raw material
300g of clean Monopterus albus, 20g of winter bamboo shoots100g, 20g of onion segments, 5g of pickled peppers15g, 5g of ginger and garlic each, 2g of monosodium glutamate, 0g of cooking wine15g, a little of sugar and vinegar, and 5g of bean paste.
method of work
1, sliced winter bamboo shoots, sliced Monopterus albus and scallion.
2, from the oil pan, add eel, green onions, winter bamboo shoots and stir-fry.
3. Add seasoning and pour in bean paste.
Fresh fruit with eel fillet
raw material
Appropriate amount of papaya, cucumber, cold melon, kiwi fruit and mango; Monopterus albus 300g 1 strip; Peanut butter, tomato juice, etc.
method of work
1, first put a plate of water in a wide-mouth container, put it in the quick-freezing area of the refrigerator and quickly freeze it into ice, and wrap it with plastic wrap.
2. Cut the eel from the head to the tail, wash the eel behind with salt and remove the bones, cut it into pieces about 3 cm long, put it in a pot and cook it, then pick it up, cut it into strips after cold water, and keep it fresh on ice.
3. Wash the melons and fruits, slice them or cut them into strips, then put them on ice, and serve.
4. Peanut butter and tomato juice are mixed as seasoning in the ratio of1:1,and fruits, eel fillet and sauce are mixed well in a bowl to eat.
Tips Monopterus albus should not be overcooked. Soak it in cold water immediately to keep the taste of meat.
Stewed eel with cold melon
raw material
Bitter gourd, eel, chicken soup, salt, monosodium glutamate.
method of work
1, Momordica charantia washed and sliced.
2. Monopterus albus is boned and sliced, and then flying water to remove blood foam. 3. Cook eel and bitter gourd with chicken soup and season.
Monopterus taichi
Put a proper amount of fresh Monopterus albus in a big basin filled with clear water, and keep it clean (without feeding any food) for 3 days, so that the Monopterus albus can spit out the filth in its stomach and wash it, and then put the lively Monopterus albus into a pot with oil, salt, soy sauce, chili pepper and other seasonings, and cover the pot to stew. Live Monopterus albus naturally bends from raw to cooked in stuffy cooking, and turns into a circle like a Taiji figure, so it is named "Taiji Monopterus albus".
This delicacy tastes delicious.
Braised Monopterus albus with japonica rice
raw material
Rice, Monopterus albus, peanuts, shallots, shredded ginger, salt, cooking wine, chicken essence, sesame oil and edible oil.
method of work
1, wash the japonica rice and soak it in warm water, clean the eel and cut it into sections, mince the chives and shred the ginger.
2. Put the oil in a pan. When the oil temperature is 60% hot, add shredded ginger, eel, cooking wine, japonica rice, peanuts, salt, chicken essence and appropriate amount of water. After the pan is boiled, simmer for 25 minutes, sprinkle with shallots and sesame oil and serve.
Skewered eel
raw material
Monopterus albus 1 50g, pineapple 1 slice, green pepper 1 pair, 2 tomatoes, 2 garlic, 2 ginger slices, onion 1 slice, 2 teaspoons of wine and ginger juice, 2 tablespoons of hot sauce, and light soy sauce1slice.
method of work
1, Monopterus albus, and cut out 12 equal parts.
2, garlic and ginger are smashed, and onions are diced.
3. Marinate Monopterus albus with seasoning, garlic, ginger and onion1/2 hours.
4. Cut pineapple, green pepper and tomato into 12 pieces.
5. String eel with 12 bamboo sticks and put it on a plate.
6. Put it in the microwave oven and cook on high heat for half a minute.
7. Take out, string together pineapples, green peppers and tomatoes, and cook on high heat for 1 min, and serve.
A word of caution.
Stir-fried eel should be well done.
People like to eat crispy eel slices. When cooking, they just stir-fry in the pot for a few times and then go out. Although the eel cooked in this way is delicious, it is not good for human health. Because there is a parasite in Monopterus albus, if it is not ripe, it can't be killed. After it enters the human body for half a month, it will make people's body temperature suddenly rise, and anorexia will appear. At the same time, a knot in one's heart will appear in the neck and jaw, armpit and abdomen. This is the symptom of parasitic infection. Therefore, fried Monopterus albus must be thoroughly cooked to prevent infection.
Do you know?
Monopterus albus tastes fresh and delicious.
Monopterus albus is one of the unique wild fish in China, which is widely distributed and produced in most parts of the country except northwest and southwest. Because its body color is yellowish or yellow orange, it belongs to the family Monopterus in animal taxonomy, so it is named Monopterus albus. Folk also call it a good fish or a long fish, which is called pomfret in Shan Hai Jing, and pomfret on the famous day in Qianjin Shizhi.
Monopterus albus is slender, with a cylindrical front, a flat back and a pointed tail, which looks like a snake. And the body surface is rich in mucus, the whole body is greasy, without scales and fins, and it likes to live in muddy caves, which is very different from ordinary fish.
Monopterus albus is delicious in fresh meat, and it is thin and tender with less thorns. Compared with other freshwater fish, it is unique. If cooked properly, it will be unforgettable after eating.
Remediation of Monopterus albus
Put fresh Monopterus albus in a big basin filled with clear water and keep it clean (without feeding any food) for 3 days, in order to let Monopterus albus spit out the filth in his stomach. Monopterus albus doesn't cut open its belly, so it remains intact.