New wind eel(xin feng man xiang )

Methods of fresh air eel

Raw materials for making fresh eel

One fresh and crude eel (about 2000g), 100g salt, 5g green onion, 5g ginger and 10g wine.

Steps of making new style eel

1. Remove the saliva from the eel, wash it, then cut it from the back of the eel from the beginning to the end, remove the internal organs and blood tendons, wipe the bleeding water with a clean dry cloth, and then wipe the fish with salt to make the fish absorb the salt, and put it into the container for two or three hours.

2. Take out the pickled eel, spread the eel with bamboo slices, hang it in a cool and ventilated place to dry (avoid sunlight), about seven days, and then eat it when the meat is firm and hard.

3. When eating, first cut a piece of dried fresh meat, or cut the eel into small pieces, and cook it with cooked streaky pork to make "barbecued meat of fish", which is delicious. In the container, for onion, ginger, wine, steamed, shredded into a plate.

New wind eel

Xinfeng eel is a traditional specialty dish in Zhejiang coastal area, which is made of eel. It's the peak season for fishing eels in winter every year. It's also the northwest wind season. It's a good product to cut the belly of eels and hang them in a ventilated place away from the sun to dry. The dried eels, which were dried in the air during this period, were named "Xinfeng" by local residents. Xi ǎ ng is the most popular dried fish product for fishermen in the southeast coast of China. Made of yellow croaker is called yellow croaker, made of eel is called eel.

history

As a matter of fact, this kind of fish pond has existed since ancient times. It is said that at the end of the spring and Autumn period, when Fu Chai, the king of Wu, was at war with Yue State and led the army to conquer Yinyi (now Ningbo), the Yue State, the imperial kitchen skillfully took the local eel as a dish in addition to beef, mutton, moose meat and pork. After eating this fish, King Fucha of Wu found it very delicious, which was different from the common carp and crucian carp he used to eat in the palace. After returning to the palace, although there were still fish dishes, he always felt that it was not as delicious as Yinyi. Later, I found an old fisherman from Yinyi to cook fish feast for him. The old fishermen cooked the eel with seasoning. The king Fu of Wu was very happy after eating it. He was full of praise. Since then, the value of eel has doubled. In the Qing Dynasty, people were also fond of eating fish. At that time, the "Taihe" produced in Songmen area, Wenling City, Taizhou, Zhejiang Province, was famous all over the country. Yuan Mei of the Qing Dynasty once mentioned in his Suiyuan food list: "Taihe is different in appearance and ugliness. It's better to go out of Songmen, Taizhou. The meat is soft and fresh. When it comes out, it can be used as a small dish without cooking. Simmer with fresh meat, put the meat when it is rotten, otherwise it will not be digested. Frozen is frozen, Shaoxing people law also Because "Xinfeng eel" is full-bodied, fresh and salty, and has a unique flavor, it is very popular. Up to now, there is still a saying that "Xinfeng eel tastes better than chicken".

raw material

One fresh eel (about 2000 grams), 100 grams of refined salt, 5 grams of scallion and ginger slices, 10 grams of Shaojiu and 10 grams of vinegar.

(1) Wash the eel, cut it into two pieces and put it on the plate. Add Shaojiu (5g), Congjie and ginger slices. Steam in the steamer over high heat for 10 minutes until cooked. Remove the ginger slices and Congjie.

(2) Put the cooked eel on the chopping board, remove the skin and bone, cut it into two sections, then tear it into small strips along the silk pattern, put it in a bowl, add Shaojiu (10g), monosodium glutamate, refined salt, sugar, sesame oil, mix well, and serve on a plate.

Making method

1. Remove the saliva from the eel, wash it, then cut the back of the eel from the beginning to the end, remove the internal organs and blood tendons, wipe the bleeding water with clean dry cloth, and then wipe the fish with salt to make it absorb the salt, and put it into the container for two or three hours.

2. Take out the pickled eel, spread the eel with bamboo slices, hang it in a cool and ventilated place to dry (avoid sunlight), about seven days, and then eat it when the meat is firm and hard.

3. When eating, first cut a piece of dried fresh meat, or cut the eel into small pieces, and cook it with cooked streaky pork, that is to say, it is delicious. In the container, for onion, ginger, wine, steamed, shredded into a plate.

crux

① The mucus on the eel must be washed with warm salt water. If the mucus is not washed, it will smell fishy when it is cooked.

② Eel can not be washed with water after viscera is removed, otherwise it will affect the taste of fish.

③ Salt should be used properly when pickling, less salt and less taste, and more salt will affect the taste.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xin Feng Man Xiang