Braised Yellow Eel
The Dragon Boat Festival is approaching, and in China, besides eating zongzi (sticky rice dumplings), people also traditionally enjoy the "Five Yellows." These include cucumber, yellow eel, yellow croaker fish, salted duck egg yolk, and realgar wine. It is believed that eating these five yellow foods during the Dragon Boat Festival can ward off evil, prevent heat-related illnesses, and ensure a healthy and prosperous year for the family.
Today, I’d like to share with you the recipe for Braised Yellow Eel（红烧黄鳝）, one of the "Five Yellows." Braised Yellow Eel（红烧黄鳝） is a delicacy with a tender texture, rich flavor, and enticing aroma, making it a favorite among many.
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Right now is the best time to enjoy yellow eel, as it is at its peak flavor with fewer bones, thick flesh, and a delicious taste. If you are interested in yellow eel and want to prepare a tasty Braised Yellow Eel（红烧黄鳝） for yourself and your family, please refer to the following tips:
1.Choose freshly killed yellow eel:
To avoid potential health risks from consuming yellow eel that has been dead for a while, it is recommended to buy freshly killed yellow eel. Freshly killed yellow eel not only tastes better but also ensures safety. Here’s how you can tell if the yellow eel is fresh:
Look at the blood and coagulation: Fresh yellow eel should have bright red blood, whereas the blood of a dead eel appears purple or dark red. Additionally, fresh yellow eel has coagulated blood that looks like threads, while the blood of a dead yellow eel is not coagulated.
Check the skin color: Fresh yellow eel skin should be shiny, with a smooth surface. The skin of a dead yellow eel is dull and rough.
Feel the texture: Fresh yellow eel flesh is delicate and elastic, while the flesh of a dead yellow eel is rough and lacks elasticity.
If buying live yellow eel:
Check for disease: Inspect the yellow eel's body for any visible signs of infection, such as red blood spots, rotting patches, or white fuzzy areas on the tail. Also, avoid yellow eels with disproportionately large or small heads or with stiff, bent bodies.
Look for injuries: Ensure there are no pinholes around the mouth, scratches on the head, or abrasions on the belly. Yellow Eels with these issues should be avoided.
Assess vitality: A healthy yellow eel should be lively and show strong resistance when held. If the yellow eel is limp and lacks strength, it is likely unhealthy and should not be purchased.
2.Purchase from Reputable Retailers
To ensure food safety, it's advisable to buy yellow eel from reputable retailers such as well-established grocery stores, supermarkets, or well-regulated farmers' markets. These places have reliable supply chains that can guarantee the quality and safety of the food.
3.Thoroughly Cook Yellow Eel Before Eating
Yellow Eels can carry bacteria and parasites, so it's crucial to cook them thoroughly to kill these harmful organisms. It's recommended to heat the yellow eel to a temperature of over 212°F (100°C) for at least 20 minutes to ensure it is safe to eat.
4.Mind Your Dietary Safety and Health
While yellow eel is a nutritious food, consuming it in excess can burden your digestive system and potentially cause indigestion. Therefore, it's best to eat yellow eel in moderation. Cook only the amount you plan to eat immediately, and try to avoid eating leftovers. For the best safety, buy, cook, and consume yellow eel all on the same day.
INGREDIENTS
MAIN INGREDIENTS
- 2 yellow eels
ACCESSORIES
- 2 stalks green onions
- 4 slices ginger
- 10 cloves garlic
SEASONINGS
- 1 tablespoon soy sauce for braising
- 2 tablespoons light soy sauce
- 2 tablespoons cooking wine
- 2 grams salt (about 1/3 teaspoon)
- White pepper, to taste
- Cooking oil, as needed
DIRECTIONS
STEP 1
Prepare the yellow eel: yellow eels are slippery and can be difficult to handle, so ask the fishmonger to kill and cut the yellow eels into pieces for you. When you get home, simply rinse the pieces thoroughly.
Tips:
If you dislike the slime on the yellow eel, rub it with some flour or cornstarch, then rinse under running water.
STEP 2
Score the yellow eel: Make a few cuts on each piece of yellow eel to help it absorb the flavors.
Tips:
If you prefer not to have bones, and your knife skills are good, you can remove the bones before cooking.
STEP 3
Prepare the Vegetables: Cut the white parts of the green onions into pieces and chop the green parts finely. Slice the ginger and peel the garlic cloves. Set aside.
Tips:
Garlic not only has antibacterial, anti-inflammatory, and detoxifying properties but also becomes soft and flavorful when braised.
STEP 4
Heat the Oil: Heat a small amount of cooking oil in a large pan or wok over high heat.
STEP 5
Sauté Aromatics: Once the oil is hot, add the white parts of the green onions, ginger slices, and garlic cloves. Stir-fry until fragrant.
STEP 6
Add the Yellow Eel: Add the yellow eel pieces to the pan and stir-fry.
STEP 7
Add Seasonings:
Add 1 tablespoon of soy sauce for braising to give the yellow eel color.
Add 2 tablespoons of cooking wine to remove any fishy smell.
Add 2 tablespoons of light soy sauce for extra flavor.
STEP 8
Stir and Simmer: Stir-fry the yellow eel until it is evenly coated with the seasonings, then add an appropriate amount of water.
STEP 9
Simmer: Bring to a boil, then reduce the heat to medium-low. Cover the pan and let it simmer for 15 minutes.
STEP 10
Season: Uncover the pan and add 2 grams (about 1/3 teaspoon) of salt.
STEP 11
Add Pepper: Sprinkle with white pepper to taste.
STEP 12
Thicken the Sauce: Continue cooking until the sauce thickens and the yellow eel is fully cooked.
STEP 13
Finish: Before serving, sprinkle with chopped green onion. Your Braised Yellow Eel（红烧黄鳝） is ready to serve!
Recipe analyzer
- Recipes: Braised Yellow Eel
- Main Ingredients:4
- Servings per recipe:1
- Servings size:663 g
-
Energy (calories)：58 kcal
-
Protein：2.3 g
-
Fat：0.33 g
Why gray?
-
Carbohydrates：12.86 g
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Protein: 11%6 kcal
-
Fat: 5%3 kcal
-
Carbohydrates: 84%49 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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