The cooking methods of white eel include steaming, frying, buckling and stewing, among which steaming can best reflect its delicacy.
This dish is made of white eel produced at the junction of salt and fresh water in the Pearl River Estuary. It is best when the autumn wind is strong in September of the lunar calendar, so it is also called wind eel. The cooking methods of white eel include steaming, frying, buckling and stewing, among which steaming can best reflect its delicacy. When cooking, use a piece of white eel weighing about 750g, cut a knife every 3cm away from the spine, only cut the spine to the inner cavity, and do not cut the abdomen, so that the whole eel is bamboo-shaped. Take out the internal organs from the mouth, wash them, mix them with seasonings such as lobster sauce, make a circle, look up, steam in a steamer, sprinkle with pepper, and pour with cooked peanut oil. Its characteristics are smooth, delicious and fragrant. There are many kinds of eel dishes in the mid-1990s, such as roasted eel and Samui eel rolls.
Steaming is often used to cook mandarin fish in Guangzhou cuisine, but there were innovations in the 1990s, such as Xinyi mandarin fish, which is an innovative dish in Guangzhou restaurants. Methods: Take mandarin fish and cut it into two fillets. Shrimp is boiled in water; Add a shrimp to each fish fillet, roll it up and steam it on a plate; Pat the fish head and fish tail with cornstarch, fry until golden brown, and roll the fish into fish on the table; Fried asparagus or broccoli; Serve with green gauze. Features fresh, green and beautiful. Hosta mandarin fish roll is a famous dish of Oriental Hotel. Slice the mandarin fish first, season with salt and monosodium glutamate and mix well, roll up a piece of garlic and a piece of ham; Fry dried longan strips until golden brown, take them out, put them in a wooden boat with shredded carrots, and pour a bowl of sesame oil and pepper; Steamed fish fillets, shaping and trimming. It is characterized by tender, smooth and refreshing taste, sweet taste, one fish and two flavors, and novel material selection.