pot on the stove, added water to clean it, and then turned off the heat, and the wok became clean.

"Whew...... It's really old, I used to make this kind of dish, and I fried twenty or thirty plates in a row without panting, but now I fry one plate, and the bones all over my body are like falling apart. ”

Although this stir-fried eel slice is deceptively simple and the production process is very short, it has high requirements for physical strength, fire workers, spoon workers, etc.

It is not easy for Zhao Jinma to make this dish at this age.

Because he was tired at this time, he no longer had the heart to joke with Feng Weiguo, but wiped his sweat and said to Xu Zhuo: "Taste it quickly, the taste will not taste good when it becomes soft later." This dish is the same as fried double crispy, you have to eat it quickly. ”

Xu Zhuo didn't move his chopsticks immediately, because he planned to trigger the skill of touching bypass.

In order to achieve this goal, he called Guan Junjie and the others over: "Come on, come on, this is the craft of the two grandfathers, let's eat together, and then discuss the differences between these two dishes......"

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The next chapter is late!