Technology: combustion
Taste: salty and delicious
Time:
Heat: Higher heat.
Composition:
Cooking steps:
0. When I was a child, I liked to eat braised eel and braised eel cooked by my father. It's delicious. But I seldom eat Monopterus albus after I got married, because I have always been afraid of this slippery cartilaginous animal. On the Dragon Boat Festival last week, I had a whim and dared to buy three eels. As a result, when I was dealing with these three eels that day, screams came from time to time in the kitchen. If my neighbor doesn't go to work, he will knock on my door and ask him if he would like to call 1 10 for me.
I remember watching my mother deal with eels when I was a child. My mother always scalds eels to death with boiling water in advance, saying that it will scald the sticky things on the surface of eels. But when I grew up, I found that my mother didn't cook eel before, and asked her why, saying that this layer of mucus is nutritious and it is best not to cook it.
Before cooking eel this time, I specially looked it up on the Internet and found a more reliable answer: when washing eel, don't wash its mucus. Because this layer of mucus is composed of mucin and polysaccharide, it can not only promote the absorption and synthesis of protein, but also contain a lot of amino acids, vitamins A 1, B 1, A2 and calcium needed by human body. You can fry it in hot oil in advance and cook it with other ingredients.
When I actually did it, I found the problem again. Without boiling water, the eel slips and can't be caught at all. So I sprinkled some salt, pinched the eel a few times and washed it off according to the information I found on the Internet. Sure enough, the eel was not so slippery, and then I pressed it with a clean rag and cut it smoothly.
1. Let the stall owner kill the eel in the market, go home and clean it again, sprinkle with salt or white vinegar and rub it twice, so that the eel will not be so slippery.
2. Hold the eel with a clean rag, cut a knife across its back, and then cut it inch by inch.
3. Peel the garlic for later use.
4. Heat the oil in the pot, pour the eel section and stir fry until the surface changes color.
5. Pour in ginger slices, shallots and garlic and stir fry together for a few times.
6. Pour in a tablespoon of cooking wine and a teaspoon of bean paste and mix well.
7. Then pour in a teaspoon of soy sauce and a teaspoon of soy sauce.
8. Pour a small bowl of water, bring the fire to a boil, and turn to a small fire.
9. Cover the pot and stew for about 10 minutes, then open the lid to collect the juice and sprinkle some white pepper and chopped green onion.
Cooking skills:
After the eel is washed, pinch it with salt or white vinegar and then wash it off, which can make the eel less slippery. Of course, don't wash it with too much salt or white vinegar, otherwise the mucus will be washed away and the nutrition will run away.
Monopterus albus and garlic are a perfect match. Don't let garlic go. The stewed garlic is waxy and delicious.
The last white pepper must be put, which has the effect of removing fishy smell and increasing fragrance.