Eel is rich in nutrition and easy to digest. It has the effects of nourishing deficiency and nourishing blood, removing dampness, and resistance. It is particularly suitable for eating when moisture is too heavy or people with loss of appetite and weak body. When eating eel, the Japanese always match the rice: put a large piece of eel on the rice, put the vegetables, and then pour the eel juice. The fish juice is immersed in the rice.
Pu roasted eel, the special fishy smell of the eel itself will be completely removed, it tastes sweet and delicious, and it is first -class with rice. It is seamlessly matched with the sweetness of the rice grains. It is the most worth learning dish in Japanese cuisine.
Eels are divided into two types: river eel and sea eel. Japanese people eat sea eel. The nutritional value of river eel and eels is very different. It tastes different in Shanghai eels and river eels, and the taste of river eels is much worse.
According to the Japanese Food Nutrition Research Association, most of the rich fat in the sea eel are unsaturated fats that are good for the human body. Among them, DHA is full of promoting the brain function (a kind of essential fatty acid of the human body, which is commonly known as the \”brain brain Gold \”) and EPA (unsaturated fatty acids that are conducive to neurological development). In addition, it also contains a rare West River Locke protein, which has a good effect of strong and strong kidney, which is especially suitable for young men. Eel is also a aquatic product rich in calcium. Frequent consumption can increase blood calcium value and make the body stronger.
The delicate taste is because in the amino acids it contains, one can make it taste softer and sweet. Moreover, eels have a lot of fat and less moisture, so there is a feeling of the entrance.
A piece of vacuum packaging Japanese star eel, a bowl of white rice, method 1
Add sugar to Japanese soy sauce.
Boil over low heat.
Add maltose and cook until the sticky fire (Japanese soy sauce, sugar, maltose are allocated at a amount of 1: 1: 1).
After turning off the fire, pour in an appropriate amount of sake.
Put in the firewood slices.
Finally, put on Japanese -style plums and cook it. (Put 2 plums in Japanese words per 100ml sauce. Of course, you can also use other plums to replace it, but the taste will be slightly different)
Import the imported Japanese eel out of the sauce (about 1 hour) from the vacuum packaging bag.
Put on the plate first.
Pull the thorns with a small sister -in -law (using a pliers specializing in the fishbone to take the thorns, if there is no preparation of a small head of the head that is usually used to pull the eyebrows).
Take out the small thorn.
Taking a closer look, all the small thorns are removed with the mules.
Use food to clamp the eels, and then cut it with a special food scissors to make the appropriate size (scissors are used to cut the food very sharply, use it separately from other use scissors to avoid damaging the blade).
First place the processed eel on the plate and coat the sauce evenly.
Then ignite the fire, put the star eel on the special barbecue net, and put the eel\’s skin on the barbecue network (Japanese cooking special barbecue net, fine workmanship, each stomach is the same heat and uniform, Japanese cuisine It is often used. If there are ordinary barbecue nets at home, or non -stick pan, you can also use it for barbecue -specific pots, but you should pay attention to the pan, you must first heat the pot to heat the pot before you can put the eel). 15
On the surface, you can turn over and be careful.
It is best to turn it many times, but be careful, turn it over with a clip, do not use chopsticks to avoid the fish meat.
Renightly brush the sauce when baking.
Turn over and continue to brush the sauce, and keep the sauce to cook the sauce.
After baking it, you can bake another piece. Don\’t want to bake a few pieces of fish together in order to save time, because the firepower in each place in a stove is different. It is too late to brush the sauce to turn over, which will cause fish burnt.
The fishtail is relatively special. One end is relatively small. Pay attention to putting the small end close to the furnace net, and it is relatively fat. The big end is close to the furnace fire center because the center firepower is the largest.
The fish skin itself is gray -black, so it is relatively gray and black when roasted until the roll is scorched, not scorching. When baking, pay attention not to roast it. If it is roasted to the burnt Food.
Bake until the fish skin is slightly rolled, and the fish body becomes soft.
Put the cooking rice in the lacquer plate, pour the sauce used to roast eel, then put on the eel, and put on the corner. This delicious Japanese -style puff -roasted eel rice is just fine.
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