1. The seasoning is ready, and the eel is boned, eviscerated and sliced (I asked the fishmonger to help me boned and sliced, which is ugly in different sizes).
2. Add soy sauce, soy sauce, brown sugar, ginger juice, rice vinegar and a little pepper to the eel slices and mix well.
3. Then marinate for 2 hours.
4. Put the marinated eels into a baking tray, preheat the oven to 200 degrees, bake for about 20 minutes, take them out, brush them with a layer of juice, and bake for another 5 minutes.
5. Pour the marinated eel juice into the pot and simmer until it is sticky and bubbling.
6. Then pour it on the roasted eel.
Eating out often is not good for our health. This delicious roasted eel introduced by Bian Xiao is nutritious and healthy. Try it to make your family eat more safely and safely.
You need to prepare some eggs, as well as salt and chicken soup powder, including sprinkling a little sugar on it, so that it will have a sweet and sour taste and a salty taste, which is still very good to eat. Try to dry it and remove the water from it.
material
Ingredients: 6 eggs. roast eel
working methods
1. Season the eggs with salt, chicken soup powder and sugar, and beat well for later use.
2. Cut the roasted eel into thick strips for later use.
3. Spread a layer of oil evenly on the pan and heat it with medium heat.
4. Add a little egg liquid to the pot and stir in circles with chopsticks to prevent the bottom of the pot from burning. Put some roasted eel strips on one side.
5. Roll up the eggs with a spatula, then add some egg liquid and stir in circles. Then roll it up from one side.
6. It can be rolled several times and rolled into a thick roll as shown in Figure 6.
7.8. Shape the egg roll with a bamboo curtain. (If not, it can be omitted.)
9. After cooling and setting, cut into pieces and plate.
material
An eel, soy sauce, cooking wine, ginger, pepper, allspice powder, garlic, thyme, honey and fennel.
working methods
1. Wash the eel and remove the meat along the bone without cutting it off (this step is difficult, mainly because the eel is slippery and the knife is not sharp enough).
2. Wash the boneless eel, cut it into sections, and marinate it in the mixed juice of soy sauce, cooking wine, ginger, pepper, allspice powder, fennel and a little garlic for 2 hours.
3. Preheat the oven, cover the baking tray with tin foil, brush it with oil, and bake at 170 degrees for about 20 minutes. During this period, I took out three times to brush honey for eels.