Chapter 764 A super delicacy that is completely inversely proportional to the appearance and taste - eel porridge! [Please subscribe]

When he returned to the store, Lin Xu took the eel upstairs. Except for the one he caught for Dundun to eat, the rest was taken to the kitchen to make eel porridge.

"Is eel porridge easy to make? Xubao?"

At the kitchen door, Shen Jiayue asked curiously.

If the eel porridge is easy to make, she will learn it.

Lin Xu said:

"You should stop learning this. Although it is not difficult, the process is extremely bloody and can easily cause psychological discomfort. Just wait outside with Lele and Tongtong."

If there are other porridge products, you can teach them directly if you want to learn them, but this eel porridge is not good. People who do not have a certain ability to bear it may not be able to withstand the production process.

So it is better to leave this kind of thing to a professional chef.

When the process was bloody, Shen Jiayue couldn't help but shrink her neck. Since that's the case, then the baby should not learn it.

She asked worriedly:

"Will the porridge be fishy?"

"No, it's very sweet, just wait and eat, it's definitely beyond your imagination."

Shen Jiayue then felt relieved and came to the locker with a dessert platter:

"Try the newly made sandwich cookies in the kitchen. The sandwich is made of milk. It tastes very rich and is much more delicious than what you bought in the supermarket."

When Geng Lele heard this, he picked up one and tasted it:

"Good, it's delicious."

After saying that, she held her cell phone and sent a message in her small group of godfathers and godmothers:

"@Godfather: The store is going to make eel porridge. Come quickly with more people and less porridge!"

When the news was sent, Cui Qingyuan did not reply in time. Yan Lin, who was on a business trip in Yangcheng, was bubbling:

"Eel porridge? Is this delicious?"

"Brother Xu said that it's so fresh that he can swallow his tongue. He is now in the kitchen. Godmother, do you want to come and try it? If you come, I'll grab a bowl for you."

Yan Lin knew that her goddaughter was greedy for her, so she replied:

"No need, Xiao Qing just asked about the hotel we stayed at. The kitchen can make us an eel porridge. Although it may not be as delicious as Xiao Xu, it should be reasonable."

Geng Lele asked curiously:

"Why? Is it because it's expensive?"

"Because the executive chef here is Guo Xinghai's uncle."

Tsk, no wonder you are so confident. It turns out that it is a hotel managed by the Guo family.

In the kitchen, Lin Xu poured the eel into the pool, lifted one, rubbed the eel with the other hand, and cleaned the surface of the mud and other dirty things.

Wash it again after cleaning.

Eels are alive and are a bit troublesome when they are made, but for the sake of healthy diet, the steps for washing must not be missed.

Clean them all, take a larger basin, add two bowls of water to the basin, then take the eel and place it on the chopping board, chop off the eel's tail with one knife, and quickly throw it into the basin.

This step should be done quickly, because a large amount of blood will quickly gush out from the broken mouth after the tail is cut off, and this blood is the essence of eel porridge, so it cannot be wasted.

As soon as it was put into the basin, blood from the eels poured out, dyeing the water in the basin completely red.

The eels will swim quickly in the water due to pain, which will speed up the blood flow.

"Damn, the eels have a lot of blood."

Wei Gan glanced at it and was a little uncomfortable with this kind of scene. If Zhu Yong or Zhuang Yizhou were here, he would have already started the attack just now.

Zhu Yong’s hometown is from Hubei, and his best attitude is to various aquatic dishes.

Zhuang Yizhou is from southern Jiangsu. Eating eels is as casual as eating noodles. It is easy to pick up such ingredients.

Lin Xu said:

"This is actually the same as eating other meats, including pig blood, duck blood, and sheep blood, so eel blood can naturally be eaten."

Wei Gan knew this truth. After all, he had only eaten blood duck in the store last week and knew how delicious the animal's blood tasted. However, the eel tail in front of him had been cut off and was still swimming. This scene was a bit bloody and terrifying no matter how you look at it.

Ma Zhiqiang came over and glanced at him and said:

"The body of an eel will be distorted after being slaughtered for a long time. That's just a nerve reaction. I don't think there is anything to be afraid of."

As a chef, Lao Ma didn't think the scene was terrible. Instead, he was worried that it would smell fishy if the blood mixed into the rice porridge.

As a native of the Central Plains, although I have eaten a lot of eels, I have never eaten it like this.

Lin Xu chopped off the last eel from his tail and threw it into the basin:

"It won't have a fishy smell, but it will be very sweet."

At this moment, the blood in the eel had not completely flowed out. He did not do the next step, but came to the casserole for making rice porridge to check the cooking of rice porridge.

In two super-large casseroles, the rice porridge was rolling, and the rice grains had expanded at this time, but they had not bloomed yet.

Lin Xu put some lard into the two pots, so that the porridge made of it is more fragrant and has a smoother taste.

Then cut a few slices of ginger and throw them in, which can effectively remove the fishy smell brought by eels and make the eel porridge taste more delicious.

Taking advantage of this time, Lin Xu boiled some water in the pot and lowered the heat when it was 70 degrees.

Not long after, the eel stopped swimming, and the blood in the basin was obviously more, and the color was close to dark red, indicating that all the blood had been released.

Use a colander to bring out the eel and put it directly into a hot pot of water.

After putting it in, cover it quickly, turn the heat up, wait until the water in the pot boils, turn off the heat and start simmering.

This is done to wash off the mucus on the surface of the eel and effectively reduce the fishy smell.

In fact, when some people in the south eat this porridge, they will throw the eels with their tails off into the cooked rice porridge, so that the eel's blood can have an intimate contact with the rice porridge. It is said that the porridge made is also very delicious.

But Lin Xu always felt that the eels that did not remove their internal organs tasted a bit strange, and he couldn't get through the hurdle in his heart.

Holding the eel blood, he picked up the secret leak, and Lin Xu poured the blood that had just been released into two pots of rice porridge. When pouring, he used the secret leak to prevent impurities from flowing in.

The blood was poured into the pot, and the eels were almost simmered.

Lin Xu opened the lid of the pot and found that a dirty mucosa was hung on the surface of the eel. This is exactly what solidifies after the mucus on the surface is heated and is also the main source of the fishy smell of the eel.

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Take it out with a colander, put it in clean water, then pick up the eel and rub it gently, and the mucous membrane on it will be cleaned.

After cleaning, use a toothpick to peel off the eel's meat and bones, and remove the internal organs.

The bones of eels should not be thrown away. Put them in the rice porridge and cook them for a while. This way the rice porridge will taste better and the nutrients on the bones will be boiled out.

Put the bones into the pot and pour some rice wine into it to remove the fishy smell.

As for the picked eel meat, they were cut in the waist with a kitchen knife, changed to a length of more than ten centimeters, and placed aside for later use.

Soon, a layer of foam appeared in the pot, and the originally white rice porridge turned gray-brown, which was because the eel blood was boiled and changed color.

Use a spoon to remove the foam, then use chopsticks to pick out the eel bones and throw them away.

At this time, the rice grains in the pot had bloomed, and the rice porridge became viscous to the naked eye. This was because the eel blood was placed in the pot.

Lin Xu added some pickled diced radish to the pot to increase the salty and fresh flavor of the porridge. Then he put the eel meat in and stirred it with a spoon for a few times to let the eel meat spread out quickly.

Continue to cook. When the rice porridge in the pot becomes more sticky, put a small spoon of salt for freshness, two spoons of pepper, and some chopped celery for color matching.

Stir, turn off the heat and release it out of the pot.

"Okay, prepare to eat."

Two large casserole rice porridge smelled strong, but it was a bit of a look. The gray-brown porridge gave people a dirty feeling.

Lin Xu took the casserole outside, then brought a stack of soup bowls, and put them in one bowl. Next to it were chopped chopped green onions and minced coriander, adding what you want to eat.

"Come on, try it, this porridge is not easy to drink in the north."

When people in the north eat eels, they usually throw away their blood. Unlike in the south, they regard eel blood as a tonic. Even if they throw eel meat, they will not throw away eel blood.

"How come this color looks gray?"

Shen Jiayue thought it was a waste of time, but she didn't expect that it would have been several colors.

But she didn't doubt the taste of the porridge. After all, it was made by Xu Bao himself. Can the taste be bad?

Put some chopped green onion and minced coriander into the bowl, stir it casually, then pick up the spoon, scrape a little rice porridge along the edge of the bowl, and blow it to your mouth.

The moment the entrance was about to be stunned:

"Wow, this rice porridge tastes so good, right?"

When you drink it in your mouth, the first thing you feel is the unique softness and smoothness of rice porridge, and then there is a very delicious taste without any fishy smell.

Chen Yan was also surprised:

"I really didn't expect that this porridge was made of eels and the taste was really good."

The rice porridge is hot now, so I can only slowly scrape it along the edge of the bowl, which makes people very anxious, but I can't wait for the temperature of the rice porridge to drop, because the taste is really great and I can't stop at all.

Geng Lele took a bite and immediately took a photo and posted it in the small group:

"The eel porridge is ready. Brother Xu said that there is a lot of eel blood in it, but it doesn't taste fishy at all. It's fresh and beautiful, and it brings a little sweetness, which is so satisfying."

As soon as the news was sent, Yan Lin also replied to a photo:

"Just brought it here, it looks average, but the taste smells pretty good."

Cui Qingyuan, who has not finished the meeting: "..."

Two great saints, can you take the magical powers first?

If you continue to compare like this, I will be the one who will hurt in the end!
To be continued...