CATDOLL : CATDOLL: How to dry eels

1. How to dry eels

When drying eels, there are two types: the belly should be opened to extract the internal organs, or the belly should not be opened. They should be exposed to the sun, or they should be simply dried and then exposed to the sun. This question is quite professional.

The most representative way to eat eel is "Kabayaki". Different places have different cooking methods. In the Kanto region, the eel is cut from the back, slowly grilled over charcoal fire, steamed, and then grilled over medium heat while brushing with sauce. In Kansai, the eel is cut from the abdomen, the whole thing is put on a wooden skewer, dipped in sauce and grilled directly. Put the grilled eel on hot rice and pour sauce on it to make "Eel-topped rice" or "Eel-topped rice", which is popular in any season of the year.

2. Why do fishing boats release eels when sailing far away?

Eels are very active and like to move around, which makes the fish they catch also active and less likely to die.

If I remember correctly, catching tuna especially requires releasing eels.

3. What are the methods of catching fish?

What are the requirements for playback in different soil formats?

This is a typical interpretation of professionalism: persistence.

4. How to prepare fresh eel

How to handle eels: Ask the fishmonger to handle the eels and separate the meat and bones. When cleaning, place the eel meat in a basin, sprinkle flour evenly on the eel and scrub it to remove the mucus on its skin. Repeat this several times until it is clean.

(Strong smell?! Then braise it~)

practice:

Braised eel

Ingredients: 600 grams of sea eel, 50 grams of soaked shiitake mushrooms, appropriate amounts of green onions, red peppers, salt, soy sauce, Shaoxing wine, sugar, vinegar, and salad oil.

Preparation method:

1. Wash the conger eel and cut into cubes; slice the mushrooms; cut the green onions into sections; and dice the red pepper.

2. Heat the oil to 60% hot, add the conger eel pieces and cook until cooked, then pour into a colander to drain the oil; leave some oil in the pan and return it to high heat, add scallion segments and red pepper, stir-fry until fragrant, add salt, soy sauce, Shaoxing wine, sugar, conger eel pieces and a small amount of water, bring to a boil then turn to medium heat and cook for 5 minutes. When the sauce thickens, drizzle with vinegar and serve.

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Steamed eel

Main ingredients: eel, rice noodles, lotus leaves

Ingredients: onion, ginger, salt, cooking wine, white pepper, chili oil, bean paste, chicken stock

Steps: 1. Kill the eel, clean and slice thinly, soak the lotus leaves in water until soft, cut the green onions into flowers, peel and mince the ginger;

2. Put the fish in a bowl, add red oil, bean paste, rice flour, salt, chicken essence, cooking wine, pepper, and minced ginger, mix well and marinate;

3. Place lotus leaves at the bottom of the steamer, add marinated fish pieces, steam for 20 minutes until cooked, remove from the steamer, and sprinkle with chopped green onions.

Note: If lotus leaves are not available, you can use blanched Chinese cabbage leaves instead. However, the steamed eel will lack the fragrance of lotus leaves, but it will not have much impact on the overall effect of the dish.

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Eel and Taro Casserole

Main ingredients: eel, betel taro, red pepper

Ingredients: onion, ginger, salt, sugar, rice wine, white pepper, soy sauce

Steps: 1. Kill the eel and cut it into small pieces. Marinate it with onion, ginger and cooking wine for a few minutes. Cut the taro and set aside.

2. Put the taro in the oil pan and fry until the surface is golden brown. Take it out and fry the eel again until golden brown. Note that the order cannot be reversed, otherwise the oil used to fry the eel and then the taro will have a fishy smell and will not taste good.

3. Heat the oil in a pan, add onion, ginger, and red pepper to sauté, add seasonings and bring to a boil, add eel and taro, pour everything into the casserole and simmer over low heat until the soup is dry.

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Eel Rice

raw material

1 eel (about 1 pound)

Several bamboo sticks

2 tablespoons brown sugar

3 tablespoons soy sauce

A little ginger juice

A little rice wine

1 tsp honey

White sesame seeds

Production

(1) Clean the eel, remove the head and tail, and cut it into 3 pieces. Add sugar, soy sauce, ginger juice and a little rice wine and soak for 20 minutes to allow the eel to absorb the flavor. Remove the eel and boil the remaining sauce over low heat for later use.

(2) Skewer the eel meat in a rotating motion to secure it. Prepare the oven. Apply a little oil on the baking tray, place the eel skewers on them and bake at 200°C for 6 to 8 minutes. Turn them over from time to time and apply the sauce several times. When you take them out, brush them with a little honey and sprinkle with white sesame seeds.

If you don’t have an oven at home, you can use a frying pan to fry it. The rest of the method is the same.

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Steamed eel

Accessories: 200g lard, 70g Jinhua ham, 80g fresh mushrooms

Seasoning: 4g salt, 2g MSG, 15g cooking wine, 3g ginger juice, 5g pepper, 15g vinegar, 2g sesame oil

1. Remove the skin, tail and internal organs of the eel and clean it;

2. After blanching the eel in boiling water, remove the mucus from the skin and cut the meat into 1 cm thick slices, but do not cut it off;

3. Marinate the fish with salt, cooking wine and ginger juice;

4. Wash the soaked mushrooms and cut them and the cooked ham into slices;

5. Mix ginger juice, salt, MSG, vinegar and sesame oil to make sauce;

6. Place the ham and soaked shiitake mushrooms between the eel slices, cover with lard, steam in a steamer for 10 minutes, and discard the lard.

7. Bring the soup to a boil, add salt, MSG, and pepper, and pour over the eel meat after boiling, and drizzle with the sauce. Food incompatibility River eel: Eel should not be eaten with vinegar or ginkgo.

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