Southerners like eating eel very much, and I like braising in soy sauce best. Fat and tender, nutritious and delicious. Coupled with the mild spicy taste of white pepper, the taste is excellent.
material
400g of eel, 2 heads of garlic, ginger and chives 10g, 2 tablespoons of white wine (30ml), 2 tablespoons of soy sauce (30ml), 3 tablespoons of Zhenjiang balsamic vinegar (45ml), 3 tablespoons of sugar (45g), 5 tablespoons of white pepper 1 tsp, and 2 tablespoons of oil.
working methods
After taking out the internal organs of the eel, wash the mucus from the eel with warm water, and cut it into inches without removing the bones.
Wash shallots and cut into small pieces; Wash and slice ginger and garlic for later use.
Stir-fry the oil in the pan to 80% heat, add ginger slices, garlic slices and shallots, stir-fry until fragrant, add eel slices, add white wine, soy sauce, Zhenjiang balsamic vinegar and white sugar, stir-fry for 3 minutes, pour in boiling water, cover the lid and stew for 30 minutes.
After 30 minutes, the fire closed the soup. When the soup thickens, sprinkle with white pepper and decorate with chopped chives.
Tips:
When washing the eel, it is easier to remove the mucus from the eel with hot water, but it should not be too hot, otherwise it will burn the eel's skin.
Shredded chicken and eel soup
material
Ingredients: shredded chicken 100g, shredded eel 150g, 2 egg whites, wet starch, refined salt, soy sauce, balsamic vinegar, shredded onion and ginger, white pepper, sesame oil and clear soup.
working methods
1, salt, egg white, wet starch and white pepper are mixed into paste, and shredded eel and shredded chicken are respectively caught into sizes.
2. Put clear soup in the pot, add salt, soy sauce and balsamic vinegar, bring to a boil over high fire, add shredded eel, shredded chicken and shredded ginger, thicken with wet starch, sprinkle with white pepper and shredded onion and ginger, and drizzle with sesame oil.
efficacy
Promote blood circulation, nourish blood and moisturize skin. Eel is warm and sweet, and has the effects of tonifying the middle energizer, improving eyesight and detoxifying.
Dried eel
The color is bright red, fresh and fragrant, soft and waxy, and rich in Sichuan flavor.
material
Ingredients: 500g fresh Monopterus albus. Qin Huang 100g, single-county watercress 20g. 50g of vegetable oil, cooking wine 15g, ginger and garlic 10g, 3g of salt, 5g of soy sauce 10g, 5g of vinegar, 5g of sesame oil 10g and 5g of pepper noodles.
working methods
Cut the head and tail of fresh eel with yellow skin and thick meat, cut it into silk about 8 cm long and thick chopsticks and put it on your head. Cut celery yellow into pieces about 4 cm long. Chop the watercress in Dan County. Set fire to the wok, add vegetable oil to 200℃, stir-fry fried eel until the water basically evaporates, and then add cooking wine. Bake on deviant fire for about 3- 14 minutes, then turn the wok over the normal fire, stir-fry the watercress until the oil turns red, stir-fry the shredded ginger and garlic evenly, add salt, soy sauce and celery yellow, and sprinkle a little vinegar and sesame oil evenly. Serve.
Boiled eel
material
Monopterus albus, carved wine, ginger slices, vegetables, peanut oil, dried red pepper and pepper.
working methods
1. Wash the boneless Monopterus albus.
2. Put water in the pot, carve patterns or designs on woodwork wine, and bring the ginger slices to a boil. Put an appropriate amount of eel slices into the pot at a time and fry until it is broken.
3. Immediately put the picked eel slices into ice water.
4. After all the drowning, pick up the eel slices and put them in the pot with vegetables.
5, put coriander, burn half a catty of cooked peanut oil in a hot pot, and stir-fry dried red pepper and pepper when the oil temperature is 60%.
6. Pour the oil into the basin. When eating, rinse the eel slices at the bottom of the basin to remove the salty taste and serve.
Homemade eel
material
Ingredients: 1, 1 catty of eel (net), turn around, remove tail, remove bones and clean up. 2, a pound of green bamboo shoots, cut hob blocks. 3, a spoonful of watercress. 4, eight pickled peppers, chopped. 5, a small piece of ginger, sliced. 6, two garlic, crushed with a knife. 7. Two tablespoons of soy sauce. 8, a spoonful of pepper; Pepper and coffee spoon. 9. One tablespoon of cooking wine. 10, a spoonful of vinegar. 1 1, a teaspoon of sugar. 12, salt and monosodium glutamate.
working methods
1, put oil in the pot and heat it to 80%. Add pepper and stir-fry slightly, then add eel slices and stir-fry.
2. Stir-fry for about two minutes, and then push to the side of the pot. Add watercress, pickled pepper, garlic, ginger slices and sugar, and stir-fry slowly in oil until it looks like cherry.
3. Stir-fry the eel slices with seasoning for one minute, then add the soup or water that has submerged the eel slices, add cooking wine, monosodium glutamate, soy sauce and salt, and turn to medium heat for about five minutes.
4. Add green bamboo shoots and continue to burn for about five minutes.
5. When the soup is almost dry, add vinegar, change the fire to collect juice, shovel the pan evenly, and then sprinkle pepper. If you want the dish to look oily, put a thin sponge on it when you take it out.
Eel spicy soup
The eel in this soup is warm and sweet.
material
Ingredients: 200g eel.
working methods
1. Put 1 bowl of chicken soup and eel soup into the pot;
2. After boiling, add shredded eel, shredded chicken and gluten strips, and add soy sauce, vinegar, onion, ginger and salt;
3. After cooking, pour the eggs into the flowers and add water starch to thicken;
4. After boiling, put it in a bowl and add pepper, monosodium glutamate and sesame oil.
Tips:
Health tips:
This soup is often used for symptoms such as qi deficiency of viscera, palpitation, fatigue, dizziness, joint muscle pain and rheumatoid arthritis.
Grams of food:
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.