#Featured Channel #Original text: [Fried Eel]: Choose the big eel, go to the beginning and end, and cut it off. First fry in hemp oil, pick up; and then put the tender tip of fresh artemisia into the pot, still fry it thoroughly with crude oil, that is, use eel to lay the dish flat, add the ingredients and simmer it. Artemisia portion, halved compared to fish.
Chun Yuan Mei "Suiyuan Food List" Aquarium scaleless list
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Eels, also known as white eels, white loach, etc., are valuable fish cultivated in freshwater. Eels have a contiguous dorsal fin, caudal fin, fin, and a pair of pectoral fins. It has mucus on the surface of its body, which appears to be scaleless, but in fact has fine scales buried under the skin. Its flesh is tender, delicious, high nutritional value, and has medicinal effects such as decontasis and newness, nourishment and nourishment. Li Shizhen said: "The eel, its shape is like a snake, the back has a fleshy hyena with a tail, no scales and a tongue, a white belly and a yellow vein, the name of the golden silk eel. Eel is rich in a variety of nutrients, with deficiency and blood nourishment, dampness, anti-tuberculosis and other effects, is a long-term illness, weakness, anemia, tuberculosis and other patients of good nutrition; eel body contains a very rare Xihe Rock protein, with a good effect of strengthening the kidneys, is a young couple, middle-aged and elderly health food; eel liver is rich in vitamin A, is an excellent food for night blind people.
#Featured Channels #Eels, genus Bony fish, moray eels, eels, eels. The eel characters are derived from fish from man, man also sound, "man" means "extension", and "fish" together means "an aquatic animal that has undergone long-term extension and evolution". Eel is a valuable edible fish, eel has hundreds of species, China's eel resources are abundant, from the Yalu River in the north, to the Beilun River in the south, up to 1800 kilometers of coastal and into-sea rivers, there are its traces, of which the Yangtze River, Qiantang River, Minjiang River and other estuarine sections are particularly numerous, Jiangsu and Zhejiang provinces account for more than half of the country's eel seedling resources.
Eels are river migratory fish that are native to the sea, grow up in fresh water, and then return to the sea to lay eggs. Every spring, large numbers of young eels (also known as white calves and eel lines) enter the river estuary from the sea in groups. It is a traditional and valuable fish and one of the most mysterious fish in the world. Its growth process is extremely peculiar, first laying eggs in seawater and then entering fresh water to grow. Eels survive a year and a half after a "hunger strike", and eels can live up to 50 years. Miraculously, its sex is controlled by environmental factors and density, and when the density is high and there is not enough food, it becomes a male fish, and vice versa.
Yuan Ming included soup eels, red simmered eels and fried eels in the garden menu, three kinds of preparation methods and six dishes, let's talk about fried eels. With the garden fried eel, many people look at this dish a little bit do not understand, because frying refers to the method of relaxing the oil in the pan, putting the raw materials into it, and making it cook thoroughly. According to different cooking methods, there are clear frying, raw frying, crisp frying, soft frying, pan frying, crisp frying, loose frying, fragrant frying, paper bag frying, bread residue frying and other famous halls, fried dishes will be eaten directly. The preparation method of this dish is very similar to that of the Ming Dynasty sauce Wo Eel.
Sauce Wo Eel This dish comes from the "Zhuyu Shanfang Miscellaneous Department", which was written by (Ming) Song Xue, Song Xue, Zi Jiufu, Ming Dynasty Hongzhi, Zhengde People, Huating (present-day Songjiang, Shanghai) people. He was an unexpected literati, Song Xu and his son Song Gongwang wrote a "Zhuyu Mountain House Miscellaneous Department" This book is also called "Song's Health Department" is a rich Ming Dynasty food work, which records nearly 100 kinds of winemaking methods of more than 60 kinds of wine, and more than 110 kinds of drinks. They are not only thirst quenching products, but also rich in nutrients and can cure diseases. It also records how to make more than 30 kinds of vinegar and more than 20 kinds of sauces. The book also describes the cooking methods of many domestic animals and beasts. It records the cooking of 22 species of saltwater fish, more than 30 kinds of freshwater fish, turtles, frogs, shrimp, crabs, mussels, mussels, snails and other shellfish. The book records more than 430 kinds of vegetable recipes and nearly 100 kinds of flour products. Later, this book was also blessed to be included in the "Four Libraries Complete Book".
Sauce Wo eel preparation method is to the live white eel first with ash to remove the fishy pulp, that is, the mucus of the white eel, cure the intestines, remove the internal organs, the boundary inch is still belonging, the boundary knife, the meat piece, the inch is to cut the white eel into an inch square, it is estimated that it is boneless, only the bone can be cut into squares, take pepper, shrinking sand kernels, sauce, white sugar Wo, Wo Nai pickled, how long is it pickled? One hour, one hour, marinate for two hours and then fry, yard into the pot, with winter melon, or eggplant, lotus root, taro is also OK, cut into large pieces on the white eel, sealed with paper, cooked, this dish should be added more garlic and vinegar.
With the garden fried eel is also fried first and then simmered, to do this dish must choose a large eel, more meat, slaughtered to the end, cut into long pieces and cut it. First fry in sesame oil, pick up; another fresh artemisia into the pot, still fried with crude oil, and then flatten the dish with eels, add the ingredients, cooking wine, soy sauce, garlic cloves, simmer for about 40 minutes. Artemisia and eel cooked together, meat and vegetarian collocation, can go to the greasy and refreshing, artemisia portion, half the amount of fish, that is, a pound of eel put half a pound of artemisia.
With the garden fried eel first fried and then simmered, according to the current technical classification is accurate, it should be called fried simmering. But there is a difference between ancient cooking methods and modern cooking methods, there are many techniques that are not available in ancient times, and many techniques in ancient times are not available today, so we study ancient texts, that is, to inherit and develop, take its essence, remove its dross, dig and sort out the excellent dishes of ancient times, make it re-see the light of day, and let everyone enjoy the delicious food of the past.
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