Huai 'an Soft Pocket Huai 'an Soft Pocket Long Fish Practice Video

1, Huai 'an soft pocket is a standard Huaiyang dish. What is the specific method? 2. How do soft pockets get tired in winter? 3. What kind of food is Huai 'an Soft Pocket? What is the practice of this food? Huai 'an soft package is a standard Huaiyang dish. What is the specific method?

First of all, we should prepare the corresponding ingredients, prepare a proper amount of Monopterus albus, and then prepare some seasonings, such as lard, shallots, garlic, ginger, soy sauce, vinegar, yellow wine, salt, pepper, starch and so on.

First, in step 1, we need to choose the right eel. If you want to make this dish well, you should generally choose a slender live eel.

The next step is to remove the fishy smell. We can add a proper amount of water to the pot, and then add some onion slices, salted ginger slices and vinegar water. After cooking, we will put the processed eels in, and at the same time, we will keep going through the eel list in the factory. When we find the eel's body slowly curled up, we will turn off the torch and take it out and put it in warm water for later use.

Step three, get the meat back. We can cut the side of the eel with a knife, and then cut the belly of the eel, so that all the back meat of the eel can be removed along the spine of the eel.

Step four, stir the juice of thicken by yourself. Find a clean container, put soy sauce, sugar, soy sauce, vinegar, pepper, yellow wine and raw starch into it, and stir well for later use.

Step five, start cooking this dish. Put some oil in the pot, preferably lard. Wait until the lard smokes, put the prepared garlic slices and ginger in, stir-fry the fragrance, and quickly pour in the tenderloin. Then stir-fry quickly on the fire for a few times, pour out all the thicken juice prepared before and continue to stir-fry. Then we need to add some balsamic vinegar and sesame oil to it, stir it evenly, and then sprinkle some shallots.

Generally speaking, the method of this dish is not particularly complicated, and it is very popular and is a very classic dish in Huaiyang cuisine. Because the meat of Monopterus albus is still tender, this dish is also very popular, and everyone can try to cook it at home.

How can soft pockets be tireless in winter?

Huai 'an Soft Pocket actually refers to fried eel. The origin of this name is mainly related to the shape of eel, so there are also names such as "fried soft bag" and "soft bag long fish". However, just like most other Huaiyang dishes, Huai 'an Soft Pocket is a famous dish that looks simple, but the details are extremely exquisite. Let me introduce how "exquisite" it is.

First of all, Huai 'an Soft Pocket is particular about material selection.

This dish should not use too thick eel, but use "pen eel", also called "pen green" That is, a small eel about the thickness of a brush weighs 1 Jin, which is about 12, so an eel of this size is tender enough to fry.

Moreover, it is not enough to choose the right eel. The old-fashioned and authentic way is not to clean the whole eel, while the exquisite master Huaiyang only takes the best eel back meat to make this dish, so as to maximize the freshness, tenderness, fragrance and softness of the eel.

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Secondly, the practice of Huai 'an Soft Pocket is particular.

The practice of Huai' an soft pocket is simply summarized as four steps: one scalding, two strokes, three strokes and four frying.

Scalding: Scalding fresh eels with boiling water will initially remove the fishy smell and facilitate subsequent operations.

Second stroke: cut the scalded eel with bamboo stick and knife, accurately remove the fishbone and internal organs, and separate the back from the belly of the fish.

Three standards: boil a pot of broth or hot water, rinse the eel's back, put it in the pot, blanch it and take it out.

Stir-fry: put lard and garlic slices into the wok, put the eel back into the wok, cook the sauce seasoned with pepper, vinegar, sugar and soy sauce, and thicken it with appropriate amount of water starch. Stir-fry a few times before cooking.

What is Huai 'an soft package? What is the practice of this food?

Boil water in the pot, add some balsamic vinegar, put the shredded eel in, cut off the fishy smell, put it on a plate, sprinkle some pepper on the shredded eel, 2. Wash the pot, pour salad oil, add garlic, wine, chicken essence, black pepper and a little salt, and put the leek segments and shredded eel together in the high-end market as if it were not as widely known as Cantonese cuisine. However, Huaiyang cuisine, as one of the four traditional cuisines, bears the long-standing food culture in Jianghuai area, with countless delicacies, such as Monopterus albus 1 kg, garlic 30g, garlic 3, yellow wine 15g, 2 tablespoons of balsamic vinegar, soy sauce 1 tablespoon, a little white pepper, lard, edible salt and sugar.

Add some water to the pot to boil, add salt and balsamic vinegar, pour the eel in, and quickly cover the pot. After the eel is still, cook for about 3 minutes. The meat is tender, nutritious and delicious, and it is often eaten in our lives. Huai 'an soft bag, also known as soft bag long fish, is a classic dish in Huaiyang cuisine and is deeply loved by everyone. Full-bodied, tender and soft. Take it out and cool it in cold water for 3 to 5 seconds. 3. Using the residual temperature of eel, use bamboo, bone or other thin slices to disembowel and take the eel meat from its back for later use. 4. Prepare hot soup. Lard, onion, garlic slices, white soup soy sauce and white beard soft pocket are all called soft pocket long fish, but they are actually eels. Northerners generally don't eat eels very much, so it's hard to feel the delicacy of eels. Southerners, especially those in the Yangtze River valley, have a soft spot for eels, and many people can cook eel food.

It's quite tonic to go to a shop to eat a plate of soft hemp fish in hot summer. Zuixiaotian Hotel is an antique restaurant located in the center of Huai 'an. Huaiyang cuisine is the main course here. Although it has no special features, it is good to taste authentic. The restaurant is located in its own small supermarket, and there are several local specialties worth trying.