There are many ways to eat eel. There are four ways to stretch. Personally, when buying eels, ask the boss to help you handle them, whether they are shredded or cut into sections. It's convenient and relaxing, and you don't have to make a mess in the kitchen.
Braised Monopterus albus with garlic
Here in the south of the Yangtze River, you must put a lot of garlic in cooking eel. It is said that this can not only solve the weak toxicity of Monopterus albus, but also make the cooked meat soft and waxy, more delicious and fragrant.
Specific practices:
Slaughter Monopterus albus, cut into sections, add salt, flour and white wine, grab it evenly, rub off the surface mucus, and rinse it for later use.
Peel the garlic cloves first, cut them in half or pinch them with a little salt, which will easily stimulate the aroma of garlic.
Ginger slices, cooking wine, salt, sugar, soy sauce and soy sauce are ready.
Heat oil in a pan, add ginger slices and stir-fry one third of garlic cloves. Stir-fry the eel segments evenly. After the meat is tight, pour in a proper amount of cooking wine to remove the fishy smell and enhance the fragrance.
Add light soy sauce, dark soy sauce, sugar and salt and stir-fry until it becomes discolored. Pour the water that has not passed the eel section to boil, and turn to low heat for about 20 minutes.
Add the remaining garlic cloves and simmer for 15 minutes. If there is too much soup, you can collect the soup on the fire or add salt water appropriately.
Braised eel with musk
Just let the boss cut you into eel shreds, which requires a little skill. Don't try it yourself.
Specific practices:
Cut the shredded eel into pieces of about 8 cm, grab them evenly with salt, liquor and flour, rub off the mucus and rinse them off.
Marinate eel shreds 15 minutes with proper amount of salt, cooking wine and pepper.
Chop a handful of fresh agastaches, and cut some ginger slices, garlic slices and shallots. Salt, monosodium glutamate, cooking wine, sugar, soy sauce and pepper oil are ready.
Slice the dried peppers and soak them in water to prevent them from burning in the pot.
Boil the water in the pot, remove the eel shreds for about 10 seconds, and then take them out for a bath.
Put more oil in the pot and heat it. Add ginger slices, garlic slices, onion segments, dried peppers and prickly ash and stir-fry until fragrant. Pour in water or broth and bring to a boil. Add salt, cooking wine, sugar and soy sauce and simmer for 3 minutes.
Add the shredded eel, and the fire will turn from high to low for about 5 minutes. Be careful not to use too much water, otherwise the taste will not be strong.
When the eel is crispy, it can be poured into a sea bowl, which can be covered with chopped patchouli leaves and poured with hot oil.
Cauldron panlong eel
Braised eel in cauldron is a standard bandit dish in western Hunan. However, the traditional practice is too rough, and direct frying without washing is unacceptable to ordinary families. So I improved it a little, and the specific framework is still the same.
Specific practices:
Monopterus albus with the thickness of little finger is slaughtered and cleaned, dried under water control, and then dried in a ventilated place in a dustpan.
A large number of dried peppers are chopped, and ginger and garlic are cut into coarse grains. Salt, soy sauce, rapeseed oil and chopped pepper sauce are ready.
From the oil pan, the oil temperature is 70% hot, and the eel is fried in the pan until it curls. When the surface is blistered and brown, it can be taken out for oil control.
Add rapeseed oil, dried pepper, ginger, garlic, onion and chopped pepper sauce and stir-fry until fragrant.
Stir-fry Monopterus albus, add appropriate amount of salt, soy sauce and sugar, continue to stir-fry, and pour appropriate amount of vinegar along the edge of the pot to stimulate the fragrance.
Stir-fry the eel until it is dry and fragrant, and then serve.
Coix seed, yam and eel soup
This solar term is particularly easy to blow too much air conditioning and the humidity is heavy, so this Tonga adds a little barley to get rid of the humidity. In addition, yam is warm and has a good nourishing effect, which just complements Monopterus albus.
Specific practices:
After cleaning Monopterus albus, cut it into sections directly, then add salt, liquor and flour, knead it evenly to remove mucus, and then wash it.
Boil the pot with boiling water, blanch the eel for 10 second, then take it out and rinse it immediately.
Pour water into the casserole, add eel segments, coix seed, two slices of ginger and a little cooking wine, bring to a boil with high fire, skim off the floating foam, and stew for 2 hours with low fire.
At this time, add yam and continue to simmer for 20 minutes. When eating, put it in a small bowl, add some salt, pepper and a little chopped green onion.