Chinese Food
Steamed eel with preserved vegetable
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For eels, our practice here in Chaozhou is to put enough suitable ingredients. It can be steamed directly. In this way, you can not only taste its own sweet, but also use ingredients to reduce the greasiness of the fish itself.
Cooking ingredients
Cooking Steps
Step1:When buying eels, let the fishman handle them. The whole one is not cut off. The whole plate is in the steaming plat
Step2:Soak up the dried fungus (warm water can be added. This saves the time of soaking
Step3:While soaking, chop the garlic, dried radish and winter vegetables. Remove the seeds and shred the chili
Step4:Salt on eel
Step5:Chop the ingredients in advance and sprinkle them evenl
Step6:Drop in the fresh pump. (you can press the bottle mouth gently with your fingers. Control the flow rate. Then you can grasp the quantity
Step7:Pour medium water level into the pan. When the water boils, put the sauna pan into the pan. Cover and steam for 20 minutes.
Step8:The soup on the plate is just right. It can not only increase the freshness of food, but also maintain the best tast
Step9:Finished product drawin
Step10:Finished product drawin
Cooking tips:1. The eel should be fresh water eel, and the fish should be white. The smell of black and fishy will be heavier; 2. The winter food is Tianjin winter food. I bought it in pottery. It's salty and can freshen the food. It's always available at home; 3. Dried radish is brought from my hometown. Chaozhou specialty - Jiangdong preserved vegetables (the color should be light when you buy them. Such dried radish tastes crisp and sweet); 4 I don't need to care about people who don't eat garlic. Because the steamed ingredients are very delicious. There's no garlic taste. And it's very delicious. 5. Steam the fish until the water is boiled. There are skills in making delicious dishes.
