What are the delicious practices of eels?

Ingredients: Monopterus albus, dried pepper, green and red pepper, garlic, soy sauce, soy sauce, cooking wine, sugar and ginger.

working methods

1, blanch eels to remove bones and cut into sections.

2. Slice ginger and garlic for use.

3. Add cooking wine and soy sauce for pickling 10 minute.

4. Heat the wok with oil, add garlic and stir-fry the scent of ginger.

5. Add dried peppers and green peppers and stir-fry.

6. Add oil to the wok, pour in the eel section, add a little soy sauce, stir fry and color.

7. Pour in the fried green peppers, garlic and dried peppers, add a little salt and sugar and continue to stir well.

Griddle eel

Ingredients: eel, onion, red pepper, garlic, ginger and chives.

Seasoning: Douchi, red oil, salt, monosodium glutamate, butter and broth.

Exercise:

1. Cut the eel into sections, blanch it in boiling water 15 seconds, take it out and rinse it.

2: Then put it into 30% hot oil and lubricate it for 20 seconds.

3. Put oil in the pot, add garlic and stir-fry ginger.

4: Add red pepper, lobster sauce, broth, eel segments, salt and monosodium glutamate.

5. After boiling, simmer for 2 minutes until cooked.

6. Put the butter in the dry pot, spread the onion in the dry pot, pour the cooked eel on it, and sprinkle with red oil and shallots.

Monopterus albus: Big ones are delicious. The flavor is crispy boneless fish, and the flavor is rich in fresh juice. Snack is delicious. It tastes tender, oily but not greasy.

Some people like eels very much, while others are afraid to eat them. In fact, if you are willing to try, you will find that eels are really delicious. There are many methods for eels, but some methods are too complicated to operate at home. So I want to recommend some home-cooked eel practices, which are delicious and simple.

What are the delicious practices of eels?

1, braised eel

First, we need to prepare onion ginger, carrots and eels, clean them, cut the eels back with a knife, and then cut them into small pieces.

(2) Boil water in the pot and pour in a proper amount of cooking wine, mainly to remove fishy smell. After the water is boiled, we can put the eel segments into the pot and wait for a few minutes before taking them out.

(3) Heat oil in the pot, add ginger and garlic, wait until the fragrance of ginger and garlic comes out, and then add eel to fry. Then put the ingredients in, pour in soy sauce and a little sugar.

(4) Finally, add water, continue to add seasoning materials, bring to a boil, turn to low heat and stew slowly, and wait for ten minutes, then the delicious braised eel will come out of the pot.

2. fried eel

(1) This should be the most common method, and it is also a simple and delicious preparation method. First, prepare the ingredients and clean them for later use. The main ingredients are ginger and garlic, millet pepper, green pepper, cooking wine, oil consumption, sugar and Chili powder.

② First cut the eel into small pieces, then cut the millet pepper, ginger and garlic, and then start burning oil. After the oil is cooked, put the pepper and ginger and garlic into the pot, also to let their fragrance come out.

(3) Then put the eel into the pot and stir fry. The fire must be big enough. When the skin turns golden brown, pour some cooking wine in it, so that the smell of eel is not so heavy.

(4) The frying is almost done, so you can put the seasoning. At this time, you can turn down the fire, put in Chili noodles, oil consumption and soy sauce, and then add the right amount of salt according to your own taste. Stir-fry for five or six minutes, cut the green pepper into pieces, stir-fry in the pot, and you can go out.

These two practices are relatively simple household practices, and the important thing is delicious. You can try them. I am a snack. If you have any food problems, you can call me.

Eel, for those of us who grew up in the countryside, is very familiar. I believe many rural friends have gone to the fields to catch eels and loaches before. Now sometimes I really miss that time. Perhaps this is also the reason why the live broadcast of agriculture, countryside and farmers is very popular now. I like to watch it by myself.

I have been eating eels carefully since I was a child, mainly because eels are so delicious. Now there are few wild eels, many of which are farmed artificially, and they are not as delicious as before. So what should eel do? I recommend braised eel with bacon. It is really delicious.

Ingredients: eel, bacon, green pepper.

Seasoning, salt, chicken essence, pepper, cinnamon, star anise, perilla leaf, soy sauce, cooking wine, onion, ginger, garlic, etc.

Step 1: First clean the eel and cut it into sections. Wash the bacon and cut into pieces. Green pepper, perilla leaf, onion, ginger and garlic are all cut.

Step 2: First, stir-fry the cut bacon in a pot until the oil is cooked and a little brown.

Step 3: Add the eel and continue to stir fry. When the eel is fried until it is hard, add pepper, green pepper, salt, cinnamon, star anise and ginger.

Step 4: Pour in water, and don't move all the plates. Simmer the fire.

Step 5: Chopped peppers will be cooked in our own home, and it is best to add a little hot and sour chopped peppers. Turn down the heat and stew for an hour.

Step 6: Add garlic, chopped green onion, soy sauce, chicken essence, and finally add perilla leaves. Simmer for a few minutes.

Bacon is our specialty in Zhangjiajie, Hunan Province, and braised eel with bacon is also our favorite and most common way to cook eel. It can also be made into a dry pot, which is also delicious. If you have not eaten at home, you must try it when you come to Zhangjiajie. It is really delicious.

How are eels made?

I felt a little sick at dinner time yesterday. I guess it was a stone attack. Therefore, I was not very interested in food, so I tasted it. My mother saw it in her eyes and was anxious. She asked me what I wanted to eat. At this time, my mother didn't know that I had a stone attack. My mother just doesn't think the food for dinner is to my taste.

I was really not in the mood to eat, but I didn't get off the table. I know I have to insist at this time. Once my will collapses, I will stay in bed. Although it was particularly uncomfortable, I just sat there chatting with my parents to divert my attention.

Mom said: if the community is unsealed and the epidemic is over, go to the vegetable market to buy some fish to eat. It is estimated that the epidemic will end in summer, and crayfish and eels will be listed one after another. Otherwise, regardless of the price this year, let's buy some eels and try them early to give our family a rare treat.

My mother asked my opinion. I glanced at my daughter-in-law. She nodded understandingly and told me that she also likes to eat eel, but she didn't want to cook with her mother.

After getting the hint from my daughter-in-law, I replied to my mother and said, what do you want to do most, eel and dad?

Mom is probably too much trouble. This time, instead of praising her cooking and her best at making eels, she said, why don't you do it? Your father and I are in charge of shopping, and you are in charge of cooking at home. It's also very simple. Your father likes to eat pork belly and roast eel.

Tomato and eel soup, if it's too much trouble for you, let me make it for you. Speaking of which, dinner is coming to an end. I went to the bathroom in a bad mood. After a sharp pain, I discharged a stone that was visible to the naked eye and the size of a red bean. Although the process was painful, my body was extremely relaxed after the stones were discharged. While conveying joy to my parents, I secretly made up my mind that I would be much better this summer.

It's suddenly much easier to get rid of rocks, especially when I'm in high spirits. I told my wife that if there was no epidemic and the community was closed, I really wanted to go out and eat a bowl of eel noodles. The wife said, take care of yourself and eat in summer.

With a happy mood, I went back to my study to continue my work. I just saw this problem from the subject. How do eels do it? I want to tell you that in my family, my mother taught me two ways to cook eel, one is pork belly, the other is tomato eel soup;

1. Braised eel with braised pork;

1, delicious eel, the best way to eat it is to cook it with pork belly, but there are tricks. Be sure to cook a pot of soft and rotten instant non-greasy braised pork in advance. We have introduced the practice of braised pork many times in pictures, words and questions and answers. You can search for the keyword "braised pork" on our homepage to find out the relevant practices;

2. Blanch the cut eel in water for about 10 second, then take it out, remove the fishy smell and drain the water for later use;

3, put a small amount of salad oil in the pot, slightly hot, add ginger slices and garlic cloves to stir fry, and add our drowning eel to stir fry quickly;

4. Put a large pot of braised pork that we just fried into the pot, bring the soup of braised pork, and stir-fry it quickly and evenly with the eel section in the pot;

5. Braised pork is prepared in advance with seasoning. At this time, you can put half a bowl of hot water, add the right amount of salt, soy sauce and sugar. After the fire is boiled, turn to medium and small fire for cooking.

6. After stewing for 5 minutes, collect the fire juice, put a little green pepper before cooking, and after frying, a pot of delicious braised pork and roasted eel will be ready;

Second, tomato eel soup;

Tomato eel is an intoxicating fresh soup. Eels are delicious in summer. When it is made of tomatoes, it tastes great and particularly attractive. The specific method is as follows:

1, tomato eel soup, you need to buy a bigger eel, cut it into large sections, rinse it directly with clear water without blanching, and drain it for later use;

2, tomatoes need to be peeled, prepare 2 medium-sized tomatoes, prepare a little ginger, a little garlic cloves, and a small onion knot;

3. Put a small amount of salad oil in the pot, which is slightly hot. Put the eel segments in the pot, stir-fry until the color changes, add ginger slices and garlic paste, and stir-fry the fragrance of garlic paste;

4. Add cooking wine to remove fishy smell, stir-fry quickly for about 1 min, add half a pot of hot water after the cooking wine volatilizes, and skim off the floating foam after the fire boils;

5. Add onion knots, simmer on low heat for 1 hour, then add tomatoes prepared by us, stew for 10 minute, season with salt and pepper before cooking, and a pot of delicious tomato eel soup will be ready;

Finally, I want to say a few words. When we buy eels, the fish stalls will help us slaughter and gut them. Should the mucus and fish blood on the eel surface be removed after returning to China? Is there a problem?

Eels have many delicious ways to eat. Liangxi crispy eel and fried soft bags in Jiangsu cuisine are all famous dishes, and Panlong eel in Hunan and dry fried shredded pork in Sichuan are also very good. Today, I will introduce an innovative method of eel, leek-flavored eel.

First, raw materials:

Eel meat 400g, leek150g, potato chips 200g, pickled radish 50g, Pixian watercress 60g, ginger rice10g, garlic rice15g, chopped green onion 20g, refined salt 2g, monosodium glutamate 2g, cooking wine 20g and sesame oil 5g.

Second, the characteristics of dishes

"Taste characteristics":

Salty and spicy, leeks are delicate and fragrant.

[Texture Features]:

The taste is fresh and refreshing, and the taste is tender and smooth.

[Quality Requirements]:

The color is bright red.

Third, the production steps

1, processing: cut the eel into 5 cm long bar code flavor; The soaked radish is cut into 4 cm long thick silk; Wash leek and dice; Pixian watercress chopped and set aside.

2. Cooked treatment: fry the eel in a pot and take it out; Deep-fry the potato chips until they are cooked, and then take them out of a big round plate with a bamboo fence for later use. Steam in a steaming bowl for 10 minutes, turn it over and buckle it in a plate with vermicelli.

3. Cooking: put oil in the pot with medium heat, add watercress, ginger rice, garlic rice and pickled radish at low oil temperature, stir-fry and color, then add eel and seasoning, mix well, cook until the juice is dry, put on a plate, sprinkle leek and pour hot oil to get coriander.

Fourth, highlight the key points.

1, select fresh raw materials, and unify the cutting size.

2, pay attention to the potato chips must be cooked.

3. Master the firing time and duration to ensure delicious food.

4. Pay attention to the color change when frying, and the seasoning should be accurate.

5. When running the oil, the oil temperature should not be too low.

Five, the key link control points

1. Manual operation: the action of the knife worker, the action of taking the frying spoon, the action of taking the pot, and the action of taking out the pot.

2. Characteristics of stage fire: observe and master the oil temperature, and master the maturity of eel and potato; To control the time of burning eel, it must be tender; When running the oil, the oil temperature should not be too low.

3. Put condiments: Pay attention to the amount of condiments, especially watercress.

4. Finished product effect and pallet loading method: bright red color and uniform particles.

Recommended spicy fried eel fillets.

The key is to buy and cook now, and the freshness of the ingredients will be more than half. If you don't save it, a fresh word will be firmly preserved.

Plus the super spicy millet pepper and garlic slices, all the raw rice vinegar and white wine are put together, and all the fishy food is delicious.

Stir-fry quickly, and the tender three-dimensional taste after cooking will satisfy the taste buds to the extreme.

Spicy fried eel slices

Ingredients: 9 eels.

Ingredients: 20 millet peppers (red and green 10), garlic 1, 3 slices of ginger, onion 1, and green pepper 1.

Seasoning: 2 tablespoons of white wine, 2 tablespoons of carved wine, 3 tablespoons of light soy sauce 1 teaspoon, 2 tablespoons of rice vinegar, 2 tablespoons of sugar 1 teaspoon and half a teaspoon of salt.

Practice: When buying eels, ask the seller to help you deal with them, remove the internal organs, head and bones, and take them home and rinse them under running water. (Fried eel slices, preferably boneless)

Ingredients: Xiaomi is cut obliquely, ginger, onion and garlic are shredded for use.

After the water in the pot is boiled, pour in the eel and take it out when it changes color. It will take a minute.

Rinse it with clean water after taking it out, wash off a layer of white film on the eel epidermis, and then slice it for later use.

When the oil in the wok is hot, add green pepper, millet pepper, onion and ginger, stir-fry for fragrance and let the spicy taste be released into the oil.

Add eel slices and garlic slices and stir-fry once or twice.

Then add all the seasonings in turn and stir well, or you can serve when you smell the fresh smell of eels.

Tip: The boneless eel slices are very thin and have been blanched. Stir-fry them over high fire and smell the fresh fragrance.

How to make eels delicious?

Introduction of a kind of dry stir-fried eel shreds

Raw materials:

Boneless Monopterus albus 300g celery yellow 80g winter bamboo shoots 80g millet pepper 10g pepper granules 6g Pixian watercress 10g ginger 10g garlic 4g garlic sprout 10g pepper noodles 3g pepper oil 5g vinegar 2g cooking wine 5g salt, monosodium glutamate, sugar and salad oil.

Method:

1. Boneless eels are put into a pot, washed repeatedly with salt and white vinegar to remove mucus and blood, replaced with 10 cm long segments, and cut into thick shreds. In addition, celery is cut into yellow sections, winter bamboo shoots are shredded and blanched, millet pepper, ginger and garlic are shredded, garlic seedlings are cut into two thick sections, and watercress is cut into fine powder.

2. Cook the pot repeatedly. When the rapeseed oil is cooked and the oil temperature rises to 80%, quickly turn the fried eel silk. After the surface of the shredded eel is dry and fragrant, stir-fry the cooking wine, shredded ginger, shredded garlic, shredded millet pepper and shredded pepper, then stir-fry with watercress to give a good taste, then add shredded winter bamboo shoots, shredded celery and shredded garlic, and add vinegar and salt.

Features: bright red color, spicy and delicious, dry and soft eel.

knack for cooking

Dry frying is one of the cooking techniques of "taking treasure from fire". The implication is that such a dish can't be cooked well without finding the right heat. For eel silk, it is more important to master the cooking temperature, because its delicate texture and slender figure make it more difficult to make than other raw materials. Inadvertently, it may lead to shredded eel and paste the pot. So before cooking this dish, be sure to heat the pot with cold oil. When frying eel shreds, the oil temperature should be 80% hot, so that the surface of eel shreds can shrink quickly and lose water, and the water inside eel shreds will also be baked out. When the surface of eel silk is dry and fragrant, it will immediately turn to medium heat and stir fry.

Monopterus albus soup

1. Soak and chop the auricularia auricula, and mix the starch in the bowl for later use.

2. Wash Monopterus albus, drain and chop it for later use.

3. Dice garlic, shred ginger and chop lean meat with salt.

4. Put the oil in the pot for 5 minutes, stir fry the ginger and garlic.

5. Add minced lean meat and stir fry to change color.

6. Stir fry Auricularia auricula and Monopterus albus for 2-3 minutes and add a little salt.

7. Pour the starch into the pot and boil. Add soy sauce (color extraction), salt and chicken essence.

8. Sprinkle with chopped green onion, a little pepper and a little sesame oil.

Have you learned?

Our specialty of Tianmen cognac is steamed eel in sauce.

Kill the eel, boneless it, steam it in a cage for about 5 minutes, then season the steamed eel, add a little salt, soy sauce, vinegar and ginger to taste it, then put a bar-coded fresh fish in a bowl, steam it in a cage for 8 minutes, put it in a plate, and pour thick oil on it to make the eel skin form bubbles (treat its skin with hot edible oil to make it form some bubbles), and Smelling strange incense and scratching your nose, your mouth is hot and smooth, your teeth are tender and soft, and your throat tastes thick and beautiful. Its taste is extremely delicious, and it also has dietotherapy and nourishing value.