Eel Rice & Eel Seaweed Soup
1.
Let's braise the rice first: lightly wash the rice;
2.
Use the rice cooker "fine cooking" function to stew rice; the eel is cesarean to remove the internal organs, cleaned inside and out, and the fish gills are also removed;
3.
Look at the inside of the eel's abdomen, the blood and peritoneum must be removed;
4.
Place the eel's abdomen up and spread it out on the chopping board; use a knife to cut diagonally along the edge of the spine;
5.
Cut both sides of the spine so that the spine can be easily lifted;
6.
Cut off the fish head, finer tail and spine;
7.
Cut the fish into large pieces;
8.
The seasoning sauce is not limited to the following, the ratio can be adjusted according to the taste, slightly sweeter: salt, soy sauce, light soy sauce, dark soy sauce, sugar, sake, water; the sake can be changed into cooking wine, and a little dark soy sauce can be used for coloring; starch Don't put it in the juice, and then adjust it separately into starch slurry before putting it;
9.
Pour a little vegetable oil in a frying pan, fry the fish skin down first, then turn it over and fry the fish meat side;
10.
Fry on low heat until slightly browned on both sides;
11.
Pour the sauce evenly into the pot and simmer for a few minutes on low heat;
12.
When the soup becomes less, mix a little starch into a slurry with cold water, pour it into the pot, and turn off the fire after it boils again;
13.
At this time the rice is also simmered. This kind of well-defined grains is especially suitable for eel rice; take an appropriate amount of rice into a bowl, then put the eel cubes and colorful vegetable threads on the rice, pour the sauce, and sprinkle a little cooked white sesame. Ready to eat
14.
Eel seaweed soup
15.
When frying the fish pieces, make a soup: cut the fish head, fish tail, and fish spine into sections;
16.
A little kelp soup is prepared in advance;
17.
Wash with cold water and soak softly;
18.
Pour a little oil in a skillet and fry the fish head and fish tail and fillet;
19.
Pour some hot water and boil;
20.
Add the kelp shreds into the soup, simmer on a low heat until it tastes edible, and add a little green vegetables and chives to add color and fragrance.
Tips:
1. The sauce of stewed eel is slightly sweeter and more delicious; finally, a little starch slurry can make the soup better adhere to the fish; the sauce should be left more, and it will be delicious when it is poured on the rice;
2. The kelp shreds for the stew should be soaked in advance, so as to save time;
3. The rice of eel rice should not be soft, the grains are clearly able to absorb the juice better and taste better.
