Steamed Eel(qing zheng bai shan )

Steamed eel method:

Raw materials for steamed eel:

White eel 1000g, ham 15g, Shuifa mushroom 10g, suet 20g, ginger flower 10g, scallion 100g, Shuifa winter bamboo shoots 15g, ginger rice 10g, monosodium glutamate 2.5G, cooking wine 15g, brine 10g, vinegar 2.5G, clear soup 200g.

Processing steps of steamed eel:

1. Smash the eel on the head with the back of the knife, draw a knife from the bottom of the neck, dig the skin with your fingers, turn it down, remove the skin, cut off the fins, then insert chopsticks into the abdomen from the bottom of the neck, twist out the viscera, and wash the fish clean. Cut into 2.5cm long segments and cut into diagonal cross knife on the back. Once the scallion is broken, cut it into 3cm long sections and spread them on the plate. The eel is placed in a circle in the plate. Cut ham, bamboo shoots and mushrooms into slices and place them on the fish evenly with ginger and diced suet.

2. Add clear soup into the bowl, add salt water, cooking wine and monosodium glutamate to make juice, pour it on the fish, steam it and take it out. Take ginger, rice and vinegar with you.

The characteristics of steamed Monopterus albus were as follows

It's delicious and tender.

Steamed Eel

Steamed eel is a traditional local dish in Guangdong Province, which belongs to Guangdong cuisine. The main material of steamed eel is eel, the cooking technology is cooking, and the taste is salty. According to the records of Qing Yi Lu, the reason why the eel in Beijing and Luoyang (Kaifeng and Luoyang) was famous in the Five Dynasties was that they were not well-known for cooking in other places at that time. Yang Chenglu, a temple man of the Later Zhou Dynasty, was quite ingenious. The eel cooked by him has a mellow taste, so it is popular in the family of officials, known as "the eel without bone". Later, it was favored by the emperor and his concubines and introduced into the palace. Because of its soft, tender and fragrant color, it is named "soft nail Snow Dragon". This is the "steamed eel" that has been handed down to this day.

survey

Dish: steamed eel

English Name: steamed eel

Cuisine: Cantonese cuisine

Type: special Cantonese cuisine

Basic characteristics: delicious and tender

Process: steamed

Taste: soft, tender, fragrant, white as snow.

Category: tuberculosis, anemia, deficiency, health and eyesight

Ingredient: 1000 grams of eel

Accessories: Ham 15g, mushroom (fresh) 10g, pork net oil 100g, winter bamboo shoots 30g

Seasoning: 3 g salt, 10 g vinegar, 20 g shallot, 15 g ginger, 3 G monosodium glutamate and 15 g yellow rice wine.

allusion

Eel scientific name eel, commonly known as green eel, back and sides of gray brown, white belly. They breed in the deep sea and grow in fresh water. They are migratory fish with small scales and are buried under the skin. The ancients called them "bone spurs", which should be paid attention to when cooking.

According to the records of Qing Yi Lu, the reason why the eel in Beijing and Luoyang (Kaifeng and Luoyang) was famous in the Five Dynasties was that they were not well-known for cooking in other places at that time. Yang Chenglu, a temple man of the Later Zhou Dynasty, was quite ingenious. The eel cooked by him has a mellow taste and is peeled from the bone, so it is popular in the family of officials. Its color is as white as snow, and its name is "soft nail Snow Dragon". This is the "steamed eel" that has been handed down to this day.

According to legend, in the early years of the Republic of China, Yuan Shikai often stayed in Baiquan, and liked to eat "steamed eel", and he often entertained guests with this dish, and talked about the anecdotes about eel with relish. When eating this dish, dip it in vinegar and ginger powder for better taste.

Basic materials

Ingredient: 1000g white eel. Ingredients: 15g ham, 10g Shuifa mushroom, 20g suet oil, 10g ginger flower, 100g scallion, 15g Shuifa bamboo shoot, 10g ginger rice. Ingredient: monosodium glutamate 2. 5 g, cooking wine 15 g, salt water 10 g, vinegar 2 g. 5g, 200g clear soup.

1. Use the back of the knife to smash the head of the eel, draw a knife from the bottom of the neck, dig the skin with your fingers, turn it down, remove the skin, cut off the fins, then insert chopsticks into the abdomen from the bottom of the neck, twist out the viscera, and wash the fish clean. Cut into two. 5 cm long segment, on the back of the solution into oblique cross knife. Once the scallion is broken, cut it into 3cm long sections and spread them on the plate. The eel is placed in a circle in the plate. Cut ham, bamboo shoots and mushrooms into slices and place them on the fish evenly with ginger and diced suet.

2. Add clear soup into the bowl, add salt water, cooking wine and monosodium glutamate to make juice, pour it on the fish, steam it and take it out. Take ginger, rice and vinegar with you.

Production technology

1. Smash the head of the eel with the back of the knife, draw a knife from under the neck, dig the skin with your fingers, turn it down, remove the skin and cut off the fins;

2. Use a square headed bamboo stick to carve several upward Stubbles on the square head, insert them into the abdomen under the neck of the eel, stir and pull out the viscera, rinse them, cut them into 3cm long sections, and carve an oblique cross knife on the back;

3. Remove the root of the scallion, wash it, break it and cut it into 3.3cm long pieces, then spread it on the plate;

4. Put the eel segments in a circle on the plate;

5. Put a tall big cup in the middle of the plate, add 100ml of soup, add refined salt, yellow rice wine and monosodium glutamate

6. Sliced ham, mushrooms and bamboo shoots;

7. Ham, mushrooms, bamboo shoots and ginger were evenly placed on the eel section;

8. Spread the pig net oil to cover the eel section and accessories;

9. Steam and take it out, pour the juice in the cup on the dishes on the plate, and bring minced ginger and vinegar when serving.

Process tips

1. Before steaming, the eel should be covered with pig net oil, which can not only keep the taste of eel, but also increase the fat of dishes and produce fragrance;

2. Steam the fish over high heat for about 10 minutes.

History and culture

1. The scientific name of eel is eel Li, commonly known as green eel. Its back and sides are gray brown, and its belly is white. It breeds in deep sea and grows in fresh water. It is a kind of migratory fish with small scales and is buried under the skin. The ancients called it "bone spur";

2. According to the records of Qing Yi Lu, the reason why the white eels in Luo and Bian (Kaifeng) were famous in the Five Dynasties was that they were not well-known in other places at that time. Yang Chenglu, a poet of the Later Zhou Dynasty, was unique. It's quite wonderful. The eel cooked by him has a mellow taste, so it is popular in the official family and is known as "the eel without bone". Later, it was favored by the emperor and his concubines and introduced into the palace. Because of its soft, tender and fragrant color, it is called "soft nail Snow Dragon". This is the "steamed eel" that has been handed down to this day. When eating this dish, dip in vinegar, ginger powder, its taste is better.

dietary nutrition

Eels: eels are rich in a variety of nutrients, with the effect of tonifying deficiency and nourishing blood, eliminating dampness, anti tuberculosis, etc. it is a good nutrition for patients with chronic disease, weakness, anemia, tuberculosis, etc. Eel contains a very rare Xihe Locke protein, which has a good effect of strengthening the kidney. It is a health food for young couples and the elderly. Eel is rich in calcium aquatic products, often eat, can make blood calcium value increased, make the body strong. Eel liver is rich in vitamin A, which is a good food for night blind people.

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Lentinula edodes (fresh): Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, a variety of amino acids and vitamins; Lentinula edodes has a kind of general vegetable lack of maltitol, which can be converted into vitamin D, promote the absorption of calcium in the body, and can enhance the ability of the human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc.

Lard: Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids content is equivalent, can provide very high calories, and contains vitamin A, vitamin E is also very rich. Animal oil is high in calories and cholesterol, so it is not suitable for the elderly, diabetic patients, obese patients and patients with cardiovascular and cerebrovascular diseases.

Winter bamboo shoot: winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. But winter bamboo shoots contain more calcium oxalate, children, suffering from urethral calculi, nephritis should not be more

Chinese PinYin : Qing Zheng Bai Shan