The cooking methods of white eel include steaming, frying, simmering, stewing, etc. Steaming can best reflect its deliciousness

The cooking methods of white eel include steaming, frying, simmering, etc. Braised, etc., and steamed to best reflect its deliciousness

This dish is made of panlong eel in black bean sauce, which is produced at the junction of salty and fresh water in the Pearl River Estuary. It is best in the ninth month of the lunar calendar when the autumn wind is strong, so it is also called wind eel. The cooking methods of white eel include steaming, frying, simmering, stewing, etc. Steaming can best reflect its deliciousness. When cooking, use a piece of white eel weighing about 750 grams. Cut a knife every 3 cm from the backbone, only cutting off the backbone to the inner cavity, without cutting off the abdomen, so that the whole eel is in the shape of a bamboo joint. Take out the internal organs from the mouth. Then wash it, mix it with black bean paste and other seasonings, coil it on a plate, hold the head high, steam it in a steamer over high heat, sprinkle with pepper, and pour cooked peanut oil. It is characterized by smooth and delicious taste and fragrant glassy taste. By the mid-1990s, there were still many white eel dishes, such as skewered eels, Samui eel rolls, etc.

Mandarin fish in new clothes Guangzhou cuisine mostly uses the steaming method to cook mandarin fish, but there were also innovations in the 1990s, such as mandarin fish in new clothes, which is an innovative dish in Guangzhou restaurants. Preparation method: Remove the flesh from the mandarin fish and cut it into double-fly fish fillets; cook the shrimps with water; add one shrimp to each fish fillet and roll it into a roll, place it on a plate and steam it; pat the fish head and tail with cornstarch and use oil Fry until golden brown, place on a plate with fish rolls to make a fish shape; toss with fried asparagus or broccoli; top with green gravy and serve. Characteristics: Fresh, tender and smooth, green and beautiful. Hosta mandarin fish roll is a famous dish of Dongfang Hotel. First slice the mandarin fish meat, mix it well with refined salt and MSG seasoning, roll it with a garlic heart segment and a ham strip; then fry the mandarin fish belly with bones until golden brown, take it out and place it on a wooden boat shape with shredded carrots. In a vessel, pour a bowl of gravy with sesame oil and pepper; steam the fish fillets and roll them into shapes with edges. It is characterized by tenderness, refreshing taste, sweet fragrance, one fish and two flavors, and novel selection.