From a young age, it is best to eat mom's eel, every time I want to eat mom bought me eel back to do eel stewed lettuce, so that retains the freshness of the eel, in addition to the fishy eel, today I share the production process: eel killed clean, cut into 2 cm long spare, start a pot of oil, put the ginger, eel into the popping aroma. Add hobnail-shaped lettuce, add water to smother, boil and add salt to adjust the flavor. When the lettuce is almost cooked, add the onion and stir fry, add some pepper to increase the aroma. The above is a simple eel stew lettuce production method, flavorful, delicious and not greasy.
How to do eel, I think braised or fried, and eel soup is good. There are fried eel silk, oil dripping "tiger's tail" is eel belly meat, is also good. There are also fried eel slices and so on. Eel is rich in nutrients, tender taste, whether to do fried dishes, roasted vegetables, soup dishes are very suitable. Eel scientific name "eel", also known as "long fish". The eel is long and slender, smooth appearance with a layer of mucus, golden abdomen, back course brown and black spots. Generally live in the field in the river ditch, like to play holes, day and night. Carnivorous fish, generally carnivorous fish themselves are good meat. Now on the market eels are mostly artificially farmed, according to the size of the eel to make different dishes, today I will give you two more eel practices, respectively, stir-fry and braised!
"Fried soft pockets" this is a famous Huaiyang dish, according to legend, this dish is from the town of Huai'an, Jiangsu Province, Cheqiao, because Zuo Zongtang to Cheqiao inspection of the Huaihe River water, tasted this "fried soft pockets", and later recommended to the Empress Dowager Cixi, so that the dish is famous. The dish became famous. I will introduce you to the production method of this dish. Selection of eels: To make this dish, you need to choose eels that are small in size, which are called "pencil eels". That is to say, about the thickness of the hairbrush can be. This kind of eel meat is tender, smooth and can be cooked quickly, which is very suitable for making stir-fried dishes.
The treatment of the eel: After the eel is bought and boiled in 80 degrees of water for about 2 minutes, not too long. Boil time is long easy to boil the meat is too mature, after frying will affect the taste, and overcooked eel will be difficult to de-bone. The other purpose of boiling eel is to remove the mucus on the surface of the eel. Eel de-boning is a technical job, you need a small knife is not sharp (formerly used gabion) from the back of the eel against the spine cut, total **** two cuts can be de-boned. To go down the eel bone is the source of some noodle shop fish soup noodle soup. I ask the seller to help me with this step. We go home and clean it.
Instruments and ingredients: eel cleaned, an eel cut two sections, garlic paste, ginger, green onion; seasoning: soy sauce, oil, balsamic vinegar, sugar, white pepper. Method of production: processed eel again through the warm water, the purpose is to further remove blood and debris, so that the material is more refreshing. Pan heat into the lard, when the oil temperature rises into the ginger stir-fried flavor into the eel, stir-fry 30 seconds on high heat, sprinkle garlic, add oil seasoning, soy sauce color, chicken essence sugar freshness, balsamic vinegar to increase the aroma. Then continue to stir fry for 1 minute, the purpose is to make the seasoning uniform, do not need to thicken, because put the oyster sauce, will make the dishes have the effect of thickening. Sprinkle with green onion and pepper before serving. Why called "fried soft pocket" it, because this time the eel section chopsticks clip up the head and tail shaped like a small cloth pocket, so called "fried soft pocket".
"Braised saddle bridge" is also a famous dish in Huaiyang, saddle bridge refers to the big eel, because the big eel cut section cooking after the form of curved like a saddle, the arch side up and like an arch bridge, so named "saddle bridge". The production of this dish also requires an ingredient with, is the meat, both with the eel has the meat of the fat, so that the meat has the eel's fresh aroma, really delicious. Next I will give you the practice of this dish.
The production of this dish with a large eel, the so-called large, refers to the eel and thumb as thick as the eel can not be too large, too large eel meat will lose the delicate taste. Ask the vendor to kill good, come back with seventy to eighty degrees of hot water scalding eel surface mucus, clean and cut into 5 centimeters or so of the section can be. The main ingredient is eel, the ingredients are pork, green onions, sauce, garlic, (do not enlarge the ingredients, otherwise it will mask the flavor of the ingredients themselves); seasoning is soy sauce, dark soy sauce, rock sugar, chicken essence.
This is not a complicated dish to make, but it is eel roasted pork. Here underline the key: this dish of the two ingredients is not the same maturity, but if a before and after braising into the pot and will make the two ingredients of the flavor can not be a good blend, so my practice is to put the meat with water stew, and cooking broth, soup only put onion and ginger do not put the seasoning, when the meat stewed to the seven mature drained, the broth to stay with. Put a moderate amount of canola oil in the pot, the oil temperature rises into the ginger slices stir-fried, then the eel and boiled pork together in the pot, stir fry the flavor into the old pumping color to continue to stir fry. Boiled meat soul broth poured into the pot, put green onions, rock sugar, chicken essence, soy sauce seasoning and simmer until the soup thickening can be out of the pot.
The above are a few eel practices I introduced to you, I hope to help you! Thanks!