Home-style steamed eel with black beans

Item: Home-style steamed eel with black beans, 豉汁蒸鱔
Date: December 29, 2009
Location: Toronto, Canada

The Cantonese style of cooking focuses on the freshness and original taste of the food ingredients, and hence doesn’t use a lot of spices and flavouring. For this dish of steamed eel, prepared by my mom whose cooking is the best, the only complements to the eel itself were soy sauce, fermented black soybeans, and some spring onions sprinkled on top. The eel retained its original freshness while the black beans added a subtle flavour to the tender meat. Yum!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s