Japanese rice with eel

Japanese rice with eel

Introduction:

"Eels are nutritious and easy to digest. It has the functions of tonifying deficiency and nourishing blood, eliminating dampness and anti tuberculosis. It is especially suitable for people with heavy dampness, loss of appetite and weak body. When eating eel, Japanese always match with rice: put a large piece of eel on the rice, add vegetables, and then pour eel juice into the rice. The juice is nutritious and delicious. Pu Shao eel, eel itself special fishy smell will be completely removed, eat sweet and delicious, with rice to eat is first-class, and rice sweet with perfect. It is one of the most worth learning in Japanese cuisine. Eels are divided into river eels and sea eels. The Japanese eat sea eels. The nutritional value of river eel is very different from that of sea eel. Eel taste is different from that of river eel in Shanghai. According to the Japan Food Nutrition Research Association, most of the rich fat in the eel is unsaturated fat which is good for human body. It is full of DHA (an essential fatty acid for human body, commonly known as "brain gold") and EPA (unsaturated fatty acid which is good for nerve development) which can promote brain function. In addition, the body also contains a rare Xihe Locke protein, which has a good effect of strengthening the kidney, especially suitable for young men. Eel is also rich in calcium aquatic products, often eat can make blood calcium value increased, let the body stronger. Delicate taste is because it contains amino acids, there is one can make its taste more soft and sweet. Moreover, eels have more body fat and less water, so they feel like they melt in the mouth. "

Production steps:

Step 1: add sugar to Japanese soy sauce.

Step 2: boil over low heat.

Step 3: add maltose and cook until thick. Turn off the heat (Japanese soy sauce, sugar and maltose are mixed in the ratio of 1:1:1).

Step 4: turn off the heat and pour in some sake.

Step 5: add the fish slices.

Step 6: finally put in the Japanese plum to cook and make the Pu Shao eel sauce. (2 Japanese prunes per 100ml of sauce. Of course, it can be replaced by other prunes, but the taste will be slightly different.)

Step 7: take the imported Japanese star eel out of the vacuum packaging bag and apply the prepared sauce (about 1 hour).

Step 8: put it flat on the plate first.

Step 9: use small tweezers to pull out the thorn (use the pliers specially for pulling out the fishbone to take out the thorn, if not, it's better to prepare a small tweezers usually used to pull out the eyebrow).

Step 10: remove the spines.

Step 11: fumble carefully and take out all the tiny thorns with tweezers.

Step 12: clamp the eel with a food clip, and then use special food scissors to cut it into proper size (the scissors must be very sharp when used to cut food, and they should be used separately from other scissors to avoid damaging the blade).

Step 13: put the eel on the plate and spread the sauce evenly.

Step 14: then light the fire, put the star eel on the special barbecue net, and put the skin side of the eel on the barbecue net (special barbecue net for Japanese cuisine, fine workmanship, each pore is the same size, and the heat transfer is uniform, which is often used in Japanese cuisine. If you have an ordinary barbecue net or a flat bottom non stick pot at home, you can also take out the special barbecue pot, but you should pay attention to the pan, you should first open fire and heat the pot before you can put the eel.

Step 15: the surface zizisheng can turn over, careful burning.

Step 16: it's best to turn it over many times, but be careful, use the clip to turn it over, don't use chopsticks, so as not to spread the fish.

Step 17: brush the sauce continuously when baking.

Step 18: turn over and continue to brush the sauce, constantly brush the sauce to make the sauce taste.

Step 19: bake one piece before baking another. Don't try to save time by putting more pieces of fish at one time, because the firepower of each place in a stove is different. If you don't have time to brush the sauce and turn it over, the fish will be burnt.

Step 20: the fishtail is special, and one end is small. Pay attention to place the small end close to the furnace net, and the bigger end is close to the center of the fire, because the center has the largest firepower.

Step 21: the skin of the fish itself is gray black, so when it's roasted and rolled up, it's gray black rather than burnt. When it's roasted, you should pay great attention not to burn. If it's burnt, it's a failure, and the taste will become burnt.

Step 22: roast until the skin turns slightly up and the body becomes soft.

Step 23: put the cooked rice on the lacquer plate, pour the sauce used to stew the eel, then put the eel, and put the side dishes in the corner. This delicious Japanese stewed eel rice is good.

Materials required:

Eel: one

White rice: a bowl

Sweet pepper: right amount

Cherry tomato: moderate

Shredded white radish: right amount

Sliced scallion: right amount

Chai Yu Pian: right amount

Hua Mei: moderate

Broccoli: moderate

Japanese soy sauce: right amount

Maltose: right amount

Sugar: right amount

Sake: moderate

Note: 1. This sauce formula is suitable for Japanese style grilled seafood. If it is Japanese style fruits and vegetables, it is different. If you use the eel, put the blood clean. After washing, it is recommended to soak it in milk for one night. Every Japanese family has a baking net, which is a necessary tool for Japanese cuisine. It is recommended to buy one.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: other