Practice: Side dishes: several pieces of Monopterus albus (16/ kg) and a little garlic (4/ kg). Why is garlic so expensive? .....) A little onion and a little ginger. (65438 yuan +0 deal)
Ingredients: cooking wine, soy sauce, refined oil, salt, sugar and monosodium glutamate.
Steps: 1 Wash the bought Monopterus albus, remove the bloodshot and cut into sections. Monopterus albus is super slippery, so it's best to hold on to its head and cut it.
2 Shred garlic, onion and ginger.
3 oil pan, a little oil, first put all the ingredients in 2 into the pan and stir fry. (fire)
4 Add Monopterus albus, stir-fry for n times, add two spoonfuls of cooking wine (to remove fishy smell and improve taste), continue to stir-fry, add three spoonfuls of soy sauce and half a bowl of water. (fire)
5 Cover the pot and simmer (medium heat).
When the water in the pot is basically dry (5~8 minutes), open the pot and add seasoning, salt, sugar and monosodium glutamate (you can add as you like, personally like to add more sugar. (fire)
7 stir fry n times and put in a bowl. All right, you're done!
One.
Taishan eel rice
Ingredients: 500g local Monopterus albus, Taishan rice, coriander, onion, dried tangerine peel rice, ginger rice, seasoning.
Practice: rice in Taishan Hot Spring Township is shelled into rice, and appropriate amount of water is boiled into rice; Soak the original strips of local Monopterus albus in boiling water at 100℃, then shred the meat and fry it with ginger rice and dried tangerine peel rice; Stir-fry the cooked rice with the fried shredded eel, season with umami flavor, return to the pot, simmer for about 5 minutes until the rice is burnt, sprinkle with coriander and onion, and bake slightly.
Experience: This kind of ricefield eel rice is first famous for its rich flavor, and then praised for its excellent taste-the rice grains are distinct, the rice of ricefield eel is tender and smooth, and the extremely fresh taste and the blood-enriching effect of ricefield eel greatly increase people's appetite unconsciously. It turned out that the master made a special trip to Taishan to learn from the local master and made it. No wonder its materials, production and taste are so authentic, and the weight is enough, enough for 4~5 people to eat.
Two.
Whole eel powder
Formula: japonica rice 100g, Monopterus albus 50g, ginger juice 10 ~ 20ml.
The practice is to wash the eel first and mix it with ginger juice and peanut oil. When the rice is cooked until the water is dry, put the eel on the rice noodles and turn off the heat? 15 ~ 20 minutes. Rice seed method: firstly, clean the live Monopterus albus, put the rice into a clay pot to boil, then cut off the tail tip of Monopterus albus, quickly put it into the pot and cover it. Add ginger juice, oil and salt to taste after cooking.
Characteristics This kind of rice has the function of enriching blood and strengthening stomach, especially suitable for pregnant women with vomiting and loss of appetite during pregnancy, and is rich in vitamins.
Three.
Rice with eel in ginger sauce
Materials: Monopterus albus 150g, ginger juice 5-20ml, and appropriate amount of stem rice.
Practice: Monopterus albus is boned and eviscerated, put into a bowl and mixed with ginger juice, soy sauce and vegetable oil. Put a good amount of japonica rice in the basin, add water and put it on the cage for about 40 minutes; Open the cage, pour the eel on the rice noodles and steam for 20 minutes. 65438+ 0 lunches a day.
Function: tonify qi and blood, strengthen spleen and nourish stomach. Suitable for deficiency of both qi and blood, physical weakness after illness, anemia and emaciation.
Four.
Shuibu huangqi rice
The method of cooking rice with water eel varies according to people's eating methods and tastes. Monopterus albus is sliced and torn into strips, but all of them are made of local Monopterus albus and high-quality rice, supplemented by shredded ginger and chopped green onion, which are soft and delicious. To cook eel rice, first boil the eel in boiling water until it is as cooked as the meat, then scoop up the supercooled river and tear (cut) the eel meat for later use. Wash the rice, drain the water, boil the water in a big casserole, pour in the rice and cook until it looks like eyes. Finally, stir-fry garlic and shredded ginger in a wok with high fire, stir-fry in eel meat, add seasoning and stir-fry evenly, and then put rice into rice noodles. Put a little oil from the casserole when cooking, and put a little chopped green onion on the rice noodles when serving. It is reported that after the meal is served, don't open the lid of the casserole in a hurry. Open the lid and wait 10 minutes, and fish it out before eating. Rice will be more fragrant, tougher and not afraid of sticking.