1. Steaming: cut the eel into sections, garlic slices and ginger slices, put the eel into a plate, sprinkle with salt, garlic slices and ginger slices, and pour in yellow wine with a little vinegar. Yellow rice wine is more delicious than sea eel. Steam in the pot, and turn off the heat when you smell the fragrance of yellow wine and sea eel.

2, braise in soy sauce: Come on, add the eel section and stir fry a few times, then add garlic slices, ginger slices, sugar, vinegar and salt, and finally add yellow wine to the eel section, then collect the juice and take it out of the pot. Remember that spices can't be added or subtracted at will.

These two kinds are basically suitable for any seafood that can be steamed and braised. Hehe, I learned it from my mother-in-law She cooks delicious seafood.

3. The best sea eel is dried, steamed or cut into dead fried rice noodles, which is very fragrant.

Nutritional eel roll

Ingredients: half a fresh eel, decapitated, eviscerated, boned and cut into coarse slices; A little perilla leaves, a tablespoon of medlar, and a little ginger/onion; There are some leek leaves.

Seasoning: half bowl of onion and Jiang Shui, half spoon of sugar/salt/monosodium glutamate/pepper, and one spoon of rice wine/soy sauce.

Practice: Take a piece of eel meat, wrap it with perilla leaves, then tie it tightly with leeks and tie a knot.

Bring the seasoning to a boil, add Lycium barbarum/ginger slices/onion slices and cook for 5 minutes, add fish rolls and cook on low heat until the soup is about 3-4 tablespoons.

This dish combines the tenderness of eel, the fragrance of perilla, the sweetness of Lycium barbarum, the spicy taste of onion and ginger, and the slightly salty sweetness. Very delicious, it is an ideal dish for ladies to nourish and beautify!

Practice of eel and chicken bone soup

Composition:

400g sea eel, burdock 1/2, 4 fresh mushrooms and carrots? Root. 5 centimeters. Celery? Root, clover leaf celery 1 skewer, chicken soup 600 ml (5 chicken bones, 5 liters of water, 2 pieces of winter melon and kelp), appropriate amount of black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of salt 1 2 teaspoons of wine1teaspoon, vinegar and fried oil.

Gourmet:

Japanese food

Operation:

First, make chicken bone soup: blanch the chicken bone to white. Wash with water to remove excess fat and blood stains. Put chicken bones, kelp and water into a pot and cook over high fire. Bring it to a boil and turn it down. Skim the soup and get rid of the smell. Keep the soup boiling until 20% (half the water is boiled). Filter with flannel cloth.

2. Treatment of various materials: cut the eel-bone spur into pieces, and fry it in 170- 175℃ oil until the surface becomes discolored. Burdock-brush the surface with a brown brush and cut the knife mark longitudinally; On the chopping board, turn the burdock by hand and sharpen the bamboo slices (bamboo leaves) like a pencil; Rinse with vinegar to remove astringency, and change water several times in the middle; Drain after flushing. Fresh mushrooms-cut off the hard stems and cut into thin slices. Radix Angelicae Pubescentis-cut into 3 cm long sections, thick skin, and spun into strips; Fold and cut into filaments, and rinse with vinegar water. Carrots-cut into 3cm long sections, cut in half longitudinally, cut downwards and sliced horizontally; Fold and cut into filaments. Celery-boneless, cut into 3 cm long sections and cut into filaments along the fiber.

Bowl: Heat the chicken soup, bring it to a boil, add all kinds of drained side dishes, cook it slightly, and remove the fishy smell. Season with salt and soy sauce, put eel slices into the sea, season with wine and sprinkle with celery sticks. With a pepper bottle, sprinkle black pepper into the bottle.

Sea eel in casserole

Its dishes are Korean.

Characterized by soft, tender, waxy, salty, spicy and thick soup.

raw material

Eel 1000g, pig fat 50g, scallion 15g, ginger 15g, pepper 10g, aniseed 10g, cinnamon 10g, and coriander stalks/kloc.

manufacturing process

1. Take out the internal organs of eels, wash them with clear water and cut them into 5cm long sections. 2. Cut green onions and ginger. Slice pig fat; Cut the coriander stalks into sections for later use. 3. Add water to the pot, bring it to a boil, blanch the eel segments in boiling water, and then take them out. 4. Take 1 casserole, wash it with clear water, put half of the onion and ginger slices at the bottom of the casserole, then put the eel slices in the casserole, and add the fat slices, onion slices, ginger slices, pepper, aniseed and chicken soup.

Steamed eel owl and eel tube

1。 First, wait until the northwest wind blows.

2。 A sea eel, a sea eel, Xi m: ng (usually a big eel) is cut from the back of the fish, and a sea eel tube (usually a small eel) is cut from the belly of the fish. Of course, you can ask the fish seller to do it for you.

3。 Sprinkle salt, depending on personal preference.

4。 Roll up, compact and marinate for half a day.

5。 If you are an eel, you can spread the eel with a thin bamboo stick. If you are an eel tube, you can wrap the eel with a string.

6。 Put the rope through the fish mouth, find a place without sunshine and wind, air-dry it for 1~3 days, then cook it or put it in the refrigerator.

7。 Cleaning part

8。 Dish, pour in the old wine and add a little ginger.

9。 You can eat it when it is steamed. . . .

10。 Of course, steamed fresh eel is just as delicious.

Sea eel soup

raw material

150g moray eel, 75g butter, 4 carrots, 2 radishes, 2 leeks, 2 onions, l fragrant leaves, l celery and l celery leaves. Salt and pepper are appropriate.

manufacturing process

1. It's best to buy a large piece behind the fish head, one piece in front of the fish tail, and some fish heads, wash them, and leave the fish pieces near the front of the fish head for later use. Peel and wash all kinds of vegetables.

2.600 ml of clear water into the pot, put the fish head and fish pieces (with thorns) near the fish tail, add garlic cloves, onions, l carrots and fragrant leaves, add salt and pepper to boil, cook for half an hour, and filter the soup with a colander.

3. Cut carrots, radishes and leeks into small pieces, put half of the butter into the pot, pour in all kinds of vegetables, stir-fry evenly and smell, and then pour in the filtered soup. Simmer until boiling, add fish pieces and simmer for 15 minutes.

4. Before eating, dig out the protruding pieces, peel them, remove the fishbones, crush the fish, put them into the soup, pour the fat soup into the basin, remove the chopped coriander leaves, add the remaining butter pieces, and stir to melt.

It is characterized by attractive color, fresh and fragrant clothing and pleasant fishy smell.

1. Steamed dried fish

Ingredients: dried eel, about 500 grams.

Seasoning: wine 10g, ginger 15g, onion 15g, refined salt 8g, Chili oil 20g and monosodium glutamate 5g.

Method:

1. Soak the dried eels in clean water (about 10 minute).

2. Cut the fish into pieces with a length of 8 cm, a width of 3 cm and a thickness of 1 cm.

3. Put the main ingredients in a steaming bowl, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and Chili oil, mix and steam in a drawer.

Features: moderate salty and fragrant.

2. Dried eel mixed with cabbage

Ingredients: dried eel

Ingredients: tender heart of Chinese cabbage and coriander segments.

Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.

Making:

1. Wash the dried eels, soak them until soft, add chicken soup, cooking wine, onion, ginger and star anise into a container, steam them in a pot until they are cooked and soft, let them cool and tear them into filaments with the thickness of 1cm.

2. Cut the cabbage into filaments, remove the coriander leaves, change the blanching period, cool the boiling water, and control the drying water.

3. Put the ingredients into a stainless steel container, add the seasoning and stir slightly, then put it into the main material and stir evenly.

Note: Dried eels should be fresh and sediments should be removed. The steaming temperature should not be too high.

3. Steamed eggplant with eel

Ingredients: long eggplant, dried eel and garlic.

Seasoning: salad oil, Lee Kum Kee steamed fish, soy sauce.

Making:

1. Cut the eggplant into long strips, fry it in the oil pan, take it out and put it on a plate.

2. Steamed fish with garlic and soy sauce are poured on eggplant.

3. Soak the dried eel in warm water, cut into pieces, put it on the eggplant and steam it together.

Features: soft and delicious, full of flavor.

note:

1. Soak the dried eel until it is soft, or it will be salty.

2. Steamed fish and soy sauce should not be too much, otherwise it will be salty.

4. Chicken, fire and fish

Ingredients: 750g chicken, 200g ham and 200g dried eel. Jiu Shao Ke Qiao, onion 25g, ginger 25g, soy sauce 30g, salt 10g, sugar 20g, peanut oil 100g (actual dosage100g).

Features:

The chicken is delicious, the northern leg is mellow, the dried fish is fresh and fragrant, and the soup is rich. It is a good dish.

Operation:

1. Cut the chicken into 5cm square pieces.

2. Wash the dried eel with soft water, cut into pieces, soak in Shaoxing wine and onion ginger, and wash.

3. Dice the ham and put it in a bowl. Add Shao wine and steam in a cage.

4. Put the pot on fire, add peanut oil, when it is 70% hot (about 175℃), mix the chicken pieces with soy sauce, fry in the oil pan until it is slightly yellow, and take out and drain the oil.

5. Put the pot on the fire again, add the chicken pieces, add Shaoxing wine, refined salt, white sugar, soy sauce, onion and ginger, scoop in a proper amount of water to boil, simmer on low heat until the chicken pieces are six-cooked, then add the dried eel and ham and simmer on low heat for 30 minutes.