Braised eel belongs to the traditional Han Chinese home cooking recipe, the main ingredient is eel, auxiliary ingredients are garlic, county bean curd, refined salt, soy sauce, green onion, ginger, etc., the flavor is salty, the process is burned, the difficulty belongs to the intermediate, the practice of each place is slightly different.
Chinese Name
Braised Eel
Main Ingredients
Eel, Garlic, Bean Sauce
Category
Sichuan Cuisine
Flavor
Savory
Process
Braised
Fast
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Practice Cooking way
Dish features
Raw materials: 500 grams of net eel fillets, 75 grams of garlic, PI county bean 40 grams, 2 grams of refined salt, 15 grams of soy sauce, 10 grams of green onion, 10 grams of ginger, 1 gram of monosodium glutamate, 15 grams of water soybean flour, 400 grams of fresh broth, 100 grams of cooked vegetable oil, 10 grams of cooking wine.
Braised eel method:
1, eel clean, cut into 6 cm long section. One head of garlic peeled, cleaned, put into a pot of cold water to cook (or steamed) to be used. The beans are finely chopped.
2, frying pan on a high flame, put the oil to seventy percent heat, put eel fried to the raw, add bean curd, ginger, scallion stir-fried to the oil was red, add fresh soup, soy sauce, salt, garlic boil taste to soft, put monosodium glutamate, water bean powder to be after the collection of juice to the pot plate that is completed.
Braised eel operation:
1, the length of the fresh section of the same, stir-fry raw plus bean must be stir-fried flavor and then add fresh soup.
2, a single head of garlic first preheating treatment, can shorten the cooking time, increase the flavor of the dishes.
Practice
Materials
Main ingredient: 300 grams of eel
Supplements: 10 grams of yucca slices, 10 grams of carrots, 10 grams of greens
Seasoning: 25 grams of soy sauce, vinegar 10 grams of sugar 8 grams of peppercorns 5 grams of yellow wine 5 grams of monosodium glutamate (MSG) 1 gram of onion 15 grams of ginger 5 grams of garlic (white skin) 5 grams of starch (peas) 30g, lard (refined) 50g
Features
Brown color, neat sections, tender meat, thick juice, savory flavor.
Cooking method
1. eel chopped into long one-inch and five-minute segments, yucca slices, carrots are cut into long eight-minute, four-minute-wide, five-centimeter-thick slices, oilseed rape broader cut into eight-minute-long segments. Onion, ginger and garlic cut into pieces; pepper and water into pepper water; starch and water into gravy spare.
2. pan into the oil, burned to eighty percent heat, into the eel segment fried to fire red, poured into the funnel.
3. pan into the bottom of the oil, with onion, ginger and garlic chili pot, add soup add sauce, sugar, vinegar, wine, pepper water, monosodium glutamate, yucca slices, carrots, eel segments, to be soup boiled, simmering over a slow fire, remove the fish segments into the plate, put the greens into the pot, thickened with wet starch, drizzled with soy sauce, poured on the fish segments that is complete. [1]