Eel is a kind of fish rich in nutrients such as protein. Currently, the eels sold on the market are roughly divided into live eels and seasoned processed eels. High-quality live eels are popular with consumers. They should have the following characteristics: 1. The fish body is soft and blue; 2. It contains moderate fat; 3. It has no peculiar smell; 4. It tastes delicious; 5. It is suitable for long-term breeding.
Frozen eels are generally stored in a quick-frozen environment, so we need to thaw them in the refrigerator when using them. There are currently several methods for thawing in the refrigerator.
1. Flowing water thawing: thawing the frozen eels with flowing water. This method is relatively fast and takes about 15 minutes.
2. Refrigerated thawing: thawing the frozen eels in the fresh-keeping box in the lower refrigerator of the fish refrigerator at low temperature. This is the best thawing method, but it must be thawed the day before cooking. However, the amount of fresh fish meat after thawing is small. Even if it cannot be cooked immediately, it will not deteriorate if it is refrigerated for two to three days.
There are several ways to thaw frozen yakiniku eel:
1. Thawing in running water: thaw frozen yakiniku eel in running water for about 10 minutes.
2. Thawing in refrigerator: thaw frozen yakiniku eel in a fresh-keeping box in the lower refrigerator compartment at low temperature, but it needs to be thawed one day before cooking.
3. Thawing in microwave: take the frozen yakiniku eel out of the package, put it on a plate, put it in a microwave to thaw, and it can be eaten directly after heating. The time required for long yakiniku eel is 5 minutes, yakiniku eel slices is 3 minutes, and short eel skewers is 1 minute and 30 seconds.
4. Thawing in oven: take the yakiniku eel out of the package, put it on a baking tray, put it in the oven to thaw at 180℃, and it can be eaten directly.