Practice 1: Fried Monopterus albus with garlic seedlings.
1. Slaughter eels, wash and shred for later use, and cut garlic seedlings into sections.
2, put oil in the pot, after the oil is hot, put garlic and stir fry, garlic can be put a little more. Then add shredded eel and cooking wine and stir-fry the soy sauce until it is half cooked.
3. Add garlic sprouts and small dried red peppers, add sugar and salt to taste, and add water to stir fry until cooked.
Practice 2: Private eel rice
1, clean the rice and soak it in clear water for 30 minutes.
2. Monopterus albus was told by the vendor to put it into the water and blanch it (in fact, you can put the whole eel into the pot and blanch it directly without slaughtering it, and then gut it, but it seems a bit cruel).
3. Pull out the eel bones and cut the eel meat into sections or small pieces.
4. Cut the eel bones into small pieces and cook the soup (there is not much soup, about two glasses of water for steaming rice).
5. After the eel bone soup is cooked, mix the rice with a little salt and oil, and the taste is slightly lighter than usual.
6. Pour the eel bone soup (I didn't measure the amount of soup, so I guess, don't put too much, in case it is steamed into porridge)
7. Boil the water in the soup pot, add the rice and cover it with a bamboo cover (this cover can make the rice have a special flavor and the steamed rice grains clear).
8. Then cover the pot and steam for 18 minutes.
9. When steaming rice, handle the eel meat, heat the pot, pour a little oil, saute ginger slices and garlic slices, and pour the eel.
10, stir-fry for a while, add a little pepper, half a tablespoon of rice wine, a tablespoon of soy sauce and a little salt and stir-fry until fragrant.
1 1. When the rice is half cooked.
12. Add the delicious Monopterus albus, and continue steaming for 10- 15 minutes (Monopterus albus can also be covered with bamboo cover or other sealing covers to make it more tasty). You can mix a tablespoon of soy sauce in the middle and pour it on the side of the rice. It will look good.
13. After the rice is steamed, sprinkle with chopped green onion and millet pepper and enjoy! (You can also pour a few drops of sesame oil)
Recipe tip:
1, the eel bones should be removed, cut into small pieces and boiled in a bowl of soup. There is not much soup, just enough water for steaming rice! Of course, the thicker the soup, the better!
2. Soak the rice in water for about 30 minutes before steaming. The soup (water) of steamed rice is about 1/3 less than the water used for cooking, so that the steamed rice grains are clear, and they should be adjusted to be close to the taste with salt and oil, not too salty, because adding eels later will absorb the salty taste.
3. It is best to use a steamer or add the lid of the steamer when steaming rice, so that the steamed rice will not be too thin and wet, and it has original flavor.
4. When the rice is steamed to seven minutes, you can add eel, which does not need to be completely steamed.
5. Cut the eel into small pieces, and then cut it into thick shreds, so that the fried eel is more tasty. Fried eel and steamed rice are delicious, and steamed rice is more fragrant and spicy!
Practice 3: Braised Monopterus albus
1. After the eel is eviscerated, wash the mucus off the eel with warm water and cut it into inches for later use.
2. Cut the shallots into small pieces; Wash and slice ginger and garlic for later use.
3. Stir-fry the oil in the pan until it is 80% hot, add ginger slices, garlic slices and shallots, stir-fry until fragrant, add eel slices, add white wine, soy sauce, Zhenjiang balsamic vinegar and white sugar, stir-fry for 3 minutes, pour in boiling water, cover the lid and stew for 30 minutes.
After 4.30 minutes, the soup was collected by fire. When the soup thickens, sprinkle with white pepper and decorate with chopped chives.