Yesterday in a Hunan group, I talked about my favorite perilla eel, and I was ridiculed by the group. The old-school Changsha people believe that after the Dragon Boat Festival, eels cannot be eaten, as if Hubei has a similar saying. But for someone like me who loves eels deeply, eels can be eaten all year round, and I am very happy to start with a bowl of eel noodles every morning.
Speaking of eel noodles, my heart has always been The Ho Kee Eel Noodles next to Goode Temple. In addition to being expensive, there is nothing wrong with it, and that bowl of soup is really amazing. Listening to the boss, not only the eel bone, but also the salmon head and other miscellaneous fish, and then asked can not ask out, it is estimated that it is his core kitchen secret.
When friends from out of town come, as long as they are not too afraid of fish, I usually take them there. Order a double spell of bonito and eel, less noodles and more soup, the best time is in the morning, give up the fritters in the package, go to the opposite oil cake king to buy the best oil cake and chicken crown dumplings in Wuhan, eat a belly slip.
There is a water dispenser near the root of the wall, take out the tea leaves that you bring, drink a cup of tea, and dissolve the greasy consumption, although the king of the south is not easy! But there is one thing to remember, delicious is delicious, but can not be packed, packed back to hot, it is too fishy to enter.
Speaking of the most professional place to eat eel, it should be Huai'an, Jiangsu, with long fish noodles, stewed tiger tail, roasted soft pockets, stewed raw knocks, roasted navel doors... Make a long fish feast, not at all reluctant.
Last year, when I was studying at Yangda University, local classmate Liu Dahai took me to buy vegetables and had a good look at the local long fish cooking culture. Brother Liu took us to the vegetable market in the morning, first in the small shop at the entrance of the vegetable market, he ordered a few sentences, and then he went into the vegetable market to buy the vegetables of the hotel for a day, and after the dishes were bought, a few hot stir-fried dishes were also on the table.
At this time, the store was handed freshly paddled eel, swimming river prawns, eels are fried with green peppers and onions, river shrimp with seeds are boiled in brine, and in the blink of an eye, they are on the table, accompanied by porridge, buns, pickles, hot stir-fry... That's called a beauty! Although it is a humble small shop breakfast on the side of the small city vegetable market, you can still see the lingering charm of the Huai'an Premier's world trough transportation.
According to Brother Liu, before checking drunk driving, he would always drink two or two times and then go to work with great energy, and this state of leisure was really a day for the gods.
(My Landline Meitu)
When I first went to work, there was an old lady Yang in the unit, a Ningbo native, who burned the old Ningbo vegetables in one hand. Considering that she has been away from home for more than 40 years and may not be able to eat such an ancient taste in Ningbo, she taught me an old Ningbo dish, Xiangyou Eel Paste, which is still fresh in her memory after 25 years.
Blanch eel boneless, eel bone with lard sauté after boiling soup, bone soup and fresh broad beans boiled together, the soup is slightly thick with eel shreds, slices, add salt raw soy sauce after seasoning, a little mung bean sprouts into the pot, leek segments on the top, the whole pot out, after the table another pot of hot two or two fragrant oil poured on, rattling, full of spring.
The focus of this dish is that when the eels are fat in the spring, the broad beans and urns are just ordered, and there is the smell of the spring river rising tide when you take a bite. The softness of the eel, the puff pastry of the broad beans, the sweetness of the urns, the crispness of the mung bean sprouts, the aroma of the spring leeks of the head knife, the high style of the dish, adding white pepper is not impossible, adding black pepper is really a sudden beauty.
It is really troublesome to use small fava beans, small urns, green and dripping head knife leeks, and mung bean sprouts to pinch the head to remove the whiskers, especially now the vegetables are planted in greenhouses. Eels are easy to find, where to find the poetry of night rain cutting spring leeks?
Eels only to be remembered,
It was just that I was confused at the time.
Author: Tablets
Images: Fine Tan, Shu Huai, Tablets
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