Materials:
250 grams of raw net eel meat, ginger, green onion, wine, salt, soy sauce, sugar, monosodium glutamate, pepper, wet starch, sesame oil, lard.
Practice:
Slice the eel meat skin side up diagonally into a shredded, into the bowl, add wine, fine salt, wet starch mixing batter to be used.
Soy sauce, sugar, monosodium glutamate, shaoxing wine, wet starch into a bowl, mix into gravy.
The frying pan on medium heat, the oil to 50 percent hot, pour into the eel, chopsticks scratch until mature, pour into the leakage spoon.
The pan left a little oil, put green onions, ginger, slightly stirring, will be adjusted to the gravy with water to thicken the sauce, the next eel dripping sesame oil stir fry, out of the pan on a plate, sprinkle pepper can be.
Second, burst vegetarian eel practice
Main ingredients: 200 grams of mushrooms. Accessories: 25 grams of green beans, 50 grams of flour. Vegetable oil 750 grams (consumed 100 grams), 50 grams of wet starch, 0.5 grams of pepper, 5 grams of cooking wine, 25 grams of soy sauce, 15 grams of vinegar, 1 gram of salt, 2 grams of monosodium glutamate (MSG), 10 grams of sesame oil, 50 grams of sugar
mushrooms, wash and remove the tip of the mushroom, with scissors rotary shear wire (silk length of 10 cm or so), rinsed, squeezed out of the moisture, loaded into a bowl, add salt and 1 gram of monosodium glutamate (MSG), wet starch 40 grams. Stir well, then add flour and mix. Frying pan on medium heat, under the vegetable oil to fifty percent hot (about 125 ° C), the mushrooms hanging paste scattered into the pan frying until the crust, that is, with a slotted spoon fish out. To be oil temperature back to 60% hot (about 150 ℃), and then into the pot to fry once, to be golden brown when it poured into the leaky spoon to drain the oil, that is, "vegetarian eel". The original pot on medium heat, pour bowl of beans slightly stir-fried, add 75 grams of water and wine, soy sauce, sugar, vinegar, to be boiled into the soup 1 gram of monosodium glutamate, thickened with powdered flour, that is, vegetarian eel silk into the upside-down pan on a plate, remove the pepper, dripping sesame oil that is into
Three, mung bean sprouts fried eel practice
Raw materials:
1, mung bean sprouts, two two.
2, eel three two.
3, sweet pepper a, green pepper a shredded.
4, a small piece of ginger shredded.
5, salt to taste. Starch a tbsp, MSG moderate amount of water to make gravy.
Practice:
1, eel blanched in boiling water for five seconds and then fished out.
2, shredded.
3, pot with water boiling pour mung bean sprouts, red and green pepper shreds blanched and fished out over cool water, drained for use.
4, a small amount of oil in the pot to eighty percent of the heat and pour into the ginger, eel and all the raw materials stir fry until broken.
5, thickening the pot is ready.
Four, garlic fry eel
Cuisine
Home cooking
Raw materials
Eel 500 grams, 100 grams of garlic, Sichuan soybean paste 2 tablespoons, shredded green onion, shredded ginger, garlic **** 30 grams of Shaoxing wine 1 tablespoon? , 1 tablespoon soy sauce, salt, monosodium glutamate, a little pepper, 1 teaspoon sesame oil.
How to Make - Preparation Method
## Ingredients: 500g of eel, 100g of garlic cloves, 2 tablespoons of Sichuan Bean Paste, 30g of shredded green onion, ginger and minced garlic***, 1 tablespoon of Shaoxing Wine, 1 tablespoon of soy sauce, salt and monosodium glutamate (MSG), a pinch of chili pepper flakes, and 1 teaspoon of sesame oil. #Preparation: #1: When buying eel, ask the seller to help you remove the bones; rub the eel slices and wash them, cut them into shreds and mix them with soy sauce and a little salt; wash the garlic cloves and cut them into segments. # 2, frying pan on medium heat, put about 100 grams of oil, burned to 60% hot, into the eel fillet stir-fry for a few moments, add the bean paste, ginger, garlic stir-fry, oil was red, into the garlic cloves segment stir-fry flavor, put soy sauce, sesame oil, monosodium glutamate, green onion fillet, a little pepper stir-fry well, plate can be.
Five, cilantro stalks fried eel
Cuisine
Su cuisine
Practice - production method
Cilantro stalks fried eel Main ingredients 800 grams of live eel, cilantro stalks 50 grams. Seasonings 900 grams of cooked oil, (consumed about 80 grams), 10 grams of garlic, 10 grams of soy sauce, 15 grams of cooking wine, 4 grams of salt, 2 grams of sugar, 1 gram of pepper, 4 grams of monosodium glutamate, 20 grams of wet starch, 30 grams of sesame oil. Method (1) will live eel after killing, the viscera, back bone removed, with a knife top head cut into thin filaments, add salt 2 grams and wet starch, mix well. Wash the cilantro stalks and cut into 3-cm sections. With a bowl of cooking wine, sugar, monosodium glutamate, salt and warm starch into a marinade, (2) frying spoon in cooked oil when burning 7%, pour into the eel silk, quick scratch cooked, and then poured out to drain the oil. (3) Use the original spoon to stir-fry the garlic paste, then pour in the marinade, put in the eel, cilantro stalks, stir-fry for a few seconds, pour in sesame oil, fill the pot and sprinkle with pepper. Characteristics Golden color, taste crispy.
Six, raw fried eel
Cuisine
Chaoshan cuisine
Raw materials
250 grams of raw net eel meat, ginger, green onion, wine, salt, soy sauce, sugar, monosodium glutamate, pepper, wet starch, sesame oil, lard.
Practice
Slice the eel meat skin side up diagonally into a shredded, into the bowl, add wine, salt, wet starch and mix well sizing to be used. Soy sauce, sugar, monosodium glutamate, shaoxing wine, wet starch into the bowl, into the gravy.
seven, artemisia rod fried eel wire
Main ingredient: eel
Supplementary ingredients: artemisia rod, green pepper, bean sprouts
Seasoning: salt, sugar, chicken essence, cooking wine, pepper, water starch, sesame oil, ginger, garlic
Cooking method;
1, shredded green pepper, eel wire, artemisia stalks cut into segments, garlic, garlic, ginger, shredded, pot of water, water. After the water boils, the eel silk slightly hot and fished out for use;
2, take a small bowl, add salt, pepper, chicken essence, cooking wine, sugar, water starch and the right amount of water into a sauce, sit in the pot on the fire and pour in the oil, the next minced garlic, ginger, stir-frying over high heat, into the bean sprouts, pepper, cooking a little wine, into the eel silk, pour into the soup and continue to stir-fry over high heat, drizzle sesame oil before the pan can be.
Features: Slightly numb and spicy, tender and crisp.
Eight, colorful eel
Materials
1, live eel 3, slaughtered, de-boned (this process can be completed by the eel seller)
2, hair of the black fungus 3, cut into julienne.
3, onion half, cut into julienne.
4, 1 red pepper, shredded.
5, a number of scallions, cut into pieces.
6, 1 piece of ginger, cut into julienne.
7, 1 garlic, cut into julienne.
Seasoning
1, soy sauce 2, vinegar 3, pepper 4, monosodium glutamate (MSG) 5, salt
Practice
1, the material 1 have water slightly rinsed, first cut into inch segments, and then shredded (Tip: only slightly rinsed to keep the eel's blood to do the flavor of the taste of the fresh.) .
2, the frying pan is hot, put the material 6, 7 stir-fry until fragrant, and then pour into the eel silk stir-fry for 1 minute, add salt, start the pot.
3, the frying pan is hot, into the material 2, 3, 4 stir-fry for 1 minute, add salt, stir-fry twice, and then pour into the fried eel, add soy sauce, vinegar, pepper, monosodium glutamate, scallion segments, stir-fry evenly, start the pan, plate.
Nine, Ning's eel home cooking
(1) 300 grams of cooked eel
5 grams of ginger
100 grams of cooked bamboo shoots
50 grams of leek
5 grams of green onion
[production process]
1, ginger, leeks cut off, eel, ginger under the 6 hot oil stir-fry, add wine, onion, ginger, water, soy sauce, cover a little bit. water, soy sauce, cover and simmer a little.
2, and then under the bamboo shoots, broth, leeks, scallions boil, thickening drizzle sesame oil, sprinkle pepper into
(2) features: the traditional dishes of Zhejiang, this dish is selected to split the bones of the cooked eel, to heavy oil, heavy ginger cooking, oil and fat, unique flavor.
Materials: 300 grams of cooked eel, 100 grams of cooked bamboo shoots, 50 grams of net leek buds, 2 grams of green onion, 5 grams of green onion white section, 10 grams of ginger juice water soy sauce 0 grams of ginger 3 grams of pepper, monosodium glutamate 1 gram each, wet starch, sesame oil, 25 grams of cooking wine, white broth, cooked vegetable oil 75 grams each.
Cooking method: shredded eel cut into five-centimeter sections, leek buds cut into 4-centimeter sections. In the pot pour cooked vegetable oil to eighty percent heat, add the white onion simmering incense, then add soy sauce turn the pot, put the bamboo shoots and white broth slightly burn, add leek buds, monosodium glutamate, green onion segments, thickening with wet starch, drizzled with sesame oil, sprinkled with pepper can be
These are the best way to cook eel.