What is dried eel from Beihai? Authentic Guangxi Beihai specialty: Beihai dried eel
Content summary:Do you want to know what Beihai dried eel is? This article is a detailed introduction toGuangxi Beihai specialty - Beihai dried eel. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beihai dried eel. The full text takes about 8 minutes to read, mainly including the basic introduction of Beihai dried eel and its nutritional value? What are the product characteristics of dried eel from Beihai? How to make dried North Sea eel and how to distinguish between genuine and fake dried North Sea eel? Tasting and eating methods of dried eel from Beihai
Basic Introduction of North Sea Eel Dried
North Sea Eel Dried is a natural deep-sea eel from the North Sea. Dried eel is a type of meat product made from fresh eel, which has been cleaned, cut, and dried. Eel, also known as: White Eel, White Eel, River Eel, Eel, Green Eel, Wind Steamed Eel, Japanese Eel. Eel refers to a general term for species belonging to the order Anguilliformes. Also known as eels, they are a type of fish with a long, snake like appearance and basic characteristics of fish. In addition, eels have migratory characteristics similar to salmon. Eels belong to the fish genus, resembling snakes but without scales, and are generally found in the waters at the junction of saltwater and freshwater High quality dried eel has a tight, clean, and glossy texture, is easy to eat, has low moisture content, can avoid microbial contamination, and is suitable for long-term storage Back dissection Wash the eels and perform back dissection Operation method: Place the fish on a wooden board, hold the fish body with one hand, with the fish back facing up and the belly facing down. One hand holds a knife and enters from the spine under the shark fin, then cuts along the bone to the anus of the fish tail Wash After dorsal dissection, spread out the fish body into a sheet shape, remove the blood stains on the internal organs, bone edges, and black mucous membrane inside the abdomen. And use a brush to wash away blood stains and mucus one by one in seawater, then put it in a basket and drip dry the water. Dried eels are of light quality. To achieve this goal, the fish body after removing blood stains from the back should be soaked in clean water for 20 minutes, then picked up and dried. The dried eel body should be placed with the meat facing upwards and the skin facing downwards, straightened and spread on a bamboo curtain. When it is 60% dry, turn it over and let it dry for another day. Then turn it over again and let the meat face expose to the sun. When it is 80% dry, use a rope to pass through the small gap at the mouth and hang it in a ventilated and dry place to dry Color The dried eel should have the unique color of the dried eel (for example, dried razor clam, its body surface should be normal light yellow and show maroon, and dried sardine should be white), and those whose body surface is clean and dry are top grade; Meat that is gray or red in color, dull with blood stains, and has not dried up is considered a defective product Odor Each type of dried fish has its own unique aroma; If there is a sour, rotten or fatty sour taste, it is considered a defective product Appearance and Form Each dried fish should have a complete appearance, without breakage, defects, cracks, and meet certain specifications, otherwise it is a defective product Drying degree The maximum moisture content of dried raw fish shall not exceed 25%; The maximum moisture content of salted fish jerky shall not exceed 40%. When visually assessing, dry and hard ones are the best Salt content The maximum salt content should not exceed 15%, and there should be few salt particles on the surface Impurity content The surface of dried fish should be free of dirt. If visible dirt on the skin, it is a defective product, indicating that the quality of the salt used is poor or that the hygiene conditions during processing do not meet the requirements Dried eel is suitable for people with night blindness, anemia, and tuberculosis. Not suitable for patients with colds, fever, lupus erythematosus, chronic diseases, and allergies to aquatic products. Dried eel and roasted meat 1. Soak dried eel in cold water for three hours in advance, wash thoroughly, and cut into sections for later use 2. Cut the pork belly into pieces, put them in a cold water pot, blanch for ten minutes, remove the blood foam, and drain off the water 3. Put a little vegetable oil in the frying pan, add streaky pork and ginger, stir fry with low heat until slightly yellow, and cook into Baijiu 4. After the aroma of Baijiu comes out, mix in light soy sauce and old soy sauce, stir well with rock sugar and color 5. Add sufficient boiling water to a height of half a finger below the meat, then add the sliced dried eel, tie a knot with scallions, and simmer over medium heat for about an hour 6. Remove the scallion knots, drain the soup, and stir fryMethod for making dried North Sea eels
How to distinguish the authenticity of dried eel from Beihai
Tasting and Eating Methods of Beihai Dried Eel