Steamed eel

Main ingredient: eel, rice flour, lotus leaf

Accompanies: green onion, ginger, salt, cooking wine, white pepper, red oil, soybean paste, chicken

Steps:

1. eel slaughtered and cleaned cut thin slices of lotus leaf into the water softened, green onion cut flowers, ginger peeled and chopped;

2. fish into a bowl, seasoned with red oil, bean paste, rice flour, salt, chicken essence, cooking wine, pepper, ginger, mix well marinated to taste;

3. lotus leaf into the bottom of the steamer, put on the marinated fish pieces, steamed for 20 minutes until cooked, remove, sprinkle with green onions can be.

Note: If you don't have lotus leaves, you can also use blanched cabbage leaves instead, but the steamed eel is less flavorful lotus leaves, but the overall effect on the dish is not much.

Eel taro casserole

Main ingredient: eel, betel taro, red chili

Ingredients: green onion, ginger, salt, sugar, rice wine, white pepper, soy sauce

Steps:

1. eel slaughtered and cut into small pieces, marinated for a few minutes in green onion, ginger, wine, taro, cut up a good spare.

2. taro into the frying pan and fry until the surface of the golden brown, fish up and then under the eel fried to golden brown, pay attention to the sequence can not be reversed, otherwise fried eel oil and then fried taro, taro will have a fishy flavor, not delicious.

3. Heat the oil in a pot, add green onion, ginger and red pepper, add seasoning and boil, add eel and taro, and pour it all into a casserole dish and boil over low heat until the soup dries up

Nourishing sea eel rolls

Ingredients: half of a fresh sea eel, remove the head, guts, pick out the bones, and cut into thick pieces; a few leaves of Perilla leaves, a tablespoon of Chinese wolfberries, a few slices of ginger / scallion, a few leek leaves.

Seasoning: ? bowl green onion and ginger water, ? tsp each sugar/salt/MSG/pepper, 1 tsp each rice wine/soy sauce.

How to make: Take a piece of eel meat, wrap it with a perilla leaf, and tie it with a chive.

Season to taste and bring to a boil, add in the goji berries/ginger/scallion and cook for 5 minutes, then add in the fish rolls, turn down the heat and cook until the broth is reduced to about 3-4 tbsp.

This dish combines the tenderness and smoothness of moray eel, the aroma of perilla, the sweetness of wolfberry, and the pungency of green onion and ginger, and is slightly salty and sweet, very tasty, and is an ideal dish for ladies to nourish and nourish their skin!

Sea eel chicken bone soup ★ practice

Ingredients:

Sea eel 400 grams. 1/2 burdock. 4 fresh mushrooms. 4 carrots． 5 centimeters of live stock. 4 stalks of celery． 1 bunch of celery Chicken broth 600 ml (5 chicken bones, 5 liters of water, 2 slices of melon kombu). Black pepper to taste. 2 teaspoons of light soy sauce. 1/2 teaspoon salt. 1 teaspoon of wine Vinegar Deep frying oil

Name: Stewed eel swim bladder

Main ingredient: eel swim bladder 2 taels.

Accessories: Shiitake mushrooms, shrimp 0.5 tael each, vegetable sprouts (cauliflower core) 1 branch.

Method: eel swim bladder cut into small sections, deep-fried, rolled off impurities, clean. With the above ingredients plus salt to fill a good soup, the fire red stew. Starting vegetables, mixing powder water, monosodium glutamate, and add a vegetable buds on top.

Features: stewed swim bladder than stewed flavor, winter and spring senior cuisine.

Stuffed money swim bladder

Dish name: stuffed money swim bladder

Main ingredient: dried eel swim bladder, shrimp, chicken breast several.

Accessories: monosodium glutamate, refined salt, egg white, dried plaice, pork innumerable vegetables and snacks

Measuring seasoning, refined salt, egg white, dried plaice and pork innumerable vegetables.

Method: Dried eel swim bladder should be used in cooking. Cut the swim bladder into rectangles with a knife, blanch them in a pot of boiling water with appropriate amount of wine and then pick them up. Mix shrimp and chicken breast into glue, season with monosodium glutamate, refined salt, egg white and dried plaice.

Place pork innet on the board, pat dry starch, put on fish glue, then put on shrimp glue and smoothen it, put white meat cut into four square strips in the middle, then roll it into round strips, cut it into sections and put it on a plate, then steam it in a steamer basket for about 7 minutes, pour out the original juice and sprinkle with it; surrounded by chopped mushrooms.

Features: "Stuffed Fish Bladder with Money" is a fancy dish with fish bladder as the main ingredient. Stuffed fish bladder has white meat in the center, which looks like the shape of a money. The dish is tender and flavorful.

Here's how to make eel rice:

[Ingredients/Seasoning]

1 eel (about 1 catty)

Several bamboo skewers

2 tbsp yellow sugar

3 tbsp soy sauce

Some ginger

A little rice wine

1 tsp honey

White sesame seeds

Moderate

Seasoned rice is the best way to prepare eel. p>

[Procedure]

(1) Wash the eel, remove the head and tail and divide it into 3 slices, add sugar, soy sauce, ginger juice and a little rice wine to soak for 20 minutes to make it taste good, then take out the eel, and boil the remaining broth in low heat.

(2) Skewer the eel meat with a bamboo skewer in a rotating pattern to hold it in place. Prepare the oven, grease the top of the baking sheet with a little oil, place the eel skewers on it and bake at 200°C for 6 to 8 minutes, turning occasionally and basting with the sauce several times, brushing with a little honey and sprinkling with white sesame seeds when removing from the oven.

How to handle eel: Have the eel processed by a fishmonger and separate the meat from the bones. When cleaning the eel, place the meat in a basin and sprinkle the flour evenly over the eel to remove the slime on the skin by scratching it, and repeat this several times until it is clean.

If you don't have an oven at home, you can fry it in a pan.