Materials:
Eel, salt, sugar, wine, soy sauce, oil, ginger, onion and garlic.
Exercise:
1. Wash the eel, cut it into pieces with salt.
2. Stir-fry the onion, ginger and garlic in a hot oil pan, and slightly fry the eel in the pan.
3. Add wine and soy sauce and cook for 5 minutes, then simmer for 20 minutes.
4, add salt, sugar color, out of the pot.
Materials:
Eel, soy sauce, soy sauce, white wine, pepper, curry powder.
Roasted eel
Exercise:
1. Wash the eel and slice it;
2. Use 1 tablespoon soy sauce, 1 tablespoon soy sauce, half a tablespoon white wine, half a tablespoon sugar, half a teaspoon pepper, half a teaspoon curry powder and half a teaspoon purple.
3. Heat the pot, coat it with a thin layer of oil, and put in the flooded meat slices;
4, medium fire for 2 minutes, turn over;
5. Repeat this process for 2~3 times, and the fish can be fried thoroughly (the whole process can also be done in the oven, baking at 200 degrees 15~20 minutes);
Boiled eel
Raw materials:
Slaughter half an eel, 200g of Shuifa Longkou vermicelli, 0 g of dried pepper/kloc-0, 5g of Dahongpao pepper (fried in a little oil and crushed to make knife-edge pepper), and a little chopped green onion.
Seasoning:
A package of clear oil chafing dish bottom material (boiled to remove residue), chicken powder, salt, balsamic vinegar and sesame oil.
Exercise:
1, eel slices;
2. Put the eel slices into the water for later use;
3. Put the vermicelli into the hot pot feed water, season with chicken powder, cook it, take it out, and put it in a soup plate filled with balsamic vinegar and sesame oil;
4. Cook the eel in a hot pot and put it on the vermicelli;
5. Sprinkle chopped green onion and pepper on the eel and drizzle with hot oil.
Steamed eel
Raw materials:
Eel, ginger, onion, steamed fish drum oil.
Exercise:
1. Wash the treated eel skin and dry it;
2. Put a few slices of ginger in the plate, add 1, steam in a steamer for 20 minutes, turn off the fire and stuffy for another five minutes;
3. Pour out the water (juice) in 2, sprinkle with chopped green onion and pour in the steamed fish tube oil;
4, the oil in the pot is hot, and the minced garlic is fried in Jiang Mo (if you like spicy, you can add pepper);
5. Pour 4 into 3.
Tips:
The juice in the steamed fish must be poured out, not kept, so that the fish will be delicious.
Braised eel in sauce
Raw materials:
Eel, salt, onion, ginger, garlic.
Exercise:
1, market eel pieces, washed and drained, salted with a little salt for a while;
2. When the fish is pickled, cut the onion, ginger and garlic and put them in a bowl. Add light soy sauce, light soy sauce, sweet noodle sauce, a little spiced powder, white sugar, cooking wine and vinegar, and mix these seasonings evenly with warm water to make a bowl of sauce for later use. Please adjust the amount of seasoning according to your own taste. If you like spicy food, you can add Chili sauce. )
There is a little more oil in the pot than usual. The oil is about 70% hot, and fry for a while until the fish turns white;
4. Pour the prepared sauce on the fish, bring it to a boil, and turn to low heat for slow stew;
5. When the soup is basically finished, add a little shredded onion and serve.
Eel porridge
Raw materials:
Rice porridge 1 casserole, eel 1 strip, 5g shredded ginger, 5g chopped leek, 2g white pepper and 3g salt.
Exercise:
1. Wash the eel and cut it into sections for later use;
2. Boil the bottom of porridge, and add eel segments and shredded ginger;
3. After the fire boils, turn to slow fire and continue to cook 15 minutes.
Roasted eel rice
Raw materials:
Eel (preferably semi-dried, not fresh), rice, eggs, onions, ginger, garlic, fresh fragrant powder, seafood sauce, soy sauce, cooking wine, salt and chicken essence.
Exercise:
1. Cut the eel into two parts, one part into pieces and the other part into shredded fish;
2. Marinate eel 10 minute with onion, ginger, garlic, fresh fragrant powder, seafood sauce, soy sauce and cooking wine;
3. Pour a little oil into the wok, stir-fry shallots, ginger and garlic, add shredded eel, stir-fry for a while, and remove for later use;
4. Then fry the eel pieces. Fry for about 5 minutes, add the marinade just now, add a little water, and mix well with the eel.
5. When the juice is about half fried, turn off the fire and leave the sauce;
6, fried rice, add eggs, add squid, add sauce;
7. Serve rice and add eel pieces. Ok.
Braised dried eel
Raw materials:
Dried eel, oil, sugar, cooking wine, ginger, cinnamon, fragrant leaves and water.
Exercise:
1, eels are soft and dry, and the time depends on the softness you like. I soaked for a day and a half;
2. Wash the soaked dry eel with hot alkaline water and control it to dry;
3. Sit in a pot, fire, pour oil, add sugar to melt, and add the soaked dried eel;
4. After the color is uniform, add cooking wine, ginger, cinnamon and fragrant leaves, add less water (fish) for a while, and collect the juice.