Chilled eel slices (wasabi soy sauce)

Try to choose crispy eel with thick flesh and ice, and serve it with wasabi soy sauce, which is my favorite dish. Although it is a cold basin, it is cooked, not raw sashimi, so you can eat it with confidence!

Ingredients

Ingredients:

Eel 2 pieces

Seasoning:

WhiteWine 250 ml

Whitevinegar 3-4 drops

Salt Lessthan

Freshlygroundblackpepper alittle

Specialsupplies:

Icecubes Plenty

Icewater 800 ml+

Dippingsauce:

Soysauce(JapanesesoysauceorLeeKumKeethinsaltsoysauce) Appropriateamount

Wasabi Appropriateamount

Sesameoil Appropriateamount

Cooking Instructions

The eel is removed from the head and bone, the skin is scalded with hot water, the mucus is scraped off, and when it is hot, be careful not to burn it or burn it, this step requires a little more patience. Then wash and set aside
1. Prepare ice water and a large enough container
2. Boil water (the amount of water should be large), keep the fire high after boiling, pour a little black pepper and a few drops of white vinegar under the rice wine. Add the eel for 3 minutes. If you are afraid that it is not familiar, you can poke the thick part with chopsticks to see the color. Don't get old
Quickly take it out and put it in ice water to cool down, avoid the residual temperature and make the eel too cooked, flip it properly with your hands, and feel the eel cool down with your hands without obvious residual temperature
Take a clean cutting board and knives, slice the eel in the middle, and add ice cubes.
There are two things to pay attention to:
1. The ice cube may stick to the eel piece because it is too cold, if the jelly sticks, do not force it to pull it apart, it will damage the beauty of the eel, and the ice temperature will naturally be separated after a while;
2. Knowing that it will stick and it is inconvenient to separate, it is necessary to separate the eel slices before putting ice to avoid a pile and then being stuck together by ice;
3. It is recommended to cover the utensils with plastic wrap, let the bottom hollow out, and then poke some small holes in the plastic wrap, and put ice and eel flakes on top, so that the ice melts and the water will flow down without soaking the eel flakes.
Leave on ice for a few more minutes to harden the eel flakes
Served with wasabi soy sauce and delicious!
1. Don't use stir-fried soy sauce, try to use thin salt or Japanese sushi soy sauce.
2. The eel slices should be dipped in soy sauce boldly and flattened on both sides, not just one corner like eating salmon.
3. It is recommended to take a bite and not bite open, it will be very satisfying, believe me!