Fried eel fillets
[Ingredients]: Monopterus albus 750g, soy sauce, yellow rice wine, sugar, refined salt, white pepper, water starch, 7 cloves of garlic, 500g of lard (actual consumption 150g), and a little broth.
"Making method" The live eel is stuck, the head and abdomen are nailed to a wooden board, inserted from beginning to end with a knife, cut from beginning to end along the spine, the head, spine and internal organs are removed, cleaned with clean gauze (do not wash with water), and then cut into butterfly-shaped eel slices. Put the above seasonings together in a bowl. Put lard in the pot. When the fire is 70% to 80% hot, pour eel slices and fry for one minute, then pour them out and drain the oil. Mash garlic, stir-fry in a pot, pour seasoning into the pot and burn it into marinade, then pour eel slices, turn them constantly to coat with marinade, then add a proper amount of cooked lard, turn them properly, put them on a plate after taking out the pot and sprinkle with pepper.
Features: golden yellow, crispy, with Huaiyang flavor.
Braised eel segment
This dish is Zhejiang flavor, the meat is crisp and rotten, and Huang Liang is oily and delicious.
[Ingredients] 3 Monopterus albus, 25 grams of cooked diced fat, and 25 grams of diced mushrooms.
【 Seasoning 】 Garlic 30g, sugar 15g, onion, ginger slices, monosodium glutamate and starch, soy sauce 30ml, cooked lard 75g, sesame oil 10ml, and cooking wine 25ml.
[Production method] First, the eel is smashed to death, and the head and tail are cut off. Insert two bamboo chopsticks into the throat of Monopterus albus, wring out the internal organs of the abdomen, then wash it, cut it into 5cm pieces, put it into boiling water, remove the rest, wash the mucus and drain it for later use. Heat the wok with high fire. Pour in the cooked lard and cook until it is 70% hot. Add eel segments, seasoning and appropriate amount of water, cover the pot and stew until it is 70% cooked, then simmer until it is crisp and rotten, the soup is thickened, the water starch is thickened, and the sesame oil is poured on it. Serve.
Fried eel silk
This dish is of Shanghai flavor, with the characteristics of smooth, tender, bright, spicy, sweet and delicious.
[Ingredients] 300g of shredded eel, shredded water bamboo100g.
【 Seasoning 】 Appropriate amount of garlic paste, appropriate amount of chopped green onion, appropriate amount of Jiang Mo, 20 ml of cooking wine, 35 ml of soy sauce, 65,438+000 ml of cooking oil, 65,438+05 ml of sesame oil, 30 g of pepper and sugar, and appropriate amount of monosodium glutamate and starch.
[Production method] Viscerate the eel, wash the blood stains, scoop it up and drain it, cut it into 3 cm long shredded eel, then put it in a wok and heat it with high fire, add cooking oil and heat it to 70%, then pour in seasoning and a little broth. After the soup is thick, thicken it with a small amount of water starch, pour sesame oil out of the pot and put it on the plate. Finally, remove some chopped green onion and pepper to serve.
【 Note 】 The food in Monopterus albus is delicious, because Monopterus albus is rich in trimethylamine oxide, histidine and other ingredients, which is a delicious source of Monopterus albus. However, trimethylamine oxide is easily reduced to trimethylamine, which has a color fishy smell, a fishy smell in Huangshu, a strong fishy smell and an earthy smell. Method for removing fishy smell of eel: Before cooking, put eel in boiling water with 5% sour vinegar, stir-fry with strong fire, add more chopped green onion and ginger slices than when cooking fish, stir-fry thin slices or shredded eel repeatedly, and then spray enough eel to remove fishy smell.