"Erythrina feast" is a special banquet launched by Quanzhou Licheng District, aiming at inheriting and developing Licheng cuisine culture and helping Quanzhou to create "World Cuisine capital".
In the banquet, the eel dish is "Tongjiang Dahai (fried eel with scallions)", the following is the introduction of this cuisine.
(1)Ingredients selection:
black ear freshwater eel, which is unique to Yuantong Port in Jinjiang River in Quanzhou, is round and fat with black ear fins and delicate and fatty meat. It is the ideal material for making this cuisine.
(2)Cooking method:
First, cut the eel into pieces with a knife, roll it with cornflour and deep-fry it. Then fry shredded pork belly, carrot strips, shredded shiitake mushrooms, shredded fresh bamboo shoots, sliced green onion, etc., add fried eel pieces, stew with soy sauce, and thicken with sauce, so that the dish can achieve a tender, crispy and soft taste.
(3)Cultural implication:
Eels are good at swimming and drilling, and the habitat can be the river and the sea, which means that Quanzhou's commerce and trade can reach everywhere. The cuisine reflects the Marine cultural characteristics of Quanzhou as the starting point of the maritime Silk Road, and also shows the openness and inclusiveness of Quanzhou's food culture.
(4)Taste characteristics:
This dish is exquisite, fleshly fish without bone spurs, fresh taste, tender and refreshing, rich and delicious, distinct layers, and the sea flavor reflected.