Eel 500 grams
Accessories:
6 crystal sugar grains, 30 ml liquor, 25 ml white sugar 15 g chicken essence, 5 g onion and 6 g ginger.
50g garlic
Tips:
① The VC content of eels is extremely low, so eating eels with vegetables is more nutritious.
This braised eel tastes better when it is cooled, just like the fish jelly made in coastal cities. When the soup condenses, it is so delicious to mix with the fish, just like eating sweet and salty fish jelly.
1) cut the eel open, wash it, remove the dorsal fin, and 2) cut it into equal-width sections.
3) Grab with white wine and proper amount of salt and marinate for 10 minute. 4) Cut the onion into small pieces, slice the ginger, beat the garlic and cut it slightly.
5) Heat the pot, pour in the vegetable oil, simmer with low fire, and slowly warm the rock sugar in the oil.
6) Add minced garlic, ginger slices and onion segments, and stir-fry with rock sugar water in the pot to give a fragrance.
7) Put the marinated eels into the pot together, stir-fry until the sugar color is even, and then add soy sauce and stir-fry evenly.
8) Add the fresh water that has just passed the eel, and turn to high fire for cooking 15-20 minutes. When the juice is almost finished, add 15g white sugar, stir well, collect the juice on high fire, and add seasoning.
Exercise 2
Monopterus albus with garlic
Ingredients: eel, onion, garlic, ginger, salt, cooking wine, soy sauce, pepper, sugar and monosodium glutamate.
working methods
1. Fry eels in hot oil.
2. Stir-fry garlic until golden brown.
3. Stir-fry onions and ginger.
4. Add eel segments, cooking wine, salt, soy sauce, pepper, sugar and broth.
5. Stew for 30 minutes on low heat and add monosodium glutamate to adjust the taste.
Roasted eel
Ingredients: 1 eel, 40ml soy sauce, 20g sugar, 2 teaspoons of sweet red wine (10ml), 2 teaspoons of oil (10ml), and a proper amount of cooked sesame seeds.
working methods
After eviscerating the eel, clean it, cut the eel meat into long strips, steam it in a pot for about 10 minutes, and then take it out.
Pour oil, soy sauce, sugar and sweet red wine into the pot and heat until the sauce boils.
Spread tin foil paper on the baking tray in advance and brush it with oil. Brush the eel with sauce on both sides, put it in a baking tray, move it into an ACA oven, bake at 200℃ for about 5 minutes, take it out, spread the sauce evenly again, and continue baking for 7 minutes.
After baking, put it in a plate and sprinkle with cooked sesame seeds. Tips When you take out the eel halfway, you should pay attention to protection to prevent burns. You can eat it with some onions.
Braised Congo eel
Ingredients: eel, onion, ginger, garlic, millet pepper, cooking wine, soy sauce, sugar and salt.
working methods
1, wash the head, tail, fins and internal organs of eels.
2. Boil the pot with water, simmer the eel for about 30 seconds, remove, wash away the mucus and chop it up.
3, from the oil pan, add onion, ginger, garlic, millet pepper until fragrant, turn to low heat and add eel pieces to stir fry.
4, put cooking wine, soy sauce, add boiled water without fish pieces, turn to low heat and cook for about 20 minutes.
5. Add the right amount of salt and sugar, turn the fire to collect thick soup and sprinkle with chopped green onion.
Steamed eel
Material: 300g river eel.
Accessories: 50 grams of lard and 50 grams of ham sausage.
Seasoning: 5g of onion, 5g of ginger, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate and 3g of pepper.
working methods
1. Slaughter the eel, cut it into sections, put it in a basin, take it out and wash it with clear water; Dice pork suet; Cut the ham.
2. Put the eel in a dish, add diced meat plate oil, minced ham, onion, ginger, cooking wine, salt, monosodium glutamate and pepper, steam in a cage for 20 minutes, and take out the onion and ginger.
Tip: Eat well.
Eel: Eel should not be eaten with vinegar and ginkgo.