黄鳝鱼的家常做法
作者:美食作家王刚
哈喽大家好,我是王刚。本期视频我为大家分享一道家常菜【盘龙黄鳝】
【盘龙黄鳝】所需食材如下
![](https://p0.ssl.img.360kuai.com/t0143cadbcd4dc03ec0.jpg)
详细步骤如下
食材处理及准备
【1】首先我们准备小拇指粗的黄鳝1斤,黄鳝最好选择腹部金黄色背部带黑色的豹纹,这个特征一般只有野生黄鳝才具有,养殖黄鳝呈灰褐色口感味道略差,下一步开始处理。
![](https://p0.ssl.img.360kuai.com/t014d36e8605d7cad7a.gif)
【2】首先我们在盆中加入2两高度白酒,黄鳝沾到白酒之后会异常的躁动,最好用盖子压住不让它乱蹦,这一步的目的是醉晕黄鳝,同时也能够去除部分腥味。
![](https://p0.ssl.img.360kuai.com/t01d4054712874926f2.gif)
【3】然后再加入适量的食用盐摇晃均匀备用,下一步开始准备辅料。
![](https://p0.ssl.img.360kuai.com/t01906efc4ac122583e.gif)
【4】准备生姜和大蒜各50克拍散之后剁成颗粒备用,准备小米辣几颗切成颗粒备用,准备2根二荆条切成小节备用。
![](https://p0.ssl.img.360kuai.com/t01944564745f2b4c00.gif)
【5】准备芹菜几根切成小段备用,准备麻辣火锅底料70克切碎备用,没有火锅底料的同学可以用泡椒代替。
![](https://p0.ssl.img.360kuai.com/t01fb50a1432c0f1344.gif)
【6】 准备子弹头干辣椒50克备用,准备适量的青花椒备用(约20克),最后准备适量的辣椒面增香提色(约10克)。
【7】烹饪之前再把喝醉的黄鳝清洗干净,此时的黄鳝其实并没有死,只是提前晕,这样的目的是防止新手操作的时候,黄鳝在锅里面蹦跶让油溅到脸上。
开始制作
![](https://p0.ssl.img.360kuai.com/t01f08864c0aff9f22b.gif)
【1】首先我们把锅烧热,锅烧热之后加入4两菜籽油。
![](https://p0.ssl.img.360kuai.com/t01290fd0da1ad200a4.gif)
【2】 油温烧至7成热之后下入黄鳝,然后转中火把黄鳝煎炸至卷缩和外酥里嫩。
![](https://p0.ssl.img.360kuai.com/t01c947ee4888ae4968.gif)
【3】后面黄鳝卷缩起来之后可以盖上锅盖,整个过程大概需要7分钟左右,家庭小灶则需要10分钟 。
![](https://p0.ssl.img.360kuai.com/t01441492220faf008b.gif)
【4】中途将缠绕在一起的黄鳝分开,黄鳝炸至卷缩之后盛出多余的菜籽油。
![](https://p0.ssl.img.360kuai.com/t0136c006058b58e1a3.gif)
【5】 然后下入准备好的青花椒和干辣椒,小火翻炒几下之后下入准备好的姜蒜小米辣。
![](https://p0.ssl.img.360kuai.com/t019034c3e68cbffe82.gif)
【6】加入切好的火锅底料,然后继续把料头爆香炒透。
![](https://p0.ssl.img.360kuai.com/t01e59da6f9be6e4292.gif)
【7】中途加入适量的陈醋从锅边淋入,加醋的目的是减少燥辣和增鲜。
![](https://p0.ssl.img.360kuai.com/t0152984e4fdfeee83f.gif)
【8】 再加入准备好的辣椒面增色,下一步开始调味。
![](https://p0.ssl.img.360kuai.com/t018c8d5285c327eb3b.gif)
【9】锅中加入鸡精和味精各1勺(各3克),加入少许白糖中和味道。
![](https://p0.ssl.img.360kuai.com/t01a065d29ead3cb3b7.gif)
【10】 加入适量的胡椒粉,加入少许花椒面增加麻香味,加入1小把熟芝麻(约20克)。
![](https://p0.ssl.img.360kuai.com/t01d1cf86833579c1b1.gif)
【11】 翻炒均匀之后加入适量的藤椒油,最后加入准备好的二荆条和芹菜段,有条件的同学可以加入适量的香菜段。
![](https://p0.ssl.img.360kuai.com/t019ff873e3117a1f80.gif)
【12】翻炒几下断生即可出锅装盘。
![](https://p0.ssl.img.360kuai.com/t0142bb295fc0ea39fa.gif)
【13】一道干香麻辣味厚的盘龙黄鳝就制作完成。
技术总结
第一
![](https://p0.ssl.img.360kuai.com/t01082976f2aacccc66.gif)
原材料适合选择均匀小拇指大小的黄鳝,提前用白酒醉晕黄鳝之后再下锅操作会更安全。
第二
![](https://p0.ssl.img.360kuai.com/t012cd613ea1875f88d.gif)
调味可以多加干辣椒和花椒压制黄鳝的土腥味,其中麻辣火锅底料也是不错的选择。
第三
![](https://p0.ssl.img.360kuai.com/t01fb2fbe2f9b608b30.gif)
盘龙黄鳝是以热菜上桌,吃的时候将黄鳝撕开,把里面的内脏取出来,其中黄鳝血可以食用,黄鳝的肠和胆则不宜食用。
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封使旭2994鳝鱼做法窍门
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离仪常19778235078 ______ 1、食材:黄鳝2条,葱、姜、蒜适量,盐、白糖、香油适量,生抽适量,料酒适量.2、黄鳝在买的时候让店家处理干净,再切成4-5CM左右长度的鳝丝.3、锅中水烧开放入黄鳝丝氽烫一下,鳝丝不可在开水中太久,40-50秒即可.4、捞出洗冲洗干净表面黏液.5、锅中倒入底油,下入蒜片,葱段爆香后倒入鳝丝.6、加入料酒,快速翻炒30秒左右.7、加入适量清水,再调入生抽、盐,白糖转小火炖十分钟左右.8、加入少许薄芡,最后再大火收汁.9、出锅装盘,撒上蒜末、姜末、葱花,淋上热油,再淋一点点香油,这道响油鳝丝就做好了.
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离仪常19778235078 ______ 1、主要食材:鳝鱼、黄酒、盐、酱油、白糖、葱末、姜末、香油.2、鳝鱼处理干净,切丝.3、锅放油烧热,将鳝鱼逐条放入以防粘连,炸3分钟捞出.4、锅中留油烧热,加葱和姜末煸香,加黄酒、酱油、糖烧成卤汁,加鳝鱼肉,反复颠炒几次,浇上香油出锅即可.
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离仪常19778235078 ______ 1、将准备好的鳝鱼处理干净,洗去血水后,撒上适量食盐.2、戴上手套,均匀揉搓鳝丝,洗去黄鳝表面的黏液.3、洗干净鳝鱼表面的黏液后,去除残留的内脏和血水,...
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离仪常19778235078 ______ 1、鳝鱼1000克,猪油25克,芝麻油750克(约耗25克)鸡汤200克,味精、干淀粉、湿淀粉、醋、精盐、胡椒粉、蒜瓣、葱花、姜末等各适量.2、制作:鳝鱼洗净、切窄段,葱、蒜切片,姜切丝;鳝鱼段加入一勺干淀粉,抓拌拌匀;锅烧热,下宽油,烧至七成热,将鳝鱼段下锅炸1分钟左右;炸至表面微微泛黄时捞出,沥干油分;炸好的鳝鱼段放入碗中,加醋、少许鸡汤、味精、盐、姜丝.3、上笼用旺火蒸30分钟;另取锅烧热,倒少许油,放葱蒜爆香;加鸡汤、醋、盐、味精,烧至沸腾;用湿淀粉勾芡,起锅淋在蒸好的鳝鱼上即可.
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离仪常19778235078 ______ 1、【烹饪食材】:黄鳝四条,剁椒鱼头煲一煲,姜蒜各三克,料酒四克食用盐四克,红辣椒一个,小葱一棵,菜籽油四克.2、在市场买回的新鲜黄鳝.3、黄鳝鱼清洗干...
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离仪常19778235078 ______ 1、用料:鳝鱼适量、胡椒粉适量、料酒适量、葱适量.份2、黄鳝去内脏,剪成段.3、热水锅里烫一下,去掉上面的粘膜.4、热锅冷油,煸香姜末,葱花.5、把鱼段加入.6、加点料酒,翻炒几下,加水,鸡精烧开,改小火炖半小时.7、加点盐,开大火烧两分钟,最后撒上胡椒粉,葱花即可.
封使旭2994鳝鱼怎样做好吃
离仪常19778235078 ______ 1、食材:鳝鱼1000g、腊肉150g、盐菜200g、花椒10g、桂皮5g、豆瓣酱10g、姜10g、蒜10g.2、将鳝鱼杀好洗净,切成筒.3、将盐菜切成中等大小的段,在水中泡一...
封使旭2994鳝鱼怎么做
离仪常19778235078 ______ 1、将生姜、蒜子、干辣椒洗净切好(切的形状可根据自己的爱好),青辣椒切块备用.2、大火将锅烧热,放入适量植物油,油热时加入切好的干辣椒、生姜蒜子翻炒两下,爆出香味,此时油温升高,继续大火,倒入沥干水分的黄鳝,极速翻炒3分钟.3、基本炒干了水份,此时放入适量的酱油上色,加入料酒(料酒可以稍微多一点,不用放水.)再加入适量的盐,加入一点猪油味道更好.大火烹香,再小火煮8分钟.4、黄鳝煮的差不多熟的时候,再倒入切好的青辣椒,大火煸炒至辣椒熟.关火,适量放点鸡精提味.5、装盘.一盘美味十足,营养丰富的红烧野生黄鳝就大功告成.
封使旭2994怎样做鳝鱼? -
离仪常19778235078 ______ 红烧鳝鱼: 1.鳝鱼清洁干净,切段,用少许盐,料酒,略腌制15分钟.. 2.取一个干净小碗,放入葱,姜,蒜,少许盐,少许糖,料酒,水淀粉待用. 3.取另一个小碗,放入一个鸡蛋搅拌均匀待用. 4.炒锅放油,待到8成熟,放入两片姜,将腌好的鳝鱼裹上鸡蛋放入油锅内煎至金黄. 5.把准备好的2内碗汁倒入煎好的鱼锅里,大火烧开,再转入小火,鱼易熟,只要稍等,汤汁变粘糊状,就可以盛盘吃了. 此做法的特点:简单易做,肉质鲜嫩.