What flavor do eels like?

Eel, Fuyang people call it eel. In my impression, a long time ago, ordinary families in Fuyang rarely regarded Monopterus albus as delicious food and rarely ate it, but it was first-class delicious in restaurants.

Fuyang was called Yingzhou in ancient times. Its unique geographical environment and rich products not only provide many ingredients for the city, but also form dishes with local characteristics, which people are used to using as Yingzhou dishes. Monopterus albus has a long history in traditional Yingzhou cuisine. As far as cooking is concerned, because Fuyang is rich in Monopterus albus, Yingzhou cuisine chefs are good at cooking Monopterus albus, and their colors are renovated, and they can cook dozens of dishes.

In practice, Yingzhou cuisine chefs are more exquisite and diverse. In particular, the use of eel, refined to the division of parts, its representative dishes are? Fried eel paste? 、? Braised saddle bridge? 、? Blow up soft pockets? 、? Fried butterfly slices and so on.

Because the eel itself has a muddy smell, in order to get rid of this smell, Yingzhou cuisine is used to making eel with thick oil red sauce. The chef used soy sauce with strong soybean flavor, and added soy sauce or soybean paste to make sauce. Here? Braised eel? There is a good embodiment in it.

Braised eel? It is a traditional dish in Yingzhou cuisine. Old Fuyang people used to call this dish? Braised saddle bridge? Cut the eel into small pieces about an inch, then insert flowers on the eel's back, then cut the onion and ginger into pieces, prepare garlic cloves, put the eel pieces in a pot and blanch them, take them out, wash them and drain them. Pour oil into the pot, then add onion ginger and eel in turn, and continue to stir fry. After a while, add the broth and seasoning, first boil it with high fire, then stew it with low fire for half an hour, and finally collect the soup with high fire, and a braised eel section will be successful. After cooking, the sides of the eel section are slightly bent downward, which looks like a saddle. so this is it？ Braised saddle bridge? The origin of the name of this dish.

In Yingzhou cuisine, there is another dish called. Blow up soft pockets? . Unfortunately, this classic dish in Yingzhou cuisine seems to have disappeared from Fuyang menu. According to the old chef, this is definitely a cooked dish. Choose a larger eel, and the best part is the back of the eel, which can wrap the sauce. Blanch the mucus first, cut it along the eel body with the tip of a knife, remove the bones and cut it into eel strips. Stir-fry onion, ginger and garlic with high fire, thicken eel strips, stir-fry quickly to get juice, and serve in fried soft bags. The eel meat is wrapped in hot juice, oily and shiny. Watching, people's appetite will be greatly stimulated, and their index fingers will not move.

This dish is exquisite in cooking and eating. Just be sure to eat it while it is hot, and it will lose its flavor when it is cold, and add a lot of peppers while it is hot and stir well. When eating, use chopsticks instead of chopsticks to wrap it for a while, which is very tender. The ends of the eel hang down naturally and are as soft as silk. It looks like a child's silk Chinese-style chest covering, which can wrap all the sauces, hence the name Soft Pocket until the entrance.

Since ancient times, due to the geographical relationship, many Yingzhou dishes have similarities with Huaiyang cuisine and Jiangsu and Zhejiang cuisine, both in production methods and tastes. This is because there has been a saying that teachers are family members since ancient times. Such as Yingzhou cuisine? Fried eel paste? Is it called in Jiangsu and Zhejiang cuisine and Huaiyang cuisine? Oil eel paste? Its cooking techniques are basically the same. What a pity! Fried eel paste? It's not common in Fuyang either, but I was lucky enough to meet it in Shanghai. This dish is made of the fish in the belly of eel, which is slender and curly, more delicate and tasty. Because it is poured with hot oil, it will make noise. Shredded eel with oil? This is where it came from. This kind of shredded eel topping has a thick oily red sauce, which is delicious, smooth and tender, salty and sweet. Coupled with a bowl of cooked noodles, the rich juice slowly blends with the noodle soup, which is very delicious.

In fact, as a food, eel not only appears on the table of mainlanders, but also has many eel recipes in Guangzhou, which is more than 0/000 kilometers away from Fuyang/Kloc. I went to Guangzhou once in 2000. After more than ten years, what is the deepest memory of Guangzhou? Eel rice? Yes

In Guangzhou, eel rice is both famous and common, which can be seen in both high-end restaurants and street stalls. The practice of Guangzhou eel rice is more complicated than that of mainland eel rice. First, select fat eel with thick fingers, remove bones and meat, cook a good soup with eel bones, and then cook with soup. Eel meat is shredded by hand and then seasoned. When the rice is almost cooked, it is cooked in rice noodles. When the lid was lifted, a strong smell of eel and rice came to my face. The rice in the pot is golden and bright, and the eel shreds are thin and slender. A bite of rice and shredded eel, the smell is really beyond words.

There is no doubt that eels are delicious. But the same ingredients will have different dishes and tastes in different regions, as the commentary of China on the tip of the tongue says:? With a thousand hands, there are a thousand flavors. China's cooking is so mysterious that it is difficult to copy. ? But as a Fuyang person, what I remember most is the taste of my hometown.