Huaian Soft Dot is one of the most famous dishes in Jiangsu. It is called "Soft Dot Long Fish" in Su cuisine. It is a classic dish with a soft, tender and fragrant taste, neither spicy nor sweet taste, and moderate flavor.

In order to achieve this cooking purpose, you can only choose pen eels, which are relatively small eels. The best body shape is the average thickness of the brush eel.

The meat will be relatively old when it is big, not as delicate as the small ones, and in the final consumption, it will not be as refreshing as one bite.

Xie Qingfeng's creativity comes from Huaian Soft Cut, which means that it uses its cooking method to retain a soft and tender texture.

However, he created his own taste and added to the Sichuan cuisine that he is good at, the unique spicy and refreshing dish allows this dish to be presented to the three food judges from a completely different perspective.

There are not many steps to make soft-capped fish, and in general, it is necessary to use the "three bags".

The first one is a cloth hot pocket!

Xie Qingfeng had made some preparations before this step. The small eel had been packed with gauze, tied the hole tightly with a rope, and a pot was specially cooked in the pot, which was specially used to remove the smell and remove the fishy smell.

Why do you have to use a cloth bag? There are two main reasons.

The first is to achieve common heat and avoid throwing eels directly into hot water. When they are stimulated by the high temperature, they are crawling and struggling around, resulting in uneven heat, and some may even jump out of the pot.

The second is the speed. Huaian Soft Box needs to pay special attention to controlling the time and must not over-spray it.

Wrap it with a slightly translucent gauze to avoid the time to salvage with a colander. As long as it is burnt in place, you can immediately pick it up as soon as you lift it.

Xie Qingfeng is very familiar with this step and has gained dozens of experiences.

After boiling the water in the pot with high heat, carry the cloth above the cloth bag to avoid being scalded by heat.

Then, the lower half of the eels were soaked in boiling water, and the eels inside could be vaguely seen through the gauze.

Once you see the eel's mouth open, it means that the heat has reached maturity. I immediately pull it out and pour it into a colander, rinse it with cold water to remove the smell, cool it down, and shape it to prevent the residual heat from cooking the food.

At the same time, the impurity that has been cured and becomes white and sticky, which looks bad, can be washed out from the eels to keep the dishes clean and refreshing.

The eels change color when burned but do not stiffly, and have great flexibility. This is the maturity required for softness.

If the hardness is rolled together, it is over-perming.

After the eel is scalded, you need to change the knife to remove the lower half of the belly, internal organs, middle spine and head and tail, and only the piece of meat on the back is taken.

Only the eel meat on the back is called "soft pocket."

Since the eels have been cooked and the meat has become softer, the processing process is quite special. You cannot use sharp tools or too large tools to avoid softness being cut from the middle.

Using a long toothpick to separate is the most standard traditional method in the process of making Huaian soft pockets.

Xie Qingfeng straightened the eel and placed it sideways on the chopping board, pressed its head with his left hand, held the tip of the toothpick with his right hand, and pierced it from the bottom of the eel's head and cheeks, at the junction of the abdomen and back.

Keep the toothpick vertical and directly stroke towards the tail, so that you can divide the abdomen and back into two.

After the belly and internal organs are removed, you can see the middle spine hidden under the back. Use a toothpick to insert it diagonally and pick it out from the bottom of the spine, so that the spine can be picked up.

The technique is still the same. Pull it from beginning to end and you can pick out the entire spine.

After the eel is cooked in boiling water, the toughness and damping feeling of the meat is much worse. It only took less than 2 minutes to change the knife to more than a dozen eels.

Although this process is not as good as the old merchants who have been selling eels for more than ten or twenty years in the vegetable market, the speed of separating dozens of eels in one minute can be called a highway on this field.

Add half a pot of rapeseed oil to the pot, use the dozen peeled garlic seeds that were taken out first, and put them in for frying.

The purpose is to make the garlic flavor cooked, and the other is to achieve a golden color.

Next is to use both things in one's mind. While cutting various ingredients, as the oil temperature continues to rise, the garlic seeds in the pot are constantly turned around to avoid the contact surface of the bottom, and become charred after being heated for too long.

The process of making ingredients still follows the principle of silk and strips.

Cut the mushrooms that enhance freshness and fragrance, the green and red peppers that enhance the color and flavor, the onion that removes the fishy smell and flavor, and the seed ginger, etc. into slender and beautiful diamond-shaped slices.

Don't need too much ingredients, just the right amount.

Xie Qingfeng's knife skills are very exquisite. The whole process only took about 3 minutes. All the ingredients were prepared, and it happened that the Panlong carving container in the steamer was about to arrive.

Run quickly over and put in insulation gloves, take them back and put them on the chopping board for the second processing.

Pure high-quality honey, without adding water to dilute it, apply it on the whole body of the Panlong carved container while it is hot, and put on a shiny coat on the outside of the originally rough pumpkin.

This is not the end, and you still need to shape and improve the color, and the tool is the oven.

Steaming first and then roasting is a very common cooking combination. The front is really for cooking, and the latter is for color setting. The baked honey will become sugar-coated, and the outer gloss color will be abstracted and crystallized, with a unique beauty.

Put the Panlong container in an electric oven, set the upper temperature to 300 degrees and the lower temperature to 250 degrees, and the time is 2 minutes.

This time just allows the unripe pumpkin to be removed from the raw without overripe, and the overall shape will not collapse due to overripeness.

Xie Qingfeng spent these two minutes to fry the garlic seeds in the oil pan until the appearance was light and golden.

The Panlong container taken out of the oven was covered with a layer of dried and condensed "crystal clothes", which was a whole grade higher than before.

Against the backdrop of this kind of honey that is roasted into icing, the shortcomings in the carving of dragon scales are perfectly compensated.

It completely highlights the high-end luxury feeling that looks very expensive.

Pinch the dragon balls that were fooled by the Panlong Carved Container, carefully open the cover on it, put all the freshly fried garlic seeds in it, and cover the lid again.

The function is to base the base and shape it, keep the tempting garlic aroma of fried food and store it in a container.
Chapter completed!