Ingredients: Monopterus albus, dried peppers, green and red peppers, garlic, soy sauce, soy sauce, cooking wine, sugar and ginger.

working methods

1, blanching, deboning and cutting eel.

2. Slice ginger and garlic for use.

3. Add cooking wine and soy sauce for pickling 10 minute.

4. Heat oil from the pot, add garlic and stir-fry ginger.

5. Add dried peppers and green peppers, stir-fry until fragrant.

6. Add oil to the wok, pour in the eel section, and add a little soy sauce to stir fry and color.

7. Pour in the fried green peppers, garlic and dried peppers, add a little salt and sugar and continue to stir well.

Roasted eel

Ingredients: eel, onion, red pepper, garlic, ginger and chives.

Seasoning: Douchi, red oil, salt, monosodium glutamate, butter and broth.

Exercise:

1. Cut the eel into sections, blanch it in boiling water 15 seconds, take it out and rinse it.

2: Then put it into 30% hot oil and lubricate it for 20 seconds.

3. Add oil to the pot, stir-fry garlic and ginger.

4: Add red pepper, lobster sauce, stock, eel segments, salt and monosodium glutamate.

5. After boiling, stew for 2 minutes until cooked.

6. Put the butter in the dry pot, spread the onion in the dry pot, pour the cooked eel on it, and sprinkle with red oil and shallots.

Monopterus albus: The big one is delicious. The flavor is crisp and boneless fish, and the flavor is rich in fresh juice. Snack is delicious. The taste is tender and soft, oily but not greasy.

Some people like eels very much, while others are afraid to eat them. In fact, if you are willing to try, you will find that eels are really delicious. There are many methods for eels, but some methods are too complicated to operate at home. So I'd like to recommend several ways to cook eel at home, which are delicious and simple.

What are the delicious practices of eel?

1, braised Monopterus albus

First, we need to prepare onion ginger, carrots and eels, clean them, cut the back of eels with a knife, and then cut them into small pieces.

(2) Boil water in the pot and pour in a proper amount of cooking wine, mainly to remove fishy smell. After the water boils, we can put the eel segments into the pot and wait for a few minutes before taking them out.

(3) Heat the oil in the pot, add the ginger and garlic, wait until the fragrance of the ginger and garlic comes out, and then add the eel to stir fry. Then put the ingredients in, pour in soy sauce and a little sugar.

(4) Finally, add water, continue to add seasoning materials, turn to low heat and stew slowly after boiling, and wait for ten minutes to get the delicious braised fish out of the pot.

Step 2 stir-fry eel

(1) This should be the most common practice, and also as a simple and delicious preparation method. First, prepare the ingredients and clean them for later use. Ingredients mainly include ginger and garlic, millet pepper, green pepper, cooking wine, oil consumption, sugar and Chili powder.

② First cut the eel into small pieces, then cut the millet pepper, ginger and garlic, and then start burning oil. After the oil is cooked, put the pepper and ginger and garlic into the pot, which is also to let their fragrance come out.

(3) Then put the eel into the pot and stir fry. The fire must be big enough. When the skin is almost golden yellow, pour some cooking wine into it, so that the eel will not smell so strong.

(4) When the stir-fry is almost over, you can put the seasoning. At this time, you can turn down the fire, put in Chili noodles, oil consumption and soy sauce, and then add the right amount of salt according to your own taste. Stir-fry for five or six minutes, cut the green pepper into pieces, stir-fry in the pan, and you can go out.

These two practices are relatively simple family practices. The important thing is that they are delicious, so you can try them. I am a snack. If you have any food problems, you can call me.

Eel, for those of us who grew up in the countryside, is very familiar. I believe many rural friends have gone to the fields to catch eels and loaches before. Now sometimes I really miss that time. Perhaps this is also the reason why the live broadcast of agriculture, countryside and farmers is very popular now. I like to watch it by myself.

I have been eating eels very carefully since I was a child, mainly because eels are so delicious. Nowadays, there are few wild eels, many of which are farmed artificially, and they are not as delicious as before. So what should eel do? I recommend braised eel with bacon. It is really delicious.

Ingredients: eel, bacon, green pepper.

Seasoning, salt, chicken essence, pepper, cinnamon, star anise, perilla leaf, soy sauce, cooking wine, onion, ginger and garlic.

Step 1: First, clean the eel and cut it into sections. Wash the bacon and cut it into pieces. Green pepper, perilla leaf, onion, ginger and garlic are all cut.

Step 2: First, stir-fry the cut bacon in a pot until the oil is cooked and a little brown.

Step 3: Add the eel and continue to stir fry. Wait until the eel is fried until it is hard, then add pepper, green pepper, salt, cinnamon, star anise and ginger.

Step 4: Pour in water, and don't move all the plates. Stew the fire.

Step 5: Chopped peppers will be made in our own home, and it is best to add a little sour and spicy chopped peppers. Turn down the heat and stew for an hour.

Step 6: Add garlic, chopped green onion, soy sauce, chicken essence, and finally add perilla leaves. Stew for a few minutes.

Bacon is our specialty in Zhangjiajie, Hunan, and braised eel with bacon is also our favorite and most common cooking method. It can also be made into a dry pot and is delicious. If you haven't eaten at home, you must try it when you come to Zhangjiajie. It is really delicious.

How are eels made?

I felt a little sick at dinner time yesterday. I guess it was a stone attack. Therefore, I was not very interested in food, so I tasted it. My mother is very anxious to see it. She asked me what I wanted to eat. Only then did my mother know that I had stones. My mother just doesn't think the food for dinner is to my taste.

I was really not in the mood for dinner, but I didn't leave the table. I know I have to insist at this time. Once my will collapses, I will stay in bed. Although I was particularly uncomfortable, I just sat there chatting with my parents to divert my attention.

Mom said: if the community is unsealed and the epidemic is over, go to the vegetable market to buy some fish to eat. It is estimated that the epidemic will end in summer, and crayfish and eels will be listed one after another. Otherwise, we don't care about the expensive price this year. Let's buy some eels and try them early to give our families a rare treat.

My mother asked my opinion, and I glanced at my daughter-in-law, who nodded understandingly and told me that she also likes to eat eel, but she didn't want to do it with her mother.

After getting the hint from my daughter-in-law, I replied to my mother and said, Eel and Dad, what do you want to do most?

Mom is probably too troublesome. This time, instead of praising her cooking skills and her best at cooking eels, she said, Why don't you do it? Your father and I are in charge of shopping, and you are in charge of cooking at home. It's also very simple. Your father likes pork belly and roasted eel.

Tomato and eel soup, if it's too much trouble for you, let me make it for you. Speaking of which, dinner is coming to an end. I went to the bathroom in a bad mood. After a sharp pain, I discharged a stone visible to the naked eye and the size of a red bean. Although the process was painful, my body was very relaxed after the stones were discharged. While conveying my joy to my parents, I secretly made up my mind that I would be much better this summer.

Removing stones suddenly becomes much easier, especially when my mood is high. I told my wife that if there was no epidemic and the community was closed, I really wanted to go out and eat a bowl of eel noodles. The wife said, take good care of yourself and eat in summer.

With a happy mood, I went back to my study to continue my work. It happened that I saw this problem from the subject. How do eels do it? I want to tell you that in my family, my mother taught me two ways to cook eel, one is pork belly, the other is tomato eel soup;

1. Braised eel with braised pork;

1, delicious eel, the best way to eat it is to cook it with pork belly, but there are tricks. You must cook a pot of soft and rotten instant non-greasy braised pork in advance. We have introduced the practice of braised pork many times in pictures and questions and answers. You can search for the keyword "braised pork" on our homepage to find out the relevant practices;

2. Blanch the cut eel in water for about 10 second, then take it out, remove the fishy smell and drain the water for later use;

3, put a small amount of salad oil in the pot, heat it slightly, add ginger slices and garlic cloves and stir fry, and add our cooked eel to stir fry quickly;

4. Put a large pot of braised pork that we just fried into the pot, bring the soup of braised pork, and stir-fry it quickly and evenly with the eel section in the pot;

The braised pork has been cooked and seasoned in advance. At this time, we can put half a bowl of hot water, add the right amount of salt, soy sauce and sugar, and after the fire is boiled, turn to medium and small fire.

6. After stewing for 5 minutes, collect the juice from the fire, add a little green pepper before taking out the pot, stir fry, and a pot of delicious braised pork and roasted eel will be ready;

The second is tomato and eel soup;

Tomato eel is an intoxicating fresh soup. Eels in summer are delicious. When it is made of tomatoes, it tastes very good and particularly attractive. The specific method is as follows:

1, tomato eel soup, you need to buy a bigger eel, cut it into large sections, rinse it directly with clear water without blanching, and drain it for later use;

2, tomatoes need to be peeled, prepare 2 medium-sized tomatoes, prepare a little ginger, a little garlic cloves, and a small onion knot;

3. Put a small amount of salad oil into the pot, heat it slightly, put the eel segments into the pot, stir-fry until the color changes, add ginger slices and garlic paste, and stir-fry the fragrance of garlic paste;

4. Add cooking wine to remove fishy smell, stir-fry quickly for about 1 min, add half a pot of hot water after the cooking wine volatilizes, and skim off the floating foam after the fire boils;

5. Add onion knots, simmer for 1 hour, then add tomatoes prepared by us, stew for 10 minute, add salt and pepper to taste before cooking, and a pot of delicious tomato eel soup will be ready;

Finally, I want to say a few words. When buying eels, the fish stalls will help us slaughter and gut them. After returning home, should we remove the mucus and fish blood from the eel surface? Is there a problem?

Eels have many delicious ways to eat. Liangxi crispy eel and fried soft bag in Jiangsu cuisine are very famous dishes, and Panlong eel in Hunan and dry fried shredded rice in Sichuan are also very good. Today, I will introduce an innovative method of eel, leek-flavored eel.

First, raw materials:

400g of eel meat, 20g of leek150g, 200g of potato chips, 50g of pickled radish, 60g of Pixian watercress, 0g of ginger rice10g, 5g of garlic rice15g, 20g of chopped green onion, 2g of refined salt, 2g of monosodium glutamate, 20g of cooking wine.

Second, the characteristics of dishes

"Taste characteristics":

Amaranth is salty and spicy, with delicate fragrance.

[Texture Features]:

The taste is fresh and refreshing, and the taste is tender and smooth.

[Quality Requirements]:

The color is bright red.

Third, the production steps

1, treatment: cut the eel into 5 cm long bar codes; The soaked radish is cut into 4 cm long thick silk; Wash leek and dice; Pixian watercress chopped and set aside.

2. Cooked treatment: fry the eel in a pan and take it out; The fried potato chips are cooked, and then they are taken out of a big round plate with a bamboo fence for later use. Steam in a steaming bowl for 10 minutes, and turn it over in a dish with vermicelli.

3. Cooking: put the oil in a pot on medium heat, add watercress, ginger rice, garlic rice and pickled radish at low oil temperature, stir-fry and color, then add eel and seasoning, mix well, cook until the juice is dry, put it in a plate, sprinkle with leeks and drizzle with hot oil to get coriander.

Fourth, set priorities.

1, fresh raw materials are selected, and the machining size is uniform.

2, pay attention to the potato chips must be mature.

3. Master the firing time and duration to ensure delicious food.

4. Pay attention to the color change when frying, and the seasoning is accurate.

5. When running the oil, the oil temperature should not be too low.

Five, the key link control points

1. Manual operation: the action of the cutter, the action of taking the frying spoon, the action of taking the pot, and the action of taking out the pot.

2. Characteristics of stage fire: observe and master the oil temperature and the maturity of eel and potato; To control the time of burning eel, it must be tender; When running the oil, the oil temperature should not be too low.

3. Put condiments: Pay attention to the amount of condiments, especially watercress.

4. The finished product effect and plate loading method: bright red color and uniform particles.

Recommended spicy fried eel fillets.

The key is to buy and make now, and the freshness of ingredients will be more than half. If you don't save it, a new word will be firmly preserved.

Coupled with super spicy millet pepper and garlic slices, all raw rice vinegar and white wine are put together, and all the fishy smells are delicious.

Stir-fry quickly, and the fresh and three-dimensional taste after cooking will satisfy the taste buds to the extreme.

Spicy fried eel slices

Ingredients: 9 eels.

Ingredients: 20 pieces of millet pepper (red and green 10), garlic 1 piece, 3 pieces of ginger, onion 1 piece and green pepper 1 piece.

Seasoning: 2 tablespoons of white wine, 2 tablespoons of carved wine, 3 teaspoons of soy sauce/kloc-0, 2 teaspoons of rice vinegar, 2 teaspoons of sugar 1 teaspoon and half a teaspoon of salt.

Practice: When buying eels, ask the seller to help you deal with them, remove viscera, head and bones, and take them home to wash them under running water. (Fried eel slices, preferably boneless)

Ingredients, chopped millet, shredded ginger, shredded onion and shredded garlic are all ready for use.

After the water in the pot is boiled, pour in the eel and take it out after it changes color. It will take a minute.

Take it out and rinse it with water, wash off the scalded white film on the eel skin, and then slice it for later use.

When the oil in the wok is hot, add green pepper, millet pepper, onion and ginger, stir-fry the fragrance and let the spicy taste be released into the oil.

Add eel slices and garlic slices and stir-fry once or twice.

Then add all seasonings in turn and stir well, or you can eat them when you smell the fresh smell of eel.

Tip: Boneless eel slices are very thin and have been blanched, so you should fry them quickly with high fire and smell the fresh fragrance.

How to make eels delicious?

Introduction of a kind of dry stir-fried eel shreds

Raw materials:

Boneless eel 300g celery yellow 80g winter bamboo shoots 80g millet pepper10g pepper granules 6g Pixian watercress10g ginger10g garlic 4g garlic sprout10g pepper noodles 3g pepper oil 5g vinegar 2g cooking wine 5g salt, monosodium glutamate, sugar and salad oil.

Method:

1. Boneless eels are put into a pot, washed repeatedly with salt and white vinegar to remove mucus and blood, then replaced with 10 cm long segments and cut into thick shreds. In addition, celery is cut into yellow sections, winter bamboo shoots are shredded and blanched, millet pepper, ginger and garlic are shredded, garlic seedlings are cut into two thick slices, and watercress is chopped.

2. Cook the pot repeatedly. When rapeseed oil is cooked and the oil temperature rises to 80%, stir-fry fried eel silk quickly. When the surface of the shredded eel is dry and fragrant, stir-fry the cooking wine, shredded ginger, shredded garlic, shredded millet pepper and Chinese prickly ash, then add watercress to stir-fry for excellent taste, then add shredded winter bamboo shoots, shredded celery and shredded garlic, and add vinegar and salt.

Features: bright red color, spicy and delicious, dry and fragrant eel.

Cooking tips

Dry stir-frying is one of the cooking techniques of "taking treasure from fire". The implication is that such a dish can't be cooked well without finding the right temperature. For eel silk, it is more important to master the cooking temperature, because its delicate texture and slender figure make it more difficult to make compared with other raw materials. If you are not careful, it may cause the eel silk to break and paste the pot. Therefore, before cooking this dish, you must first heat the pot with cold oil. When cooking eel shreds, the oil temperature should be 80% hot, so that the surface of eel shreds can shrink quickly and lose water, and the water inside eel shreds will also be baked out. When the surface of eel silk is dry and fragrant, it will immediately turn to medium heat and stir fry.

Monopterus albus soup

1. The auricularia auricula is soaked and chopped for use, and the starch in the bowl is mixed well for use.

2. Wash Monopterus albus, drain and chop it for later use.

3. Dice garlic, shred ginger, and chop lean meat with salt.

4. Put the oil in the pot for 5 minutes, then stir-fry the ginger and garlic.

5. Add minced lean meat and stir fry to change color.

6. Stir-fry auricularia auricula and Monopterus albus for 2-3 minutes and add some salt.

7. Pour the starch into the pot and boil. Add soy sauce (color extraction), salt and chicken essence.

8. Sprinkle with chopped green onion, a little pepper and a little sesame oil.

Have you learned?

A special dish of our Tianmen cognac, steamed eel in sauce.

Kill the eel, remove the bones, steam it in a cage for about 5 minutes, then season the steamed eel with a little salt, soy sauce, vinegar and ginger, then put a bar-coded fresh fish in a bowl, steam it in a cage for 8 minutes, put the eel on a plate, and pour thick oil on it to make the eel skin form bubbles (treat its skin with hot cooking oil to make it form some bubbles). Smell the strange fragrance, grab your nose, your mouth is spicy and slippery, your teeth are fresh and soft, and your throat tastes thick and beautiful. Its taste is extremely delicious, and it also has dietotherapy and nourishing value.