How to cook grilled eel (oven dish - spend the least money to eat the most cost-effective "brain gold") Eel is rich in good fat. The phospholipids contained in it are indispensable nutrients for brain cells. In addition, eel also contains DHA and EPA (components of deep-sea fish oil, DHA is docosahexaenoic acid and EPA is eicosapentaenoic acid), which are commonly known as brain gold. The content is higher than that of other seafood and meat. DHA and EPA have been proven to play an important role in preventing cardiovascular disease. The deep-sea fish oil and melatonin sold outside are very expensive nowadays. Nowadays, everything you buy is about cost-effectiveness. If you are a smart miser like us, you will of course spend the least money on the most cost-effective melatonin.

The only obvious nutritional deficiency of eel is that it contains almost no vitamin C. You should eat eel with some vegetables to make up for this deficiency.

1 One eel (white eel), white vinegar, oil, salt, sesame seeds, Maruten soy sauce, Lee Kum Kee seafood sauce, pepper, sugar, dark soy sauce

2 Let it go at the market The boss helped remove the bones from the eel and cut it into sections. Wash the mucus on the surface of the eel with vinegar

3. Add sugar first (be sure to add sugar first) and mix the eel well, then add salt, pepper, oil, Japanese soy sauce, hoisin sauce and mix the eel well. Marinate for at least half an hour

4 Preheat the oven to 200 degrees, line a baking sheet with tin foil, arrange the eel segments, and put them on the upper shelf of the oven for 30 minutes

5 Use halfway through baking Add dark soy sauce to the original marinated eel juice and brush it every 10 minutes. After brushing for the last time, sprinkle with washed white sesame seeds

The firepower of each oven is different, so pay attention to the fire to avoid burning. Recipe for Dried Eel and Winter Melon Stew (Meat and Vegetable Combination) Health Notes: Winter Melon It is a good product for detoxifying the kidneys. Ingredients: appropriate amount of winter melon, 1 dried eel, seasoning: 1 tsp light soy sauce, 1 star anise, 2 slices of ginger, appropriate amount of scallions, 1 tsp cooking wine, 1 tsp sugar, 1 tsp oil, a little salt, a little water. Method:

1. Cut the dried eel into small pieces, wash it and soak it in water for more than half an hour.

2. Peel the winter melon and cut into pieces.

3. Put a little oil in the pot, add ginger slices, star anise and sugar.

4. After frying until the aroma and sugar color develop, add the drained dried eel, cooking wine and green onions.

5. Stir the dried eels. After the cooking wine evaporates, add the winter melon.

6. Pour light soy sauce on the winter melon, mix well, add a little water, add salt according to personal taste, bring to a boil over high heat, then reduce the heat to low until the winter melon is soft.

TIPS:

1. Cut the winter melon thicker for a better taste.

2. Dried eel must be soaked in advance, otherwise it will be very salty.

3. Winter melon will release water during the cooking process, so you don’t need to add too much water at the end.

4. It can also be replaced with salted dried fish, etc. You need to adjust the amount of salt according to personal taste. How to make pan-fried small eels (meat dish):

1. Small eels

2. Cut the small eels into sections and soak them in water. Change the water after a while to soften the fish.

3. Heat the oil in the pot and put in the small eels

4. Slowly fry over low heat until golden brown, then pop the eels in black bean sauce. Ask the fish shop to order the live eels to be slaughtered. Scrape off the mucus on the surface of the skin, rinse with clean water, cut into sections and set aside; add scallions/ginger/cooking wine to the water and bring to a boil, add the eels and blanch for one minute, remove and soak in ice water, cool, drain and set aside.

Heat two tablespoons of oil, add shredded ginger, garlic slices, and minced chili until fragrant, add a tablespoon of garlic black bean sauce, a little sugar, stir-fry for a while, add eel, chives, and drizzle Rice wine/sesame oil/soy sauce, quickly stir-fry over high heat until evenly combined.

The eel meat is crispy and chewy, has a first-class taste and is an alcoholic drink! How to cook eel in sauce quickly

1. Wash the commercially available eel pieces, drain them, sprinkle with a little salt and marinate for a while;

2. Use pickled eels While the fish is cooking, mince the onion, ginger, and garlic into a bowl, add light soy sauce, dark soy sauce, sweet noodle sauce, a little five-spice powder, white sugar, cooking wine, and vinegar. Mix these seasonings with warm boiled water to make a bowl of sauce and set aside; ( Please adjust the amount of seasoning according to your own taste. If you like spicy food, you can add chili sauce)

3. Put a little more oil in the wok than usual for cooking. When the oil is about 70% hot, add the fish and fry it over low heat. Fry for a while until the fish turns white;

4. Pour the prepared sauce on the fish, bring to a boil over high heat, then turn to low heat and simmer;

5. When the soup is almost gone, add a little shredded green onion and cook until ready.