Beautiful flower moray eel, plus tempeh and garlic steamed a dish, fresh and smooth, even the juice also eat dry wipe flower moray eel belongs to a species of moray eel, and eel is rich in a variety of nutrients, especially rich in vitamin A, has the reputation of "ginseng in the water". Chinese medicine believes that eels are flat in nature, sweet in taste, have the effect of replenishing blood, removing dampness, anti-tuberculosis, etc., and are good nutrition for people who have been sick for a long time, weak and anemia. Soy sauce steamed flowers chase

hi! Friend! Welcome to [Liu Xi Muyang's canteen]. I am Muyang, from the beautiful coastal city of Zhanjiang, Guangdong Province, a foodie who loves to cook food in the kitchen because he likes to eat and eat. I firmly believe that only food can not be disappointed also!

Zhanjiang locals call it "cannon chase" or "flower chase", the body shape is like a snake, yellow-brown, the body is covered with black patterns, very beautiful. There are large and small flower chases, but the general common ones in the market are about one pound.

<h1>Flower moray eel belongs to a species of moray eel, and eel is rich in a variety of nutrients, especially rich in vitamin A, has the reputation of "ginseng in the water". Chinese medicine believes that eels are flat in nature, sweet in taste, have the effect of replenishing blood, removing dampness, anti-tuberculosis, etc., and are good nutrition for people who have been sick for a long time, weak and anemia. </h1>

In Zhanjiang, huachai generally likes to be used for steaming, plus a little tempeh and garlic, steamed out of the flower chase, soy fragrant, smooth and delicious, and fish juice is the lowest bibimbap artifact, you can even eat three bowls is too little.

Today when Muyang went to the market, he found that there were fresh and fierce flowers to chase, but it was small, one was only about half a pound, but after all, it was still in the forbidden sea period, and it was already good to sell, so I quickly bought two, steamed it home, and I didn't think it was very popular, and even the juice was eaten dry and wiped clean.

Then let Mu Yang share this "" approach with you!

【Delicious Sharing Moment】

<h1>Soy sauce steamed flowers chase</h1>

(1) Materials:

1.1 kg of flower chase, 1 head of garlic, 20 grams of tempeh, 30 grams of peanut oil, 3 grams of salt, 1 gram of chicken essence

(2) Method:

1. Remove the flower from the stomach. Then blanch the skin with boiling water of about 80 degrees, gently scrape the mucus from the surface with a knife, and then wash it clean.

2. Chase the washed flower from the back ridge under the knife, cut into an inch or so of segments, but can not cut, only cut the middle of the big bone. Then put the fish on the plate. [The purpose of this is to maintain the shape of the whole eel]

3. Mince the garlic and tempeh, add oil to the pan, sauté until fragrant, then add 3 grams of salt and 1 gram of chicken essence and mix well.

4. Spread the mixed tempeh and garlic on top of the flower chase.

5. Add an appropriate amount of water to the steamer and bring to a boil, add the fish and continue to steam on high heat for 12 minutes. 【The time of steaming fish depends on the size of the fish, and the large one should add more time accordingly】

【Conclusion】

The above is Muyang's sharing today, with tempeh and garlic steamed flower chase, soy sauce, tender and smooth meat, fish juice for bibimbap, very fragrant! Friends who like it may wish to try it!

【Mu Yang said】

I am Mu Yang, a post-70s mother, who loves food and shares the practice of home cooking, thank you for reading! Welcome to your comments! If you like it, you might want to follow likes or leave comments. "Give people roses, leave incense in your hands", Muyang looks forward to your approval. Muyang will continue to introduce you to more local cuisines! @ Liu Shi Muyang's canteen

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