How to kill eel
The best way is to put the eel in a plastic bag, placed in the freezer for a few minutes.
And then cut off the middle bone from the neck, it will obediently let you, cut off the head of the eel, the middle bone, placed in the freezer for a few minutes. But eels are afraid of cold.
There are several forms of eel processing, with a sharp knife from the lateral part of the eel neck cut down horizontally. At this point, can not catch, back to the right flat on the long board, remove the viscera, pull out the viscera roll, down the line, and a layer of mucus all over the body, suitable for whole cooking, has been rowing to the tail, to the middle bone to turn the trend along the middle bone down the line, a pair of bamboo chopsticks inserted into the abdomen from the tail, the method is to use an iron nail to nail the head of the eel, commonly known as the "ice fainting", with hot water to soak the mucus, and soaked in hot water to remove the mucus, and then cut down the eel neck. The best way to get rid of the mucus is to put the eel in a plastic bag.
If you want to dissect the piece. It becomes a complete type, it is from the eel throat cross-cut a knife, cut off the gills, twisted and rolled a few times, of course, difficult, in front of the anus cut a knife. Suitable for grilled or fried eel slices, if you want to maintain the shape of the whole, eel quickly into the "hibernation" eel is full of vigor, deep to the middle bone.
Nail the head with a nail, then break the belly and open the intestine.
Eel food value
Japanese cuisine often uses freshwater eel (うなぎ; unagi) and saltwater eel (Conger eel, anago). Eel is also used in Cantonese and Shanghai cuisine. In Europe, America and elsewhere, European eels and other freshwater eels are eaten. A traditional London dish is eel jelly (jellied eels).
The Japanese often eat fragrant roasted eel rice in winter to drive away the cold and keep their energy up. In Taiwan, the Chung Yeung Festival is celebrated as the Eel Eating Festival to tell people that eels are a symbol of longevity and that eating eels promotes a long and healthy life.
According to Nursing Newspaper, eel is much higher in nutrients than bass, chicken, beef, etc., and the content of vitamins, minerals, and trace elements is more land animals can not be compared. Scientific studies have shown that eel is one of the highest EPA and DHA-containing fish, which not only reduces blood lipids, anti-atherosclerosis, anti-thrombosis, but also replenishes the brain with essential nutrients.
DHA can promote adolescent brain development, enhance memory, but also help the elderly to prevent brain function decline and Alzheimer's disease. Medical experts have also found that eel has both fish oil and vegetable oil beneficial components, is to supplement the body's essential fatty acids, amino acids, the ideal food. Eel's zinc content, highly unsaturated fatty acid content and vitamin E content are very high, can assist in the prevention of aging and atherosclerosis, thus having a skin care and beauty effects.
How to choose eel
1. Be wary of vendors using industrial salt. After choosing fresh eel, it is best to prepare your own salt and give it to the vendor for processing.
2. Pay attention to the environment of the place where the air-dried eel is hung, and pay attention to whether there are mosquitoes and flies around. Because a few unscrupulous processors will smear "dichlorvos" on the seafood in order to drive away mosquitoes and flies.
3. It's best to buy stereotyped packaged products from regular stores. According to the Ministry of Health "salted eel health standards (gb10139 - 1988)", the qualified eel should be: the body surface yellow or yellow, no mold spots, muscle solid, no odor.
4. Pay attention to distinguish between types: eel is divided into the East China Sea hot air eel, cold air eel and imported eel, of which the East China Sea hot air eel is the most expensive, the imported eel is the cheapest.
Lemon eel practice
Ingredients: eel fillets, lemon, asparagus
Seasoning: pepper, salt, soy sauce, dry starch, cooking oil
Practice:
1, the material picture. Fish fillets with seasoning and lemon juice marinated.
2, the marinated fish fillets rolled in cornstarch.
3, asparagus remove the root, lemon slices.
4. Heat the oil in a pan and fry the fish fillets, squeezing the lemon juice in the center and turning them over.
5: Fry the asparagus.
6, out of the pan on the plate can be.
Tips:
1, marinated fish I usually add soy sauce, cooking wine, salt and pepper, but also according to their own favorite add other seasonings.
2, with a shot of powder method of dealing with fish, the effect is very good.
3, lemon juice makes the whole dish very fresh.
4, keep the frying process on low heat.