Practice of Monopterus albus and Complete Collection of Soup
1. Ginger eel rice
raw material
Main ingredients: stem rice 150g,
Accessories: loach 150g,
Seasoning: 2g light soy sauce, edible oil 15g, 20g Jiang Shui, 5g onion.
The way of doing things
1. Boned loach, cut into strips, put in a bowl, add Jiang Shui, soy sauce and cooking oil and mix well;
2. Put the stem rice into the basin, put water in the cage and steam for about 40 minutes.
3. Open the cage, pour the eel on the rice noodles and steam for another 20 minutes.
4. Finally, add chopped green onion and mix well.
Practice of Monopterus albus and Complete Collection of Soup
Second, eel ribs vermicelli soup
raw material
The rice of Monopterus albus in Taishan City is very famous, and the bones of Monopterus albus are generally used to make soup. In fact, eel soup is delicious not only in Guangdong province, but also in many areas. For example, spicy eel stewed vermicelli is the characteristic of Sichuan and Jiangsu. Late spring is the peak season for selling eels. Why don't we try an eel vermicelli soup today, and add ribs instead of the sweetness of the place of origin to enhance the sweetness of the nourishing soup. Seasoning: soy sauce: 1/2 tablespoons.
Water starch: 1/2 tablespoons white pepper: 1/4 tablespoons oil: 2 tablespoons salad oil: 1/4 tablespoons salt: appropriate amount of vermicelli: 1 fried ribs: 200g eel: 500g onion: 1 strip of fragrant lai:.
The way of doing things
1. Wash the ribs, blanch them and take them out;
2. Boil the cold water in the pot, add the ribs and simmer for one hour;
3. When buying eel, please ask the master to cut it, wash it and remove the bones; Rinse with boiling water,
Scrape off the "smooth lines" of the skin with a flower knife and cut into strips; Marinate with 1/2 tablespoons soy sauce, 1/2 tablespoons water starch, 1/4 tablespoons white pepper and a little salt;
4. Soak the vermicelli in cold water until it becomes soft;
5. Wash the onion and the fragrant lai, cut the onion into powder, and cut the fragrant lai into strips;
6.
Put two tablespoons of oil in a hot pot, saute ginger slices and chopped green onion, add vermicelli and stir fry, add 1 tablespoon rice wine, pour in the cooked bone soup, cook the eel for about 8 minutes, add salad oil and appropriate amount of salt to taste, and sprinkle with incense to taste.
Practice of Monopterus albus and Complete Collection of Soup
Third, the farmyard burns eel.
raw material
Ingredients: loach 500g.
Seasoning: 25g of edible oil, 5g of light soy sauce, 5g of garlic (white peel) 10g, 5g of ginger slices, 2g of chicken essence, 2g of white pepper, 3g of salt, 5g of cassava starch (lentils) and 5g of sesame oil 10g.
The way of doing things
1. Wash the eel and cut it into pieces.
2. Cut a slice of onion and ginger.
3. Make juice with salt, chicken essence, white pepper, starch and flour.
4. Set the pot on fire, put cooking oil, heat it to 70%, add eel oil and stir fry, then add ginger, garlic and soy sauce, pour feed juice and sesame oil.