Fried eel slices
『Raw materials』750 grams of eel, soy sauce, wine, sugar, salt, white pepper, water starch, 7 cloves of garlic, 500 grams of lard (150 grams of actual consumption), a little soup.
『Method』The live eel is flung, the head and abdomen are nailed firmly to the board, a knife is inserted from the back of the head, along the spinal column from the head to the back of the cut, remove the head, spine and internal organs, wipe clean with clean gauze (can not be washed), and then cut into butterfly eel slices. Put the above seasonings together in a bowl. Heat the lard in a pan over high heat until 70-80% hot, then pour in the eel slices and sauté for a minute, then pour out and drain off the oil. Crush the garlic, put into the pot and saute, pour the condiments into the pot and burn into the marinade, then pour into the eel slices and keep turning to coat the marinade, then add the right amount of cooked lard, turn it properly, start the pot to plate and sprinkle with pepper to be ready.
『Features』golden yellow, flavorful and crispy, Huaiyang flavor.
Braised eel
This dish for the flavor of Zhejiang, with crispy meat, color and lustre of yellow and oily and fragrant and mouth-watering points.
[Ingredients] 3 eels, 25 grams of cooked fat, 25 grams of mushrooms, 25 grams of mushrooms.
[Seasonings] 30 grams of garlic, 15 grams of sugar, green onion, ginger, monosodium glutamate, water starch, 30 milliliters of soy sauce, 75 grams of cooked lard, 10 milliliters of sesame oil, 25 milliliters of cooking wine.
[Production method] first eel drop dead, decapitated, with two bamboo chopsticks inserted into the eel throat strangled out of the abdominal viscera washed, cut into 5 cm section, into the boiling water in the rest of the fish up, after cleaning mucus draining to be used. The frying pan will be placed on a high flame heating. Pour cooked lard burned to 7 into the heat. Into the eel section, seasonings and the right amount of water, covered with fire simmering to 7 mature, switch to a small fire simmering cook through the crispy, soup collect thick thick, thickened with water starch thickening, drizzled with sesame oil, out of the pot pot can be on the table to eat.
Steamed eel
This dish for the Shanghai flavor, with tender and oily, spicy and fresh sweet mouth holding point.
[Ingredients] 300 grams of eel, wild rice l00 grams.
[Seasonings] garlic, green onion, ginger, 20 ml of cooking wine, 35 ml of soy sauce, 100 ml of cooking oil, 15 ml of sesame oil, pepper, sugar 30 grams, monosodium glutamate and water starch.
[Production method] will be removed from the eel viscera wash blood stains, fished up and drained, cut into 3-centimeter-long section of the eel silk, and then the frying pan on the fire heating, into the cooking oil burned to 7% hot, poured into the seasoning and a little broth. To be thick soup thickened with a small amount of water starch thickening after pouring sesame oil out of the pan on the plate, and finally withdraw some green onions and pepper, you can eat on the table.
[Note] yellow repair dishes taste delicious, because eel is rich in oxidized trimethylamine and histidine and other components, is the source of yellow repair of the fresh, but oxidized trimethylamine and easy to reduce to with color fishy taste of trimethylamine, because fishy with the presence of yellow repair, there is a strong fish fishy smell and fishy smell. Remove the yellow Shao fishy method: cooking eel before the eel in the addition of 5% acid vinegar in the boiling water scalded, in the stir-fry process, the stove fire to be thriving, the frying pan to add more than fish when the onion and ginger, repair section or eel to be repeated stir-frying, and then sprayed with a sufficient amount of yellow sprinkler, you can go to the eel fishy