Delicious eel in the sea: When I first saw this moray eel, I thought it was a legendary eel. Seeing that the price is so cheap, I don't think it will be an eel, so I didn't cry out. But after all, I was still curious, asked the local fishermen how to make it to eat, and was actually told, "stew", it seems that I have asked all the fish practices The local people's answer seems to be "stew". It is also this kind of tender fish that Xiaobian tried, fried in oil and then braised, but it was broken out of shape. It is a large car accident scene ~ even if it looks ugly, but this delicious taste is really fascinating~
Fresh eel, it is best to steam it to eat: after living by the sea for a long time, I found that the fish here is not fried, fried, and it is difficult to fry it completely. The tender fish can be blown, and the best way to make this fish is to steam it. Steamed fish, the most difficult to grasp is that the steamed fish will have a fishy taste. In fact, the most critical problem affecting the taste of "steamed fish" is the freshness of the fish, especially the marine fish, which must be freshly steamed so that there will be no strong fishy smell.
Steamed eel:
Ingredient Preparation:
500 g eel, green onion, ginger, garlic, peppercorns, salt, cooking wine, oyster sauce, soy sauce, steamed fish soy sauce, edible salad oil.
Preparation Method:
Step 1.
Prepare the shallots, ginger and minced garlic first. Then take a part of the green onion and cut it into shredded shallots, and the ginger is also cut into ginger shreds, and set aside.
Step 2.
The eel is washed and removed, and the black film on the eel's abdomen is washed, and the blood attached to the eel bone should also be cleaned. Then cut the eel into small pieces, add green onion, ginger, peppercorns, cooking wine, salt, oyster sauce, chicken essence, soy sauce and mix well and marinate for 20 minutes, set aside.
Step 3.
Pour water into the pot, bring the water to a boil on high heat, then add the marinated eel segment, cover the pot, steam for 8 minutes on high heat, then turn off the heat and remove, set aside.
Step 4.
Pour out the excess juice from the steamed eel, pour it into the pot and add the appropriate amount of water starch, and boil the soup thickly over the steamed eel. Sprinkle shredded shallots and ginger on top of the eel, drizzle with steamed fish soy sauce and set aside. Stir-fry the peppercorns in a different pot, add the appropriate amount of edible salad oil and stir-fry the peppercorns until fragrant. Finally, the oil is heated again to 80% oil temperature and drizzled on the prepared eel.
Such a tender and delicious steamed eel is steamed. The texture is soft and smooth, and the taste is strong and not fishy at all. 、
Steamed fish is not fishy in three steps:
1. Choose fresh eel, steamed out will not be fishy: choose fresh fish, steamed out will not have a strong fishy smell. To see if the fish is fresh, you must first look at the fish eye to see whether the fish eye is bright and clear, otherwise the fish is not fresh. Look at the gills, fresh fish, the gills are bright red, blackened, turn dark red, are not fresh fish. Finally, look at the belly of the fish, the meat is tight and not damaged, indicating that the fish is very fresh.
2. Pickled fish should be put into cooking wine to be very good to fishy: cooking wine has a good volatility, marinate fish with cooking wine, the fishy substances on the fish will volatilize with the cooking wine, cooking wine can also add umami to the fish.
3. Cleaning up the fish blood is the key to removing the fishy smell: the main source of fishy smell on the fish is on the fish blood, and its own fishy taste affects the taste, so cleaning up the fish blood is a key step to remove the fishy smell.
Steamed fish in cold water or hot water in the pot:
Steamed fish should be steamed underwater, so that under the action of high temperature, the protein outside the fish can be quickly solidified, and the delicious juice is sealed in the fish meat. The steamed fish tastes tender and juicy.
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