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.

Buried Eel Fish "Three Steps"

When providing roasted eel fish, some restaurants use semi-finished products purchased from the market, which can be simply heated after the customer orders, but authentic eel cuisine is baked now. When cooking eel, it can be roughly divided into three basic steps: killing eel, skewing eel and roasting eel.

Kill an eel

There is a saying in Japan that "killing three eels in two minutes is the basic skill of an eel master". Summer is the peak time for eel sales. It is not unusual for a chef in an eel shop to handle hundreds or even hundreds of eels. Moreover, whether the mucus and viscera in the eel can be properly handled when killing eels will directly determine the final taste of the eel.

Skewers

The meat of fresh eel is delicate, and the density of the hole interval when stringing eel not only affects the appearance of eel, but also affects the effect of barbecue, thus affecting the taste of fish in the mouth.

Grilled Eel

Every aspect of the roast eel is very particular about craftsmanship, including the way the charcoal fire is placed, the barbecue temperature and the usage of the sauce, etc. These completely depend on the master's hand and experience. Therefore, in Japan, there is a saying that "kill eels for three years, string eels for eight years, and roast eels for a lifetime", and excellent eel masters will have a high reputation in the culinary world.

"Eel three eat" is worth trying

Compared with the fried eel fish, Nagoya's "three eels" is more impressive and worth tasting! Use a rice spoon to cross the eel rice into four equal portions, use the small bowl next to the rice in the wooden box (barrel), and take 1/4 at a time. There are three ways to eat, and the last 1/4 is freely matched according to the preferences of the diners.

The original taste of food

● This bowl to eat the original taste, taste the most real taste of eel;

● Under normal circumstances, diners will not add other seasonings and can have some mountain pepper powder as appropriate.

Three arrangements of food

● This bowl is greasy, the original taste is evaluated, and the taste buds are enriched with ingredients;

● Add prepared chives, mustard and seaweed, mix and serve.

Food bubbles

● This bowl is delicious;

● After mixing the rice according to the previous step, add the tea soup aside, and the soup will make the rice.

Tips：

The small ingredients used to mix eel rice and the tea soup used to soak rice at the end will vary from store to store. The most traditional is nothing more than chives, mustard and sea tess. Nowadays, many shops add sesame and grapefruit sauce according to the taste of diners to make the taste more plump.

The tea soup for rice is also divided into fried tea and seafood broth. However, these selections are not good or bad, but each has its own taste. Fried tea makes rice, refreshing and not greasy. Seafood soup makes rice, which tastes fresh and fragrant.

Can eat not only eel meat

Eel can be described as a treasure, in addition to our most common roasted eel (that is, eel meat), other parts of the eel can also be made into food, delicious.