1. Steamed dried fish
Ingredients: dried eel, about 500 grams.
Seasoning: wine10g, ginger15g, onion15g, salt 8g, chili oil 20g and monosodium glutamate 5g.
Method:
1, soak the dried eels in clear water until soft (10 minutes or so).
2. Cut the fish into pieces 8 cm long, 3 cm wide and 1 cm thick.
3. Put the main ingredients into a steaming bowl, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and Chili oil, mix and steam in a drawer.
Features: moderate saltiness and fragrance.
2. Chinese cabbage mixed with dried eel
Ingredients: dried eel
Ingredients: tender heart of Chinese cabbage, coriander segment.
Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.
Making:
1 Wash the dried eels, soak them until soft, put them in a container, add chicken soup, cooking wine, onion, ginger and star anise, steam them in a pot until they are cooked and soft, let them cool and tear them into 1 cm thick shreds.
2. Cut the cabbage into filaments, remove the leaves of coriander, change the period of drowning, cool it in cold boiled water, and control the drying water.
3. Put the ingredients into a stainless steel container, add seasoning and mix slightly, put the main ingredients and mix well.
Note: Dried eels should be fresh, and the sediment 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 and soy sauce.
Making:
1.Cut the eggplant into long strips, fry it in the oil pan and fish it into the plate.
2. Garlic and steamed fish and soy sauce are poured on the eggplant.
3. Soak the dried eel in warm water until soft, cut into pieces, put it on the eggplant, and steam it together to eat.
Features: soft and delicious, full of flavor.
Note:
1. Dried eels should be soaked soft and washed, otherwise they 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. Shaojiuqiaoke, onion 25g, ginger 25g, soy sauce 30g, salt10g, sugar 20g, peanut oil100g (actual consumption100g).
Features:
The chicken is delicious, the northern leg is fragrant and mellow, the dried fish is fragrant and fresh, and the soup is rich, which is a delicious dish.
Operation:
1. Cut the chicken into 5 cm square pieces.
2. The dried eel is cleaned with soft water, cut into pieces, soaked with Shaoxing wine and onion ginger, and washed.
3. Cut the ham into cubes and put it in a bowl. Add Shao wine and steam it in a cage.
4. Put the pot on fire, add peanut oil, and when it is heated to 70% (about 175℃), mix the chicken pieces with soy sauce, fry them in the oil pan until they are slightly yellow, and take out and drain.
5. Put the pot on the fire again, add the chicken pieces, add Shaoxing wine, refined salt, white sugar, soy sauce and onion ginger, scoop in a proper amount of water and bring to a boil, simmer until the chicken pieces are six-cooked, then add the dried eel and ham, and simmer for 30 minutes.
5. Brew money.
Materials:
Dry eel swim bladder100g, shrimp meat 200g, lean pork100g, fat pork 25g, peanut oil 500g (75g), minced square fish, monosodium glutamate, soy sauce, pepper and sesame oil a little each.
Method:
(1) fry the dried eels with peanuts, then pick them up, soak them in clear water to dry, and cut them into cubes with a knife for later use.
(2) Beat the shrimp meat, lean meat and fat meat into glue, mix them with minced square fish, refined salt and monosodium glutamate, then brew them into the middle of the swim bladder, put them in a dining plate, and cook them in a steamer for 7 minutes.
(3) pour the original juice into the top of the pot and serve.
Features:
The meat is tender and smooth, and the aroma is delicious.
6. Steamed eel with sauce and meat
Dried eel, also called eel owl, is mainly steamed, and the tendon has a bite. Eel owl can also be barbecued, or made with yellow wine or distiller's grains, all of which are top-grade dishes. Can also be used as snacks.
Steamed eel with sauce meat
Ingredients: Sauced meat and eel.
Accessories: shredded onion, lettuce, shredded red pepper and shredded ginger.
Seasoning: soy sauce, soy sauce, chicken essence, sugar, pepper, Jiang Mo, minced garlic and chopped green onion.
Cooking practices:
1, cut the sauce meat and eel into rhombic pieces with uniform size respectively;
2. Cut the lettuce into diamond-shaped pieces, put them neatly in a basin with sauce meat and eel, and steam them in a cage.
3, sauce sauce practice: soy sauce, soy sauce, chicken essence, sugar, pepper, Jiang Mo, minced garlic, chopped green onion into the pot to reconcile into sauce sauce sauce;
4. The sauce is poured on the dish;
5. Sprinkle shredded onion, shredded ginger and shredded red pepper with hot oil.
Features: Sauce and sauce are integrated, delicious and tasty.