Question 2: Steamed eel, steamed eel how to do delicious, steamed eel Steamed eel
1 Materials: eel (already cleaned), ginger
2 Add 2 ? tablespoons of salt to the eel that has been cleaned.
3Smear well and marinate for more than 3 hours.
4The marinated eel is then placed in a large plate.
5Next, put in the ginger slices.
6 Add appropriate amount of cooking wine.
7 Add the appropriate amount of chicken essence.
8 Then, put it into the steamer.
9 Cover and steam on the pot until 7 - 8 minutes.
10 Uncover and remove.
Question 3: How to make steamed eel? 1. eel a sea eel, do sea eel eel replica xiǎng (generally large eel) from the back of the fish cut open, do sea eel eel tube (generally small eel) from the belly of the fish cut open, of course, you can find fish sellers on behalf of the work
2. sprinkle salt, how much depends on personal preference
3. disk up compaction pickling for half a day
4. eel eel replica, if you do the sea eel eel eel with a thin bamboo strips to prop open the eel, eel eel tube to do the eel eel with a thin rope wrapped around. For the eel tube, use a thin rope to wrap the eel.
5. Thread the rope from the mouth of the eel, find a place where the sun doesn't shine and the wind is strong, and let it dry for 1~3 days, then you can cook or store it in the refrigerator
6. Wash and cut it into pieces
7. Put it into a plate, pour in the old wine, and put in a few ginger slices.
8. Steam can be eaten 。。。。
9. Of course fresh sea eel steaming is just as good flavor
Question 4: 1 pound eel steaming a few minutes the best 15 minutes!
Question five: grilled eel and steamed eel The practice of eel is still well done in Japan, in the market there is Japanese-style grilled eel, but my mom also has its own set of unique practices, is smothered eel. In fact, you should eat according to your own preferences, rather than the people. Refer to what others say and try what you are not familiar with. For the practice of eel, you can check the Internet, there are many.
Question six: steamed eel can not finish eating the next day can still eat it Fish is best to reheat and eat
Question seven: steamed sea eel how to do delicious Step
1. eel a cloudy thing to clean up
2. eel on the back of the cut flower knife
3. cut the appearance
4. ready onion ginger garlic
5. Put the onion, ginger and garlic in the eel's belly, pour in cooking wine to remove the fishy smell, and then put some salt to marinate for 20 minutes
6. Then the eel shakes off the seasoning and put it on the steaming plate
7. Pour some black bean sauce on the pot to steam for eight minutes
8. Steam the appearance of the good
9. Use the oil to the slices of garlic and edamame popping incense poured on the steamed eel can be on the table
Tips
Eel has a very long and hard spines, children should be extra careful when eating
Question 8: Steamed dried eel, steamed dried eel how to do delicious, steamed Steamed eel, steamed Sausage steamed dried eel, is a combination of refrigerator stock. When there is no dish, steam some, convenient and delicious. The fragrance of the sausage seeps into the dried eel, and the fragrance of the dried eel is also incorporated into the sausage, adding fragrance to fragrance. That soup, eaten with rice, can eat an extra bowl of rice... (Expand)
Ingredients
Main Ingredients
Dried Eel
100g
Chinese Sausage
50g
Side Ingredients
Oyster Sauce
Moderate
Black Bean Steam Sauce
Moderate
Ginger
Moderate
Garlic
Moderate
Wine
Moderate
Steps
1. dried eel soaked in water for 10 minutes until soft
2. placed in the bottom of the plate
3. sausage slices, placed in the dried eel, sausage is not too skinny, fat and thin between the best, fat, not greasy, the oil is steamed out of eel absorbed by the dried fish is more delicious
3.
4. ginger shredded, garlic moss cut into sections, placed in the top
5. add the appropriate amount of steamed fish black bean sauce and cooking wine
6. pour a little oyster sauce
7. cover the plastic wrap, placed in the pot to steam for ten minutes. Covered with plastic wrap is to avoid steaming, the water vapor backflow into the pot, so that the soup flavor becomes diluted.
8. Steam well, stir and you can eat
Question 9: eel dry practices, steamed eel dry how to do delicious, steamed eel dry home practices eel dry to see if it is not salty, such as salty, first cut it into a vessel that can be placed into the size of the steamed segment, put the basin in the water to soak a little bit, and then change the water immersed in water (such as salty if the water does not change the effect is not to achieve a reduction in salty), and then Wash.
Put the cleaned dried eel in a vessel with cooking wine, ginger, scallions, sugar (if the northern people are not accustomed to eating can not be put, but the flavor may not be easy to hang out).
With a pot to put the right amount of water, water should be the right amount of not too little, otherwise it will steam wither, not too much, otherwise the water will roll to the fish in the vessel (the best below the commonly used steaming grid), and so the water boiled, the fish will be put into the vessel, with a slightly larger fire than the medium fire, timed at twenty to twenty-five minutes can be.
When the fish steamed, out of the slightly cooler that immediately dried eel skin peeled off, the fish bone removed (such as like to eat can be installed separately).
The rest of the eel meat into a slice of plate, so that it is easy to eat, plate treats are also good-looking (such as trying to feel that the flavor is not enough, then you can add ingredients and then steam for five to ten minutes).
Question 10: How to make steamed eel with dried plums Steamed eel with dried plums
1: Ingredients
River eel a, cured ham (or salted meat), -5 slices, 100 grams of dried plums, 3 slices of ginger, moderate amount of cooking wine, moderate amount of salt,
2: Steamed eel with dried plums
1: eel slaughtered with boiling water slightly scalded, can remove the surface of the fish part of the mucus. Fish body surface part of the mucus. Then use scissors to cut into sections (as shown), not completely cut. Then marinate with cooking wine, salt and ginger for 30 minutes.
2. Moisten the appropriate amount of dried plums with water, which can prevent too salty and dry hard.
3. Sprinkle dried plums on the fish, soak the appropriate amount of water also poured on the fish, and then put slices of salted meat.
4. When the water in the pot boils, enter the pot to steam for 20-25 minutes, that is. The meat is tender and flavorful, and the fish spines are less, not worse than the bushy eel.
3: Tips
1. Eel must be fresh
2. Eel surface mucus slippery, you can ask the sales staff to deal with it.