First of all, soil and water raise one person. Monopterus albus grows in the land of fish and rice, and it is the best in the birth area. Eels can also be eaten in plateau water shortage, grassland desert or cold places in the north, but they are not as good as rice villages in southern Henan. Because eel is a local product, natural cooking skills have a long history and reach its peak. "Marinated eel with bacon" is an ancient formula in southern Henan, which has been passed down to this day.
Another is that only local people know when eels are delicious, what kind of eels are delicious and how to cook them. In this way, an ingredient is paid attention to the extreme, and only the place of origin can do it.
Eels have a physiological characteristic. They are females when they are young and become males when they grow up to a certain extent. Generally, she is a female before the age of 2, lays eggs normally, and then becomes a male forever. Male Monopterus albus grows fast, is big, has good meat quality, rich nutrition and is the most delicious. The best season is the seedling planting period after the fright, and it is time to start tidying up the rice fields. At this time, after a winter dormancy, Monopterus albus was in danger of obesity, so he put water into the field and caught Monopterus albus in the ridge by the way. Go home from work, clean up and fry with bacon. Delicious again.
Recipe: 2 kg of eel more than 30 cm long, 1 kg of fat bacon, appropriate amount of leek, ginger and sweet wine, lettuce 1 tree. Wash the bacon, cook the whole piece for 20 minutes, pick it up and cut it into large pieces. The eel is cut open, the intestines are taken out, washed and cut into inches. Peel the lettuce and roll it with a blade. Add oil to the wok, heat the bacon until fragrant, add oil and stir-fry, add eel and continue to stir-fry over high fire. Stir-fry until the eel skin is golden yellow, and the fish skin bubbles and separates from the meat. Add liqueur, onion and ginger, turn a few shovels and add the cooked bacon soup. If the soup is not enough, continue to add boiling water until the soup and ingredients are 2: 1. Bring the fire to a boil and simmer for about 20 minutes. When the soup and eel are stewed to 1: 1, turn to high heat to collect the juice and put in the nest bamboo shoots. Turn off the fire at the time of soup and eel 1:2. You can garnish some shallots and red and fresh peppers and serve immediately.
This dish is so beautiful that you don't have to bite the eel in your mouth. When you gently take a bite with your upper and lower teeth and suck it in, the meat leaves your spine, clean and sticky, so delicious that you can't speak. Coupled with shochu and dry rice, that feeling is immortal.
Today, I will introduce an innovative method of eel, leek-flavored eel;
First, raw materials:
Eel meat 400g, leek150g, potato chips 200g, pickled radish 50g, Pixian watercress 60g, ginger rice10g, garlic rice15g, chopped green onion 20g, refined salt 2g, monosodium glutamate 2g, cooking wine 20g and sesame oil 5g.
Second, the characteristics of dishes
"Taste characteristics":
Salty and spicy, leeks are delicate and fragrant.
[Texture Features]:
The taste is fresh and refreshing, and the taste is tender and smooth.
[Quality Requirements]:
The color is bright red.
Third, the production steps
1, processing: cut the eel into 5 cm long bar code flavor; The soaked radish is cut into 4 cm long thick silk; Wash leek and dice; Pixian watercress chopped and set aside.
2. Cooked treatment: fry the eel in a pot and take it out; When the fried potato chips are cooked, take them out of the big round plate with bamboo fence for later use. Steam in a steaming bowl for 10 minutes, and turn it over in a plate with vermicelli.
3. Cooking: put oil in the pot with medium heat, add watercress, ginger rice, garlic rice and pickled radish at low oil temperature, stir-fry and color, then add eel and seasoning, mix well, cook until the juice is dry, plate, sprinkle with leek and pour hot oil to get coriander.
Fourth, highlight the key points.
1, select fresh raw materials, and unify the cutting size.
2, pay attention to the potato chips must be cooked.
3. Master the firing time and duration to ensure delicious food.
4. Pay attention to the color change when frying, and the seasoning should be accurate.
5. When running the oil, the oil temperature should not be too low.
Five, the key link control points
1. Manual operation: the action of the knife worker, the action of taking the frying spoon, the action of taking the pot, and the action of taking out the pot.
2. Characteristics of stage fire: observe and master the oil temperature, and master the maturity of eel and potato; To control the time of burning eel, it must be tender; When running the oil, the oil temperature should not be too low.
3. Put condiments: Pay attention to the amount of condiments, especially watercress.
4. Finished product effect and pallet loading method: bright red color and uniform particles.