Steamed eel

Methods of steamed eel:

Raw materials for steamed eel:

Fresh eel 750 grams. Pig net oil 59 g, pig fat lean meat 100 g, egg white 50 g, bamboo Su 50 g, clear soup 750 G. Cooking wine 15g, pepper 3 G, salt 5 g, pepper 2 g, monosodium glutamate 1 g, ginger 1 g, vinegar 20 G.

Processing steps of steamed eel:

After killing the eel, put all the blood, blanch the saliva with hot water (scrape the skin with a knife), and cut off the shark fin. Cut the fish into 2 cm long segments (or cut off the bone spines with a knife first, cut the eel into two parts and remove the internal organs). Lay the oil on the net in the steaming bowl and place the eel section on the oil. Mix the cooking wine with pepper, salt and Zanthoxylum. Pour over the eel. Cut the pork into 3.3cm long (about 0.5cm thick) slices, put them on the eel section, seal the bowl with straw paper, steam them in the upper cage and take them out. In a steaming bowl, add egg white and cold soup and stir well. Steam the egg into white Hibiscus egg. Cut into pieces. Cut the Dictyophora into 2 cm long segments. Rare in the soup. Take out the eel steaming bowl, add the clear soup twice, decant it, turn it over and buckle it into a large disc, remove the oil from the net, and set the egg and bamboo fungus around it. Bring the soup to a boil, add salt, pepper

Steamed eel

Steamed eel is a famous local traditional dish in Sichuan Province. The taste is light, and the eel meat is tender and delicious. Eels are rich in DHA and lecithin, which are indispensable nutrients for brain cells; eels contain "eel element" which can reduce blood glucose and regulate blood glucose, and contain little fat; eels are rich in vitamin A.

Detailed introduction

Cooking category: steamed

Cuisine: Sichuan cuisine

Food type: fish

Taste: light

Suitable season: Spring

Cuisine: Sichuan cuisine

Color and fragrance: the color is white, the soup is clear, fresh and tender

Main materials

Fresh eel 750g

accessories

Pig net oil 59 g, pig fat lean meat 100 g, egg white 50 g, bamboo Su 50 g, clear soup 750 G. Cooking wine 15g, pepper 3 G, salt 5 g, pepper 2 g, monosodium glutamate 1 g, ginger 1 g, vinegar 20 G

make

(1) Clean the eel, blanch the saliva with hot water (scrape the skin with a knife), and cut off the shark fin;

(2) Cut the fish into 2 cm long segments (or cut off the bone spines with a knife first, cut the eel into two parts, and remove the viscera);

(3) Lay the oil in the steaming bowl and place the eel section on the oil;

(4) Mix the cooking wine with pepper, salt and Zanthoxylum. Sprinkle on the eel;

(5) Cut the pork into 3.3cm long (about 0.5cm thick) slices, put them on the eel section, seal the bowl with straw paper, steam them in the upper cage and take them out;

(6) In a steaming bowl, add egg white and cold soup and stir well. Steam the egg into white Hibiscus egg. Cut into pieces;

(7) Cut the Dictyophora into 2 cm long segments. Rare in the soup. Remove the eel from the steaming bowl, add the clear soup twice, decant it, turn it over and buckle it into a large disc, remove the oil from the net, and set the egg and bamboo fungus around it;

(8) Boil the special clear soup, add salt, pepper, cooking wine and monosodium glutamate, then pour into the plate;

(9) Serve with ginger juice and vinegar dish.

Characteristics of steamed eel

The color is white, the soup is clear, and the eel meat is tender and delicious.

Core tips

This paper introduces in detail the preparation method and category of steamed eel, the production technology, the main and auxiliary materials, various raw materials, cooking methods, recipes, nutrition introduction, the method of steamed eel, various nutrients, etc.

nutritive value

(1) Eels are rich in DHA and lecithin. Lecithin is the main component of cell membrane in human organs and tissues, and is an indispensable nutrient for brain cells;

(2) Eel contains "eel element" which can reduce blood glucose and regulate blood glucose, and contains little fat, so it is an ideal food for diabetic patients;

(3) Eel rich in vitamin A, can improve vision, promote the metabolism of the skin.

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