1. Wash the eel and blanch it with boiling water to remove greasy substances from the fish.

2. Cut the washed eel into sections and cut one or two small holes in each section with scissors. Shred ginger, peel garlic and put it on the eel section for later use.

3. Heat the oil in the pot, stir-fry the shredded ginger and garlic first.

4. Pour in the eel section.

5. Stir fry a little, then pour in cooking wine and stir fry.

6. Pour in soy sauce and sugar to taste.

7. After mixing evenly, move into appropriate amount of water and turn to medium and small fire.

8. Simmer slowly on medium and small fire until the eel tastes delicious, stir-fry evenly with a spatula, and simmer until the garlic becomes soft and the soup is dried.

9. Bring the pot and put it in the basin.

Question 2: How to do a good job of braised eel and braised eel.

condiments

eel

500 grams

condiments

oil

Proper amount

salt

Proper amount

garlic

Proper amount

Light soy sauce

Proper amount

sugar

Proper amount

energy

Proper amount

Cooking wine

Proper amount

step

1. Wash the eel and blanch it with boiling water to remove greasy substances from the fish.

2. Cut the washed eel into sections and cut one or two small holes in each section with scissors.

Shred ginger, peel garlic and put it on the eel section for later use.

3. Heat the oil in the pot, stir-fry the shredded ginger and garlic first.

4. Pour in the eel section.

5. Stir fry a little, then pour in cooking wine and stir fry.

6. Pour in soy sauce and sugar to taste.

7. After mixing evenly, move into appropriate amount of water and turn to medium and small fire.

8. Simmer slowly on medium and small fire until the eel tastes delicious, stir-fry evenly with a spatula, and simmer until the garlic becomes soft and the soup is dried.

9. Bring the pot and put it in the basin.

Question 3: the practice of braised eel, how to make the main ingredients of braised eel.

finless eel

800 grams

Lettuce head

500 grams

condiments

oil

300 grams

garlic

150g

dark soy sauce

15g

Two halves of beans

50 grams

Sichuan pepper

5g

salt

Proper amount

chicken essence

Proper amount

step

1. Peel the lettuce head and wash it.

2. Cut into strips with the same size

3. Prepare a lot of peeled garlic, and cut it in half if it is too big.

4. Add a lot of oil to the pot, turn to medium heat, add eel and fry for more than a minute.

5. Then add garlic and stir fry.

6. Then add pepper.

Add soy sauce

8. Add watercress

9. Turn on a small fire and stir fry slowly.

10. Add a proper amount of water.

1 1. Put some chicken essence into the soup and bring it to a boil.

12. Then pour in the lettuce strips.

13. Cook the lettuce strips until cooked, and season with salt. This dish is ready.

Question 4: Braised Monopterus albus is a common practice, and how to make authentic braised Monopterus albus is the preface. Eel is a precious edible fish with high nutritional value. You can't salvage in the sea, you can only salvage one by one. Eels are rich in fat and carbohydrates.

Question 5: Braised Monopterus albus, the method of braising Monopterus albus and the details of how to prepare the ingredients of Monopterus albus.

finless eel

Garlic quantity

Appropriate amount of leek

Ginger quantity

Proper amount of cooking wine

Proper amount of old pump

Proper amount of sugar

Appropriate amount of black pepper

Appropriate amount of chicken essence

Appropriate salad oil

Xianxian tasty

Sintering process

Three quarters of an hour takes time.

Ordinary difficulty

Steps of braising Monopterus albus

1

To buy back live eels, cut a knife at the neck of eels with scissors first. Don't cut, but you must cut the middle bone.

2

Hold your head, cut off the tip of your mouth with scissors and open the eel's mouth.

three

Cut along the midline of the stomach to the bottom of the stomach.

four

Dig out the intestines and rinse them clean.

five

Wash the killed eels, drain the blood and put them into the soup pot.

six

Pour a pot of boiling water, submerge the eel, and immediately cover the pot.

seven

Stuffy for 2 minutes, open the lid and stir with chopsticks a few times, and the mucus on the eel will automatically fall off.

eight

Add cold water, wash the mucus one by one, and then rinse it under the tap.

nine

Cut off the tail of the eel and cut the eel into sections for later use.

10

The raw materials are ready: eel segments, garlic peeled into garlic grains, chopped green onion and ginger slices.

1 1

Pour the right amount of oil into the pot. When the oil is hot, add garlic and stir-fry until golden brown, then add chopped green onion and ginger slices and stir-fry until fragrant.

12

Pour in the eel segments and stir fry.

13

Add cooking wine and stir fry.

14

Then stir fry with soy sauce.

15

Add the right amount of water, sugar and salt, bring the fire to a boil, and then turn to a low heat until the eel is crisp and rotten.

16

Sprinkle with black pepper.

17

Heat until the juice is thick, add chicken essence, pour in a little salad oil and stir well.

18

Take out the pot and put it on the plate.

Question 6: the practice of braised eel, how to do braised eel well.

Composition details

750 grams of eel

Garlic (white skin) 50g

3 grams of ginger and 5 grams of onion.

3 grams of soy sauce and 3 grams of cooking wine.

5 grams of sugar and 3 grams of pepper.

Starch (pea) 3g, vegetable oil 20g.

1. Slaughter the eels, gut them, behead them, clean them, cut them into sections, take them out of the pan, take them out and drain them; Peel garlic and wash it for later use.

2. Heat oil in a wok, saute garlic, stir-fry ginger slices, shallots and eel for a few times, add cooking wine and appropriate amount of water, simmer slightly, add soy sauce and white sugar, stir-fry until the soup is thick and the water starch is thickened, sprinkle pepper and sesame oil, and serve.

Question 7: How to make eels delicious? The practice of green home cooking of Monopterus albus introduces the dishes and their effects in detail: home cooking recipes

Taste: spicy technology: stir-fried green home-cooked rice field eel production material: main ingredient: 500 grams of live rice field eel (about 300 grams of clean meat)

Accessories: clean broccoli 100g, cauliflower 5g (carrot slices).

Seasoning: 25g of Cao Xian bean paste, Shaoxing wine 15g, 8g of soy sauce, 8g of monosodium glutamate, 0.5g of pepper, 200g of soup, 2g of refined salt, 3g of sugar, 5g of wet starch, 5g of cooked chicken oil, 5g of chives, 3g of ginger slices, 4g of fresh garlic and a proper amount of cooked lard. Characteristics of green home-cooked Monopterus albus: fragrant and slightly spicy, fresh and salty. Teach you how to cook green eel, how to cook green eel delicious 1. Nail the live eel head on the board, straighten the fish with the left hand, hold a knife with the right hand, cut it from the neck, cut it along the back bone to the tail, remove the Mitsubishi spine, cut off the tip of the head and tail, and chop the eel meat into 4 cm long segments. 2. Pour the repaired broccoli into the colander. Adjust the fire in the pan, add oil and heat, add 5g of Shaoxing wine, 50g of broccoli, 50g of soup, 3g of salt, sugar and monosodium glutamate, stir fry, add10g of wet starch, stir fry over high fire, then pour into a plastic drain basket to drain the soup, with the cauliflower head facing outwards, and seal in a plate. 3. Put the eel segments into the pot, splash water and drain with a colander. Cook the pot, add the cooked lard and burn it until it is half cooked. After boiling, add the eel section. When the oil temperature rises to 90%, drain the oil in the colander after the water is exhausted. Stir the pan, add the onion, stir-fry ginger slices, fresh garlic and cauliflower with residual oil, add Shaoxing wine, add eel, add soup, Cao Xian bean paste, pepper and soy sauce, cook thoroughly with low fire, add monosodium glutamate, pour the juice into wet starch and cooked chicken oil, put broccoli in a dish, and add cauliflower. The practice of floating lettuce with eel in hot pot introduces the cuisine and its effect in detail: the diet for nourishing the body for teenagers, the diet for malnutrition and the diet for preventing cancer.

Taste: This taste is salty and fresh. Technology: hot pot. Hot pot. Braised lettuce with eel. Material: main ingredient: eel 1000g.

Accessories: lettuce 500g.

Seasoning: 20g of vegetable oil, 0g of pepper 10g (red, sharp and dry), 8g of cooking wine and 3g of salt teach you how to make hot pot eel lettuce. Wash the live eels, disembowel them, cut them into pieces, and do not wash the blood.

2. Wash the lettuce, drain the water, slice it and put it on the plate.

3. Put the pot on fire, add cooking oil to heat it, stir-fry fried eel for a while, add soup to cook, pour it into a hot pot, add dried chili to continue cooking, add cooking wine and refined salt to adjust the taste when the soup turns red and Huang Shi, then serve the hot pot with raw Caicai, put lettuce into the hot soup while eating, and then take it out. Pie-food phase grams:

Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.

Question 8: How to make eel with delicious sauce and fried eel?

Ingredients: yellow rice 400g onion 75g red pepper 50g garlic 50g Chili sauce 30g sweet noodle sauce 30g refined salt, ginger wine, soy sauce king, pepper, oyster sauce, monosodium glutamate, starch, sesame oil, red oil and clear oil.

Method:

Blanch Monopterus albus with boiling water, wash away the mucus, cut into sections with a length of 10 cm, put into a basin, add refined salt, ginger wine, soy sauce, sesame oil, monosodium glutamate and pepper, mix well, and marinate for 1 hour; Cut green onions into olive shapes; Cut the red pepper into olive shapes; Pat the garlic loose.

When the clear pot is lit and the clear oil is heated to 70%, the eel is oiled. Take another pot, set the fire to leave the bottom oil, and add scallion, red pepper, garlic and so on. To be fragrant, add Chili sauce and sweet noodle sauce, pour in Monopterus albus, and mix in sauce king, sauce king, ginger wine, monosodium glutamate, pepper, oyster sauce, red oil and sesame oil. Finally, thicken the tail oil with water starch and take it out of the pot.

Features: Monopterus albus meat is tender and spicy.

Factors of production:

Monopterus albus should be scalded with boiling water first, and then the mucus should be washed off; Monopterus albus should be marinated with seasoning first, so that the dish will have a bottom taste; When passing oil, the oil temperature should be high and the speed should be fast; Don't add water when frying.

5. Burning Monopterus albus is a traditional dish of Bujia, a branch of Yi nationality in Honghe County. It is fried with cooked Monopterus albus, which is spicy, dry and delicious.

It's interesting to catch eel in Bujia. Just after harvesting the early rice, I dug up the ground to build a ridge. Every night, the fat and strong eel comes out of the soil and lies on it to rest. At this time, the young people of the cloth family tied an eel basket around their waist, holding torches and bamboo pliers to catch eels. Some experts who catch eels can catch seven or eight pounds a night. When I got home, I put it in the mother fire in the fireplace, and the living Huangshan turned into a round eel roll. Then string the eel on a bamboo pole, which becomes the first choice for holidays or family meat dishes.

raw material

Ingredients: 500g dried Monopterus albus.

Seasoning: 7 grams of refined salt, ginger and dried pepper 10g, garlic, mint and pepper 3g each, monosodium glutamate 1g and cooked rapeseed oil 50g.

Legislation

Soak dried Monopterus albus in warm water 1 hour, soften, wash and cut into sections. Cut the dried pepper into sections. Peel ginger and garlic, wash, shred ginger and slice garlic. Wash mint.

When the wok is on fire, inject oil while it is hot. When it is 30% hot, stir fry the eel and take it out. Stir-fry shredded ginger, garlic slices, pepper segments and pepper in a pot. When they become fragrant, add eel and stir fry, add salt and monosodium glutamate, take out the pan and add mint.

Key points of operation

After the eel is soaked in warm water, it is necessary to wash off the mud and dust and remove the intestines. Master the heat when frying. Pepper should use new pepper.

6. fried eel

Features: This dish is tender and smooth, fresh and fragrant, and has a unique flavor.

Ingredients: 300g of Monopterus albus, 200g of lettuce, 0/00g of leek/kloc, 25g of water-soaked mushrooms, 5g of dried tangerine peel, 25g of rice noodles and 25g of shredded pork.

Seasoning: 2 teaspoons of shredded ginger, 3 teaspoons of refined salt, 0.5 tbsp of soy sauce, Shaoxing wine and wet starch, 65,438+0 teaspoons of pepper and sesame oil, and 500g of edible oil.

Making:

Put the live Monopterus albus into a basin, put a proper amount of * * * 10 minute to make Monopterus albus get rid of the gurgling glue by itself, then add boiling water into the basin, cover it, soak Monopterus albus to death, wash the gurgling glue with clear water, and take out the intestines, head and tail by laparotomy.

Blanch the washed Monopterus albus in boiling water, take it out with cold water, soak it in cold water, and then shred it (if some of it can't be torn out, you can cut it with a knife).

Wash bamboo shoots, cut them into medium shreds, add salt for a while, blanch them in a boiling water pot, remove and drain.

Points. Deep-fry the rice noodles in hot oil and put them around.

Add soy sauce, pepper and wet starch into a bowl to make a sauce.

Heat a wok with high fire, add cooking oil, add shredded ginger when it is 70% hot, then add shredded bamboo shoots and stir-fry, add shredded eel, cook Shao wine, add sauce, stir-fry evenly, add appropriate amount of cooked oil and sesame oil, and take out of the pan and plate.

7. Braised Saddle Bridge

Ingredients: 500g of Monopterus albus and 250g of pork belly.

50g of seasoning oil, 0/5g of sesame oil/kloc-,50g of soy sauce, 25g of cooking wine, 5g of sugar, 4g of salt and monosodium glutamate.

3 grams, 25 grams of garlic cloves, onion ginger 12 grams.

Practice (1) Slaughter Monopterus albus, chop off the head and tail, wash the blood, and cut into 5cm long sections. Pork belly cut into pieces

1 cm thick slices are as long as eels. Soak in boiling water respectively, and take out purified water. (2) set the cooking spoon on fire.

Fry garlic cloves in hot oil until golden brown, then drain them. Leave the base oil, then stir-fry the onion and ginger, and add the pork belly.

Stir the meat a little, cook the wine, add soy sauce, and after the meat is colored, add sugar and appropriate amount of water.

Stew the meat on low heat until it is 3-4 cooked ... >>

Question 9: How to cook braised eel?

dosage

Monopterus albus 500g

50 grams of garlic seeds

2 pieces of onion

6 slices of ginger

2 tablespoons soy sauce

2 tablespoons cooking wine

The amount of salt and sugar

A little pepper

working methods

1. Monopterus albus is slaughtered, washed and chopped into inches.

2. Add oil to the pot and heat it. Add garlic and stir-fry until the surface is slightly yellow. Add onion and ginger slices and stir-fry until fragrant. Add soy sauce, cooking wine, salt and sugar and continue to stir fry. When there is little soup in the pot, add a little boiling water. Stir fry until the soup is slightly dry and the eel is cooked. Season and sprinkle with pepper.

Question 10: How to cook braised eel with Hunan flavor? Eat fresh boneless eel meat (wild eel is the best) 500g.

Pickled dried vegetables 200g.

Millet spicy 10 (increase or decrease according to spicy taste)

4 garlic

50 grams of garlic moss

50 grams of lettuce

50 grams of cucumber

50 grams of leek

Oenanthe javanica 200g

Perilla leaf 20g

Proper amount of salt

Proper amount of old pump

Appropriate amount of oil (rapeseed oil and tea seed oil are preferred)

The practice of home-cooked eel (Hunan Xiangtan flavor)

1, prepare and buy the already dismantled eel (only 6 taels of meat are bought for one catty of eel). The meat quantity of the eel in this article is one catty.

2. Shred the seasoning into sections, and slightly chop the perilla leaves.

3, pickled dried vegetables soaked and chopped, millet spicy, garlic chopped, stir-fried in the oil pan.

4. Heat the oil pan, fry the eel, turn over and don't paste the pan until the surface is slightly burnt and the edge is slightly burnt, which is naturally cooled.

5, another oil pan, first add garlic moss to dry slightly, then add shredded lettuce and cucumber, add a little salt to taste, stir-fry until broken.

6. Put the fried sauerkraut and eel into the pot and stir well.

7. Add boiling water without ingredients and cook until it boils again.

8. Add the fried side dishes and the uncooked side dishes and cook for five minutes. During the period, salt is added to taste and soy sauce is colored.

9. Show off!