1. Huaian Roudou is a standard Huaiyang dish. What is the specific recipe? 2. How can you not get tired of soft bags in winter? 3. What kind of delicacy is Huai’an soft bags? How is this delicacy made? Huai'an Roudou is a standard Huaiyang dish. What is the specific recipe?

First of all, you must prepare the corresponding ingredients. Prepare an appropriate amount of eel, and then prepare some seasonings, such as lard, shallots, garlic, ginger, dark soy sauce, light soy sauce, vinegar, and rice wine. , salt, pepper, starch, etc.

First of all, the first step is to choose the appropriate eel. If you want to make this dish well, you should generally choose live eels that are relatively slender.

The next step is to remove the fishy smell. We can add an appropriate amount of water to the pot, then add some green onions, salt and ginger slices, and vinegar. After the water is boiled, Put the eel in, and at the same time, use a toss to constantly turn the eel sheet. After finding that the body of the eel slowly curled up, we turned off the heat, fished out the eel segments, and put them in warm water for later use.

The third step is to remove the back meat. We can use a knife to cut into the side of the eel, and then slit the belly of the eel, so that we can remove all the back meat of the eel along its vertebrae.

The fourth step is to prepare the thickening juice yourself. Find a clean container, put dark soy sauce, sugar, light soy sauce, vinegar, pepper, rice wine, and raw starch in it, mix well and set aside.

The fifth step is to start cooking this dish. Put some oil in the pot, preferably lard. When the lard smokes, add the prepared garlic slices and ginger and stir-fry. After the aroma comes out, quickly add the back meat. Then stir-fry a few times quickly over high heat, pour in all the thickening juice prepared previously, and continue stir-frying. Then we need to add some balsamic vinegar and sesame oil to it and stir-fry it evenly before taking it out of the pan, then sprinkle some green onions and it's done.

In general, the preparation of this dish is not particularly complicated, and the popularity of this dish is also very high. It is considered a very classic dish in Huaiyang cuisine. Because the meat of eel is relatively fresh and tender, this dish is also very popular. You can try making it at home.

How to stay tireless in soft pockets in winter

Huaian soft pockets actually refer to fried eels. The origin of this name is mainly related to the shape of eels, so there is also "fried eel". They are called "soft pockets" and "soft pockets grow fish". But just like most other Huaiyang dishes that look simple but not simple, Huai'an Roudou is also a famous dish that seems to be relatively simple in preparation, but the details are extremely exquisite. Let's first introduce how "fastidious" it is.

First of all, the material selection of Huaian soft pockets is very particular.

It is not advisable to use eels that are too thick for this dish. Instead, use "pengan eel", also called "penganqing". That is to say, they are small eels that are as thick as a writing brush. There are about 12 eels per pound. Only "pen eels" of this size are tender enough when fried.

And just choosing the right eel is not enough. The old-fashioned and authentic way is not to remove the bones, remove the internal organs and then eat the whole eel. The fastidious Huaiyang chef only takes the eel. The best-tasting back meat is used to make this dish, so that the freshness, tenderness, fragrance and softness of the eel can be brought out to the greatest extent.

_

Secondly, Huaian soft pockets are very particular in their approach.

The method of making Huaian soft bags can be summarized in four steps: one step, two cuts, three boils and four stir-frys.

Blanch: Fresh eels are first scalded with boiling water to remove the fishy smell and facilitate subsequent operations.

Second cut: Use a bamboo skewer or knife to cut the blanched eel, remove the bones and internal organs more accurately, and separate the back and belly.

Three Boils: Boil a pot of stock or hot water, put the rinsed eel back into the pot, blanch it until raw, and take it out.

Four stir-fry: Stir the pot with lard and garlic slices. Put the eel back into the pot and cook the sauce seasoned with pepper, vinegar, sugar and soy sauce. Thicken the gravy with appropriate amount of water starch and stir-fry a few times. Ready to serve.

What kind of delicacy is Huaian soft bag? How is this delicacy made?

Boil water in a pot, add some balsamic vinegar, put the eel shreds in, cut them raw and remove the fishy smell, put them on a plate, sprinkle some pepper on the eel shreds, 2. Clean the pot, bring to a boil and pour in salad oil. Add garlic, old wine, chicken essence, black pepper, a little salt, and add the leek segments and eel shreds together. It seems that it is not as well-known as Cantonese cuisine in the high-end market. However, Huaiyang cuisine, one of the four traditional cuisines, carries the long-standing food culture of the Jianghuai region and has countless delicacies: 1 pound of eel, 30 grams of garlic, 3 garlic heads, 15 grams of rice wine, 2 tablespoons of balsamic vinegar, 1 tablespoon of light soy sauce, a little white pepper, an appropriate amount of lard, an appropriate amount of salt, and an appropriate amount of sugar.

Put an appropriate amount of water into the pot and bring to a boil, add salt and balsamic vinegar, pour the eel in and quickly cover it. After the eel stops moving, cook for about 3 minutes more. , the meat is fresh and tender, rich in nutrients and delicious. It is also something we often eat in our lives. Huai'an Roudou is also called Roudou Long Fish. It is a classic dish in Huaiyang cuisine. It is very popular with everyone. It has a rich fragrance, freshness and softness. , take it out and put it in cold water to cool for 3 to 5 seconds. 3. When the eel is still warm, use thin slices of bamboo, bone or other materials to cut open and remove the bones, and take the eel meat from the back for later use. 4. Prepare hot stock. Lard, onions, garlic slices, white soup soy sauce, Baihu Roudou. Its full name is Roudou Changyu, which is actually eel. Northerners generally don’t eat eel, so it’s hard to feel eel. Southerners, especially those in the Yangtze River Basin, have a special liking for eel, and many people can make eel delicacies.

Going to a restaurant to eat a plate of soft-double long fish is really a great supplement in the hot summer. Zuixiaotian Hotel is an antique restaurant located in the center of Huai'an. The main cuisine here is Huaiyang cuisine. Although it doesn't have any distinctive features, fortunately the taste is authentic. The restaurant has several special local dishes in its own small supermarket that are worth trying: chicken soup, old goose and pig head meat