Ingredients: 900 grams of eel, one and a half cups of rice and four asparagus.

Accessories: 2 tablespoons of honey, 3 tablespoons of soy sauce, proper amount of white sesame seeds, and a bowl of ice water.

Tools: 6 bamboo sticks for barbecue, one row brush, one tender oven and one sugar-removed rice cooker.

Roasted eel set meal

65438+

2. There is a slippery layer of mucus on the body surface of sea eel, which can't be scraped clean with a knife. It needs to be scalded with hot water, not with hot water. If the temperature is too high, the skin of the fish will be directly burned. I use hot water from a water heater, which is about 60°C, and it feels a little hot. I scalded the fish twice, and when the mucus turned white, I wiped it with a dish cloth and scalded it repeatedly until the mucus completely fell off.

3. Slice the cleaned eel from the abdomen with a knife, cut off the head and tail, take out the fish bones, cut them into two sections, string them with bamboo sticks for barbecue, hang them on a plate, and air-dry them for about 3-4 hours.

4. Mix the sauce, pour the soy sauce and honey into the bowl in turn and stir well.

5. Brush the sauce and brush the front and back of the fish twice with a row.

6. Put the fish on the grill, put it in the middle of the oven, bake at 200℃ for 35 minutes, take it out, and brush the sauce twice in the middle. My oven is so tender that it doesn't need preheating. This temperature and time only apply to the oven I am using. If you are eager to try, the temperature and time are for reference only.

7. Use the time of grilled fish to stew rice and put a cup and a half of rice into the rice cooker. Stewed rice only takes 22 minutes.

8, the rice should be clear, Q bomb, because the sauce is just right when loading.

9. Cut asparagus into tender sections, blanch it with oily salt water for 2 seconds, soak it in ice water, and put it on a plate with a bowl of rice on it. Brush the remaining fish sauce, boil it in a beaker and let it cool. At this time, roast eel, take it out of the oven, brush it with a layer of cooked sauce, sprinkle with white sesame seeds, and pour the sauce on the rice. After eating a perfect set meal of roasted eel, my mouth watered all over the floor. Eat quickly!

Kitchen waste:

1, eels must be washed, not lazy.

2, the sauce is very simple, sweet and salty, because the addition of honey is easy to color.

3, skewering bamboo sticks is to let the fish lay flat during the roasting process.

4. Eel Shantou people are called black-eared eels, and roasted sea eels are referred to as roasted eels.