Steamed Huwei is a famous traditional dish in Yangzhou and Huaiyin, Jiangsu Province. It is made from a piece of pure meat on back of an eel's tail, boiled for a while, and seasoned with a thickener. It is so named because it looks like a tiger's tail. Eel, commonly known as rice field eel, has been considered best type of fish in my country since ancient times. Because it is rich in nutrients, it nourishes five internal organs and cures deficiency. The effect of eating it in summer is more significant. There was a saying that "eels compete with ginseng in heat of summer." Rice eels are said to have been used for cooking and are said to have appeared during Han dynasty and became more popular after Tang and Song dynasties. Huaiyang District of Jiangsu Province started preparing eel dishes earlier and has rich cooking experience. Having tasted this historical famous dish in area, many Chinese and foreign customers are full of praise for its delicious taste.Main ingredients and auxiliary materials
1000 grams of live eels and 25 grams of garlic
50 grams of parsley 50 grams of sesame oil
10 grams of monosodium glutamate 50 grams of premium soy sauce
Zhenjiang vinegar 25g pepper 2.5g
50 grams of chicken broth, 10 grams of refined salt
Green onion 10g Ginger 10g
1. Take an iron pot (or an aluminum barrel), pour clean water, bring to a boil, add 15 grams of shallots, ginger (sauteed), refined salt and rice vinegar, put all eels in pot and close lid tightly to prevent eel from jumping out, and after it is scalded to death, open lid of pot, gently stir eel with a hand spoon to remove mucus on eel, then pour some cold water, turn over low heat and light for a while, remove eel and wash it with clean water. Then put eels one at a time on a cutting board, hold head with your left hand, and insert a bamboo knife from eel's gills to anus with your right hand, turn over, cut off triangular bone, remove internal organs, and cut fish meat with a tail at a distance of 7.5 cm from eel's tail , and carefully place on a plate (only eel tail is used for this dish).
2. Take a small seasoning bowl, add chicken broth, monosodium glutamate, high quality soy sauce, 10g zhenjiang vinegar, pepper, mix with chopsticks to make juice, wash garlic and cut it into small rice. and wash coriander. After cleaning, disinfect and set aside.
3.Take a saucepan and heat it, pour clean water into it and bring to a boil, add eel tail meat and scald it well, take out and control water, carefully place on a plate, pour cooked juice, put minced garlic in middle, put another small saucepan on fire, pour in sesame oil, heat to 80%, pour over chopped garlic, surround edge of coriander plate and serve.Process key
1. Adding salt to eel for a short time can prevent eel meat from cracking, and adding rice vinegar can make eel meat loose, shiny, and eliminate fishy smell. Add 50 grams of salt and 100 grams of rice vinegar to eel.
2. Marking eels come in single-turn and double-turn. Single-turn marking means that when marking ridge, each knife must be driven to end. When cutting back, that is, when cutting spine, knife is not cut to bottom, but is cut with last knife, so that two sides of back meat are connected into strips.Nutritional value
The color of this dish is golden, and eel tail meat is tender and oily, looking like a tiger tail on a plate, hence name.