GWZ White eel cooked with ginger and scallions GWZFOOD：薑蔥爆白鱔 少鹽低鈉去泥味 🧂❌ . White eel is a freshwater fish liked fondly by the Chinese and Japanese. Both however cook it very differently. The most popular way Japanese do it is their grilled #unagi rice. Chinese also cook them in various ways. Here’s a method worth trying, but remember to marinate it thoroughly to remove the earthy muddy smell! . 白鱔即鰻魚，是淡水魚，野生的白鱔先在海中產卵育苗，再移居河流生長，所以肉質肥美之中又夾雜泥味。 . 勁薑去泥味 日本人用上濃濃的蒲汁燒鰻魚，廣東人偏好蒜蓉豉汁蒸蟠龍鱔，皆是利用濃味醬汁蓋過鱔肉的泥味；兩款做法都惹味，但的確係鹹啊！ . 以下我的做法，由醃魚的步驟已加上大量薑粒和胡椒粉，自然夠曬薑僻走泥味，調味上就可以輕手一點了，少鹽低鈉呈現白鱔應有的魚油香味！ . Ingredients: White eel, ginger (slices and minced), garlic (minced and clove pieces), spring onions, shallots, white pepper, soy sauce, Shaoxin wine, fish sauce, sugar, oil, cornstarch . Method: Marinate the eel with pepper, fish sauce, sugar, ginger juice, minced ginger and garlic for at least an hour. Dry with paper towels, and pat cornstarch on both sides of the eel and deep fry quickly - place aside. In a high temperature keeping or clay pot add oil and fry up a lot of ginger slices, then add in the peeled garlic cloves and the white parts of the spring onions. Add in the eel, stir fry together and season with Shaoxin wine, dark and light soy sauce and sugar. Add water and cover for a few minutes. Add the remaining greens of the spring onions in, stir fry into the dish and plate. Done ✅ . •PS Lots of ginger slices are required for the dish to be aromatic, as this is the essence •PPS It is possible to not deep fry the eel with cornstarch and oil but the eel may break very easily once stir fried . . .
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#latepost This was a great meal a few weeks ago at a restaurant called like me Andrea, this Italian restaurant is located at The beautiful heart of @pelicanhillresort , the restaurant offers espectacular views of #socal and a curated menu mainly focused on northern Italian cusine. On the menu for me this time was a appetizer course that included four small bites of my choice. I went with *Santa barbara spot prawn yuzu, mint *Dungeness crab honeycrisp apple, marcona almond, nasturtium *Polpo “acquachile,” cucumber, olive pearls, cilantro *Uni guanciale, maple gastrique, chives I am not a big fan of sea urchin and therefore it was the only bite I didnt care much for , but it was prepared beautifully none the less. My favorite out of this cold course was the Dungeness crab which paired beautifully with a sauvignon blanc recommended by the server As the main entree I played traditional and got the herb-grilled bone-in ribeye with cipollini onions, carrot purée, sautéed oregon mushrooms , beautifully marbled and cooked to perfection. Of course anyone who does their homework before going to @andrea_ristorante knows you cant leave without trying their very special #risotto, I loved it so much, it got ordered twice much to the amusement of the servers who probably underestimated the ability I have to eat jejejeje Overall I highly recommend this restaurant who is serving elevated classic dishes without missing one mark from the staff to the food and everything in between including the breathtaking views this place earns all it stars. #review#chefandfoodcriticlife#onebite#onebiteca#onebiteoriginal#chefsofinstagram#pastrychef#instagood#instagramfamous#follow#like#instagramchef#foodie#newportbeach#andrearistorante#dinner
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