Eel jelly is a very famous snack in East London. It is a jelly formed by cooking fresh eels with vinegar and various spices and cooling them. It doesn't look very beautiful, but it is very popular in Britain.

In fact, eel jelly can also be called boiled eel in a sense. Making eel jelly is also very simple. Put the eel in a pot filled with water, then add a little seasoning (and some wine) and cook it over high fire. In the process of cooking, eels spontaneously release a gelatinous substance, which turns into a solid after cooling. Eels are also wrapped in this solid, and after being frozen in the refrigerator, the fragrance comes out.

Eel jelly has a special taste. It tastes cold and slippery, and can be eaten with mashed potatoes. Of course, this is the British way of eating. China people may not be used to it, so many people think that eel jelly is a dark dish.

How to make eel jelly delicious

As mentioned above, the method of making eel jelly can be boiled in water, but it still takes a lot of thought to make it better. How to make eel jelly delicious? Next, we recommend an eel jelly-medlar eel jelly.

Before making medlar eel jelly, you need to prepare some materials, including: 1 eel, 1 2 measuring cup of medlar, 4-5 slices of ginger, 3 measuring cups of rice wine, 2 measuring cups of broth, appropriate amount of salt, 1 agar,1tablespoon of cooking oil.

Next, the method of medlar eel freezing is 1, and the eel is washed and cut into pieces;

2. Pour oil into the pan and heat it. Ginger slices are fragrant and stuffed. Add eel segments and stir fry.

3. Pour rice wine, broth and appropriate amount of water into the pot and simmer on low heat until the fish is crisp and rotten;

4. Filter the stings and meat residue of the eel with a fine mesh, put the Lycium barbarum into the soup, and continue to cook for about 10 minute;

5. When the soup is about 3 bowls, add salt to taste, then add softened agar to the soup, then take it out and refrigerate it, condense it into ice, and slice it to eat.