Cooking instruction
At the end of August, the taste of sea eels began to get bad. Eel and eel or fish have different contents of high protein, low fat, vitamin A, calcium and silver, so it is a nutritional tonic without worrying about high cholesterol.
1. Eel meat is fat and delicious, and it can be fried, braised, fried, steamed, stewed and boiled in soup. Such as braised river eel, braised eel, etc.
2. The dried eel meat is called eel owl, which can be made in water when eaten, shredded into soup and tastes good. The products produced in Zhejiang coastal areas have the best quality. If you don't use water, add Shao wine, onion knots and ginger slices, steam in a cage for 1.5 minutes, and then peel the bones, which is more delicious;
3. There is a lot of oil in eels. When eel rice with strong sauce is eaten, it will often cause excessive fat intake. If you are concerned about health, it is more reasonable to remove fat by steaming.
4. It is best to kill and cook eels now, and dead eels are not suitable for eating.
5. Tips for tidying up eels: hook eels with the middle finger joint of the left hand, then take a knife in the throat and anus of eels with the right hand, and then insert square bamboo chopsticks into the throat blade to roll out the internal organs; Dig out the gills by hand, put the eel into a big basin, pour it into boiling water and soak it. When the mucus solidifies, remove the silver scales of the eel with a dry cloth or a knife, and finally rinse it with clear water several times.
1. Spicy fried eel shreds
Material: half a fresh eel, cut into thick shreds; Cut garlic moss, shred ginger/pepper, and a tablespoon of garlic.
seasoning: one teaspoon of Chili bean sauce/oyster sauce/garlic douchi sauce/soy sauce/rice wine/balsamic vinegar, and a little of monosodium glutamate/sugar.
practice: soak garlic moss in tender oil and scoop it up for later use. Heat two tablespoons of oil, add ginger/chili until fragrant, add shredded eel and stir-fry for one minute with strong fire, put back garlic moss, add all seasonings and stir-fry evenly, and set the plate. Put garlic in a plate, pour a tablespoon of boiling oil on it, and stir well when eating. Indescribable fragrance!
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2. Braised asparagus eel
Basic features: golden soup, white and soft asparagus, tender fish, fragrant and delicious
311g asparagus, 511g eel meat, 15g mushrooms, 25g pork and 31g cooking wine are needed.
production method
1. Wash the eel meat, and put a long knife like an eye block on both sides of the fish every 1 cm. Slice onion and ginger. Put a straight knife on the pork every 1.3 cm, and then cut it into 1.3 cm thick slices. Cut the mushrooms, open the asparagus, drain the water, cut each asparagus into 3 sections, and then cut the diagonal blade.
2. marinate the eel meat with a little soy sauce. Add oil to the pan when it is hot. When the oil is 81% hot, put the eel meat in the oil and fry it until golden brown. Take it out. Leave a little oil in the pot, put onion and ginger into the pot, stir-fry until fragrant, add mushrooms and pork slices, stir-fry with cooking wine, soy sauce, white sugar and pepper, add soup, eel meat and asparagus, bring to a boil with high fire, then simmer with low fire until the soup is thick, and remove onion, ginger and pepper.
This product is characterized by
nourishing yin and moistening lung, eliminating dampness and resolving phlegm, and killing insects. It can be used for treating tuberculosis, scrofula, anal tuberculosis, cough due to lung heat, infantile tuberculosis, sore poison, rheumatic arthralgia, and anti-lung cancer.
III. Making materials of braised sea eel:
Ingredients: sea eel 1511g
Seasoning: 1 g of green onion, 11 g of scallion, 15 g of ginger, 15 g of yellow rice wine, 3 g of white sugar, 75 g of soy sauce, 3 g of salt, 11 g of vinegar and 111 g of rapeseed oil.