Recently, I made fried broad beans with minced meat at home, and my family liked them very much, the broad beans and rice were soft and glutinous, very appetizing, especially the soft and glutinous taste, which was delicious to think about.
After eating for 3 days in a row, when I made minced meat and broad beans yesterday, I added some Jiwei shrimp, cut the shrimp tail into small dices, and fried it with minced meat and broad beans.
Broad beans are a seasonal vegetable, and when I started to discuss what to buy tomorrow, my daughter-in-law wanted to say anything, so I asked, I said what I wanted to eat, even if I couldn't do it well, I would check the information, find the recipe, and do my best.
Speaking of this, my daughter-in-law also confessed, she wanted to eat eel, my parents heard that she wanted to eat eel, and they also raised their hands in agreement, but they were more worried, I guess I can't do it well, because I made yellow eels for them last summer, and the smell of earth is stronger.
The most common home practices of yellow eel are: braised yellow eel, braised yellow eel with pork belly, roasted yellow eel with garlic moss, etc., if you want to make the eel delicious, everyone will encounter a problem, how should the yellow eel be cleaned?
The yellow eel bought in the supermarket was slaughtered and segmented by the fish stall, and after buying it home, the feel of the eel segment was still slippery and slimy. Parents said that the yellow eel is fired in the pot with blood, it will be more delicious, when you were young, you were given this to eat, how did you become so particular now, the eel has to be cleaned repeatedly?
I didn't dare to squeak when my parents told me, so I could only put it down temporarily and let them deal with it, whether they cleaned it or not, the happiness of the second elder was the most important thing.
When it was time to make dinner, I asked my parents again, do they cook the eel themselves, or do I cook it? At this time, they changed their tone, saying that they met Grandma Wang when they went out for a walk in the afternoon, and casually talked about the question of whether the eel should be cleaned, and Grandma Wang's statement is the same as what you said, the yellow eel cannot be directly boiled in the pot, and the most important thing is to clean the mucus on the surface of the eel, which can reduce the earthy smell of the eel.
1. Some tips for grilling eel?
Eel has high nutritional value, rich in protein, amino acids, unsaturated fatty acids, vitamins, minerals and other essential nutrients, and the meat is tender and tender. However, the earthy smell of eel is strong, so if you want to make eel at home as delicious as a restaurant, you still need to master some skills.
1. The older generation said that the eel with blood is fried directly in the pot to be fresh and tender, I want to say that this practice is not right, the blood of the eel is toxic, and eating it will irritate the mucosa of the human mouth and digestive tract, but the toxin is not heat-resistant, and there will be no poisoning after being fully cooked.
The purpose of cleaning the eel is to wash off the mucus on the surface of the eel, make the eel cleaner and reduce the earthy smell, so when we clean the eel, we need to put the eel segment into a large bowl, put a little salt, starch, and rub it repeatedly, so that it is easier to wash off the mucus on the surface of the eel.
2. The practice of eel is similar to that of many freshwater fish, when you cook crucian carp, roasted bream, roasted perch, and roasted mandarin fish at home, do you blanch these ingredients because of the fishy smell? Obviously, no, if you want the eel to be fresh and tender, use salt and starch to scrub repeatedly, rinse and drain the water, then you can add pepper, salt, cooking wine and mix evenly again, marinate for 20 minutes, after this treatment, the eel will be more fresh and tender, and the earthy smell will be smaller.
Does the pickled eel need to be cleaned? My personal practice is to rinse it with water several times again, the purpose of marinating is to freshen the tender taste and further remove the fish, and after cleaning it again, it will be more safe to eat.
3. When cooking fish, everyone will fry crucian carp and bream in a hot oil pan for a while, and fry until golden on both sides, the effect of this step is not only to make the taste of these freshwater fish more delicious, but also to further remove the smell through high temperature frying.
The same applies to this method when roasting eel, put a little cooking oil in the pot, put in the marinated eel segment, and fry it on low heat for a while.
4. The eel itself has no oil, when you eat eel in the restaurant, the restaurant's practice is usually cooked with a few quick fatty meat, if you can fry it with lard and a little pork belly, then the braised eel you make will taste delicious and garlic smooth.
Second, the practice of roasting yellow eel with lard and garlic moss?
The braised eel made in the restaurant, or the braised eel with garlic moss, will not emphasize the use of lard on the menu, we make the yellow eel with garlic moss at home, in the process of firing, you still need to prepare a little lard and a small piece of fatty pork belly, stir-fry the fat, and then with lard to burn together, so that the good eel will be tender and smooth.
Ingredients: about 5 eels, ginger, garlic cloves, salt, cooking wine, monosodium glutamate, sugar, lard, small pieces of pork belly, garlic sprouts, pepper, light soy sauce, dark soy sauce, cooking oil, water starch, bean paste, etc
1. Buy 5 medium-sized eels in the vegetable market, the fish stall helps to slaughter and segment, rinse them with cleaning after returning home, and then put the eel segments into a large bowl, put a little salt and starch, and rub them repeatedly, so that it is easier to wash off the mucus on the surface of the eel.
2. If you want the eel to be fresh and tender, use salt and starch to scrub repeatedly, rinse and drain the water, you can add pepper, salt, cooking wine and mix evenly again, marinate for 20 minutes, after this treatment, the eel will be more fresh and tender, and the earthy smell will be smaller.
After 20 minutes, rinse with water several times, the purpose of marinating is to make the taste fresh and tender, and further remove the smell, and after washing again, it will be more safe to eat.
3. After marinating and rinsing the eel, we set aside to drain the water, and we began to prepare other ingredients, cutting the pork belly into thin slices, picking and washing the garlic moss, cutting the ginger into ginger slices, and chopping the garlic cloves into small pieces.
4. Put a small half pot of water in the pot, put a little salt, boil over high heat, put in the cleaned garlic moss into the pot and blanch the water, boil until the garlic moss is broken, remove it, drain the water and set aside.
5. Put a little cooking oil in the pot, put in the marinated eel segment, and fry it on low heat for a while. Whether you use the oiled method or the method of frying over low heat, the eel segments are fried until golden brown and then served.
6. Put a little cooking oil in the pot, put in the sliced pork belly after heating slightly, stir-fry over low heat until the color is browned, stir-fry the oil, add the bean paste to fry the red oil, then put in the ginger slices and garlic cloves and fry until fragrant, then put in the fried eel, stir-fry evenly and start seasoning.
7. Add a little salt, light soy sauce, dark soy sauce, cooking wine, white sugar, water, stir-fry evenly, let the eel simmer in the juice for 20 minutes, the bream eel tastes, and then you can add the lard prepared in advance.
8. Wait until the soup in the pot gradually decreases, add the blanched garlic moss, stir-fry evenly, sprinkle with chopped green onions, and a plate of delicious lard and garlic sprouts roasted yellow eel is ready.
9. The reason why it is paired with garlic moss, the garlic fragrance of garlic moss can also remove the fishy flavor and increase the flavor, and such a match, in addition to the delicious eel and the appetizing garlic moss, the soup and rice of the eel are also very appetizing.
3. Do you buy large or small eels, coarse or thin?
Buy yellow eel in the vegetable market, usually you can encounter the yellow eel with markings, the yellow eel with light yellow fine markings, and the blue-gray yellow eel with markings.
1. You should choose an eel with no scars on the body surface, bright color, smooth and mucus, and try to catch the eel that swims freely in the pool, lively and active, if it is a yellow eel that is motionless, it means that such an eel is not very fresh.
2. Do not choose especially huge eels, and in general, do not buy thicker eels. The bigger the eel, the rougher the meat may be, and the taste is not the best, too small has less meat, so it is recommended that you choose a medium-sized eel, which can not only ensure the tender taste, but also have more meat.
3. The climate is warm in spring and summer, and the active period of eel is large, and the meat will be more tender when eating eel.
At the end of the writing, I still want to say a few words, the yellow eel roasted with lard and garlic moss has a strong fishy smell, which is not the right method, master 4 steps, and it is more flavorful than what the restaurant does.
The practice of eel is similar to that of many freshwater fish, when you cook crucian carp, bream, sea bass, and mandarin fish at home, do you blanch these ingredients because of the fishy smell? Obviously, no, if you want the eel to be fresh and tender, use salt and starch to scrub repeatedly, rinse and drain the water, then you can add pepper, salt, cooking wine and mix evenly again, marinate for 20 minutes, after this treatment, the eel will be more tender, and the earthy smell will be smaller.
Does the pickled eel need to be cleaned? My personal practice is to rinse it with water several times again, the purpose of marinating is to freshen the tender taste and further remove the fish, and after cleaning it again, it will be more safe to eat.
When roasting fish, everyone will fry crucian carp and bream in a hot oil pan for a while until golden brown on both sides, which not only makes the taste of these freshwater fish more delicious, but also further deodorizes them by frying them at high temperatures.
The same applies to this method when roasting eel, put a little cooking oil in the pot, put in the marinated eel segment, and fry it on low heat for a while.
The eel itself has no oil, when you eat eel in the restaurant, the restaurant's practice is usually with a few quick fat meat to cook together, if you can fry it with lard and a little pork belly, then your braised eel will taste delicious and garlic smooth.
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