| 摘要 |
PURPOSE:Heads and bones of eels are broiled under specific conditions, frozen and steamed to make tasty food with high nutrition and good texture. CONSTITUTION:Heads and bones of eels or processed eels are sufficiently washed with water and drained. They are broiled at 200-230 deg.C for 4-5min and cooled on standing, then stored under freezing. Then, they are thawed or without freezing, they are heated with pressurized steam at 110-125 deg. for 20-30min to soften the heads and bones. These heads and bones are finely minced and mixed with the ingredients for shao-mais, dumpling stuffed with minced pork, and senbei (roasted rice cake) or formed into Hamburger's shape and covered with bread crumb and fried to give fried eel. |
