There is a trick to remove the slippery mucus on the surface of the eel. First, spray it with salt for 1 minutes, then rinse it with water, then soak it in salt, rub it hard for a few times, then rinse it with water, then rub it with salt for a few times, and then add some flour, so that most of the mucus can be removed, and repeat the process to basically remove the eel mucus.
here is the menu.
Fried shredded Monopterus albus
Features: This dish is tender and smooth, fresh and fragrant, and has a unique flavor.
ingredients: 3g of Monopterus albus, 2g of lettuce and bamboo shoots, 1g of leek, 25g of water-soaked mushrooms, 5g of dried tangerine peel, 25g of rice vermicelli and 25g of shredded pork.
seasoning: 2 teaspoons of shredded ginger, 3 teaspoons of refined salt, .5 tablespoons of soy sauce, Shaoxing wine and wet starch, 1 teaspoon of pepper and sesame oil, and 5 grams of cooking oil.
Production:
1. Fill the live Monopterus albus in a basin, put a proper amount of edible salt in it for 1 minutes, so that Monopterus albus can get rid of the gurgling glue by itself, then add boiled water to the basin, then cover it, soak the Monopterus albus to death, wash the gurgling glue with clear water, and cut open the abdomen to remove intestinal dirt and head and tail.
2. Boil the cleaned Monopterus albus in a boiling water pot, fish it in 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 spring bamboo shoots, cut them into medium shreds, add salt stains for a while, blanch them in a boiling water pot, remove and drain the water. Rice vermicelli is fried in warm oil and packed around the plate.
4. Add soy sauce, pepper and wet starch into the bowl to make a sauce.
5. Heat the wok on a high fire, add cooking oil, add shredded ginger when it is 7% hot, then add shredded bamboo shoots and fry thoroughly, add shredded eel, cook Shao wine, add sauce, stir fry evenly, add proper amount of cooked oil and sesame oil, and put it on a plate.
Stir-fry eel with leek
Ingredients: 2 tails of eel.
2. Stir-fry minced garlic and Jiang Mo in hot oil, add eel and stir-fry a few times, add leek and stir-fry slightly, 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 tonify liver and kidney, invigorate qi and blood, strengthen bones and muscles, and dispel wind and dampness. This product is a flat dish, which can be taken for a long time and is suitable for people who are afraid of the taste of traditional Chinese medicine.
Sliced eel with tender and smooth taste
Raw materials: 15g of Monopterus albus, 1g of ginger and 1 red pepper.
seasoning: 3g of peanut oil, 1g of salt, 8g of monosodium glutamate, 3g of white sugar, 2g of wet powder, 5g of sesame oil, 5g of clear soup, a little pepper, 1g of soy sauce and 1g of Shaoxing wine.
Production process:
1. Wash and slice Monopterus albus, and slice ginger, onion and red pepper.
2. Add oil to a wok, add ginger slices and eel slices to save 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 flour when it is ripe, and pour in sesame oil.