Did you know that there is a fish that hides in a cave during the day and only comes out at night to feed?
The most common is the yellow eel. Paddy fields, streams, and ponds in the countryside are the paradise of yellow eel life, but because they are well hidden, and they come out at night to forage, so they can only catch them at night with a flashlight to take pictures, and then, with their hands or fire tongs or rubber tongs to clip, but the success rate is not high, the capture range is still limited to the edge of the field, and the field or the water will scare them away.
Yellow eels look a lot like loach, but they can still be distinguished on closer inspection. The loach is smaller than the yellow eel, with a cylindrical body and a lateral tail, while the yellow eel is slender and snake-shaped, the anterior and posterior part of the body is flattened, the tail tip is thin, and the head is long and rounded. Therefore, it is no wonder that when children see yellow eels, they will think that they have seen a snake and are too scared to do it.
Look at the ferocious and terrible yellow eel, but it is actually very tasty.
Its meat is tender, delicious, less thorns, eat more qi and blood, tonify liver and kidneys, strengthen muscles and bones, and its nutritional value is also very high. Eel is eaten in a variety of ways, but the home-cooked method is still braised, braised yellow eel belongs to the traditional Home-cooked recipes of the Han people, and the wide range of consumption also determines the diversity of its taste.
This time, let's see how Jiangxi people make braised yellow eels.
【Ingredients】
Yellow eel, shallot, ginger, garlic, chili pepper, rice wine, onion.
【Directions】
1. Handle fresh yellow eels. Use flour to remove the mucus on the surface of the eel, and then use scissors to cut along the head of the fish to the belly of the fish, remove the internal organs and clean the inside and outside of the fish, drain the eel after dissecting, cut off the eel tail slightly, and cut the eel into sections for later use, which is a common slaughter method at home.
Generally in the market or restaurant, connoisseurs deal with yellow eel much faster.
After the yellow eel falls unconscious, the head and neck of the eel are directly fixed to the wooden board with nails, the left hand straightens the eel tail, the right hand holds the blade, pokes in from the fish neck, close to the fish backbone from top to bottom down down the fish belly to the fish tail, so that the fish belly is cut open, the internal organs are removed, the fish is flipped and the fish is cut on both sides of the bone in the same way to remove the eel bone, clean and neat, so that a complete eel meat is ready.
Yellow eel is difficult to catch, because it has a slippery mucus on the surface, in order to facilitate processing, we will generally remove the mucus first, there are three ways:
(1) Pour a pot of boiling water, drown the eels, and immediately cover the pot. After 2 minutes of stuffing, open the lid and stir it with chopsticks, and the mucus on the eel will automatically detach.
(2) Use table salt. First wash the blood on the surface of the yellow eel with water, pour out the water, sprinkle the salt on the yellow eel, and then start to scratch, and when the foam is rich, you can wash it thoroughly with water.
(3) Use secondary rice panning water. The first taomi water is not used, and the second taomi water is retained, which is also the secret recipe for removing yellow eels. Pour the cut eel segments into the rice water and wash them, so that you can quickly wash off the mucus of the yellow eels, and also remove the fishy smell, killing two birds with one stone.
However, the mucus of yellow eel is composed of mucin proteins and polysaccharides, which not only promote the absorption and synthesis of proteins, but also contains a large number of amino acids, vitamins and calcium needed by the human body, so it is still not recommended to remove.
2, after the yellow eel removes the mucus, in fact, there will still be a fishy smell, you need to add cooking wine and raw soy sauce to pickle, you can remove this taste very well. Millet peppers are washed and chopped; ginger is sliced; shallots are chopped.
2, hot pan cold oil, oil to be a little more, to the oil temperature of 80% hot, pour into the cut yellow eel section and fry.
Yellow eel is a high-protein food, blood water viscous, the more blood washed off, the greater the loss of nutrition, but the more blood water, the fishy smell is also heavy, whether to wash off the blood water, depends on personal preferences.
For eels that have just come out of the pan, don't rush to turn it over, let it fry in hot oil for a minute or two, and then stir-fry until there are some slightly charred yellow wrinkles on all sides, and then proceed to the next step.
4: Pour ginger pieces, millet pepper and garlic into the pot together, stir-fry evenly, and sprinkle with a bowl of rice wine.
Rice wine brewing as a condiment, it can remove the odor in meat food, rice wine can also be the same as the fat in the meat to generate aromatic nasal substances to increase the flavor of dishes, it is because of these defishing and de-smelling and flavoring functions, it is also widely used in the cooking of braised yellow eels.
5: Add an appropriate amount of water to simmer; add salt, light soy sauce to taste, soy sauce to color.
6: When the soup in the pot is thickened, pour in the sliced onion, cover the pot, simmer together to collect the juice, and finally put on a plate and sprinkle with green onions to eat.
Onions can be added in many dishes, it has a spicy aroma, can remove the fishy, increase the taste of the dish, anyway, is a wild ingredient that can be used anywhere.
Thick oil sauce red, spicy and fragrant yellow eel is delicious, but it is not an ordinary person can easily get it, the best way is to buy it, let the store help deal with it