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"If you eat a treasure in summer, you don't have to run to the hospital", it is rich in amino acids and high protein, so it is recommended to eat it often
The ingredients recommended today and the recipe shared are a traditional dish that I personally like, and I have eaten it since the first time I ate it at a banquet. It's been more than 20 years now, but this dish is still popular. Although it is not as beautiful as before, it is still active in major hotels and restaurants, and it is a delicacy based on eel.
When we were children, the word "eel" did not represent food, but high-end nourishing and healthy ingredients. Every time this dish is served, adults always say this: Eating two more bites is very supplemental.
When I was a child, I fooled children as adults, and I didn't know that eels were indeed "very replenishing" until now. Not only does eel have a variety of amino acids that the human body needs, but it is also extremely high in protein. Regular consumption can not only enhance physical fitness, improve immunity, reduce the possibility of illness, but also regulate the weak physique.
Steamed eel with fungus
Ingredients: 1 eel, 1 small handful of black fungus, 1 pinch of shredded ginger, 4 cloves of garlic, 1 red pepper, 2 shallots
Seasoning: 2 tbsp steamed fish and black bean sauce, 1 pinch of monosodium glutamate
Cooking Steps:
1. The matching ingredient "black fungus" should be very familiar to everyone. Whether in the south or the north, the consumption of black fungus is very common. It has an excellent taste and nutrition, suitable for regular consumption, and black fungus is recommended to soak yourself to be more hygienic and more delicious.
The main reason is to buy ready-made, you don't know how long this fungus has been soaked. In addition, the fungus on the market will soak greatly for the weight, so the taste is relatively unbrittle. If you want to be healthy and delicious, soak it yourself.
Soaking fungus is actually very fast and very easy to do, grab a little cold water and soak it with a little flour and wash it a few times. The fungus is soaked until about seven or eight minutes, so that the taste is the best.
2. Prepare the accessories in advance, that is, remove the fishy and increase the flavor of the old three kinds of green onions, ginger, garlic, and then prepare a chili pepper for polishing. Shred the chili peppers and shallots, pat the garlic and chop it flat, then prepare a little ginger slices or shredded ginger. Chop the shredded green onions and soak them in cold water so that the shredded green onions will curl up.
3. Eel, the protagonist of today's dish. I remember when I was a child, the level of the banquet was supported by three things: eel, crab, and turtle. There were these three kinds of banquets, which were called "classy" in that era, that is, rich and high-end.
It can be seen that the grade of eel is not low, and now eel has taken a back seat but is still a good ingredient. In particular, the eel is so delicious that the eels are first freshly selected and then sliced with a "butterfly knife". The butterfly knife method is to cut the middle to the end but do not cut off, and it is named after it is like a butterfly.
4. Then put the black fungus soaked before on the bottom of the plate, and then spread the processed eel fillet on top. Then put the shredded ginger on top of the eel to assist in removing the smell, and boil the water in advance until the water boils. Put the eel in the steamer basket and steam it over high heat for 10 minutes.
5. Pour the juice from the steamed eel, which is fishy so you can't ask for it. Remove the ginger, then re-stack the ginger, garlic, green onion and red pepper, and pour some hot oil over the pot. The hot oil immediately brings out the aroma of the excipients and improves the appetite.
6. Finally, we pour a tablespoon of steamed fish soy sauce and we can serve. A very delicious dish of steamed eel with fungus, I highly recommend everyone to try it.
Tips for landlords:
1. Eel handling is a little troublesome and requires patience.
2. Don't soak the black fungus too much to make it crispy
3. For the time of steaming the eel, please make appropriate adjustments according to your own boiler and other factors.
4. Pay attention to safety when pouring boiling oil to avoid oil explosion and burns.