Analysis:

Eel mixed with cucumber

Ingredients: fresh eel

Ingredients: tender cucumber, coriander, dried red pepper and onion.

Seasoning: salt, monosodium glutamate

Production method:

1. eviscerate eels, wash them, scald them with boiling water, steam them in a cage, cool them thoroughly, and remove the bones. Shred cucumber, dried pepper and scallion, blanch coriander and cut into small pieces.

2. Put the picked fish, shredded raw materials and coriander segments into a basin, add salt and monosodium glutamate and stir well.

3. Add a proper amount of oil to the spoon, heat it, add a few dried red peppers, stir-fry them, pour them into the stirred raw materials, pick out the fried peppers, stir them and put them in the plate.

Roasted eel rice

[Raw material/seasoning]

Eel 1 (about 1 kg)

A few bamboo sticks

2 tablespoons brown sugar

3 tablespoons soy sauce

A little ginger juice

A little rice wine

Honey 1 spoon

Proper amount of white sesame

[production process]

(1) Wash the eel, remove the head and tail, divide it into three pieces, soak it in sugar, soy sauce, ginger juice and a little rice wine for 20 minutes, then take out the eel, and boil the remaining soup with low heat for later use.

(2) Spinning the bamboo stick into the eel meat for fixation. Prepare the oven, put a little oil on the baking tray, put the eel skewers on it, and bake at 200℃ for 6 ~ 8 minutes. Turn it over from time to time and apply some sauce. Brush a little honey when you take it out, then sprinkle with white sesame seeds.

Eel treatment: please ask the fishmonger to treat the eel well and separate the meat from the bones. When cleaning, put the eel meat into the basin, evenly sprinkle flour on the eel, and remove the mucus on its skin by scraping and washing, and repeat this for several times until it is clean.

If you don't have an oven at home, you can fry it in a pan, and so can other methods.