- March 10,2023
The most important thing in Cantonese cuisine is eel
The nutritional value of eel is extremely high
White eel is also known as "water ginseng"
The taste is fresh and delicate, with a mild taste
This is a delicacy loved by visitors to Guangdong
Tangerine zest can be the icing on a white eel cake
Highlight its flavor
It becomes more refreshing and sweet
Guan Weiqiang
So, today Brother Qiang will continue to give you Cantonese flavor
This is steamed eel with tangerine zest
Before you start
Prepare tangerine zest, tempeh, ginger and garlic as ingredients
Here we use Luoding fermented soybeans
The color won't be too dark
Less water
Steaming makes it tastier
First
Cut tempeh
Divide tangerine peel into two parts
Cut part into thin strips
The other part is cut into small grains
After pouring oil into a hot pan
Pour prepared garlic and ginger into pan in turn
Slow fire and roasting
When garlic turns golden brown
Put in tempo
Keep frying for a while
Wait until almost done
Now head is ready
Next, start cooking white eels
There is a slime on surface of white eel, which is called singing in Guangdong
This slime can be removed in following ways
First place it in white eel pan
Pour 80-90 degrees of hot water
Immediately add some cold water to cool down
Then dry whitehead with a towel
This slime will come off
Slice white eel evenly into money slices
Chop evenly for even steam
Place sliced white eel in a large bowl
Add some sugar
Pour some sauce
Add some soy sauce and salt
Some time stirring with a spoon
Add raw powder to lock in moisture
And previously made material head
Keep stirring well
Add some peanut butter at end
It can make white eel more flavorful
Glossier
After thorough mixing
Find a big plate
Put pieces of meat on top
This allows you to quickly and evenly steam it
Before installing steamer
Make sure water is boiling
Then put a white eel on it
Cover pot
After steaming for about six minutes
He's ready to cook
