Speaking of eel, I believe many friends who have eaten it will fall in love with this ingredient. Monopterus albus is delicious and nutritious, and its taste is similar to that of Monopterus albus, but more than that of Monopterus albus. Eel belongs to the product of the junction of salt and fresh water, but it can be bought in most aquatic ingredients and eaten in a variety of ways! In this gourmet tutorial, Tian Jian Food Store is going to share with you some special ways to eat eels. Friends who like eels hurry to watch, and friends who like food don't forget to pay attention to me. I update and share different food courses every day. I believe there is always a dish you want to learn!

Practice 1: fried eel.

The ingredients are as follows: 1 eel, 1 tablespoon soy sauce, 1 teaspoon soy sauce, a little white wine, 1 teaspoon sugar, 1 teaspoon pepper, 1 teaspoon curry powder and a little cumin.

The specific method is as follows: the eel is cleaned, the fish is sliced, marinated with 1 tablespoon light soy sauce, a little soy sauce, half a tablespoon white wine, 1 teaspoon sugar, 1 teaspoon pepper, 1 teaspoon curry powder and 1 teaspoon self-heating powder, and the pot is heated and coated.

Practice 2: Steamed eels

The ingredients are as follows: eel 1, ginger 1, shallot 1, cooking wine 1 spoon, salt, steamed fish and soy sauce.

The specific method is as follows: clean the eel, cut it into pieces, then add 1 tablespoon cooking wine, add appropriate amount of salt, grab it and put it on a plate, put the ginger slices on the eel, steam it in a steamer for 10 minute, then pour out the soup, add steamed fish and black soy sauce, cut some onions on it, and stir-fry with hot oil!

Practice 3: cook eel rice as usual.

The ingredients are as follows: half an eel, 300ml soy sauce, a little rock sugar, 1 teaspoon salt, a little vegetable oil,100ml Lin Wei and 2 small broccoli.

The specific method is as follows: the eel is washed and taken out of the abdomen, the abdomen is cut off, and the spine is cut off with an oblique knife. Add Lin Wei and marinate overnight, fry the fish skin in hot oil in the pot, then turn over, add Lin Wei, soy sauce, rock sugar and a little salt to taste, and cook until the soup is thick. Add rice, sprinkle a little seaweed and chopped green onion, and cook 2 carrots with broccoli!