2017.4.3
And the new warmth of the eel
Dishes are served / Beijing Chuanshi and eel
Curated/Long Sasha
Production/Mas group
Interview/Sun Yang
Photography / Zhang Yang
Special
Some people say that a wonderful bowl of eel rice is reflected in four aspects: selection of ingredients, preparation method, technology, and plating. This also really tests the production level of a Japanese restaurant. Beijing Chuanshi and Eel is the first Japanese restaurant in Jianwai Media Center, "hidden" in the embassy district, the overall decoration of the restaurant highlights the rich Japanese style, the environment is fresh and elegant. The restaurant strictly adheres to the Japanese tradition, authentic eel rice must be selected from river eels, and this group of delicious dishes is all prepared with river eels.
Eel is grilled in two ways, white yaki and yaki, yaki is the most common method of grilling eel, in the process of grilling to add sauce - the soul of eel rice; yaki pay more attention to the quality of eel and the chef's grilling method, in the grilling with salt to remove the fishy taste of eels.
The eel is slaughtered in the back-open style, which is similar to the Japanese Kanto school. Steamed and then grilled until the surface of the eel is slightly caramel-colored, oozing oil, rich in fat, but not greasy. The river eels used in the restaurant are freshly roasted on the same day, and various tableware is also carried back from Japan by the owner, creating a double surprise of taste and vision.
Grill eels
raw material
1 fresh eel, sake, homemade eel sauce, gang salt, mountain pepper powder, wasabi puree.
Method of production
The eel is slaughtered from the back to clean, the bone is removed for meat, and the bone is left for use;
Wash the eel bones, dry them, drizzle with sake, let them dry, bake in the oven over medium heat until golden brown, fry in hot oil until crispy, drain and place on a plate to set aside;
Spray the eel meat with sake, put it on the charcoal fire, grill while spraying sake, bake until golden brown, steam for 15 minutes, take it out, continue to grill on the charcoal fire, grill half of the eel meat until the juice is dry, then pour in the eel sauce, and so on twice, and the rest of the eel meat is sprinkled with salt and grilled until flavored;
Cut all the eel meat into small pieces, put it in a decorated dish, and serve with salt, pepper powder and wasabi puree.
Comments
There are set menus, including appetizers, salads, etc., and one eel can be eaten three times, and there are two methods: pu roast and white grilled. The eel bones are not wasted and are crispy and delicious after cooking.
After the complex preparation of one roast, two steaming and three roasts, the fat feeling of the eel is removed, and the flesh of the eel is more tender.
The eels after the roast are bright in color and rich in sauce, while the eels after white roasting are light and fresh, highlighting the original flavor. Both can be dipped in sweeter salt, or pepper powder, freshly ground wasabi mud to Titian, more choices, more taste.
Chef's Tips
Recipe for homemade sauce: Japanese soy sauce, sugar, mirin, sake.
Eel tofu steamed
1 fresh eel, northern tofu, diced shiitake mushrooms, diced carrots, hollandaise beans, Italian coriander, Japanese when flax, soy sauce, sugar, homemade sauce.
Slaughter the eel from the back, remove the bone and take the meat, cut it into 6 cm long pieces and set aside;
Cook the north tofu in cold water for 30 minutes, take it out, squeeze the water, make a tofu puree, sift it through the luo, add diced shiitake mushrooms, diced carrots, mix with flax, soy sauce and sugar, mix well, make a shape, put it in a bowl, put the eel segment, steam in the steamer for 20 minutes, out of the pot, drizzle with homemade sauce, garnish with blanched carrot slices, dutch beans, Italian coriander.
The eel is tender and smooth, and the tofu has a rich texture, melts in the mouth, and is salty and fragrant.
Recipe for homemade sauce: wooden fish flower water, Japanese soy sauce, mirin, salt.
Eel rice
1 fresh eel, cooked rice, salt, sake, homemade eel sauce.
Slaughter the eel from the back to clean it, remove the bone and take the meat, spray sake, grill it on a charcoal fire, spray sake while grilling, roast until golden brown, steam in a pot for 15 minutes, take it out, continue to grill it on the charcoal fire, drizzle the homemade eel sauce, bake until the juice is dry, and then drizzle the eel sauce, so repeat twice, take it out, cut into equal length segments, and put it into a container with cooked rice.
Production key
Rice is very important, to choose high-quality rice, wash 15 times until the water is completely clear, soak for 45 minutes, put in mineral water and simmer.
The shape is light and delicate, the rice particles are full, the softness and hardness of the steaming are just right, the taste is elastic, even if you eat a single bite, it is very delicious, and the eel can not only be degreased, but also melt the rice flavor into the eel.
The eel and rice are chewed slowly in the mouth, first tasting the crispy skin of the eel, then the soft and tender fish meat soaked in the sauce, and finally the fragrance of high-quality rice, the three flavors are mixed together and released in the mouth.
Recent related articles
(Click on the title to read the full article)
Place a new issue with one click
▼▼▼
Good news
We have opened the "search within the number" function, as long as in the menu bar in the background of the public account, select "Knowledge Base" number search, enter the keywords you care about (such as beef) to search, you can accurately get the wonderful content in the historical news.
Sweep for more delicious taste!
China's most influential catering magazine, founded in 1980, has been distributed at home and abroad.
WeChat: ChineseCuisine1980 Business Cooperation: 010-63044739
Email: [email protected]
All content of this WeChat ID is prohibited from being reproduced without permission. If you need to reprint, please communicate in advance and obtain authorization before reprinting. When reprinting, please indicate the source and author's signature in a prominent position.