The fat and tender eel rice is really fascinating, although there are several Japanese restaurants in the big mall next to the house, and there are several kinds of eel rice, but one part costs dozens of dollars, eating beautiful, but still a little painful.
After eating more times, I came up with the idea of making eel rice by myself. Saving money is on the one hand, mainly to be able to enjoy the pleasure of cooking.
Weihai's little sister's family is doing seafood business, and just one day later, Weihai's fresh eels arrived in Beijing, which is really clean and beautiful. Although the slippery body looks a bit like a snake, but the fragrant eel rice that appears in my eyes, I can't wait to clean up these eels.
As long as you are interested, there is nothing that cannot be done. This is the first time I have deboned an eel, and I am completely self-taught. There are a small number of soft spines in the eel meat, even if you eat it in the mouth, you don't have to worry about being pricked, and even chew it and swallow it.
The fat and tender eel pieces are wrapped in a thick sauce, which is so fragrant! A few simple steps to make fat and fragrant tender eel rice, save money and delicious, all want to open a private takeaway, you also hurry up to try it!
【Ingredients】 1 eel, 1 pot of rice, 1 piece of kelp
【Seasoning】 1 g salt, 15 g soy sauce, 10 g light soy sauce, 6 g dark soy sauce, 15 g sugar, 20 g sake, 10 g starch, 1 bowl of water
【Ingredients】 Colorful vegetables to taste, cooked white sesame seeds to taste
【Production】
1. First stew the rice: the rice is gently washed and cleaned;
2. Stew rice with the "fine cooking rice" function of the rice cooker; the eel is dissected to remove the internal organs, cleaned inside and out, and the gills are also removed;
3. Look at the abdomen of the eel, the blood and peritoneum should be removed;
4. Lay the eel belly upwards, spread it flat on the board, and use the blade to cut diagonally along the edge of the spine;
5. Cut all sides of the spine so that the spine can be easily lifted;
6. Cut off the head and thinner tail and spine;
7. Cut the fish into large pieces;
8. The sauce is not limited to the following kinds, the proportion can be adjusted with the taste, slightly sweeter: salt, soy sauce, soy sauce, soy sauce, soy sauce, sugar, sake, water; sake can be replaced with cooking wine, a little soy sauce for coloring; starch first do not put in the sauce, followed by separate blending into starch syrup and then put;
9. Pour a little vegetable oil in a frying pan, first fry the fish skin downwards, and then turn it over to fry the fish side;
10. Fry over low heat until slightly browned on both sides;
11. Mix the sauce evenly into the pot and simmer for a few minutes over low heat;
12. After the soup becomes less, mix a little starch into a pulp with cold water, pour it into the pot, boil and bubble again, and turn off the heat;
13. At this time, the rice is also stewed, this kind of grain is particularly suitable for making eel rice; take an appropriate amount of rice into a bowl, and then put the eel pieces and colorful vegetable silk lines on the rice, pour the sauce, sprinkle a little cooked white sesame seeds to eat;
14. Make a soup when frying the fish pieces: fish head, tail and fish backbone;
15. Prepare a little kelp soup in advance;
16. Wash with cool water and soak softly;
17. Pour a little oil into the cooking pan and fry the fish head and fish tail neon;
18. Pour an appropriate amount of hot water to boil;
19. Add shredded kelp to the soup, simmer over low heat until edible, and add a little greens and chives to add color and flavor.
1. The sauce of stewed eel is slightly sweeter and more delicious; finally drizzle with starch syrup can make the soup better adhere to the fish pieces; the sauce should be left more, and the rice is drizzled on the flavor;
2. The kelp shreds of stew should be soaked in advance to soften, which can save time;
3. The rice of eel rice should not be soft, and the clear particles can better absorb the sauce and taste better. The "Zhen Rice Cooker" I use has two kinds of refined rice and fast cooking rice, and the rice stewed with refined rice is sweeter than that of fast cooking; one pot and two biles, in addition to the special pot bile for stewed rice, there is also a stainless steel pan gall that can be used under high pressure.
Zhenmi ufo rice cooker smart pressure cooker ¥899 purchase
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, once an English teacher for 18 years, and now A "Kitchen for Love" home cook, food self-media, special original food author. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#吃在北京 #