Korean Korean ginseng roasted eel raw materials: 2 tablespoons Korean ginseng powder, 1 eel, 3 cloves garlic, 1 slice ginger,1spoon pepper, 50g ginger, 10 leaf.
Seasoning juice: Korean ginseng essence 1 frying spoon, one cup of soy sauce, three spoons of water wine, five spoons of sugar, three spoons of rice wine, ginger 1 slice, garlic 1 petal, onion 1 root, onion1root and eel bone soup 2.
Exercise:
1. Wipe off the eel water with a dry rag, and then sprinkle ginseng powder evenly on it.
2. Add garlic, ginger and pepper to the head, bones and internal organs of eel to make eel bone soup.
3. Add soy sauce, water wine, rice wine, sugar, garlic, onion, ginger and shredded onion into eel bone soup to make sauce for frying eel, then add Korean ginseng extract and stir well.
4. After the eel is fried once, apply the sauce and fry it again.
5. Cut the fried eel into pieces, put it in Jiang Mo and put it on a plate.
Roasted eel egg roll Ingredients: 6 raw eggs and many roasted eels.
Exercise:
1, raw eggs, old hen soup powder, white sugar and salt, sprinkle for later use.
2. Cut the roasted eel into thick strips for later use.
3. Spread a layer of oil evenly in the wok and bake over medium heat.
4. Put a small amount of egg liquid into the frying pan, stir in circles with gourmet chopsticks to prevent the bottom of the paste from burning, and put some roasted eel strips aside.
5. Turn the egg aside with a frying spoon, then add some egg liquid, stir in circles and turn it over from one side.
6. You can roll it several times.
7. Beautify the egg roll with bamboo curtain.
8. After cold storage, slice and set the plate.
Honey flavor Ingredients: 350g dried eel.
Seasoning: rice wine 1 tbsp, soy sauce 15 tbsp, white sugar (yellow) 15 tbsp, white pepper half a teaspoon, Jiang Shui 1 tbsp, pure honey 3 tbsp, sesame.
Exercise:
1. Wash the dried eels and soak them in warm water for 2 hours.
2. Cut the fish into pieces, add brown sugar, soy sauce, white pepper, Jiang Shui and rice wine, and marinate for 20 minutes.
3. Take out the eel and cook the remaining juice with slow fire to make sauce for later use.
4. In a small oven, the cake mold is covered with tin foil paper, and the eel section is placed on it. Bake for 8- 10 minutes at/kloc-90℃ (always turn over the middle and apply the sauce several times).
5. Take a small bowl, add pure honey, pour the roasted eel into the small bowl, add a proper amount of sesame seeds and mix well.
Japanese eel, eel sauce, red ginger slices and lettuce.
(1) Nail the fresh eel on the board, cut it from the back with a knife, remove the internal organs and bones, clean it up, scald the eel skin with hot water, scrape the white secretion overflowing from the skin, and clean it up.
(2) Cut the washed eel into sections and steam for about 10 minute.
(3) After the steamed eel is refrigerated, string it out along the middle of the fillet and the fish with a sewing needle, then bake it on the stove until the fish is orange yellow, coat it with eel soy sauce for three times, and bake it until the eel oil is dark brown.
(4) Put the eel into the pot and decorate it with lettuce and red ginger slices.
Roasted eel raw material: one eel.
Accessories: soy sauce, sugar, sweet red wine (roasted eel sauce can also be used in imported supermarkets), cooking oil and cooked sesame seeds.
1. After eviscerating, wash the eel, cut off the double-sided eel, cut it into long slices, put it in a wok, boil and steam for about 10 minute, and then take it out.
2. Pour the soy sauce, sugar and sweet red wine into the pot and heat it until it becomes thick sauce.
3. Bury the tin foil paper on the cake mold in advance, then put it in the eel section with sauce on both sides, and move it into the electric oven to bake at 200 degrees.
Take it out within 5 minutes, spread the sauce evenly again, bake for 5 minutes, take it out, put it on a plate and sprinkle with cooked sesame seeds.
Pay attention to the actual operation. Eel is fresh and tender, rich in nutrition, and has the reputation of "ginseng in water". When shopping, you should choose dark blue and flesh color.
Hard quality and fresh tail details.