Eel rice and eel seaweed soup
By VicentaLakin
Favorite eel rice is fascinating, and although there are several Japanese restaurants next to the house, there are several kinds of eel rice, one is worth dozens of dollars and tastes beautiful, but it still hurts a little. The idea of making eel rice was created by eating it more often. Saving money is on the one hand, mostly to enjoy cooking. The fat eel pellets are so thick, they smell so good! A few simple steps to make fat eel rice and save money and eat it
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Eel rice and eel seaweed soup
1
Rice first: rice is easy to wash。
2
"Cooked rice" with electric meals; eel cuisine to go inside, clean inside and outside and remove fish。
3
Look inside the abdomen of the eel and remove both the blood and the perimen。
4
The eel is raised in the abdomen and spread flat on the board; the blade is slashed along the edge of the spine。
5
Split all sides of the spine, which can easily be carried。
6
Cut the head and the thinner tail and spine。
7
Cut the fish big。
8
The sauce is not limited to salt, soy sauce, raw smoke, old smoke, sugar, wine, fresh water; wine can be replaced by wine, which is used to colour a little more often; and starch cannot be placed in the juice, but it can then be set up in a single starch。
9
There's a small amount of vegetable oil in the pan. First, the skin is cooked down, then the fish is turned over。
10
A small fire burns to a slight yellow on both sides。
11
We'll mix the juice into the pot and we'll cook the little fire for a few minutes。
12
Then, when the soup is reduced, a little starch shall be slurryed with cold water, so that it may boil again into the pot, and it may turn off the fire。
13
The rice is ready at this time, and this grain is especially suitable for eel food; it is taken in the bowl with the right amount of rice, and the eel pellets and coloured vegetable silk codes are placed on the rice, and the juice is served with a small amount of ready white sesame。
14
Eels seaweed soup。
15
Make a soup when it's fried: head, tail, vertebrae。
16
A little seaweed soup is ready in advance。
17
Clean and soft with cold water。
18
A little oil in the boiler and a frying of fish-head tails。
19
It's hot。
20
The sea ribbons are fed into the soup, and the small fire is so slowly boiled that it can eat, and a few green vegetables and onions can be added to it。
21
eel rice and eel seaweed soupEel rice and eel seaweed soup Make Tips
1. Salmon juice is sweeter and better to eat; lastly, a drop of starch solution can better bind the soup to the fish; more of the juice is left to the taste of the rice; 2. The sea ribbons of the stew are soft early so as to save time; 3. The rice of the eel rice is less soft, and the particles are better absorbed and tasted better。