Materials: 500 grams of net eel, 75 grams of garlic, PI County 40 grams of bean curd, 2 grams of salt, 15 grams of soy sauce, 10 grams of green onion, 10 grams of ginger, 1 gram of monosodium glutamate, 15 grams of soybean flour, 400 grams of soup, 100 grams of cooked vegetable oil, 10 grams of cooking wine.
Practice
1, live eel clean, cut 6 cm long section; one head of garlic peeled, cleaned, put into a pot of cold water to cook (or steamed) to be used; bean curd chopped fine.
2, frying pan on a high flame, put the oil to seventy percent heat, into the eel fried to the raw, plus bean curd, ginger, scallion 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 be the pot to plate that is complete.
Features: fresh flavor, rich color.
Five spice eel section
Materials: 500 grams of live eel, 10 grams of ginger, 20 grams of garlic, 3 grams of peppercorns, 2 anise, 5 grams of Sannai, 5 grams of cinnamon, 2 grams of cloves, 5 grams of salt, 15 grams of wine, 5 grams of sugar, 15 grams of soy sauce, 3 grams of MSG, 5 grams of sesame oil, 1000 grams of bone broth.
Practice
1, eel slaughtered and removed viscera and head and tail, wash, cut into 6 cm long section, into the pot of boiling water blanch a water out.
2, ginger, garlic, pepper, anise, Sannai, cinnamon, cloves with gauze package, that is, into the spice package.
3, bone soup into the pot, put the spice package, seasoning salt, wine, sugar, soy sauce, monosodium glutamate, sesame oil, boil down into the eel section, change to a small fire will be eel section brine to taste, fish out to cool the plate, a little bit of garnish that is complete.
Features: tender eel, flavorful.
Steamed eel section
Materials: 500 grams of live eel, 10 grams of ginger, 30 grams of green onion, 10 grams of red pepper, 10 grams of garlic, 4 grams of salt, 15 grams of wine, 3 grams of sugar, 3 grams of monosodium glutamate, 35 grams of lard.
Practice
1, eel slaughtered, respectively, remove viscera, spine and head and tail, wash, cut, into the boiling water pot blanch a water out.
2, ginger, green onion, salt, sugar, wine marinade eel to taste, and then pick off the ginger and green onion without.
3, the marinated eel section into the plate fan-shaped, and then sprinkled with red pepper and garlic, into the cage with high-fire steaming about 10 minutes out, sprinkled with monosodium glutamate, poured with hot lard that is into.
Features: tender eel, salty and spicy.
Stewed eel Ingredients: 1000 grams of eel, 100 grams of ham, 100 grams of fresh mushrooms, 75 grams of asparagus, 25 grams of yellow wine, 5 grams of green onion, 5 grams of ginger, 5 grams of monosodium glutamate, 10 grams of garlic, 6 grams of salt, 1 gram of pepper.
Practice:
1, live eel head knocked, to be fainted, with an iron needle will be the head of the fish, nailed to the board, with a knife from the jawbone under the knife, chopping the vertebrae from the abdomen down the length of the dissection, release the blood in the liquid; remove the viscera, decapitate the head and tail.
2, cut into 6-centimeter-long section, put into the pot of boiling water blanch; fish out and prepare to use water to wash the mucus; eel into the casserole.
3, ham meat, asparagus, watery incense cut into slices of mushrooms; ginger cut into pieces, garlic patted.
4, in the eel segments in the casserole, put onion segments, ginger pieces, garlic, asparagus, mushrooms stew.
5, take out the green onion, ginger, use chopsticks to arrange the eel, ham, bamboo shoots, mushroom slices neatly, then add salt, monosodium glutamate.
6, continue to stew with low heat until crispy, sprinkle pepper, eat when the casserole can be served.
Celery burst eel
Materials: shredded eel, celery, parsley, lily, onion threads are appropriate.
Practice:
1, eel slaughtered, cleaned and shredded, add salt, cooking wine to taste fishy.
2, celery tendon shredded; parsley cut section.
3, put peanut oil in the pot, oil hot, put the eel silk, stir-fry until half-cooked celery silk, onion silk, lily, stir-fry, pour out.
4, pan hot oil, oil hot, put the above ingredients, dripping wine, put sugar, pepper, salt seasoning, thickening, and then put the parsley section can be stir-fried.
Back to crispy eel
Materials: 250 grams of eel, 30 grams of vegetable oil, 5 grams of soy sauce, 10 grams of soy sauce, 8 grams of vinegar, 10 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 5 grams of green onion, 2 grams of ginger.
Practice
1, eel wash and control water.
2, frying pan add water, add salt, rice vinegar boil, down into the eel cover to cook until the eel is cooked through, stir clockwise until the mucus off, add a little water to boil, skimming foam, low-fire steaming for 15 minutes, fish out of the cool.
3, the eel head to the left, tail to the right, back to the outside, the left hand holding down the eel head, outside the neck bone pry a notch, the knife inserted vertically, to the tail to take down the fish belly meat, turn the fish over the same way you can take the double back of the eel meat, tear off the blood sausage, wash the eel back meat, abdominal meat, water control and cut sections.
4, frying pan oil burned to eighty percent heat, under the eel meat fried dry fish out of the oil.
5, frying pan to stay in the bottom of the oil is hot, into the onion and ginger, eel meat, soy sauce, cooking wine, sugar, monosodium glutamate, salt, vinegar, water boiling; small fire until the eel is soft, big inflammation can be collected juice.
Cashew eel Ingredients: 500 grams of live eel, 75 grams of cashew nuts, 10 vegetables gall bladder, 5 grams of ginger, 5 grams of red pepper flakes, 15 grams of fried garlic cloves, 5 grams of salt, 15 grams of shaoxing wine, monosodium glutamate 3 grams of sesame oil 3 grams of broth 80 grams of wet starch 10 grams of salad oil 1,000 grams of oil, about 100 grams of consumption.
Practice 1, eel slaughtered and removed viscera, spine and head and tail, cut into 4 cm long section; vegetable gall bladder washed, into the pot with salad oil and salt fried, placed into the bottom of the plate.
2, frying pan on the fire, into the salad oil is hot, the first cashews under the pot to fry and fish out, and then the eel under the pot after the oil fish out.
3, the pot to stay in the bottom of a little oil, into the ginger sautéed, down into the eel, red pepper flakes and fried garlic cloves fried, cooking wine, mixed into the broth, seasoning salt, burned to the eel flavor and broth will be dry, seasoning MSG, thickening with wet starch, and finally into the cashews, drizzled into the sesame oil, the pot loaded on the plate gall bladder that is complete.
Features: eel tender, cashew nuts crispy.
Duck leg eel
Raw materials: 500 grams of live eel, 250 grams of duck leg, 5 grams of ginger, 10 grams of garlic, 5 grams of red pepper flakes, 15 grams of fried garlic cloves, 5 grams of salt, 2 grams of pepper, 15 grams of wine, monosodium glutamate (MSG) 3 grams of oil 3 grams of broth 200 grams of wet starch 10 grams of lard 50 grams.
Practice 1, eel slaughtered and removed viscera and head and tail, in the eel body every 0.5 cm graver a knife deep to 3 / 5, and then cut into 8 knives a broken section, into the pot of boiling water to blanch a water and fish out.
2, duck leg meat chopped into small pieces, also into a pot of boiling water blanching water.
3, frying pan on the fire, into the lard hot, into the ginger, garlic stir-fried, down into the duck leg meat, stir-fried, mixed into the broth, after boiling to a small fire until the duck meat cooked.
4, and then into the eel, red pepper flakes and fried garlic cloves, cooking Shaoxing wine, seasoned salt and pepper, continue to burn until the eel is cooked through and the soup will be dry, adjusted monosodium glutamate, wet starch thickening, dripping into the sesame oil, the pot into the plate that is completed.
Features: soft and crispy, fresh flavor mellow.
Maximum anti-bone eel
Materials: 500 grams of eel, 200 grams of potatoes; ginger, green onions, onions, celery 50 grams each, seafood sauce, peanut butter and other seasonings a little.
Practice
1, eel clean, in the abdominal cavity along the spine on both sides of a cut, chopped into 6 cm long eel section.
2, the seasoning and eel marinated for 3 hours. When the pot of salad oil 70% hot, under the eel section deep-fried into the surface crust, fish out.
3, potato shredded, deep-fried, slightly yellow on the fish out.
4, the eel section and shredded potatoes on a plate, forming a flower shape.
Note: The predecessor of the eel is the anti-bone snake, and its practice is from Guangdong. Nowadays, anti-bone snake is changed to anti-bone eel. Meiji triple meaning: it means great; Meiji is also a cooking method; Meiji is also the name of a seasoning.
Warm tips: eel should not be eaten with dog meat, dog's blood, pumpkin, spinach, red dates.