Ingredients: eel, dried chili peppers, green and red bell peppers, garlic, soy sauce, soy sauce, cooking wine, sugar, ginger

Method

1, blanch eel to remove the bones, cut section

2: ginger, garlic slices spare

3, add cooking wine, soy sauce marinade for 10 minutes

4, frying pan with oil and heat, put the garlic, ginger Stir fry aroma

5, add dry chili, green and red peppers, stir fry aroma sheng out

6, frying pan with oil, pour eel section add a little soy sauce stir fry color

7, will be stir-fried peppers, garlic, dry chili pepper poured in, add a little salt, sugar and continue to stir fry evenly

dry pot eel

Ingredients: eel, onion, red peppers, garlic, ginger. Onion.

Seasonings: black beans, red oil, salt, monosodium glutamate, butter, broth.

Directions:

1, eel cut into sections, into the boiling water blanch 15 seconds out, rinse clean

2: and then into the thirty percent of the hot oil sliding oil 20 seconds out.

3, the pot of oil, under the garlic, ginger fried incense,

4: add red pepper, black beans, broth, eel section, salt, monosodium glutamate.

5: Boil and simmer on low heat for 2 minutes until cooked.

6: Put the butter in a dry pan, spread the onion in the dry pan, cooked eel poured on top, drizzle red oil sprinkle scallions can be.

Eel: large stew delicious. The flavor is fish crisp off the bone, fresh flavor and juice. Small fried delicious. The flavor is tender and soft, oily and not greasy.

Eel is an ingredient that some people like very much, and some people dare not eat. In fact, if you are willing to try, you will find that eel is indeed a delicious dish. There are many ways to make eel, but some of them are too complicated and not suitable for home operation. So I'd like to recommend a few home made eel practices that are tasty and simple.

What are all the delicious ways to cook eel?

1, braised eel

①First of all, we need to prepare green onions and ginger, carrots, eel, clean, cut the back of the eel with a knife, and after that cut into small sections.

② Boil water in a pot and pour in a proper amount of cooking wine, which is mainly to remove the fishy flavor. After the water boils, we can put the eel into the pot, wait a few minutes to fish out.

3 pot of boiling oil, put ginger and garlic, wait until the aroma of ginger and garlic will emit this, and then put the eel section fried a little. Then put the ingredients in, pour on the old soy sauce, and a little sugar.

④ Finally add water, continue to put seasoning materials, boil and then turn to a small fire slowly simmer, and so ten minutes of delicious braised eel will be able to pot.

2, stir-fried eel

①This should be the most common practice, but also as a simple and delicious production methods. First of all, prepare the ingredients, clean and spare. Ingredients mainly include ginger and garlic, millet pepper, green chili, cooking wine, oil, sugar, chili powder.

②Cut the eel into small pieces, and then cut the millet pepper, ginger and garlic, and then you can start to boil the oil. When the oil is ready put the chili and ginger and garlic into the pot, this is also to let their fragrance come out.

③The next step is to put the eel into the pot and stir fry, the fire must be big enough. Stir-fry until the skin is almost golden brown, then pour some cooking wine into it, so that the fishy flavor of the eel is not so heavy.

④The fire frying almost, you can put the seasoning. This time you can reduce the fire a little bit, put the chili noodles, oil, soy sauce into it, and then according to their own taste into the appropriate amount of salt. After five or six minutes of stir-frying, the green chili pepper cut into pieces and then put into the pan and stir-fry a little, you can get out of the pan.

These two practices are relatively simple home practices, the important thing is that they are very delicious, so you can try. I am a small food emperor, have food problems can find me.

Eel, for those of us who grew up in the countryside, is more than familiar, I believe that many rural partners used to go to the field to catch eel, loach. Now sometimes really miss that time, probably this is why now three farmers live send these very hot reason, I myself also like to see these.

I have been eating eel since I was a kid, mainly because it's so delicious. Now the wild eel is very little, many are artificially farmed, not as good as before. So how should I do it? Recommended is bacon stewed eel. It is really very delicious.

Material: eel, bacon, green pepper.

Seasonings, salt, chicken essence, pepper, cinnamon, star anise, perilla leaves, soy sauce, cooking wine, green onions, ginger and garlic and so on.

The first step: first eel is clean, cut into sections. The bacon is also clean, cut into pieces. Green pepper, perilla leaves, green onions, ginger and garlic and so on are cut.

The second step: first cut the bacon into the pot stir fry, direct fry on the line, fried until the oil is cooked, a little charred on it.

Step 3: add eel, continue to stir fry. Wait until the eel fried to hard, and then add pepper, green pepper, salt, cinnamon, star anise, ginger and so on.

Step 4: Pour in the water, and the vegetables are all gone. Stew on high heat.

Step 5: In our side of the house will make their own home chopped pepper, add a little sour and spicy chopped pepper is the best. Change the small fire slowly stewed do an hour.

Step 6: add garlic, scallions, soy sauce, chicken essence, and finally be sure to add perilla leaves. Slowly stew a few minutes can be.

Bacon is our Hunan Zhangjiajie side of the specialties, bacon stewed eel is also our side of the people do eel favorite most common practice, can also be made into a dry pot is also very delicious. If you haven't eaten at home, come to Zhangjiajie Tourism must try, the flavor is really delicious.

How is eel made?

Yesterday's dinner time, I was a little uncomfortable, presumably stone attack, so I was not too interested in the meal, shallow taste, mom looked in the eyes, anxious in the heart, asked me, what do you want to eat? p> Mom said: not to wait for the neighborhood unsealed, the end of the epidemic, go to the market to buy some fish to eat, estimated that the end of the epidemic will be to the summer, crayfish and eels are also listed one after another, or we do not care about this year's expensive price, buy some eels to taste fresh, to the family to play the teeth;

Mom asked my opinion, I glanced at my daughter-in-law, daughter-in-law understanding nodded his head, told me that she also likes eels, she likes to buy eels, but she does not like eels.

I'm not sure if you're going to be able to get a good deal on a new product, but I'm sure you're going to be able to get a good deal on a new product, but I'm sure you're going to be able to get a good deal on a new product.

Mom is estimated to be too much trouble, this time she did not rush to praise their own cooking, praise themselves to do the eel best, but, said: or you do it, I and your father is responsible for purchasing, you are responsible for the kitchen at home, the practice is also simple, your father likes to eat pork roasted eel;

tomato and eel soup, if you think it is too much trouble, so let me do it for you, said that, the dinner is close to the end, I have a hard time with the eel. The first thing I did was to go to the bathroom, and after a period of severe pain, I discharged a stone that was visible to the naked eye and had the size of a red bean that had been soaked up, and although the process was painful, my body was unusually relaxed after I discharged the stone, and while I was passing on my joy to my mom and dad, I secretly made up my mind to eat more eel in the summer of this year.

The body of the stone suddenly became much more relaxed, especially the emotions. A relaxed a lot, especially high emotions, I and my daughter-in-law said, if not now there is an epidemic, the neighborhood closed, I really want to run out, eat a bowl of eel noodles, wife said: put your body well, summer can have eaten;

With a happy mood, back to the study to continue to work, coincidentally, to see the subject of this quiz question, eel is how to do it? I want to tell you, in my family, eel as long as two practices, are my mother taught me, one is five meat roast eel, the other is tomato eel soup;

a, braised meat roast eel;

1, delicious eel, the most down to earth practice is to use the five meat to burn, but this is also a trick, must be burned beforehand to make a pot of soft and rotten, the entrance to the mouth is melting, not greasy braised meat, and the eel is a good way to eat, and the eel is a good way to eat. About the practice of braised pork, we have had many times in the graphic and Q&A introduction, you can search for keywords in our home page: "braised pork" to find the relevant practices;

2, will be cut into sections of eel blanching, blanching in boiling water for about 10 seconds after the fish, remove the fishy flavor, drain the water and wait for use;

3, put a small amount of salad oil in the pan, slightly heated, put ginger and garlic cloves stir-fried, into our blanched eel, quickly stir-fried;

4, we just fried a big pot of braised pork, all put into the pot with braised pork soup, quickly with the eel in the pot with the eel section together and stir-fry evenly;

5, braised pork before firing, has been seasoned, and then we can put a small half of a bowl of pork into the pot, and then put it in the pot. At this point, we can put into a small bowl of hot water, put the right amount of salt, soy sauce and sugar, boil over high heat, turn to medium-low heat simmering flavor;

6, simmering for 5 minutes after the big fire juice, before leaving the pan into the small amount of green peppers, stir-frying after the break, a pot of delicious braised pork roasted eel on the ready;

Second, tomato eel soup;

eel with tomatoes is an intoxicating fresh soup, eel is a delicacy belonging to the summer, with tomatoes to do the soup, the taste is wonderful, exceptionally attractive, the specific method is as follows:

1, tomato eel soup, you need to buy a little bit larger eel, cut into large sections, without blanching, directly in the water at the rinse clean, drain the water to be used;

2, tomatoes need to be peeled, ready to prepare 2 medium-sized tomatoes, prepare ginger slices a little, a little garlic cloves, onion knots a small;

3, the pan into a small amount of salad oil slightly heated, into the eel section into the pan and stir fry, stir fry until brown and then into the ginger slices and garlic, stir fry the aroma of garlic;

4, into the cooking wine to go to the fishy, stir fry quickly for about 1 minute, to be volatile after the cooking wine, into the big pot of hot water, large heat and bring to a boil, skimming froth!

5, into the onion knot, turn to medium-low heat stew for 1 hour, and then into the tomatoes we are ready, and then stewed for 10 minutes, out of the pot before the salt and pepper seasoning, a pot of fresh tomato eel soup is ready;

Written in the end, I also want to nag a few words, to purchase the eel, the fish stalls will help us butchering and remove the viscera, home, should we remove the The question is whether we should remove the mucus and blood from the surface of the eel when we get home?

There are many delicious ways to eat eel, Liangxi Crispy Eel and Fried Soft Pockets in Jiangsu cuisine are very famous dishes, and Hunan's Panlong Eel and Sichuan's Dry Fried Meal Shreds are also very well done. Today to introduce an innovative approach to eel, leek eel

A, raw materials:

eel meat 400 grams, leeks 150 grams, 200 grams of potato strips, pickled carrots 50 grams, Pixian 60 grams of bean paste, ginger 10 grams of rice, garlic 15 grams of rice, 20 grams of green onions, 2 grams of refined salt, monosodium glutamate (MSG) 2 grams of wine 20 grams of sesame oil 5 grams of red oil 20 grams of cumin, pepper 2 grams, refined salt 2 grams of salt, MSG 2 grams of wine 20 grams of sesame oil 20 grams of red oil 20 grams of cumin, pepper 2 grams, cumin 5 grams of flour. Pepper 2 grams, 500 grams of refined oil consumed 100 grams

Second, the characteristics of the dish

[taste characteristics]:

salty and spicy, leek flavor, taste delicate.

[Texture Characteristics]:

Fresh and crisp flavor, tender texture and dregs.

[Color Requirements]:

Reddish color.

Third, the production steps

1, processing: eel cut into 5 cm long barcode flavor; pickled radish cut into 4 cm long thick wire; leek cleaned and cut into particles; Pixian bean paste chopped fine standby.

2, cooked processing: eel into the pot deep-fried and then fish out; potato strips deep-fried mature, fish out loaded with people put a bamboo fence in a large round plate standby. A steam bowl on the cage on high heat steaming for 10 minutes, turn buckle in the pad with fans in the disk.

3, cooking: pot on medium heat oil, low oil temperature to add beans, ginger rice, garlic rice, pickled carrots sautéed color, and then add eel, seasonings and well, burned to taste until the juice is dry when loaded into the dish, sprinkled with chives, pour hot oil can be parsley.

Fourth, the production of key points

1, select raw materials fresh, knife processing size uniform,.

2, pay attention to potato strips must be mature.

3, master the time and fire of the firing, to ensure tender and fresh.

4, pay attention to the color change when frying, seasoning accurate.

5, run the oil temperature should not be too low.

V. Key control points

1, the operating style: the action of the knife, the action of the frying spoon, the action of the end of the pot, the action of the dishes out of the pot.

2, stage fire characteristics: observe and master the oil temperature, master the eel, potato maturity; burning eel control time, must be tender; running oil when the oil temperature should not be too low.

3, the placement of seasonings: pay attention to the amount of seasonings, especially bean paste.

4, the finished effect and the way to plate: bright red color, uniform particles.

Recommended spicy fried eel fillet.

The key is to buy now and do it now, the freshness of the ingredients will be advantageous for most of the time, not stored, a fresh word will be kept steadily.

And then with super spicy millet pepper and garlic slices, soy sauce, rice vinegar, white wine, cooking wine, all put together, to fishy flavor are there.

Quickly and quickly fried, out of the pan tender and three-dimensional taste will be the ultimate satisfaction of the taste buds.

Spicy Fried Eel Slices

Ingredients: 9 eels

Ingredients: 20 small rice chili peppers (10 each red and green), 1 head of garlic, 3 slices of ginger, 1 green onion, 1 spoon of green pepper.

Seasoning: 2 tablespoons of white wine, 2 tablespoons of Huadiao wine, 1 tsp of dark soy sauce, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, half a tsp of salt.

Practice: buy eel when the seller to help deal with good, remove the viscera to remove the head to remove the bone, take home under running water rinse clean. (Fried eel slices, preferably boneless)

The ingredients, millet chili diagonally cut section, ginger, scallion, garlic are ready to be used.

The pot of water boiled and poured into the eel, discoloration can be fished out, the speed should be fast, a minute thing.

Rinse the eel in water to remove the white film on the skin, then slice it.

Heat the oil in a sauté pan and add green peppercorns, millet chili peppers, green onions and ginger, and sauté to release the spicy flavor into the oil.

Put in the eel slices and garlic slices and stir-fry for one to two turns.

Then add all the seasonings in turn and stir-fry well, or serve when you smell the fresh flavor of the eel.

Tips: The eel slices are very thin and blanched, so stir-fry over high heat and smell the fresh flavor.

Eel how to get delicious?

Introduce a dry-fried eel

Raw materials:

300 grams of boneless eel, 80 grams of celery, 80 grams of bamboo shoots, 80 grams of small pepper 10 grams of pepper 6 grams of Pixi County bean curd 10 grams of ginger 10 grams of garlic, 4 grams of garlic, 10 grams of pepper, pepper noodles, 3 grams of pepper oil 5 grams of vinegar 2 grams of wine, 5 grams of salt, monosodium glutamate, sugar, salad oil in moderation

method:

1. boneless eel pot, add salt and white vinegar repeatedly scrub to mucus and blood rinse clean, and then changed into a 10-centimeter-long section, cut into thick silk. In addition, celery yellow cut into sections, asparagus cut into julienne and blanch, millet pepper, ginger and garlic cut into thin julienne, garlic cloves cut into two thick julienne, bean curd chopped fine, are spare.

2. pot repeatedly sizzling well, put canola oil refining and rise to eighty percent oil temperature, under the eel rapid stir-fry, until the surface of the eel dry incense after the eel, ginger, garlic, millet pepper and pepper slightly stirring, followed by the addition of soybean continue to stir-fry excellent taste, and then put into asparagus, celery, yellow segment and garlic seedling silk, adjusted to the vinegar, salt, monosodium glutamate, sugar, pepper and pepper oil, stir-fry uniformly can be from the pot.

Characteristics: bright red color, spicy and fragrant, eel dry incense moist and soft.

Cooking tips

Dry stir-frying is one of the "fire in the treasure" cooking techniques, the implication is that if you do not find the right fire, is not good to do this kind of dishes. For eel, the mastery of the fire is more important, because of its tender texture and slender figure, making it more difficult to produce compared to other raw materials, a little careless, it may lead to eel broken, rotten broken, and thus paste pot. Therefore, before making this dish, it is necessary to sizzle the pot with hot pan and cold oil. Eel silk into the pot to high heat 80% hot oil temperature is appropriate, the purpose is to let the surface of the eel silk quickly contraction loss of water, and eel silk inside the water will be baked out of the part of the eel, to be dry and fragrant eel silk surface, and then immediately turn to medium heat stir-frying.

Eel soup

1. black fungus soak open chopped spare, bowl of starch ready

2. eel washed and drained chopped spare

3. garlic granules, ginger shredded, minced lean meat with salt

4. pot of oil 5 minutes hot, ginger and garlic stir fry

5. into the lean meat stir-fried discoloration

6. Black fungus, eel stir-fry 2-3 minutes, add a little salt

7. Starch poured into the pot to boil, add soy sauce (to enhance the color), salt, chicken essence

8. Sprinkle chopped green onion, a little pepper, a little sesame oil

Did you learn?

We Tianmen dry a special dish, "gun steamed eel"

eel killed clean except bone, into the cage steamed for about 5 minutes, and then steamed eel for seasoning, add a little salt, soy sauce, vinegar, ginger for seasoning, and then a barcode of fresh fish into a bowl, on the cage steaming for 8 minutes, eel buckled into a plate, dripping with strong oil, so that the eel skin formation of air bubbles (with a boiling hot oil to deal with the skin, so that its skin formation) The skin of the eel to form some bubbles), and there is a squeaky sound, sprinkle vinegar, garlic, green onion that is ready. The smell of the aroma snatch nose, on the mouth hot and slippery soft, falling teeth strange fresh and soft, into the throat flavor thick and beautiful. Its flavor is extremely delicious at the same time, but also quite therapeutic and nourishing value.