The method of shredded Monopterus albus is as follows:

There are many cooking methods of eel, such as eel slices, eel segments, eel shreds, eel paste and so on. Here are a few items for interested reference:

There are several kinds of eel practices:

Eel is a very delicious food. White eel is a fine product, and the price is more expensive. It is the top grade in a high-end banquet. Monopterus albus is relatively low-profile, but if it is cooked well, it is also an extremely delicious dish.

There are many ways to eat eel, including boned eel segments, boneless eel shreds, boneless eel shreds, raw sliced eel shreds, and boiled eel shreds.

The method of scalding the eel is to put it in a bucket, add some salt, cover it with a bamboo basket, pour boiling water into the bucket, and scald the eel to death. When the mouth of the eel is open and the eel body is rolled up, cold water can be added until it is warm. Then use a knife made of bamboo to cut off the belly of the eel, then cut off the backs of the eel on both sides, and strip off the spine and internal organs of the eel.

Although this method is traditional, it has a good effect.

You can also clean the raw eel, scald the mucus with boiling water, and then process it.

Here are several firing methods:

1. Fried shredded eel with garlic seedlings

500g of eel, garlic sprout 1 00g, 2 tbsps of Sichuan bean paste, 30g of shredded onion, shredded ginger and minced garlic, 0/tbsps of Shaoxing wine/kloc-0, 0/tbsps of soy sauce/kloc-0, appropriate amounts of salt and monosodium glutamate, a little pepper noodles and sesame oil/kloc-0.

1, when buying eel, please ask the seller to help with processing and deboning; Rub and wash eel slices, cut into shreds, add Shao wine and a little salt and mix well for later use; Wash garlic seedlings and cut into sections.

2. Put the wok on a medium fire, add oil100g, heat it to 60%, add shredded eel and stir-fry for a while, add bean paste, shredded ginger and minced garlic, when the oil turns red, add garlic sprouts and stir-fry until fragrant, add soy sauce, sesame oil, monosodium glutamate, shredded onion and a little pepper noodles.

Dawnrain: eels must buy fresh ones; The garlic sprout in this dish refers to green garlic, and it can also be fried with celery, but it needs to be blanched first.

2. Braised eel with garlic

400g boneless eel slices, garlic 1 head, soy sauce, cooking wine, salt, pepper powder and chicken powder, and 40g onion ginger.

1, eel cut into 3 cm segments; Peel garlic and cut into coarse grains; Slice onion and ginger.

2. Heat the oil in the pot, stir-fry the eel segments, garlic grains and onion ginger slices, and when the water will be dry, cook the cooking wine and soy sauce, and add water, salt, pepper and chicken powder to boil.

3. Burn slowly with a small fire. When the eel is soft, thicken the juice and serve.

Dawnrain: The eel must be fresh. Don't add water until it pops, so that the eel will be crisp and tender.

Three, lobster sauce eel

500 grams of eel meat, 2 tablespoons of chopped green onion, 20 grams of chopped green onion, 5 slices of ginger, Shaoxing wine 1 tablespoon, a little sugar, fresh soup 1 00g, 50 grams of lobster sauce, a little salt, fermented glutinous rice juice1tablespoon, proper amount of vinegar and 2 teaspoons of sesame oil.

1, knead the eel meat with vinegar, wash away the mucus, cut it into 8 cm long segments, add salt, Shaoxing wine, ginger slices and onion segments and mix well to taste.

2. Add enough oil to the wok, heat it to 70%, then add the marinated eel section, fry until the eel section is crisp, remove it, drain the remaining oil from the wok, and clean the wok.

3. Add 3 tablespoons of oil to the wok, heat it slightly, pour in the lobster sauce, stir-fry until crispy, and remove it for later use; Pour the fried eel segments into the pot, add fresh soup, Shaoxing wine, sugar and mash juice, and collect the juice with medium fire; When the soup is half-dry, add fried lobster sauce, stir fry, pour in sesame oil, collect until bright oil, sprinkle with chopped green onion, and take out of the pot to cool.

Dawnrain: eels must buy fresh ones; When frying eel segments, pick out the onion segments and ginger slices, and be sure to fry them crisp; If there is no mash juice, wine can be used instead; Fresh soup can be replaced by a small amount of chicken powder and a proper amount of water.

Fourth, stir-fried eel strips

400g eel, lettuce 1 00g, 20g scallion, 5 slices of ginger, 5 slices of garlic, 0/tbsp Shao wine 1 tbsp soy sauce1tbsp vinegar, salt, pepper, chicken powder and starch.

1, when buying eel, please ask the seller to help with processing and deboning; Rub and wash the eel slices, cut them into strips about 5 cm, and blanch them in a boiling water pot for later use; Cut lettuce into thick strips and marinate with salt.

2. Add salt, Shaoxing wine, soy sauce, vinegar, chicken powder and starch to make a sauce.

3. Heat the oil in the pot to 70% heat, add the eel strips and stir fry, add the ginger slices, onion slices and garlic slices and stir fry until the lettuce strips are cut off, pour in the sauce and collect the juice.

Dawnrain: eels must buy fresh ones; Blanching the eel is to remove the fishy smell, and the time should not be too long; If pickled peppers or red peppers are put in with onions, ginger and garlic at the same time, the color and taste of the dish will be more beautiful.

Five, the eel.

500g of eel, 0/00g of mung bean sprouts/kloc-,3g of pepper, 5g of dried pepper, and a proper amount of salt, soy sauce, Shaoxing wine, sesame oil, vinegar, chicken powder, pepper and water starch.

1, when buying eel, please ask the seller to help with processing and deboning; Rub and wash the eel slices, cut them into 5 cm long sections, add salt and Shaoxing wine and mix well for later use; Wash the mung bean sprouts at both ends; Dried peppers are seeded and cut into small pieces.

2. Mix the sauce with soy sauce, vinegar, salt, Shaoxing wine, pepper, chicken powder, water starch and sesame oil.

3, the wok is on fire, add a little oil, fry the mung bean sprouts with salt until they are broken, and put them into the plate for use.

4. Heat the oil in the pot to 50% heat, stir-fry the dried pepper and pepper, remove the pepper and pepper, add the eel to taste, pour the sauce, and pour the pot on the mung bean sprouts after collecting the juice.

Dawnrain: eels must be fresh, but don't use thick ones; Be careful not to fry the pepper and pepper.

6. Shredded eel with onion

400 grams of eel, 25 grams of fungus, 25 grams of garlic, 25 grams of onion, egg white 1 piece, shredded ginger, starch, salt, sugar, white vinegar, monosodium glutamate and pepper.

1, when buying eel, please ask the seller to help with processing and deboning; Rub and wash eel slices, cut into 5 cm long filaments, add egg white, starch, shredded ginger and salt and mix well for later use; Slice auricularia auricula, garlic and onion (shredded green onion).

2. Mix the sauce with salt, white vinegar, monosodium glutamate and onion for later use.

3. When the wok is on fire, pour enough oil into it. When the oil is 80% hot, evenly sprinkle the shredded eel with mixed pulp into the oil pan, and spread it with chopsticks. After the shredded eel is straightened, remove it and drain the oil.

4. Pour the remaining oil in the pot, then put the oiled shredded eel into the pot together with shredded fungus and garlic slices, pour in the sauce mixed in advance, quickly turn it evenly, and sprinkle with pepper to get out of the pot.

Dawnrain: eels must buy fresh ones; There should be enough oil in the pot when rowing oil. Special note: shredding eel can be hard (too slippery), so you should be mentally prepared. If you have a good method, please write to me for advice (except to rinse it with water first).

Seven, exotic eel

400g of eel, 20g of mashed garlic, 20g of chopped green onion 1 5g, 20g of pickled pepper, soy sauce 1 spoon, sesame oil 1 teaspoon, vinegar1spoon, pepper granules, Shaoxing wine, sugar, salt and chicken powder.

1, when buying eel, please ask the seller to help with processing and deboning; Scald the eel slices with boiling water, knead and wash them, and cut them into 10 cm long sections, with the skin facing the bottom of the bowl and placed neatly. Add the soup made of chicken powder, salt, Shaoxing wine and appropriate amount of water, and steam it over high heat until soft.

2. Pickled peppers are seeded and chopped into powder; Zanthoxylum bungeanum is finely chopped with a knife; Put soy sauce, sugar and vinegar into a bowl and mix them into sauce.

3. After the eel is steamed, decant the soup, turn it on the plate, pour the sauce on the eel, and then add garlic paste, pickled pepper powder, pepper powder, chopped green onion and sesame oil. Heat the oil in the pot to 80% heat, pour it on the eel plate, and the fragrance will overflow.

Dawnrain: eels must be fresh, and it is better to be thin and tender with cyan; Steamed eels should be cooked and softened with strong fire; The oil temperature of hot seasoning should be high; The sauce can also be cooked by heating in a microwave oven.

Eight, chili pepper eel diced

400g of eel, water chestnut 1 00g, sliced ginger 1 0g, sliced garlic10g, chopped green onion15g, 30g of pickled pepper, soy sauce1spoon, and Shaoxing wine.

1, when buying eel, please ask the seller to help with processing and deboning; Scald the eel with boiling water, rub and wash it, cut it into 2 cm pieces, and marinate it with salt, Shaoxing wine and starch; Peel water chestnut, wash it, and cut it into dices; Soak peppers, remove seeds, and chop them into powder.

2. Mix the sauce with soy sauce, salt, chicken powder, sugar, vinegar, Shaoxing wine, starch and appropriate amount of water for later use.

3. When the wok is on fire, burn the oil to 60% heat, add the eel slices and stir-fry until it is cut off, add the pickled pepper powder, ginger slices, garlic slices and chopped green onion to stir-fry and color, add the diced water chestnuts and stir-fry, pour in the sauce, take the juice out of the pot and put it on a plate.

Dawnrain: eels must be fresh, and it is better to be tender and small; According to different seasons, water chestnut can be replaced by crisp vegetables such as lettuce and cucumber; Pickled peppers can be replaced by bean paste, which must be fried well; You can mix some red pepper powder with water chestnut to add beauty to the dishes.

Nine, roasted eel with bacon

400g of eel, 250g of bacon, 50g of fresh vegetables 1 spoon of bean paste/kloc-0, and proper amount of onion, ginger, Shaoxing wine, chicken powder, salt, sesame oil and monosodium glutamate.

1, when buying eel, please ask the seller to help process and debone it, cut the eel slices into 5 cm sections and blanch them in boiling water below; Boiled bacon and sliced; Wash the fresh vegetables and blanch them in boiling water until they are cut off. Add salt, monosodium glutamate and sesame oil and mix well.

2, wok on fire, put the oil to 30% heat, add bean paste to stir-fry until the oil turns red, add a large glass of water (about 300 ml) to boil, use a fine colander to remove coarse residue, add chicken powder, salt, Shaoxing wine, ginger, onion, eel and bacon slices to cook until the meat is cooked, and collect the juice and take off the pot.

3. Take a plate, spread the mixed vegetables on it and pour the cooked eel segments.

Dawnrain: eels must buy fresh ones; Bacon should be cooked, and no ham can be used instead; Pay attention to firepower in firing to avoid burning the pot; We have introduced a lettuce tip before, which is very effective as a fresh vegetable here.

Ten, braised eel

Boneless eel slices 400g, cucumber 1 50g, garlic1head, onion ginger 20g, soy sauce, Shaoxing wine, salt, pepper, chicken powder, water starch, sesame oil and coriander.

1, eel washed mucus and cut into sections of about 3 cm; Wash cucumber and cut into small pieces; Peel garlic and cut into coarse grains; Slice ginger, cut onion and mince coriander.

2. Heat the oil in the pot to 70% heat, stir-fry the eel segments, garlic grains, onion and ginger slices, and when the water will be dry, cook the cooking wine and soy sauce, add water, salt, pepper and chicken powder to boil, cover and stew until the eel is cooked and soft, and add cucumber to stew.

3. Hook in water starch to collect juice, pour in sesame oil, put it on a plate, and sprinkle with coriander powder.

Dawnrain: The eel must be fresh, and it must wait until it makes a "pop" sound before adding water, so that the eel will be crisp and tender; Cucumber should not be cooked for a long time to keep the fragrance after cooking; You can also use green bamboo shoots instead of cucumbers.

Eleven, fried eel slices with sour ginger

400 grams of eel, 60 grams of sour ginger, 6 heads of sour onion, 2 red peppers, chopped garlic 1 tablespoon, pepper, salt, starch, vinegar, sesame oil, sugar and soy sauce.

1, sour ginger and sour Chinese onion head are washed and sliced, and marinated with appropriate amount of sugar for half an hour to reduce some sour taste; Slice the red pepper properly.

2. When buying eels, please ask the seller to help with the processing and deboning; Rub and wash the eel slices, blanch them in a boiling water pot, take them out, wash and wipe dry the water, cut them into slices of about 1-2 cm, and add salt, starch and pepper to marinate them for 10 minute.

3. Blend vinegar, sesame oil, pepper, starch, sugar, salt and soy sauce with a small amount of water to make a sauce; Slices of eel are cooked in oil.

4. Heat the oil in the pot, stir-fry the red pepper, sour ginger and sour onion, put the eel slices, cook Shao wine, pour the sauce, and collect the juice from the pot.

Dawnrain: eels must buy fresh ones; Blanching the eel is to remove the fishy smell, and the time should not be too long; If the eel is large, you need to draw a flower knife on your back; Sour ginger and sour onion can be made of canned pickles sold in supermarkets.

Twelve, fresh dragon and phoenix silk

Eel meat150g, clean chicken breast meat100g, shredded tomato 30g, shredded cooked winter bamboo shoots 30g, salt, starch, chicken powder, Shaoxing wine, pepper and egg white.

1, when buying eel, please ask the seller to help with processing and deboning; Scald the eel slices with boiling water, rub and wash them, and cut them into 8 cm long filaments; Chicken breast is also cut into the same silk.

2. Mix shredded eel and shredded chicken with egg white, starch and salt and marinate for later use; Mix chicken powder, Shaoxing wine, pepper, starch, salt and a little water to make a sauce.

3. When the wok is on fire, pour the oil and heat it to 40%. Slip the shredded eel and shredded chicken into pieces, remove the excess oil, add shredded winter bamboo shoots, stir well, pour in the sauce, slightly collect the juice, add shredded tomato, stir well, and take the pan and put it on the plate.

Dawnrain: eels must buy fresh ones; When cutting shredded eel and shredded chicken, pay attention to uniform thickness; Pay attention to the amount of egg white not too much, and the amount of oil in the pot should be sufficient when drawing oil, so as to master the oil temperature and ensure freshness; Accessories play a decorative role, please freely choose and allocate according to the actual situation.

Thirteen, pickled eel

300g of deboned eel, 0g of Sichuan pickle100g, 30g of pickled pepper, a few garlic cloves, chopped green onion, shredded ginger, soy sauce, vinegar, chicken powder, salt, pepper and water starch.

1, the eel is scalded with water, the mucus is washed, and cut into sections of about 5 cm; Slice kimchi into thick shreds, chop pickled peppers finely, and pat garlic cloves slightly.

2. Heat the oil in the wok to 70% heat, add the eel and stir-fry until it is cut off, and drain at the fishing place.

3, another oil pan, add garlic, shredded ginger, pickled peppers, shredded pickles and stir-fry. When the oil is red, add eel to stir-fry, add appropriate amount of water, add chicken powder, add soy sauce, vinegar, salt and pepper to adjust the taste and bring to a boil. When the eel skin is shiny, thicken it with water starch and sprinkle chopped green onion.

Dawnrain: This dish is brownish red in color, salty, fresh and sour, with a little soup and bright in color. If you can eat hemp, you can add pepper powder appropriately, which tastes better.

Fourteen, home-cooked eel

300g of boneless eel, 50g of lettuce150g, 35g of bean paste, chopped green onion, Jiang Mo, soy sauce, sugar, vinegar, chicken powder, salt and water starch.

1, the eel is scalded with water, the mucus is washed, and cut into sections of about 5 cm; Lettuce is cut into strips similar to eel, and it is boiled and broken; Chop the bean paste finely.

2. Heat the oil in the wok to 40% heat, add the bean paste and stir-fry well, add Jiang Mo, stir-fry half of the chopped green onion, add eel and stir-fry, add half a glass of water, add chicken powder, add soy sauce, sugar, vinegar and salt to adjust the taste and bring to a boil, add lettuce and stir-fry, thicken with water starch, and serve with chopped green onion.

Dawnrain: It should be cooked in a short time, and the amount of soup should be well controlled. The dish should be slightly soup and bright in color.

Fifteen, eel egg roll

Materials:

Grilled eel skewers 1 5g, eel cut into long sections 1 cm, eggs 1 piece, fish soup1tablespoon. Cooking wine 1/2 teaspoons of salt and soy sauce. After the eggs are knocked into the bowl, add the broth and seasoning and stir well, with the right amount of oil. (Materials are used according to 1 person)

Production method:

1, wipe the frying pan with a tarpaulin, then pour the 1/3 of the good eggs into the pan bit by bit and spread it around. When the egg is half-cooked, put the eel horizontally on the spread egg and roll it.

2. Rub the oil on the pan with a tarpaulin, move the rolled egg roll to the oiled place, so that the place that is not oiled is also coated, then pour half of the remaining eggs into the pan, take the rolled egg roll as the core, and roll it again in the order just now. Similarly, roll the remaining 1/3 eggs again as described above.

3. While it is hot, put the fried eggs on a bamboo curtain for shaping, cut them into appropriate sizes and put them on a plate.

Features:

Smooth and refreshing, fresh and delicious, suitable for all ages.

Sixteen, shrimp fried eel

200 grams of clean eel, 200 grams of sea shrimp, half an egg white, and appropriate amounts of chopped green onion, shredded ginger, starch, Shaoxing wine, soy sauce, sugar, pepper and chicken powder.

1, when buying eel, please ask the seller to help with processing and deboning; Scald the eel with boiling water, wash away the mucus and cut it into thick shreds; Blanch the shrimps with boiling water, wash and absorb water, add egg white, starch and salt, mix well and marinate.

2. Heat the wok, put enough oil to 50% heat, spread the shrimps, remove and drain the oil for later use.

3. Leave enough oil in the wok, stir-fry to 80% heat, add shredded ginger and shredded eel, stir-fry until slightly hard, add Shao wine, add soy sauce, sugar, pepper, chicken powder and a little water, cover and boil until shredded eel is tender and tasty (about 5 minutes), remove the cover and stir-fry the shrimps evenly, thicken with water starch and sprinkle with chopped green onion.

If it is helpful to you, please adopt it! ! !

thank you