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24/05/20

How to Identify the Level of Eel Rice Cuisine by Technical Food

In recent years, Japanese materials have become popular all over the country. On the one hand, they are also Asian coastal countries, and their tastes are very close to those of the Chinese. On the other hand, they are more in line with China's rising middle-class consumption concept.

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How to Identify the Level of Eel Rice Cuisine by Technical Food

24/05/20

2024 eel industry market supply and demand analysis: China's eel consumption is also increasing.

The eel is a fish that resembles a long snake in appearance and has the basic characteristics of a fish. Eels are mainly distributed in the Yangtze River, Minjiang River, Pearl River Basin and Hainan Island in China. Eels in the world mainly grow in tropical and temperate waters

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2024 eel industry market supply and demand analysis: China's eel consumption is also increasing.

24/05/20

How to maximize the deliciousness of a piece of eel

When it comes to eel, the first thing that comes to mind is the thick eel meat in the Japanese food store, the sweet sauce with fresh sauce and the rice soaked with flavor. Diners who eat eel table after table savor the delicious food that cannot be missed. The eel, which is frequently ordered by customers, has become the representative cuisine in the Japanese food store. The most common cooking method is the fried eel fish.

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How to maximize the deliciousness of a piece of eel

24/05/20

What are the eel eating methods

Thinking of how to eat eels, it is estimated that many people will think of Pu-shao, but in fact, eels are full of treasures, and we have many other ways to eat them. Sauteed Eel Fish Fish Liver Fish Sausage We may be used to eating eel fish, but fat fish liver is as good a treat as fish intestines. Fish liver and fish intestines are strung together with small bamboo sticks. The bitter fish liver is stained with bushmeat sauce, while the fish intestines mixed in it have good toughness. The faint burnt fragrance is bitten down, but there is no fishy smell of fish intestines. Some are just full of fresh fragrance, plump and sufficient, fat but not greasy. Three cups vinegar eel mixed with cucumber Eel can be used not only as a main course, but also as a side dish. This sweet and sour side dish will go well with the weight of eel rice. The vinegar flavor neutralizes the hypertrophy of the late autumn eel, making it refreshing and appetizing. Fish liver clear soup Most orthodox high-end eel shops do not offer miso soup, because chefs think the taste of miso soup will cover up the taste of eel, so most eel shops offer clear soup. And this fish liver clear soup is a good match for the texture of eel rice. The small celery floating in the stock soup has a unique aroma. The light soup just neutralizes the richness of the eel. The fish liver at the bottom of the bowl is very precious, and it is also a good thing for nourishing the meridions and invigorating qi.

Key words:

What are the eel eating methods

24/05/20

What are the methods of handling eels?

Many friends like to talk about how to eat eel, such as roasted eel, eel covered rice, eel tea soaked rice and so on. It's delicious to think about it ~ ~ But for those who love food, is this enough? Don't you want to explore more delicious food ~~~ (suddenly ignited ~~ >_<) Eel is covered in treasure (huh? This is not a UNESCO film yo ~), basically every part is a delicacy. There are many statements about the pronunciation of "eel" in Japan, among which many people agree that the pronunciation of eel (U NA GI) now comes from [MU NA GI] in ancient books. [MU] means "body" and [NA GI] means "long. Another saying is that the part of eel's chest is yellow. In Japanese, [chest yellow] is pronounced as [MU NA GI] and then it evolves into the current pronunciation. The fired taste of eel 1 Pu-burned After the eel is processed, it is roasted on a bamboo stick with a thorn upright, so that the ear of the child and the leaf is very similar, which is why it is named. At present, the eel meat is made by skewers of bamboo sticks for easy roasting, and it is also painted with sauce. 2 White Burn No sauce, cooked with mustard, mashed radish and soy sauce as ingredients. Different Cooking Techniques between Kanto and Kansai The Handle of Kanto Area -- Open Back After the eel is cut open from the back and cleaned, bake it naturally first. After that, it is steamed and finally baked with sauce. Why the "back"? Because of the concentration of samurai in the Kanto region during the Edo period, the culture of samurai is also quite strong. The practice of cutting the abdomen is in contrast to the samurai's [abdominal incision] and is considered very unlucky. In order to avoid this taboo, the cooking people in Kanto usually use the "open back" treatment. Another reason is that the abdomen of the eel is full of fat oil. In order not to lose the oil, it is not cut from the abdomen of the eel. Manipulation in Kansai Area -- Laparotomy After cutting the abdomen of the eel, it is baked directly, with much less steps. Why "open"? The Kansai region is mostly business businessmen with a strong business culture. Businessmen pay attention to mutual benefit and openness in doing business. In Japanese, "cut open each other's abdomen" is used as a metaphor for "frank and relative", so cutting the eel from the abdomen is completely in line with the heroic spirit of the Kansai people.

Key words:

What are the methods of handling eels?

24/05/20

Is there a loss of nutrition when food is frozen?

Freezing can result in the loss of some nutrients from the food, but overall the loss of nutrients is relatively small, and many nutrients can be preserved. In fact, food freezing does lead to the loss of certain nutrients, especially some volatile water-soluble nutrients, such as vitamin C and B vitamins. In addition, freezing can also cause crystallization or decomposition of some nutrients, such as protein, carbohydrates, etc. In addition, freezing for a long time may also change the texture of the food, resulting in a decrease in taste and flavor. In general, the loss of nutrients is relatively small, and many nutrients can be retained. Some fat-soluble nutrients, such as vitamins A, D, E and K, can be retained during the freezing process. At the same time, freezing can also effectively control the natural toxins and microorganisms of some plants, and further protect the quality and safety of food. While freezing can result in the loss of some nutrients from the food, the overall loss of nutrients is relatively small. Appropriate storage methods and control of freezing time and temperature can maximize the retention of nutrients in food.

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Is there a loss of nutrition when food is frozen?

24/05/20

"Burned Eel Fish"! Outside the coke inside tender, entrance that is

The best taste is that it can "fill your stomach and warm your heart". This is the case of eel, which is known as "soul food". Friends who travel to Japan will basically have a special eel meal. After a mouthful of oil overflowed from the cattail, the eel was scorched on the outside and tender on the inside, and its mouth was full of fragrant collagen. The mouth turned into Q-elastic soft waxy, and just looking at it made lips and teeth produce fluid ~ No wonder Japanese gourmet Lushan, Kitaku Road, said: "The fragrance of eel can make people eat just by smelling it." Even the popular gourmet Japanese drama "Lonely Gourmet" Uncle Wulang said: "Eel with rice is the best!" However, such an eel meal is equivalent to 300 or 400 yuan at every turn. If it is a century-old restaurant, Michelin restaurant will be even more expensive. (1 RMB = 15.5488 yen) And handling eels is also a technical job. There is a saying in the community: "Kill eels for three years, string eels for eight years, and roast eels for a lifetime. It takes a lifetime of concentration to make eel rice in Japan." You can imagine how difficult it is to make eels!

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24/05/20

Approaching eels: Types of edible eels

The eel is the flesh or whole of the eel of the family Anguilla. Eel is a fish, like a snake, scales are very small, buried under the skin, Generally produced in brackish and fresh water junction waters. There are 18 species of eel in the world, Among them, Taiwan has Japanese eel, perch eel, Four families, the siribes eel and the short-fin eel, But only the Japanese eel has the most, The other three are rare." Types of Eels There are not many types of edible eels, but each has its own characteristics. Here are some common ones. Star Eel Still safe among the mainstream edible varieties is mainly the moray eel. As one of the most important species of moray eel, Star eels belong to the family Kangi eels, So some people in China also call it Kangji eel. Although not as plump as a river eel, But the meat of the star eel is more delicate, There are so many ways to eat, Can be used to make sushi, tempura, Sometimes it is also used to make eel covered with rice. in the eastern zhejiang generation in china, Star eel was made into a seafood-filled "eel shark (Xi m: ng)". Japanese eel Japanese eel is the protagonist of the discussion on the topic of "endangered eel", also known as white eel, which is called "unagi" in Japanese. Although it was born in the sea, it lives in fresh water after migration. For a long time, it was considered a freshwater fish, so it was also called freshwater eel and river eel. Japanese eel fat hypertrophy delicious meat, as the main character of the roast eel fish and eel cover rice. So far, it has a pivotal position in the eel food in the Japanese diet. Moray Although moray eel is a general term for eel in sea water, it is generally referred to in China as wolf eel, which is written as snakehead in Japanese. Moray eels are covered with small thorns, which are very challenging for knife workers in daily life. They need to cut off the fine thorns with a heavy bone-breaking knife, while the skin of the fish is still connected, with the saying that they are cut by 24 inches (3cm of fish meat is cut by 24 knives). Compared with the previous two kinds of eel, moray eel has thin sebum and is more suitable for soup. European eel, American eel As a local species in Europe and the United States, European eel and American eel are endangered species, especially the European eel has been banned from export in 2007.

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Approaching eels: Types of edible eels

24/05/20

What is the nutritional value of eel?

Eel has nutritional value such as supplementing nutrition, improving anemia and softening blood vessels. Eel is rich in protein, fat, vitamin A, B vitamins, iron, calcium and other minerals and other nutrients. Proper consumption can help supplement the nutrients needed by the human body, enhance physical fitness, and improve the body's immunity. The protein, iron and B vitamins in eel can also promote the formation of hemoglobin and help improve anemia. Eel also contains unsaturated fatty acids, which help reduce blood viscosity, reduce cholesterol content, help regulate blood lipids, soften blood vessels, and prevent cardiovascular and cerebrovascular diseases.

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What is the nutritional value of eel?
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