Take an eel, about 500-750g, slaughter it, put it in warm water to remove the mucus, take out the internal organs, rinse it, and cut the onion and ginger into filaments for later use. Cut the eel into pieces of about 3cm with an oblique knife, put it into plum blossom shape, make juice with salt, monosodium glutamate, sugar, pepper and Shaoxing wine, pour it on the eel, add lard, wrap it in plastic wrap, steam it in a cage for 8- 10 minutes, take it out, add shredded onion and ginger, and pour in hot oil.
Steamed eel -2
[Ingredients] 500g live eel.
[Ingredients] Water-soaked mushrooms, fat slices, shrimp skin, onion slices, ginger slices, vinegar, pepper noodles, monosodium glutamate, cooking wine, refined salt and sugar.
[method]
1. Slaughter live fish and cut the fish into 5cm long sections, but the bottom is slightly connected and not completely cut off.
2. Put the eel in a dish, add seasoning, put fat slices, mushrooms, shrimp skin, onions and ginger on the fish, and steam them in a cage. After the fish is steamed, pick out the onion and ginger, pour the soup on the fish, cut the ginger and add vinegar to the fish.
Steps to treat eels
First, the steps to treat eels.
1. Kill
The first job of buying back new live eels is to slaughter them. The first method is to freeze live eels in the refrigerator for 2 hours, and then slaughter them. The second method is to soak eels in wine to make them dizzy, and then slaughter them.
evisceration
Cut the pectoral fin and anus with a knife, then take a bamboo chopstick and go deep into the eel's stomach to hook up the internal organs.
bone
Some eel dishes need to be boned, so they will be cut open from the abdomen or back of the eel, and the internal organs will be taken out to cut off the spine.
wash
Wash fish and mucus with clear water, and then cut into pieces or slices for cooking. You can also blanch with boiling water first, and then wash the epidermal mucus with warm water.
The good news: Most housewives rarely cook eel dishes because of the difficulty in slaughtering live eels and handling fishbones. In order to solve this problem, the eel industry has introduced "frozen fresh eel slices" to help housewives do the work of slaughtering and deboning. Now all major supermarkets can buy processed eel slices, making eel cooking more and more convenient!
2. Common eel dishes are divided into Chinese and Japanese styles, such as steaming, boiling, stewing, frying, roasting, roasting and frying. The following introduces different cooking methods of eel cooking.
1. stew: the most commonly used cooking methods in China, such as medlar-pound eel, stewed eel with angelica, stewed eel with ginseng, etc.
Stewed eel with angelica sinensis
material
An eel, water at 30 degrees Celsius.
condiment
A packet of angelica and 2 tablespoons of rice wine.
The way of doing things
(1) The river eel is eviscerated, cleaned, cut into inches, and blanched in boiling water for later use.
(2) Put Angelica sinensis, water and rice wine into a bowl and stew with an electric cooker for 20 minutes.
(3) Filter out the residue of traditional Chinese medicine, put the decoction into a stew pot, add the eel and stew for 10 minute.
2. Frying: Using high-temperature frying, on the one hand, eel is crispy and delicious, on the other hand, it can reduce the discomfort to fishbone, and it is also a common dish for entertaining guests. Such as curry crispy eel, salted eel slices, garlic eel slices, etc.
Curry crispy eel
material
600g of eel, 0g of chopped green onion10g, 5g of Jiang Mo, 30g of medium gluten powder and 30g of white powder.
condiment
1 tsp curry powder, 1/2 tsp allspice powder, 1 tsp alcohol milin, 1 tsp distiller's grains, 1 tsp salt.
The way of doing things
(1) Wash the eel, cut it into two pieces, cut it into one inch with a cutting knife, put it in a bowl, add onion, ginger and all seasonings, mix well, and marinate for 10 minute.
(2) Put 600g of oil into a hot pot and cook over medium heat until it is half cooked. Dip eel slices in white powder and flour, fry them in a pan for 3 minutes, take them out and let them cool, then fry them in an oil pan for 1 minute, take them out and drain them, and put them on a plate. 3. Steaming: By steaming, not only the calories are low, but also the fresh and delicious taste of live eels can be displayed. For example, steamed eel, tree steamed eel, steamed gingko eel, etc.
Steamed eel with tree seeds
material
An eel, 50 grams of tree seeds and 20 grams of red onion crisp.
condiment
2 teaspoons of soy sauce, 1 teaspoon of alcohol-millin.
The way of doing things
(1) Cut the eel into round sections, blanch it to remove blood, and then take it out.
(2) Wash the mucus with warm water first.
(3) Cut the eel into dishes, add tree seeds and crispy shallots in turn, pour in soy sauce and fragrant rice, and mix well to taste.
(4) Put the seasoned eels into a steamer and steam for about 10 minutes on medium fire.
4. Monopterus albus: Monopterus albus is easy to taste, so Monopterus albus is also one of the ways to cook Monopterus albus, such as Monopterus albus in red distiller's grains and Monopterus albus in Baogong.
Monopterus albus with red wine lees
material
600g eel, 20g Jiang Mo, 50g garlic sprout and water 150c.
condiment
4 tablespoons of red yeast sauce, 2 tablespoons of Shaoxing wine, 3 tablespoons of alcohol and 50 grams of oil.
The way of doing things
(1) Slice the eel, then cut it into one-inch pieces, add Shaoxing wine and alcohol milin and marinate for ten minutes.
(2) Stir-fry, add Jiang Mo and stir-fry until fragrant, then add Redmi and stir-fry for about one minute.
(3) Add water and eel and cook for about eight minutes. When the soup is dry, it can be served. Then decorate with garlic sprouts.
5. Stir-fry: Quick-fry is also an eel dish loved by families, such as sand tea eel and shredded leek eel.
Leek fried eel
material
600g of eel, 200g of leek, 0/0g of minced garlic, 0/0g of chopped green onion, 0/0g of shredded ginger and 0/0g of kloc.
condiment
2 tablespoons of soy sauce, 4 tablespoons of wine1/,2 tablespoons of sugar, 2 tablespoons of sesame oil1/,2 tablespoons of oil, 0/0g of white powder10g of pepper.
The way of doing things
(1) Wash the eel with warm water and shred it. Cut the leek into one-inch pieces.
(2) Heat the oil in a wok, add minced garlic, chopped green onion and shredded ginger until fragrant, then add eel to stir fry, and then add wine, soy sauce, sugar and pepper to stir fry for one minute.
(3) Add leek and stir fry, thicken with white powder and sprinkle with sesame oil.
6. Cooking: The soup cooked with fresh eel is delicious, such as Japanese-style boiled eel, shredded radish eel soup, pickled eel soup and so on.
Shredded radish and eel soup
material
600g of eel, 50g of white radish150g, 30g of garlic sprout, 0g of minced garlic10g, 0g of shredded ginger10g, and 600c of water.
condiment
1 teaspoon wine, 1 teaspoon salt, 1 teaspoon oil, a little white pepper.
The way of doing things
(1) Wash eel slices and cut into 1.5 inch long sections. Shred white radish and garlic sprouts.
(2) Add oil to the pot, add minced garlic, shredded ginger and shredded white radish and stir fry.
(3) Add eel water and cook for 5 minutes, add wine and salt to taste, cook for 5 minutes, and finally add white pepper and shredded garlic.
7. Roasted eel: The most common roasted eel in Japanese cuisine is roasted eel. They cut the eels into tubes, coated them with salt, and then strung them with bamboo sticks. Because its shape is similar to that of cattail spike, it is called "cattail burn". The cooking techniques of Pu-roasted eel are "everything, two roasting, three steaming and four roasting". If you ask some champion eel chefs to explain, they may solemnly say to you, "Cut eel for three years, string eel for eight years, and roast eel for a lifetime." It takes three years to learn to cut an eel; Then learn the technique of stringing eels for eight years; As for the steaming and baking technology, it will definitely take a lifetime to reach the state of perfection.
Guandong boiled Monopterus albus
(1) Bake the eel slices in the oven (190℃) for about 20 minutes until the surface is golden yellow.
(2) Put the eel in a steamer and steam it for 5 minutes on high fire to release the fish oil.
(3) After the eel is taken out of the steamer, brush the sauce of roasted eel evenly.
Bake in the oven (190℃) for about 20 minutes. In this process, the eel is taken out, and the sauce is brushed repeatedly (2-3 times), so that the sauce penetrates into the eel to make the eel color Jin Liang.