Spring and summer
The eel is the most fat and tender spring leeks to eat tender and delicious today, the chef of Shanghai North Hongqiao Greenland Platinum Hotel in Jiading Jiangqiao will teach everyone to make a Huaiyang famous dish leeks Huai'an soft pot!
CHEF PROFILE
Chef Profile
Chen Wei, Executive Chef of Shanghai North Hongqiao Greenland Platinum Chinese Restaurant, specializes in Haipai cuisine and Huaiyang cuisine.
"In Huaiyang cuisine, the most prestigious is this leek Huai'an soft pot, because the fish is very mellow, with chopsticks to clip, both ends of a hanging, like the past children's pocket belt, when eating, you can also use a spoon to hold, so called soft pocket, the method is also very simple." Chen Wei said.
READY
Preparation of ingredients
About 20 small eels, 200 grams of leeks, 3 tablespoons of flower carving wine, 1/3 tablespoon of white pepper, 1 tablespoon of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 30 grams of lard.
GO
Production steps
Step 1: Process the ingredients. Treat the live eel with hot water, fish it out and oversea it, use a bamboo skewer or knife to boneless the eel and rinse and drain for later use. Wash the leeks and cut them for later.
Step 2: Scald the eel. Use broth or white water to re-add the treated eel to the pot and blanch until it is completely broken, and then use chopsticks to pick it up and naturally sag out.
Step 3: Sauce. In a small bowl, mix 3 tablespoons of flower carving wine, 1/3 tablespoon of white pepper, 1 tablespoon of sugar, 2 tablespoons of light soy sauce, and 1 tablespoon of dark soy sauce into the juice.
Step 4: Fry the eel. Heat the wok and put the lard, change the heat to medium heat, put the eel into the pot, pour in the mixed juice and stir-fry four or five times to get out of the pot.
Step 5: Plate. Put the raw leeks directly into the heated pot, and put the eels out of the pot on top of the raw leeks, and you can eat them.
Q&A
Q: How are eels selected and handled?
A: Choose a small eel with an ordinary water-based pen about the same thickness. After the eel is blanched, the eel is drawn, and the stomach is cut with a knife and the back is two knives to remove the bone (this process can be processed by the seller of the vegetable farm).
Q: Why should the eel be scalded twice, and can't it be done in one step?
A: The first time is to go to the eel mucus, odor, easy to remove the bone and other operations; the second time is to let the eel break the raw, with the broth can give a more mellow bottom taste, of course, you can also use white water.
Q: What should I do if I don't have a pot pot at home that can be heated?
A: You can directly stir-fry the leeks and eels and put them on the plate, and it is best to heat the tableware in advance. Eating it while it's hot is the secret to making this dish even more delicious.
Yellow eel has blood tonic, qi tonic,
Anti-inflammatory, disinfection, rheumatic and other effects
And leeks are rich in vitamins
This nutritious and easy-to-use dish
Come and try it!
Source: Shanghai Jiading