How long does the roasted eel stay in the oven?

Braised Monopterus albus

Garlic and beans mixed with fresh walnuts

Fried eggplant with green pepper

Luffa and egg soup

Braised Monopterus albus

Pu Shao is the mainstream style of eel. Cut lengthwise, skewer on the label for barbecue, and brush with sauce to taste. Because the string on the label looks like cattail grass, it is called "Pu Shao". The plump and tender eel, whether it is rice with elastic teeth or baked alone, has a fascinating taste.

Preparation of ingredients:

Processed eel

Preparation of boiled juice:

Boil sake 1? Cup/Lin Wei 1/4 cups/soy sauce 1/4 cups/honey 1? cup

Production steps:

1. Bake the eel bones in the oven at 200°C 10~ 15 minutes.

2. Draw a 5mm square diamond grid on the eel skin with a knife, so that the oil can flow out of these gaps in the later frying and baking process, and the sauce will be more delicious.

3. Put the eel in a steamer and steam for 10 minute to remove some oil and soften the fishbone. After steaming, take it out and let it cool. Don't do anything else while it's hot, or it'll break up easily.

4. Put the cooked sake and miso into a small pot and heat it until it boils, so as to evaporate the alcohol.

5. Add honey, soy sauce and grilled fish bones, continue to heat, pour in 3 cups of juice, and continue to heat. The sauce is concentrated to 1 cup.

6. Put the cooled eel skin face down into a non-stick pan, and slowly dry the fish skin with medium-low fire for about 10~ 15 minutes. During this period, you can check the degree of skin in turn, not fried, but crisp.

7. Put the fried eels on the baking tray with the fish face up, brush with juice, bake in the oven at 200°C (or barbecue stall) for 4 minutes, take them out and brush with juice for 4 minutes, and repeat for 4 times.

8. After the fish is roasted, turn the eel over and brush the grilled fish skin twice according to the practice of grilled fish meat.

Garlic and beans mixed with fresh walnuts

This should be a creative dish that many people have never eaten. I ate fresh walnuts brought by my colleagues the other day. Enlightenment. Buy it back and cook it right away. It tastes great, but my hands hurt when peeling walnuts ~

Preparation of ingredients:

Appropriate amount of fresh walnuts/tender beans/peanuts/minced garlic

Composition:

Salt/sugar/sesame oil

Production steps:

1, peel fresh walnuts

2, add salt to the water in the pot, a little oil, add tender beans (thin beans, not fat), simmer for use.

3, or put the peeled walnuts in the pot of beans and take them out after scalding, which is equivalent to detoxification.

4. Cool the peanuts with oil, stir fry with low fire, stir fry until the peanuts stop exploding, just turn them over a few times and put them away for later use.

5. Take a large container, add beans, walnuts and minced garlic (more points), then add salt and sugar, and marinate all together for half an hour.

6. Add the fried peanuts, add some sesame oil, and grab them evenly.

Fried eggplant with green pepper

Eggplants in summer are fresh and cheap. I'm tired of braised eggplant. Have a green pepper eggplant. Especially reduce the amount of oil and eat healthier ~

Preparation of ingredients:

3 eggplants /2 green peppers/garlic.

Seasoning:

Salt 1/2 teaspoons/soy sauce/sugar 1 teaspoon/oil.

Production steps:

1. Wash eggplant, cut into hob shapes, soak in cold water for 5 minutes, and drain.

2. Remove the spicy tendons and seeds from the green pepper, rinse it with water, cut it in half, and slice it with an oblique knife.

3. Add 1.5 tbsp oil to the hot pot. When the oil is hot, add ginger slices and eggplant, stir-fry for about 2 minutes on medium heat, and take out.

4. Add a little oil to the pot, add green peppers, stir fry over medium heat for 1-2 minutes, add salt and stir well.

5. Add eggplant, soy sauce and sugar, stir fry for 2 minutes, and take out the pot.

Luffa and egg soup

As one of the home-cooked dishes in summer, it can be said that 900 out of 1000 people do this. Put the loofah and eggs, and it's almost ready to cook ~

Preparation of ingredients:

Luffa 1/ egg 1

Seasoning: ginger/garlic/onion

Production steps:

1. Peel the loofah, wash the head and tail, cut the pulp along the length direction and cut into skins.

2. Beat the eggs into a bowl, break them, add salt and stir well.

3. Cut ginger and garlic into powder

4. Add oil to the hot pot. Stir-fry the ginger and garlic until fragrant.

5. Drain and boil. Pour the egg mixture into boiling water. (Slow down, like drawing a line)

6, salt, pot, dish.

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Formula of Pu Roasted Eel Sauce