The slippery mucus on the surface of Monopterus albus has a trick. First, you can cannon it with salt for ten minutes, then soak it in clear water, then soak it in salt, rub it hard for a few times, then rinse it with clear water, rub it with salt for a few times, and add a little flour, so that most of the mucus can be removed. Repeating this process will basically remove the mucus of Monopterus albus.
Here is the menu.
Fried shredded Monopterus albus
Features: This dish is tender and smooth, fresh and fragrant, and has a unique flavor.
Ingredients: 300g of Monopterus albus, 200g of lettuce, 0/00g of leek/kloc, 25g of water-soaked mushrooms, 5g of dried tangerine peel, 25g of rice noodles and 25g of shredded pork.
Seasoning: 2 teaspoons of shredded ginger, 3 teaspoons of refined salt, 0.5 tbsp of soy sauce, Shaoxing wine and wet starch, 65,438+0 teaspoons of pepper and sesame oil, and 500g of edible oil.
Making:
1. Put the live Monopterus albus into the basin, add a proper amount of edible salt 10 minute, so that Monopterus albus can take off the gurgling glue by itself, then add boiling water into the basin, then cover it, scald Monopterus albus to death, wash the gurgling glue with clear water, and take out the intestines, head and tail by laparotomy.
2. Cook the washed Monopterus albus in a boiling water pot, remove it with cold water, soak it in cold water, and then shred it (if some of it can't be torn out, you can cut it with a knife).
3. Wash the bamboo shoots, cut them into medium shreds, add salt for a while, then blanch them in a boiling water pot, remove and drain. Deep-fry the rice noodles in hot oil and put them around.
4. Add the soy sauce, pepper and wet starch into the bowl to make the sauce.
5. Heat a wok with high fire, add cooking oil, add shredded ginger when it is 70% hot, add shredded bamboo shoots and stir thoroughly, add shredded eel, cook Shao wine, add sauce, stir well, add appropriate amount of cooked oil and sesame oil, and take the pan and plate.
Fried Monopterus albus with leek
Ingredients: 2 eels (about 400g), leek 150g, garlic and ginger.
Accessories: appropriate amount of salt
Exercise:
1. Wash and slice Monopterus albus, wash and slice leek, peel and chop garlic cloves, and wash and slice ginger.
2. Stir-fry garlic and Jiang Mo in hot oil, stir-fry eel a few times, stir-fry leek slightly, and then add seasoning.
Tips:
People with heat syndrome, excess syndrome (such as dry mouth, yellow phlegm and hard stool) or cold should not eat or eat less. Monopterus albus can nourish liver and kidney, qi and blood, strengthen bones and muscles, and dispel wind and dampness. This product is flat, can be taken for a long time, and is suitable for people who are afraid of the taste of traditional Chinese medicine.
Slices of eel with tender and smooth taste
Ingredients: Monopterus albus 1 50g, ginger10g, red pepper1.
Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 8g, sugar 3g, wet powder 20g, sesame oil 5g, clear soup 50g, a little pepper, soy sauce 10g, Shaoxing wine 10g.
Production process:
1, Monopterus albus washed and sliced, ginger, onion and red pepper sliced.
2. Put oil in the wok, add ginger slices and eel slices to store wine, and add clear soup, salt, monosodium glutamate, sugar and soy sauce to simmer.
3. When it is cooked to taste, sprinkle with pepper, thicken it with wet raw powder after cooking, and sprinkle with sesame oil.