Eating eel, Jiangnan people have the best oil eel paste. This dish is the most popular in Jiangsu, Zhejiang and Shanghai, and the best thing about the sound oil eel paste into a dish is that at the end, after serving it on the table, it is drizzled with hot oil and the plate is buzzing, so this is also the origin of the word "sound oil". Suzhou's Su bang cuisine, Hangzhou's Hangzhou's Hangzhou cuisine, and Shanghai's Benbang cuisine can all find the figure of xianglin eel paste. In terms of fame, Suzhou's Xiangyou Eel Paste is the most famous.
The difficulty in making a ringing oil eel paste is to draw silk. The delicacy of eel has long been Yuan Ming's record of fried eel in the "Suiyuan Food List", "dismantling the eel and frying it, slightly burnt, such as the method of fried broiler chicken, not water", if you don't want to bother more, eel to buy back just a simple cooking, it is already a rare delicacy.
The most suitable time of the year to find the most suitable time to eat eel is around the Dragon Boat Festival, and the folk also have the saying that "the yellow eel race ginseng in the summer", that is to say, the yellow eel is not only delicious but also very rich or nutritious.
The old Shanghai eel shred is very interesting, in the 1980s and 1990s, the vendors in the market used a variety of homemade tools to draw eel silk, the most interesting tool is a plastic toothbrush, first remove the bristles of the toothbrush, and then grind the handle of the toothbrush that is usually held in the hand very sharply, and it is most comfortable to draw the eel wire with such a tool. Raw eel is more difficult to draw than the scalded yellow eel, especially the eel that makes the oil eel paste uses a pen rod eel, which is thin and slippery, and it is difficult to catch without a little effort, let alone to draw the wire.
Eel stalking is different in many places, Anhui Hubei these places, eel are raw paddling silk, Shanghai eel sericin treatment method is very unique, to first boil a large pot of cold water, and then add soy sauce and a small amount of vinegar in the water, wait until the water boils to add a spoonful of cold water to the pot, so that the water temperature is kept at about 90 ° C, and then immediately put the live eel into the water, so that the scalded eel is very good to paddle.
Where did the dish of xiang oil eel paste come from? Some people say that the dish comes from Anhui, and in the history of Anhui cuisine, there are three things that are regarded as very precious ingredients: jin chicken, horseshoe turtle, and bean carob yellow eel. The chicken refers to a pound of baby chickens, the horseshoe turtle refers to the juvenile turtle, which is only the size of a horseshoe, and the bean horn yellow eel refers to the yellow eel as large as a bean horn, that is, the unripe yellow eel. Hui cuisine Hui kitchen also once had a heyday of history, the Republic of China period on the beach once all over the Hui restaurant, so it is also possible that the xiang oil eel paste from Anhui.
To Suzhou to eat and play, the inevitable process is to eat, Suzhou people eat eel in addition to the sound oil eel paste, there are eel noodles, fried to crispy after soaking the marinade of the eel with the above strip is really delicious, so, come to Suzhou, these two are to taste.
Make your own oil eel paste, choose a good yellow eel in the vegetable market, be sure to choose the eel with the thickness of the pen holder, this is the key to the delicious oil eel paste, and then let the vendors handle the eel, and it will be easy to deal with when you go home.
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Ingredients: Yellow eel Garlic Ginger Shallot Soy Sauce Soy Sauce Salt Sugar Pepper Consumption Oil Sesame Oil Lard Starch
To avoid a hasty effort, prepare the sauce first:
Stir the oil and water of the soy sauce and old soy sauce salt and sugar into the juice; shredded green onion and garlic and ginger shredded;
Stir-fry ginger and garlic in hot pan cold oil, pour in eel and stir-fry until curled, then pour in the sauce and stir-fry, and then use the water to draw the sauce and collect the juice over low heat.
Until the soup is almost burned out, put it on a plate and sprinkle the center of the eel with minced garlic, green onions, pepper, and sesame oil to add flavor to Titian.
The last step is also a key step, the oil is heated, some lard is put in the oil, after the heat is poured on the plate, the boiling hot oil falls in the eel to make a pleasant sound, and the aroma comes to the face.
Make oil eel paste, lard is very important, no lard, the aroma is reduced. Although there are opposing opinions that it is useless to eat lard, it is okay to eat a little once in a while.