The way is, get some hot water, about 45-55 ° or so, and then put the eel into it, let the swim in it, you also keep using your hands to wash him, after a minute what mucus is gone, this time will not be dead, but you can let you slaughter.
The eel in the summer season is also generally popular, but wash the eel, pay attention not to wash off its body mucus. Because the mucus on the sticky protein and polysaccharide composition, it not only promotes the absorption of protein and synthesis, but also contains a large number of amino acids, vitamins A1, B1, A2 and calcium, it is best to eat eel and lotus root to eat together. Because the lotus root contains a lot of food fiber, is alkaline food, and eel is acidic food, the two together to eat, nourish the body, high efficacy. If you fry eel slice eel silk, to use hot oil to fry out of the odor; with green vegetables, but also can be flavored with fresh aroma, to solve the role of fishy.
N ways to eat eel
There are many ways to cook eel, usually eel slices, eel sections, eel silk, eel paste and so on. Here are a few items for interested parties to refer to:
Eel practices:
Eel is a very delicious food. White eel is even more fine, more expensive. Is a high-grade feast in the top. Yellow eel is more low-grade, but if done well, it is also extremely delicious delicacies.
Eel eating method is very much, there is a bone eel section, there is a bone eel silk, eel slice eel eel silk has a bone raw cut, there is also boiling water after processing.
Scalded out of the bone is: eel in a bucket, add some salt, covered with a bamboo basket, pour boiling water into the bucket, the eel scalded to death. To be eel mouth open, eel body rolled up, you can add cold water to warm. Then use a bamboo slice made of knife, the eel belly cut down, and then both sides of the back of the eel cut down, peeled off the eel spine and the belly of the viscera that is made.
This method is traditional but quite effective.
Or you can dissect and wash the raw eel, then scald it with boiling water to remove the mucus before processing.
Here are a few ways to cook it:
One, garlic fry eel
500 grams of eel, 100 grams of garlic, 2 tablespoons of Sichuan bean paste, shredded green onion, ginger, garlic **** 30 grams, 1 tablespoon of wine, 1 tablespoon of soy sauce, salt, monosodium glutamate, a pinch of pepper, 1 teaspoon of sesame oil.
1, buy eel ask the seller to help process the bones; eel slices rubbed clean, cut into julienne, add Shaoxing wine and a little salt and mix well to be used; will be washed and cut into pieces of garlic.
2, frying pan on medium heat, put about 100 grams of oil, burned to 60% hot, into the eel fillet stir-fry for a few moments, add bean paste, ginger, garlic stir-fry, the oil was red, put the garlic cloves segment stir-fry flavor, put soy sauce, sesame oil, monosodium glutamate, green onion, a little pepper surface stir-fry evenly, plate can be.
Dawnrain: The eel must be bought fresh; garlic seedlings in this dish refers to green garlic, can also be used in celery fried, but you have to blanch it first.
Two, garlic roasted eel section
Boned eel fillets 400 grams, 1 head of garlic, soy sauce, cooking wine, salt, pepper, chicken powder moderate, onion and ginger **** 40 grams.
1, eel cut into sections of about 3 centimeters; garlic peeled and coarsely chopped; green onion and ginger sliced.
2, the pot of oil hot, down into the eel section, garlic granules, onion and ginger slices stir-fry, to be its moisture will be dry, issued a "pop" sound, cooking wine, soy sauce, add water, salt, pepper, chicken powder boil.
3, with a small fire slowly, to be eel burn soft, thicken the juice, you can get out of the pot.
Dawnrain: The eel must be fresh, must wait until the sound of "pop" before adding water, so that the eel will be tender.
Three, black bean eel
500 grams of eel meat, 2 tablespoons of green onion, 20 grams of green onion, 5 slices of ginger, 1 tablespoon of wine, a little sugar, 100 grams of fresh broth, 50 grams of black bean, a pinch of salt, 1 tablespoon of mash juice, vinegar to taste, 2 teaspoons of sesame oil.
1, the eel meat rubbed with vinegar, wash off the mucus, cut into 8 centimeters long section, add salt, wine, ginger, scallions and mix well code flavor.
2, frying pan add enough oil, burned to 70% hot, into the marinated eel segments, deep-fried eel segments to the body of the crispy fish out, and will be frying pan in the residual oil poured out, wash the frying pan.
3, add 3 tablespoons of oil in the frying pan, slightly heated and poured into the edamame stir fry until crispy, fish out and wait for use; will be fried eel segments poured into the pot, add fresh broth, shaoxing wine, sugar and mash juice, with a medium fire juice; to be collected to the soup half dry, add fried edamame stir-fry, drizzle with sesame oil to the bright oil, sprinkle with chopped green onions, out of the pan to cool can be.
Dawnrain: Eel must be bought fresh; fried eel segment, to pick out the scallion, ginger, must be fried crispy; if there is no mash juice, can be replaced by wine; fresh soup can be used in a small amount of chicken powder added to the right amount of water instead.
Four, fried eel strips
400 grams of eel, 100 grams of lettuce, 20 grams of green onion, 5 slices of ginger, 5 slices of garlic, 1 tablespoon of shaoxing wine, 1 tablespoon of soy sauce, vinegar, most of a half tablespoon of salt, pepper, chicken powder, cornstarch, each in moderation.
1, buy eel, ask the seller to help process the bones; eel slices rubbed clean, cut into strips of about 5 centimeters, into the pot of boiling water blanch for a while to be used; lettuce cut into large thick strips, pickled with salt.
2, the salt, wine, soy sauce, vinegar, chicken powder, starch with the right amount of water into a sauce.
3, the pot of oil burned to 7 into the heat, into the eel strips stir-fry, add ginger, scallion, garlic stir-fry, lettuce strips stir-fry until broken, pour into the sauce, juice up the pot can be.
Dawnrain: Eel must be bought fresh; eel blanching is to remove the fishy taste, do not be too long; if there are pickled chili peppers or red chili peppers, etc. with green onions, ginger and garlic at the same time, into the dish color, taste more beautiful.
Five, choke eel
Eel 500 grams, mung bean sprouts 100 grams, 3 grams of pepper, 5 grams of dried chili pepper, salt, soy sauce, wine, sesame oil, vinegar, chicken powder, pepper, water starch.
1, buy eel, ask the seller to help process the bone; eel slice rubbing wash, cut into 5 cm long section, put salt, shaoxing wine mixing well to be used; mung bean sprouts to the ends of the wash; dried chili peppers deseeded and cut into small segments.
2, with soy sauce, vinegar, salt, wine, pepper, chicken powder, water starch, sesame oil with the right amount of water to a good sauce to be used.
3, frying pan on the fire, add a little oil, mung bean sprouts with salt fried to the raw, into the dish to be used.
4, the pot of oil burned to 5 into the heat, into the dried chili pepper, pepper stir fry, fishing out pepper, pepper, into the eel section of the choking flavor, pour into the sauce, juice, after the pot poured on the mung bean sprouts can be.
Dawnrain: eel must buy fresh, but do not use the thick; pay attention not to pepper chili fried batter.
Six, green onion fried eel silk
Eel 400 grams, 25 grams of hydrated fungus, 25 grams of garlic, 25 grams of green onion, egg white 1, ginger, starch, salt, sugar, white vinegar, monosodium glutamate, pepper in moderation.
1, buy eel, ask the seller to help process the bone; eel slices rubbed clean, cut into 5 cm long fillet, put the egg white, starch, ginger, salt and mix well to be used; fungus sliced, garlic sliced, green onion cut into segments (green onion julienne).
2, with salt, white vinegar, monosodium glutamate, green onion to good sauce to be used.
3, frying pan on the fire, pour enough oil, until the oil is heated to 80%, the mixing pulp eel evenly sprinkled into the frying pan, with chopsticks scattered, until the eel straighten out after draining oil.
4, the remaining oil in the pot to pour away, and then over the oil after the eel, along with the shredded fungus, garlic into the pot, pouring into the pre-blended sauce, quickly turn, sprinkle pepper can be out of the pot.
Dawnrain: The eel must be bought fresh; the amount of oil in the pot should be sufficient. Special note: Cutting eel silk can be hard work (too slippery), so be prepared. If you have a good way to do it, please write in with your advice (other than blanching it in water first).
Seven, strange flavor eel
400 grams of eel, 20 grams of garlic paste, 15 grams of green onion, 20 grams of pickled chili, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of vinegar, peppercorns, shaoxing wine, sugar, salt, chicken powder moderate.
1, buy eel, ask the seller to help process the bones; eel slices scalded with boiling water, rubbed and washed, cut into 10-centimeter-long segments, the skin facing the bottom of the bowl, arranged neatly. Add with chicken powder, salt, shaoxing wine, appropriate amount of water into the soup, with a strong fire steamed soft.
2, pickled chili peppers seeded and minced; pepper with a knife guillotine fine; soy sauce, sugar, vinegar into a bowl blended into a sauce.
3, eel steamed, decant the soup, turn over the plate, the sauce on the eel, then put the garlic, pickled chili pepper, pepper, chopped green onions, sesame oil. Put the oil in the pan and boil until 80% hot, dripping in the eel plate, the flavor can be overflowing.
Dawnrain: Eel must be bought fresh, to the body of fine tender with green color is good; steamed eel should be steamed with a high fire soft; hot seasoning oil temperature should be high; can also be used in microwave ovens and other heating sauce cooked.
Eight, spicy eel
Eel 400 grams, 100 grams of water chestnuts, 10 grams of ginger, 10 grams of garlic, 15 grams of green onion, 30 grams of pickled chili peppers, 1 tablespoon of soy sauce, 1 teaspoon of wine, salt, sugar, vinegar, chicken powder, cornstarch, moderate.
1, buy eel, ask the seller to help process the bones; eel with boiling water, scalded, rubbed and washed, cut into 2-cm slices, add salt, Shaoxing wine, starch marinade; water chestnuts peeled and washed, cut into small dices; pickled chili peppers, remove seeds, chopped into small pieces.
2, with soy sauce, salt, chicken powder, sugar, vinegar, shaoxing wine, starch, the right amount of water into a good sauce to be used.
3, frying pan on the fire, the oil burned to 60% hot, into the eel slices fried until broken, plus pickled chili pepper, ginger, garlic, green onions fried incense color, into the water chestnut diced fried, pour into the sauce, to be juiced up pot, plate into the dish.
Dawnrain: Eel must be bought fresh, to the quality of the tender form of the smaller body is preferred; according to the different seasons, water chestnuts can be used lettuce, cucumber and other crunchy vegetables instead of; pickled chili pepper can be used in place of the soybean paste, be sure to stir-fry incense excellent; you can be some of the end of the red chili pepper and water chestnuts with the next to add to the beauty of the dish.
Nine, bacon burned eel section
Eel 400 grams, 250 grams of bacon, 150 grams of seasonal vegetables, 1 tablespoon of bean paste, green onion, ginger, Shaoxing wine, chicken powder, salt, sesame oil, monosodium glutamate moderate.
1, buy eel, ask the seller to help process the bone, the eel slices cut into 5 cm section, blanch the following in boiling water; bacon cooked and cut into slices; seasonal vegetables washed and blanched in boiling water until broken, add salt, monosodium glutamate, sesame oil and mix well.
2, frying pan on the fire, put the oil boiled to 30% hot, put the bean paste stir-fried until the oil is red, into a large cup of water (about 300 ml) boiled, with a fine funnel to remove the coarse residue, into the chicken powder, salt, shaoxing wine, ginger, green onion, eel section, bacon slices burned until the meat is cooked, collect the dry juice to the pot.
3, take a plate, the mixed vegetables spread on it, pour on the burned eel section can be.
Dawnrain: Eel must be bought fresh; bacon should be cooked, no can be replaced with ham; burning should pay attention to the fire, so as not to paste the pot; before we introduced a chili lettuce tip, as the effect of the seasonal vegetables here is very good.
Ten, cassoulet eel
Boned eel 400 grams, 150 grams of cucumber, 1 head of garlic, green onion and ginger *** 20 grams of soy sauce, wine, salt, pepper, chicken powder, water starch, sesame oil, cilantro in moderation.
1, eel wash mucus after cutting into about 3 centimeters of the section; cucumber washed and cut into small pieces; garlic peeled and cut into coarse grains; ginger slices, green onion cut into sections, parsley minced.
2, the pot of oil burned to 70% hot, down into the eel section, garlic granules, onion and ginger stir-fry, to be its moisture will be dry, issued a "pop" sound, cooking wine, soy sauce, add water, salt, pepper, chicken powder to boil, cover and simmer to the eel is cooked and soft to add the cucumber with simmering into the flavor.
3, hook into the water starch juice, dripping into the sesame oil, plate, sprinkle parsley can be.
Dawnrain: eel must be used fresh, must wait until the sound of "pop" before adding water, so that the eel will be tender; cucumber should not be cooked for a long time to maintain the flavor of the dish after the fragrance; with bamboo shoots instead of cucumber can also be.
Eleven, sour ginger fried eel slice
Eel 400 grams, 60 grams of sour ginger, acid rakkyo 6, 2 red chili, 1 tablespoon of minced garlic, pepper, salt, starch, vinegar, sesame oil, sugar, soy sauce, moderate amount.
1. Wash and slice the ginger and rakkyo, and marinate them in sugar for half an hour to reduce some of the acidity; slice the red chili pepper appropriately.
2, buy eel, ask the seller to help process the bones; eel slices rubbed and washed, blanched in a pot of boiling water and fished out, washed and wiped dry, cut into 1-2 cm or so of slices, add salt, cornstarch, pepper marinade for 10 minutes.
3, vinegar, sesame oil, pepper, starch, sugar, salt, soy sauce with a little water blended into a sauce; eel slices with oil slipped cooked
4, the pot of oil is hot, stir-fried red pepper, sour ginger, sour rakkyo, under the eel slices, cook the Shaoxing wine, pour in the sauce, collect juice to start the pot can be.
Dawnrain: Eel must be bought fresh; eel blanching is to remove the fishy flavor, do not be too long; if the eel is larger, you need to cut the back of the flower knife; sour ginger, sour rakkyo with the kind of canned salted vegetables sold in the supermarket into.
Twelve, fresh slippery dragon and phoenix silk
Eel meat 150 grams, 100 grams of net chicken breast, 30 grams of shredded tomatoes, cooked asparagus 30 grams of shredded bamboo shoots, salt, cornstarch, chicken powder, wine, pepper, egg whites are appropriate.
1, buy eel ask the seller to help process the bone; eel slices with boiling water, rub wash, cut into 8 cm long thin wire; chicken breast meat also cut into the same wire.
2, the eel, shredded chicken together with egg whites, starch, salt and mix well marinated for use; chicken powder, wine, pepper, starch, salt and a small amount of water into a sauce.
3, frying pan on the fire, pour the oil to 40% hot, mix the pulp of eel, chicken slipped loose until broken, decant the excess oil, add asparagus wire stir fry, pour in the sauce, the juice is slightly collected, put the tomato wire stir fry, start the pan on the plate can be.
Dawnrain: The eel must be bought fresh; cut the eel, chicken, pay attention to the thickness of the uniformity; pay attention to the amount of egg white is not too much, the oil in the pan when rowing oil should be enough to grasp the temperature of the oil, to ensure that refreshing; auxiliary ingredients play a role in the garnish, according to the actual situation, please feel free to choose to mix.
Thirteen, pickle eel
300 grams of net eel boneless, 100 grams of Sichuan pickles, 30 grams of pickled chili peppers, a few garlic cloves, green onions, ginger, soy sauce, vinegar, chicken powder, salt, pepper, water starch, each appropriate amount.
1, eel scalded with water, wash the mucus, cut into 5 cm or so of the section; kimchi cut into thick wire, pickled chili pepper chopped fine, garlic cloves slightly pat broken.
2, frying pan oil to seventy percent heat, into the eel stir-fried until raw, fishing place drained.
3, another frying pan, add garlic, ginger, pickled chili peppers, pickle shredded sautéed, when the oil was red, into the eel stir-fry, add the right amount of water, put chicken powder, add soy sauce, vinegar, salt, pepper seasoning boiled, burned to eel skin shiny with medium heat, thickened with water starch, sprinkle green onion can be pot.
Dawnrain: This dish is brownish red in color, salty, sour and spicy, slightly soupy and bright. If you can eat hemp flavor, you can properly add ground pepper, the flavor is better.
Fourteen, home-cooked eel
300 grams of net eel boneless, 150 grams of net lettuce, 35 grams of bean paste, chopped green onion, ginger, soy sauce, sugar, vinegar, chicken powder, salt, water starch, each appropriate amount.
1, eel water hot, wash the mucus, cut into 5 centimeters or so of the section; lettuce cut into a similar strip with eel, blanching break; bean paste chopped fine.
2, frying pan oil to forty percent hot, into the soybean paste stir fry excellent, put ginger, half of the scallion slightly fried, into the eel stir-fry, add half a cup of water, put chicken powder, add soy sauce, sugar, vinegar, salt seasoning boil, add lettuce burn taste, thickening with water starch, what the scallion can be from the pot.
Dawnrain: burning this dish, the time should be short, master the amount of soup, the dish should be slightly soup, bright color.
Fifteen, eel and egg rolls
Ingredients:
Grilled eel skewers 15 grams, eel cut into 1-centimeter long sections, 1 egg, fish stock 1 tbsp. Cooking wine 1/2 tsp. Salt and soy sauce A pinch of each. After cracking the egg into a bowl, add the stock and seasonings and mix thoroughly, oil to taste. When the eggs are half-cooked, place the eel across the spread eggs and roll it up.
2. Wipe the oil on the pan with a greaseproof cloth, move the rolled egg rolls to the oiled area, so that the unoiled area is also coated, then pour half of the remaining egg into the pan, use the rolled egg rolls as the core, and then roll them again in the same order as before. Similarly, roll the remaining 1/3 of the eggs again as described above.
3. While it is still hot, put the fried egg on the bamboo curtain to shape it and cut it into appropriate sizes on a plate.
Features:
Smooth and refreshing, fresh and flavorful, suitable for both young and old.
Sixteen, shrimp popping eel
200 grams of net eel, 200 grams of sea shrimp, half of the egg white, chopped green onion, ginger, starch, shaoxing wine, soy sauce, sugar, pepper, chicken powder, each appropriate amount.
1, buy eel, ask the seller to help process the bone; eel with boiling water, wash off the mucus, cut into coarse silk; shrimp with boiling water, wash and dry water, add egg white, starch, salt mix well marinated.
2, frying pan hot, put a sufficient amount of oil burned to 50 percent hot, put the shrimp paddle scattered, drain the oil to be used.
3, frying pan to stay in a sufficient amount of oil, high heat until 80% hot, under the ginger, eel silk, burst to slightly hard, cook the wine, add soy sauce, sugar, pepper, chicken powder, a small amount of water, covered with a lid and boiled, until the eel silk simmering soft and taste (about 5 minutes), open the lid under the shrimp stir fry, thickening with water starch, sprinkle scallions can be.
Dawnrain: eel must buy fresh; eel can be scalded, don't take too long; burst eel when the oil is enough; generally frozen shrimp, must be scalded with water, otherwise a lot of water when frying, affecting the dish.