Eel 500g
Accessories:
Brown sugar 6 white wine 30 ml oil Salt Soy sauce 25 ml Sugar 15 grams Chicken broth Scallion 5 grams Ginger 6 grams
Garlic 50 grams
Tips:
1 eel VC content is very low, so eat eel with vegetables to eat more comprehensive nutrition. The first time I saw the eel, it was in the middle of the night.
②This braised eel is cooled but more delicious, like the coastal city to do the same fish jelly, soup a condensation and fish mixed together too delicious, like eating sweet and salty fish jelly.
1) eel gutted and cleaned, remove the dorsal and abdominal fins 2) cut equal wide section.
3) with white wine and a moderate amount of salt scratched, slightly marinated for 10 minutes 4) cut small pieces of green onion, ginger slices, garlic patted slightly cut.
5) pot on the fire, pour vegetable oil, low heat, the rock sugar into the oil slowly warmed
6) renewed into the crushed garlic, ginger slices, scallion segments, in the pot and rock sugar water together with the fried open flavor.
7) Put the marinated eel into the pan, stir fry the sugar color evenly, then add soy sauce and stir fry evenly.
8) add just over the eel water, turn the fire boil and then turn to medium heat to cook 15-20 minutes, to be almost finished when the juice to add 15 grams of sugar stir-fried, high-flame juice, add seasonings can be.
Practice 2
Garlic stewed eel
Materials: eel segment, green onion, garlic, ginger, salt, cooking wine, soy sauce, pepper, sugar, monosodium glutamate.
How to do
1. Eel segments are fried in warm oil.
2. Fry garlic on low heat until golden brown.
3. Stir fry onion and ginger for flavor.
4. Add eel segments, cooking wine, salt, soy sauce, pepper, sugar and stock.
5. Simmer on low heat for 30 minutes, add MSG to taste.
Baked eel
Materials: 1 eel, 40ml of soy sauce, 20g of sugar, 2 teaspoons (10ml) of sweet red wine, 2 teaspoons (10ml) of oil, cooked sesame seeds.
Methods
Drain and clean the eel, cut the meat into long slices, and steam the eel over high heat for about 10 minutes.
Pour oil, soy sauce, sugar and sweet red wine into a pot and heat to simmer the sauce.
Line a baking sheet with tin foil and brush with oil. Brush both sides of the eel with the sauce and place the eel on the baking sheet. Transfer the eel to the ACA oven and bake at 200℃ for about 5 minutes, remove from the oven, brush the eel evenly with the sauce again and continue to bake for another 7 minutes.
After baking, transfer to a plate and sprinkle with sesame seeds. Tip: When removing the eel halfway through the cooking process, take care to protect it from burning. Serve with some onions.
Braised eel
Ingredients: eel, green onion, ginger, garlic, millet pepper, cooking wine, soy sauce, sugar, salt.
Practice
1, eel head and tail finning and gutting and washing.
2. Boil water in a pot, put the eel into a blistering boil for about 30 seconds, wash off the mucus, and chop it into pieces.
3, start a frying pan, put onion, ginger, garlic, millet pepper burst incense, turn the heat into the eel pieces stir fry.
4, put cooking wine, old soy sauce, add boiling water did not exceed the fish pieces, turn to medium-low heat and simmer for about 20 minutes.
5, adjust the appropriate amount of salt, sugar, turn the fire collect thick soup, sprinkle with minced green onion can be.
Steamed eel
Materials: 300 grams of river eel.
Accessories: lard (plate oil) 50 grams, 50 grams of ham sausage.
Seasoning: 5g onion, 5g ginger, 5g cooking wine, 3g salt, 2g monosodium glutamate, 3g pepper.
Practice
1. eel slaughtered, cut into sections, let go of the pot of water blanch, fish out, wash with water; lard cut into small pieces; ham cut into small pieces.
2. plate eel, put the lard, ham, green onions, ginger, cooking wine, salt, monosodium glutamate, pepper, on the cage with a high-fire steam 20 minutes to remove, remove green onions, ginger can be.
Tips Food Compatibility
River eel: eel avoid eating with vinegar, white fruit.