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A river eel and roasting technology, applied in food preparation, application, food science, etc., can solve the problems of loss of nutrients, infiltration of taste, general taste, etc., and achieve the effect of unique taste
Inactive Publication Date: 2014-12-31
赵敏
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[0003] The present invention aims to solve the existing traditional river eel roasting method, aiming at the infiltration of the taste, general taste and loss of nutrients, and invents a river eel roasting method
Method used
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[0009] Prepare materials in proportion: 1 river eel, 15 grams of vegetable oil, 10 grams of chili sauce, 10 grams of cooking wine, 5 grams of monosodium glutamate, 5 grams of salt, 5 grams of dark soy sauce, 5 grams of mustard, 5 grams of minced garlic, and 5 grams of sugar water grams, appropriate amount of parsley;
[0010] Method: Cut the abdomen of the river eel to take out the internal organs, take the meat on its body, cut it into 1 cm deep and 1.5 cm apart with a knife, and mix chili sauce, monosodium glutamate, salt, dark soy sauce, mustard in proportion , Garlic evenly spread on the meat and marinate for 24 hours, sandwich it with an iron plate and bake on charcoal for 5 minutes, add vegetable oil, cooking wine, white sugar water, then bake for another 10 minutes, take it down and put it on a plate covered with tin foil Medium, garnish with parsley and serve immediately.
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Abstract
The invention relates to a baking method for river eel. The method is characterized by involving the following materials: 1 river eel, 15g of vegetable oil, 10g of chili sauce, 10g of cooking wine, 5g of monosodium glutamate, 5g of salt, 5g of dark soy sauce, 5g of mustard, 5g of minced garlic, 5g of white granulated sugar water, and a proper amount of Petroselinum crispum. The method includes: splitting the river eel abdomen to take out internal organs, taking the flesh, and cutting the flesh to obtain 1cm deep flower knife lines in the form of Chinese character ''one'' with a spacing of 1.5cm by a knife, spreading the chili sauce, monosodium glutamate, salt, dark soy sauce, mustard and minced garlic on the flesh uniformly in proportion to conduct pickling for 24h, clamping the flesh by an iron plate and performing baking for 5min over charcoal, additionally spreading vegetable oil, cooking wine and white granulated sugar water, further conducting baking for 10min, then putting the flesh into a dish with a spread tin foil, and carrying out embellishment with Petroselinum crispum, thus being edible. The method provided by the invention solves the problems of unable penetration of flavor, common taste and loss of nutritional ingredients in existing traditional river eel baking methods, and is suitable for food making.
Description
technical field [0001] The invention relates to the field of food production, in particular to a method for roasting river eels. Background technique [0002] River eel is rich in nutrition, and its meat is fresh and tender. It has the functions of tonifying deficiency and strengthening body, eliminating dampness and killing insects, nourishing blood, and anti-tuberculosis. Roasting river eel is one of people's favorite ways to eat it. However, the current traditional method of roasting river eel, The taste does not penetrate, the taste is average, and the nutrients are lost. Contents of the invention [0003] The present invention aims to solve the existing traditional river eel roasting method, aiming at infiltration of taste, general taste and loss of nutritional components, and invents a river eel roasting method. [0004] The technical solution of the present invention is a method for roasting river eel, which is special in that: [0005] Ingredients: 1 river eel, 1...
Claims
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Application Information
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