Stewed eel: Ingredients: ginger, garlic, eel, sweet potato powder, celery, salt, cooking wine, white sugar and chicken vinegar.
Cut the eel into diagonal strips, marinate it with ginger, garlic, salt, cooking wine, white sugar and chicken essence, and leave it for about 15 minutes.
Then add sweet potato powder and mix well by hand.
When you mix like this, you have to catch the fish you have been rubbing hard to get Q,
Wash the pot, add enough water, add a little salt and ginger, cover with cooking wine and bring to a boil.
After the water is boiled, turn off the heat, then put the eel strips into the pot with chopsticks, and then turn to high heat to cook until they are fully cooked.
After cooking, add celery, add a little chicken essence to taste, and pour some vinegar.
Cooking method: Eel has a high oil content. If it is often made into fragrant roasted eel bibimbap, it will easily lead to excessive fat intake, so the healthiest cooking method for eel should be steaming.
Taboo crowd: Eel belongs to hair, and patients with chronic diseases and those who are allergic to seafood products should not eat it.
Food Matching: Eel is suitable for eating with yam, tofu and eggplant, but not with fungus, ginkgo, beef liver and ginkgo.
Steamed eel: prepare 500g eel, appropriate amount of mushroom ham, cooking wine, ginger juice, salt, monosodium glutamate and sesame oil. First, remove the black film on the eel's belly to remove the fishy smell when cleaning the eel, then blanch the eel in boiling water to remove the epidermis mucus, and then cut the eel into pieces every one centimeter with a knife.
Then marinate the eel slices with cooking wine, ginger juice and salt for half an hour, then slice the ham after soaking the mushrooms, put it in the middle of the eel slices and pour sesame oil, then pour the seasoning made of salt, monosodium glutamate, vinegar, sesame oil and ginger juice on the eel meat, and finally steam it in a pot for ten minutes.
Eel rice: First prepare semi-dried eel, appropriate amount of rice, eggs, chopped green onion, Jiang Mo, minced garlic, fresh fragrant powder, soy sauce, cooking wine, salt and chicken essence. Firstly, divide the eel into several parts, one is sliced and the other is shredded. Then marinate with chopped green onion, Jiang Mo, minced garlic, fresh fragrant powder, soy sauce and cooking wine 10 minute. After that, heat an appropriate amount of oil from the pan, saute chopped green onion, Jiang Mo and minced garlic, stir-fry the shredded eel slightly, and take it out for later use.
Next, cook the eel pieces for five minutes, add chopped green onion, Jiang Mo, minced garlic, fresh fragrant powder, soy sauce, cooking wine and clear water without eel pieces, and then turn off the fire and take out the fish pieces when the soup is almost dry. Then stir-fry rice with eggs and fried eel shreds, and add sauce to serve. Finally, cover the eel pieces on the rice.