Technology: Steamed hand-torn eel rolls. Ingredients: eel and coriander.
Seasoning: (1) salt, Chinese liquor, star anise, fragrant leaves, cardamom, onion and ginger. (2) Onion, ginger, white wine, monosodium glutamate and sugar. (3) Cooked white sesame seeds and scallion oil. Teach you how to make hand-torn eel rolls, and how to make hand-torn eel rolls is delicious. 1. Eels are slaughtered, cleaned, marinated with seasoning (1) and dried. 2. Add seasoning (2) to the dried product and steam it to get meat. 3. Add seasoning (3), mix well and sprinkle with coriander. Tips for making hand-torn eel rolls: The eel should not be marinated in the wind for too long. After steaming and cooling, the meat can be taken and large pieces can be taken. The method of steaming sea eel with black beans introduces the cuisine and its effect in detail: the recipe of nourishing and debilitating private cuisine, strengthening waist, tonifying kidney and improving eyesight, and the recipe of anemia.
Taste: lobster sauce flavor technology: steamed lobster sauce steamed eel making material: main ingredient: 500g eel.
Accessories: 50 grams of lotus leaf.
Seasoning: 20g of vegetable oil, 5g of soy sauce, cooking wine 10g, 3g of sesame oil, 3g of lobster sauce 10g, 3g of salt, 2g of sugar, 2g of pepper, 2g of ginger and 3g of garlic (white skin) teach you how to cook steamed eel with lobster sauce, and how to cook steamed eel with lobster sauce is delicious.
2. Ginger and garlic are minced;
3. Soften the lotus leaves in a boiling water pot, wash them, dry them, and apply a little vegetable oil on the front;
4. Add oil to the wok and heat it to 50%, put it in the eel section, fry it until the color is higher, and take it out to control the oil;
5. Heat the oil in a wok, add Jiang Mo, minced garlic and fermented soybean to stir fry, add fish, cook wine, add refined salt, sugar, soy sauce and pepper, pour sesame oil, wrap it on two lotus leaves, and steam for 10 minute.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver.
"The Practice of Stewing Eel" introduces this dish and its efficacy in detail: the prescription for indigestion in Zhejiang cuisine, the prescription for tonifying deficiency and nourishing the body, the prescription for improving intelligence and strengthening the brain.
Taste: sweet and sour technology: braised braised sea eel making material: main ingredient: sea eel 1500g.
Seasoning: onion 1g, onion 10g, ginger 15g, yellow rice wine 15g, sugar 3g, soy sauce 75g, salt 3g, vinegar 10g and rapeseed oil 100g. Features: This dish has a bright red color. Teach you how to cook braised sea eel, and how to cook braised sea eel is delicious. 1. Cut the eel from beginning to end, dig out its internal organs, wash it, put it on the chopping block, cut off its head and tail, then cut it from the back and cut it into two parts;
2. Chop (slice) the "public film" to remove the back bone and cut it into small pieces 5 cm square;
3. Slice ginger and cut onions for later use;
4. Put the vegetable oil into a wok, heat it to 60% with high fire, stir-fry the eel pieces, then add wine, sugar, vinegar, ginger slices and onion segments, and slowly pour water along the edge of the wok;
5. After boiling, move the wok to medium heat for 5 minutes, add salt and soy sauce, and cook for 3 minutes. When the soup is concentrated, add the onion and put it on a plate.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.