Ingredients: eel, rice flour and lotus leaf.
Ingredients: onion, ginger, salt, cooking wine, white pepper, red oil, bean paste, chicken essence.
Steps:
1. Slaughter eel, wash and cut into thin slices, soak lotus leaf in water until soft, cut onion into sections, peel ginger and cut into powder;
2. Put the fish in a bowl, add red oil, bean paste, rice flour, salt, chicken essence, cooking wine, pepper and Jiang Mo, mix well and marinate;
3. Put the lotus leaf in the bottom of the steamer, add the marinated fish pieces, steam for 20 minutes until cooked, take it out and sprinkle with chopped green onion.
Note: If there is no lotus leaf, you can also use blanched Chinese cabbage leaves instead, but the steamed eel will lose the fragrance of the lotus leaf, but it has little effect on the overall effect of the dish.
Eel taro pot
Ingredients: eel, betel nut taro and red pepper.
Ingredients: onion, ginger, salt, sugar, rice wine, white pepper, soy sauce.
Steps:
1. Kill the eel and cut it into small pieces, marinate it with onion, ginger and cooking wine for a few minutes, and cut the taro into sections for later use.
2. Put the taro in the oil pan and fry until the surface is golden. After picking up, fry the eel until golden brown. Pay attention to the order. Otherwise, the fried oil of eel will fry taro, which will smell fishy and not delicious.
3. Heat the oil in the pot, add the onion, ginger and red pepper to stir fry until fragrant, add the seasoning to boil, add the eel and taro, and pour them into the casserole and simmer until the soup is dry.
Nutritional eel roll
Ingredients: half a fresh eel, decapitated, eviscerated, boned and cut into coarse slices; A little perilla leaves, a tablespoon of medlar, and a little ginger/onion; There are some leek leaves.
Seasoning: half bowl of onion and Jiang Shui, half spoon of sugar/salt/monosodium glutamate/pepper, and one spoon of rice wine/soy sauce.
Practice: Take a piece of eel meat, wrap it with perilla leaves, then tie it tightly with leeks and tie a knot.
Bring the seasoning to a boil, add Lycium barbarum/ginger slices/onion slices and cook for 5 minutes, add fish rolls and cook on low heat until the soup is about 3-4 tablespoons.
This dish combines the tenderness of eel, the fragrance of perilla, the sweetness of Lycium barbarum, the spicy taste of onion and ginger, and the slightly salty sweetness. Very delicious, it is an ideal dish for ladies to nourish and beautify!
Eel chicken soup
Ingredients: 400g sea eel, burdock 1/2, 4 fresh mushrooms, carrots? 0? 4. Living alone for 5 cm. Celery? 0? 4 pieces, 1 bundle of clover, 600 ml of chicken soup (5 pieces of chicken bones, 5 liters of water, 2 pieces of melon-shaped kelp), appropriate amount of black pepper, 2 teaspoons of soy sauce, 1/2 teaspoons of salt, 1 teaspoon of wine, vinegar and fried oil.
Braised eel swim bladder
Materials: 2 eel swim bladders.
Ingredients: 0.5 mushrooms and 0.5 shrimps, cauliflower bud (cauliflower core) 1.
Practice: cut the eel swim bladder into small pieces, fry with slow fire, roll off impurities and wash. The above ingredients are added with salt to make soup, and the text is braised. When serving, mix powdered water with monosodium glutamate and add a vegetable bud on it.
Special point: Braised Spanish mackerel is stronger than stewed Spanish mackerel, which is a high-grade dish in winter and spring.
A swim bladder stuffed with money
Ingredients: eel swim bladder, shrimp and chicken breast.
Ingredients: monosodium glutamate, refined salt, egg white, scallops (iron), pork fork net.
Cooking method: Use dried eel swim bladder to make this dish. After the swim bladder is done, cut it into rectangles with a knife, add a proper amount of wine to the boiling water pot and pick it up; Beat shrimp and chicken breast into glue, add monosodium glutamate, refined salt, egg white and scallop (iron) and mix well.
Spread the pork fork net on the chopping board, pat dry the starch, spread the swim bladder, put the shrimp glue on it, smooth it, put the white meat in the middle, then roll it into round strips, cut it into pieces, put it in a plate, steam it in a steamer for about 7 minutes, pour out the original juice, hook it and pour it on; There are good mushrooms all around.
Roasted eel rice
[Ingredients/Seasoning] 1 eel (about 1 kg), a few brown sugar, 2 tablespoons soy sauce, 3 tablespoons ginger juice, a little yellow wine, a little honey, 1 tablespoon white sesame.
[production process]
(1) Wash the eel, remove the head and tail, divide it into three pieces, soak it in sugar, soy sauce, ginger juice and a little rice wine for 20 minutes, then take out the eel, and boil the remaining soup with low heat for later use.
(2) Spinning the bamboo stick into the eel meat for fixation. Prepare the oven, put a little oil on the baking tray, put the eel skewers on it, and bake at 200℃ for 6 ~ 8 minutes. Turn it over from time to time and apply some sauce. Brush a little honey when you take it out, then sprinkle with white sesame seeds.
Eel treatment: please ask the fishmonger to treat the eel well and separate the meat from the bones. When cleaning, put the eel meat into the basin, evenly sprinkle flour on the eel, and remove the mucus on its skin by scraping and washing, and repeat this for several times until it is clean.
If you don't have an oven at home, you can fry it in a pan, and so can other methods.