Chinese Food
Braised eel
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The coyote prefers to cook eel in a pot. Whether it's a higher-level fresh Japanese food store or an ordinary Japanese noodle shop, they all want this dish. But because eel has a high fat content and there is a lot of sugar powder in the way of Pu Shao, I will control him to eat 12 times a month. I've bought the vacuum packed Pu Shao eel before. I can eat it when I heat it in the microwave oven at home. I've never made it at home. Last week, I went to Wal mart with Coyote to store food. I found that there are eel with cut-out. It's also very cheap. I bought one right away and brought it back to burn. Besides the thorns, it's not clean. It's really delicious. It's all due to my good juice. In addition to delicious eel. What's good for the body? Let's talk about the nutritional value of eel. (this section is actually for the fish kernel festival of douguowang. It's special.) Eel is rich in calcium. It is often eaten. It can increase the blood calcium value. It can strengthen the body. Its liver is rich in calcium
Cooking ingredients
Cooking Steps
Step1:Cut off the head and tail of eel. Spread it out from the belly and spread it on the chopping board. Cut the section. Carefully remove the hard thorns in the middle with a knife. Leave the hard thorns. Pull out the fine thorns with tweezer
Step2:Mix the June fresh Shanghai braised soy sauce, Weilin, Taowu barbecue sauce, maltose and white granulated sugar into a small non stick pot. Sprinkle ginger shreds on it. Stir over low heat. Cook until all the materials are combined. Slightly thick. Make the sauce
Step3:Use 1 / 2 of the sauce prepared in step 2. Pour it on the raw eel meat and thorns. Smear on both sides and marinate for 30 minutes
Step4:Put a little cooking oil in the pan. After the oil is a little hot, put in the pickled eel. Fry until both sides are colored. The meat is tight
Step5:Put the hard bone on the bottom. Put the fish on the top. When eating, heat the remaining 1 / 2 of the sauce. Pour it on the roasted eel. Sprinkle the white sesame at last
Step6:It looks a bit monotonous. So the egg skin is made in the corner of the plate for decoration. The whole egg is broken up. Sifted. The pan is not sticky (do not put oil) and heated. Pour in the egg liquid. Turn the handle of the pan to evenly spread all the egg liquid on the bottom of the pan. The egg liquid is dried. The egg skin is yellow. Turn off the fire. Roll up the egg skin and cut it into thin wires. Pull it loose. Shape it at will
Cooking tips:1. The Japanese food is usually fresh water eel or sea water eel. We bought sea water eel. It feels that the meat is a little thicker than the fresh water eel. The taste is not so soft and waxy. We must go to the aquatic market to find fresh water eel later. 2. Use tweezers to pull out thorns. It's better to pull them clean so as not to choose thorns in the process of eating. It affects the speed of eating. 3. Weilin (Japanese seasoning wine) is very important in making sauces. Its ingredients include water, glucose, rice and edible alcohol. The seasoning effect can give dishes fresh luster, promote taste penetration, deodorization, add top-grade sweetness and make dishes taste more lasting and delicious. If not Use Japanese sake instead. At the same time, use more sugar. 4. Taowu barbecue sauce is a kind of Japanese barbecue sauce. It can be dipped directly or used as a marinade. The ingredients include brewing soy sauce, water, sugar, rice wine, sesame oil, onion, garlic, yeast extract, sesame, pepper, black pepper. If not, look at these ingredients. You can choose your own home
