1 eel with 8 green onions

Seasoning Ingredients Ingredient A: 1 tbsp rice wine, 1 tbsp corn starch, 3 tbsp soy sauce? Ingredient B: 1 tbsp rice wine, 2 tbsp soy sauce, 1/2 tbsp sugar, 1/2 tbsp vinegar, a pinch of pepper

Wash the eel, scald it in warm water, fish it out, cut off the head and tail, cut open the belly of the eel, remove the big bones, cut it in half, and then cut it into small pieces (Picture 1), put it into a bowl and marinate it with Ingredient A for 20 minutes; wash the green onion and cut it into pieces, then set it aside.

Heat 2 tbsp oil in a wok. Add eel, fry until both sides are golden brown.

Heat the remaining oil in the wok, sauté the scallions, add the fried eel, add Ingredient B and 2 cups of water, bring to a boil over high heat, reduce the heat to low and cook until the eel tastes delicious, then turn up the heat to high and cook until the sauce is reduced to a simmer.

Baked Eel with Red Ginseng

Ingredients: 2 tablespoons of red ginseng powder, 1 kg of eel, 3 cloves of garlic, 1 piece of ginger, 1 tablespoon of pepper, 50g of ginger, 10 leaves

Seasoning: 1 tablespoon of red ginseng extract, ? cup of soy sauce, 3 tablespoons of sake, 5 tablespoons of sugar, 3 tablespoons of cooking wine, 1 piece of ginger, 10 cloves of garlic, 1 onion, 1 green onion, 2 cups of eel soup

Preparation:

1. Use a dry towel to wipe off the moisture from the eel, then sprinkle the red ginseng powder evenly on top.

2. Add garlic, ginger and pepper to the eel head, bones and guts, and simmer to make eel stock.

3. Add soy sauce, sake, cooking wine, sugar, garlic, onion, ginger, and green onion to the eel stock to make a sauce for pan-frying eel, and then add the red ginseng concentrate and mix well.

4: After frying the eel once, coat it with the sauce and fry it again.

5, the fried eel cut into segments, with ginger, leaves modeling plate can be.

Grilled eel and egg rolls

Main ingredients: 6 eggs, grilled eel a number of

Methods: 1, eggs with salt, chicken broth powder, and sugar to taste, beat and spare;

2, grilled eel cut into thick strips, spare;

3, evenly coated with a layer of oil in the pan, turn on the medium flame heat;

4, add a little egg in the pan, with a little cooking liquid. Add a small amount of egg wash to the pan, stirring with chopsticks in a circular motion to prevent it from sticking to the bottom and burning. Add some grilled eel strips to one side of the pan;

5. Using a spatula, roll up the egg on one side, then add some more egg mixture, again mixing in circles. Then roll it up again from one side;

6. You can roll it up several times;

7. Shape the egg rolls with a bamboo curtain;

8. After it cools down and is set, cut it into pieces and serve it on a plate.

Honey Flavor

Main Ingredients: 350g dried eel

Seasoning: 1 tbsp cooking wine, 1.5 tbsp light soy sauce, 1.5 tbsp sugar, ? tsp pepper, 1 tbsp ginger juice, 3 tbsp honey, white sesame seeds.

Methods: 1: Wash and dry eel, soak in warm water for 2 hours;

2: Cut head and tail of eel into pieces, add sugar, soy sauce, pepper, ginger juice and cooking wine, marinate for 20 minutes to make it flavorful;

3: Take out the eel, and boil the remaining broth in low heat to make the sauce for use;

4: Pre-heat the oven, line the baking tray with tinfoil, and place eel pieces on it, at about 190 degrees Celsius. Put the eel on the baking sheet and bake it at 190 degrees Celsius for 8-10 minutes (turn it over from time to time and spread the sauce several times in the middle);

5. Take a big bowl, put honey in it, pour the baked eel into the big bowl, add appropriate amount of white sesame seeds, and mix it thoroughly.

Japanese

Eel, eel soy sauce, shredded red ginger, lettuce practice

(1) Fresh eel with nails on a wooden board, cut with a knife from the spine, to remove the viscera and bones, after cleaning, and then scalded eel's skin in boiling water to scrape the skin overflowing white secretion and then cleaned.

(2) Cut the cleaned eel into segments and steam for about 10 minutes.

(3) After the steamed eel cools down, skewer the eel with a steel needle between the skin and the flesh, and then grill the eel on the stove until the flesh is golden brown, then coat it with eel sauce in 3 batches and grill it until it is bubbling with oil and brown.

(4) Serve the eel in a bowl and garnish with lettuce and red ginger.

Red wine flavor

Raw materials: eel a

Accessories: soy sauce, sugar, sweet red wine (imported supermarkets have a special baked eel sauce can also be used), vegetable oil, cooked sesame seeds

Methods:

1, eel removed viscera and cleaned, cut off the eel on both sides of the meat and then cut a long slice, put into the steamer after boiling water and steam about 10 minutes after removing;

1, eel remove internal organs, cut down two sides of the meat eel and then cut long slices, put into the steamer pot water boiling and steam on high heat about 10 minutes after taking out;

2, the soy sauce, sugar, sweet red wine into the pot to heat, simmering into the thick sauce and then set aside;

3, will be pre-lined with aluminum foil on the baking sheet evenly yards into both sides of the eel section brushed with sauce, transferred to the oven at 200oC bake

5 minutes to take out, and then evenly coated with the sauce again, continue to bake for another 5 minutes and then remove, sprinkle with cooked eel, and then remove. Serve on a plate and sprinkle with cooked sesame seeds.