I have to say. Jiang Guowei's eyes, how bright and bright, he could see the strangeness in this batch of ingredients at a glance.

That's right! He saw the fragrant bag on the tricycle of the stall owner. In his impression, the meals in Huang Tao's store use the ingredient Xianggu...... There are only fragrant lonely meat stuffed raw fried buns!

But the fragrant lonely meat stuffing fried buns are now only available in the morning market, and the lunch and evening markets have long been withdrawn by Huang Tao.

And now this batch of ingredients is for the lunch market. So, now here's the problem! Boss Huang has entered so many fragrant orphans, what is this going to do?

Could it be ...... It's time for a new dish at noon?! His eyes lit up, and he couldn't help but ask in surprise: "Boss Huang, you see that you have eaten a lot of Xianggu, are you going to make a new dish?" As soon as this sentence came out, in addition to the vegetable stall owner, the other vendor owners next to him couldn't help but step forward to take a look.

Oh indeed! Not only is there more fragrant lonely, but also more lettuce! In an instant, they all became excited.

"That's right! Suddenly there are more Xianggu, Boss Huang, we are all our own people, what are the new dishes that I can't know? Tell us about it, what kind of dishes are you going to use this fragrant lonely? ”

"Boss Huang, tell us about what new dishes you want to serve!" Huang Tao didn't hide it, and said directly to the showdown: "Yuxiang eel." Jiang Guowei and the other vendors all said expectantly: "It must be delicious!" "Hey~ What a qualified cheer!

I have to admit that these words go directly to the heart of the layman Huang Tao. Chen Weihao asked Huang Tao the question he was most concerned about: "Boss Huang, when will you do it?" Huang Tao said succinctly: "Noon." Chen Weihao and the other vendors nodded: "Okay, then we must come over at noon." ”

"Let's go first!" The vendors who had already delivered the ingredients needed by Huang Tao perfectly and moved them all into the back kitchen waved at Huang Tao and rode away on their own electric tricycles first.

"Walk slowly!" While Huang Tao saw them leave, he looked at Jiang Guowei and thanked him: "Brother Jiang, thank you, I will leave you and your sister-in-law a fish-flavored eel at noon, and you two will taste it for me." Jiang Guowei was very happy: "Then I'm not welcome, if you need any help, feel free to speak." ”

"Boss Huang, you're busy, I'll go back first." After speaking. Jiang Guowei left. Huang Tao also changed into a chef's uniform and walked into the back kitchen.

At this time, the kitchen staff went their separate ways. Ding Suqin had already led Li Chengzhan and Lin Qiyu to start cleaning all kinds of ingredients in a hurry.

Huang Tao explained to the three assistant chefs: "Xu Hao, Zifeng, Jiang Chao, at noon, we are going to serve the dish of new fish fragrant eel silk, to be precise, it is fish fragrant eel silk, to be made with Xianggu, and then you will use scissors to start cutting thin strips along the edge of Xianggu, the width is about three or four millimeters, cut Xianggu's umbrella into twisted thin strips, and this lettuce is peeled and shredded, the fungus is shredded after soaking, the green onion, ginger and garlic are minced, and the red pickled pepper is minced. ”

"Understood!" The three assistant chefs took his words to heart. After Ding Suqin cleaned Xianggu, the three of them followed Huang Tao's instructions and began to cut thin strips along Xianggu's side with scissors.

Huang Tao was not idle, checking whether the width of the eel silk they cut met his requirements.

He nodded in satisfaction: "Yes, just cut it at this width!" The three people who got the praise were more motivated.

It didn't take long for Xianggu to be cut into eel silk by them. Xu Hao looked at the remaining fragrant lonely legs, and asked at a loss: "Boss, what to do with these fragrant lonely legs?" Huang Tao thought for a while and said, "You can cut it into shreds or thin slices later, stir-fry it with lard or meat, and let's eat it ourselves at noon!" Xu Hao nodded clearly, and then re-washed the fried eel.

Drain dry. Huang Tao washed his hands and prepared to pickle. This fish fragrant eel shredded is a typical vegetarian meat dish, don't look at the raw materials are made of Xianggu, but at every step, Xianggu must be made as meat.

For example, this step is pickled. It is different from the pickling of other vegetarian ingredients, just add a little salt, and have a base taste.

Like other meat dishes, not only salt, light soy sauce, cooking wine, egg whites, but also pepper should be added.

Huang Tao poured the dried Xianggu into the large stainless steel basin again. Add an appropriate amount of salt and pepper, pour in an appropriate amount of light soy sauce and cooking wine, and then add egg whites.

Mix well. Allow the fragrant silk to fully absorb the juices. Next, it's time to hang the lake! Hanging Lake, as the name suggests, is to hang these fragrant solitary silks on a thin lake first.

In this way, the taste of fragrant silk can be more tender, so as to achieve the taste of eel silk. Huang Tao poured some flour into the basin and stirred it well with a fast seed.

Let each incense lone silk be wrapped in a thin layer of noodles. Set aside to continue marinating. He brought a pot and put it on the stovetop.

Pour oil into the pan. Turn on a fire. This step is mainly to give

"Eel" is finalized, so the oil temperature has to be high. Only in this way can these be combined

While the "eel silk" is quickly set, it can also ensure that the moisture in the fragrant silk will not be emitted.

Seeing the temperature of the oil in the pot, slowly come up. He brought a tray and poured some flour into it, ready to start patting.

This is a fan! It is to wrap the surface of the ingredients in flour. It seems to coincide a little with the steps of putting flour in the basin and hanging the lake just now.

But in fact, the role played by these two is completely unnecessary. The noodle lake that was hung just now is to make the appearance of the fragrant silk more crispy.

And what he wants to do at the moment is to make the surface brittle. In this way, the taste will be better, and it can be closer to the taste of shredded eel.

Of course. It is not easy to hang dry powder lakes too early. You must wait for the oil to be hot before hanging, and after hanging it, you can fry it directly in the oil pan.

Otherwise, once it stays, the moisture inside is likely to soak the dry powder lakes wrapped outside.

The taste of the fragrant silk fried in this way will be greatly reduced. Huang Tao took the long fast seed, took these fragrant solitary silks out of the basin, and put them on the tray.

I grabbed some more starch and gently patted it on the fragrant silk. This technique can make these starches all stick to the noodle lake on the surface of the fragrant solitary silk, and can also make the excess starch be photographed down to prevent the noodle lake from being too thick, resulting in a bad taste of the fried fragrant solitary silk.

Shoot good powder. Huang Tao put these fragrant solitary filaments into a colander with a large hole, and turned it upside down on the tray, so that the excess starch could fall into the tray.

Then, he slowly lowered the colander into the pan of 80% hot oil. Suddenly...... The scorching oil temperature makes these fragrant filaments twist and set.

In less than a minute, the lone filament in the colander was floating on the surface of the oil. At this point, it's time to get out of the pot.

It's going to be stir-fried later, so the frying time can't be too long, just shape these fragrant solitary filaments and lock in the moisture.

Huang Tao took a colander and fished out the fragrant lone silk in the oil pot. Put aside the oil control! After frying at high temperatures, these fragrant filaments wrapped in a thin layer of noodles take on a black-brown color.

In addition, the fragrant lone silk is still a little soft, and it is even more similar to the oiled eel silk.

At first glance, there is no difference between it and those eel shreds, so it's real! Xu Hao couldn't help but let out a sigh of praise.

At this time, Huang Tao began to prepare the fish flavor sauce to be used to make fish-flavored eel. This fish sauce is a sauce made with seasonings such as aged vinegar, sugar, light soy sauce, dark soy sauce, starch, etc.

After redeeming. And he started stir-frying. He started another pot and poured in the oil. When it is hot, add minced ginger and garlic and minced red pepper and start stir-frying.

Stir-fry the red oil. Put the fried in the pan beforehand

"Eel silk", as well as pre-cut bamboo shoots and fungus silk, stir-fry quickly for one minute. Then pour in the freshly mixed fish spice sauce and continue to stir-fry.

After all the sauce is hung on the ingredients, add the minced green onion and sesame oil, stir-fry twice, and then put it on the plate.