Ingredients: fresh eel
Ingredients: tender cucumber, coriander, dried red pepper and onion.
Seasoning: salt, monosodium glutamate
Production method:
1. eviscerate the eel, wash it, scald it with boiling water, steam it in a cage, cool it thoroughly and remove the bones. Shred cucumber, dried pepper and scallion, blanch coriander and cut into small pieces.
2. Put the picked fish, shredded raw materials and coriander segments into a basin, add salt and monosodium glutamate and stir well.
3. Add a proper amount of oil to the spoon, heat it, add a few dried red peppers, stir-fry them, pour them into the stirred raw materials, pick out the fried peppers, stir them and put them in the plate.
Roasted eel rice
[Raw material/seasoning]
Eel 1 (about 1 kg)
A few bamboo sticks
2 tablespoons brown sugar
3 tablespoons soy sauce
A little ginger juice
A little rice wine
Honey 1 spoon
Proper amount of 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.
Steamed dried fish
Ingredients: dried eel, about 500 grams.
Seasoning: wine 10g, ginger 15g, onion 15g, refined salt 8g, Chili oil 20g and monosodium glutamate 5g.
Method:
1. Soak the dried eels in clean water (about 10 minute).
2. Cut the fish into pieces with a length of 8 cm, a width of 3 cm and a thickness of 1 cm.
3. Put the main ingredients in a steaming bowl, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and Chili oil, mix and steam in a drawer.
Features: moderate salty and fragrant.
2. Dried eel mixed with cabbage
Ingredients: dried eel
Ingredients: tender heart of Chinese cabbage and coriander segments.
Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.
Making:
1. Wash the dried eels, soak them until soft, add chicken soup, cooking wine, onion, ginger and star anise into a container, steam them in a pot until they are cooked and soft, let them cool and tear them into filaments with the thickness of 1cm.
2. Cut the cabbage into filaments, remove the coriander leaves, change the blanching period, cool the boiling water, and control the drying water.
3. Put the ingredients into a stainless steel container, add the seasoning and stir slightly, then put it into the main material and stir evenly.
Note: Dried eels should be fresh and sediments should be removed. The steaming temperature should not be too high.
3. Steamed eggplant with eel
Ingredients: long eggplant, dried eel and garlic.
Seasoning: salad oil, Lee Kum Kee steamed fish, soy sauce.
Making:
1. Cut the eggplant into long strips, fry it in the oil pan, take it out and put it on a plate.
2. Steamed fish with garlic and soy sauce are poured on eggplant.
3. Soak the dried eel in warm water, cut into pieces, put it on the eggplant and steam it together.
Features: soft and delicious, full of flavor.
note:
1. Soak the dried eel until it is soft, or it will be salty.
2. Steamed fish and soy sauce should not be too much, otherwise it will be salty.