The practice of braised yellow eel is home cooked, and the practice of braised yellow eel is home co

Braised eel. Braised eel belongs to the traditional home-cooked recipe of the Han nationality, the main raw material is eel, the auxiliary materials are garlic, county bean paste, refined salt, soy sauce, green onion, ginger slices, etc., the taste is salty and fresh, the process is burned, the difficulty belongs to the intermediate level, and the practice is slightly different in various places.

Chinese name. Braised eel.

Main ingredient. Eel, garlic, bean paste.

Classify. Sichuan cuisine.

Taste. Salty and fresh. Craft. Burn.

Fast. Navigation.

How to cook.

Menu features. Ingredients: 500 grams of net eel slices, 75 grams of garlic, 40 grams of Pixian bean paste, 2 grams of refined salt, 15 grams of soy sauce, 10 grams of green onions, 10 grams of ginger, 1 gram of monosodium glutamate, 15 grams of soybean flour, 400 grams of fresh soup, 100 grams of cooked vegetable oil, 10 grams of cooking wine.

How to make braised eel:

1. Wash the eel and cut it into 6 cm long pieces. Peel the garlic, wash it, cook (or steam it) in a pot of cold water and set aside. Chop the watercress finely.

2. Put the wok on the fire, put the oil and burn it until it is hot, put in the eel and fry it until it is broken, add watercress, ginger slices, and green onion segments and fry until the oil is red, add fresh soup, soy sauce, salt, and garlic to boil until soft and cooked, put monosodium glutamate and bean flour to be collected and put on the plate.

Braised eel operation essentials:

1. The length of the fresh section is the same, stir-fry the raw and add the watercress to stir-fry the fragrance, and then add the fresh soup.

2. The single-headed garlic is preheated first, which can shorten the cooking time and increase the flavor of the dish.

Method. Material.

Ingredients: 300 grams of eel.

Excipients: 10 grams of magnolia slices, 10 grams of carrots, 10 grams of rape.

Seasoning: 25 grams of soy sauce, 10 grams of vinegar, 8 grams of sugar, 5 grams of Sichuan pepper, 5 grams of rice wine, 1 gram of monosodium glutamate, 15 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 30 grams of starch (peas), 50 grams of lard (refined).

Characteristic. The color is brownish red, the segments are neat, the meat is tender and juicy, and the taste is salty and fresh.

Cooking. 1.Chop the eel into 1 inch and 5 minute segments, magnolia slices and carrots are cut into 8 minutes long, 4 minutes wide, and 5 cm thick slices, and the rape is wide and cut into 8 minute long segments.

Finely chop the green onion, ginger and garlic; Add water to make pepper water; Add starch and water to make a sauce for later use.

2.Put oil in the pot, and when it is 80% hot, add the eel segments and fry them until they are fiery red, and pour them into a colander spoon.

3.Put the bottom oil in the pot, boil the pot with green onions, ginger and garlic, add the soup, add the sauce, sugar, vinegar, Shao wine, pepper water, monosodium glutamate, magnolia slices, carrots, eel segments, wait for the soup to boil, simmer over slow fire, take out the fish segments and put them in the plate, put the rape into the pot, thicken them with wet starch, drizzle them with oil, and pour them on the fish segments. [1]

1. Wipe the eel with salt once, rinse it with water, remove the mucus on the surface, drain the water, cut off the head and tail, put the fish skin up, put the whole body of the fish, and pat it a few times with a kitchen knife to make the eel meat naturally reverse into a flat sheet, and then cut it into small pieces for later use;

2. Shred ginger, cut small slices of green and red peppers, and cut small parsley into small pieces;

3. Add two tablespoons of oil to the wok, heat it, first stir the garlic and ginger shreds to bring out the fragrance, turn to low heat, add two teaspoons of Yanxian bean paste to the pot, stir-fry until the red oil is precipitated, add green and red pepper slices, turn to high heat;

4. When the pepper slices are soft, add the cut eel slices, turn to high heat and stir-fry, while stir-frying, add half a spoon of dark soy sauce and a spoonful of vinegar to the pot;

5. Keep stir-frying, see that the eel slices begin to roll up and change color, add a little salt to the pot (to put less, the bean paste is already very salty), after stirring evenly, you can add a small amount of water along the edge of the pot to enrich the vegetable juice and facilitate the flavor of the eel slices, but do not put too much water at a time, which will make the temperature of the whole pot drop suddenly, the eel will become hard when it is cold, the taste is not good, not to mention, the soup of the whole dish will be too thin.

Ingredients: 2 yellow eels, green onions, ginger, garlic, salt, sugar, sesame oil, light soy sauce, cooking wine.

1. The yellow eel is cleaned and cut into eel silk with a length of about 4-5cm.

2. Boil the water in the pot and blanch the yellow eel silk.

3. Remove and wash the surface mucus.

4. Pour the bottom oil into the pot, add the garlic slices, stir-fry the green onions, and pour in the eel shreds.

5. Add cooking wine and stir-fry for about 30 seconds.

6. Add an appropriate amount of water, then add light soy sauce and salt, turn sugar to low heat and simmer for about 10 minutes.

7. Add a little thin thickener, and finally reduce the juice over high heat.

8. Finally, remove from the pot and serve on a plate.

The home-cooked recipe for braised eel is as follows:Ingredients: 3 yellow eels, 1 garlic, 2 spicy millet, 1 spoon of Shengyou simple soy sauce, half a spoon of dark soy sauce, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of sugar, 3 slices of ginger, appropriate amount of salt.

1. After the yellow eel is cleaned, cut it into small pieces.

2. Boil water in a pot, blanch the yellow eel section to remove the mucus on the surface, and the color can be white.

3. Shred the ginger and cut the millet into spicy sections.

4. Pour an appropriate amount of oil into the pot of filial piety, heat it and add garlic, millet spicy, ginger shreds, and stir-fry for a while to produce a fragrance.

5. Add the yellow eel and stir-fry.

6. Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, and a small half bowl of water, bring to a boil, turn to low heat and cook, 10 minutes later.

The home recipe for braised yellow eel is as follows:

Ingredients: 6 yellow eels, 1 small handful of garlic sprouts.

Excipients: appropriate amount of edible oil, appropriate amount of starch, appropriate amount of flour, 2 spicy millet, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, half a spoon of dark soy sauce, a little balsamic vinegar, half a spoon of sugar, 1 teaspoon of salt.

1. Prepare the ingredients.

2. Use flour to remove the mucus on the surface of the eel, then use scissors to cut it along the head of the fish to the belly of the fish, take out the internal organs, clean the inside and outside of the fish body, drain the water and cut into sections.

3. Sprinkle a little starch, grab the basket and shake it so that the starch evenly wraps the surface of the eel and set it aside for later use.

4. Cut the millet into spicy rings, cut the chives into sections, mince and set aside.

5. Remove the head and tail of the garlic sprouts, wash and cut into sections, drain and set aside.

6. Put oil in the pot, put more oil, wait for the oil temperature to be 6 hot, put in the garlic seedlings, quickly fry on high heat, see the garlic seedlings slightly burnt, and quickly scoop them up.

7. Then put in the eel, don't rush to turn it first.

8. When the eel changes color and begins to bend, push it with a shovel again, and it will automatically separate, and then use a colander to remove it for later use.

9. Leave a little base oil in the pot, add green onions, ginger slices and half of the millet spicy, and stir-fry until fragrant.

10. Put in the eel segment that has been slid through the oil, add 2 tablespoons of cooking wine to remove the smell and increase the flavor, and stir-fry evenly.

11. Add light soy sauce and dark soy sauce.

12. Stir-fry with warm water and sugar, cover and simmer for 5 minutes.

13. Put the smooth garlic sprouts back into the pot and add a little salt according to your taste.

14. After evenly, put the remaining millet spicy into it, and finally pour some balsamic vinegar along the edge of the pot to turn off the heat.

Many people are not unfamiliar with eels, they are more common in the south of our country, and the yellow eel is slender and cylindrical and snake-shaped, so it looks a little scary on the outside, and there is slimy mucus on the surface, which is more troublesome to deal with. The eel meat is tender and fresh. The nutritional value is very high, and the yellow eel has the effects of blood nourishment, qi replenishment, anti-inflammatory, disinfection, and rheumatism.

Preparation of braised eel How to make eel.

1. First of all, all the ingredients are ready, we will deal with the yellow eel first, the yellow eel is very troublesome to deal with, because it is very slippery. Therefore, when we buy yellow eel, we can ask the merchant to help take out the internal organs of the fish's stomach. (In some places, it may be that the whole yellow eel is burned, or the eel blood is not washed and directly put into the pot, but I still have to rinse the eel blood out of habit).

2. After washing the yellow eel, smash it into eel pieces with a wooden mallet, or beat the eel with a knife board. Because the yellow eel has eel bones, the bones and meat can be separated when beaten, so that the eel meat is tighter and stronger, and it is also easy to absorb the flavor during the firing process, and it is also convenient to eat.

3. Cut the smashed eel into small pieces for later use (at this time, you can also add some light soy sauce, cooking wine and ginger slices to marinate together) However, there is no problem if you don't marinate it, because the eel in the pounding pot is also easy to taste when it is fired.

4. Wash the garlic moss and cut it into small pieces and put it on a plate for later use.

5. Prepare the ingredients, wash the dried chili peppers and cut them into small pieces, shred the ginger, cut the garlic in half and put them on a plate for later use.

5. All ingredients are ready to work.

6. Heat the pot and pour in more vegetable oil, the eel eats oil very much, and the oil is less fragrant. After the oil is hot, add the garlic and ginger and stir-fry until fragrant

7. Add the dried chili peppers to the pot and stir-fry together.

8. Then drain the sliced eel and stir-fry the orange together on high heat.

9. Keep stir-frying, because the eel is easy to stick to the pan, fry until the fish fillet is tightened, pour in the amount of vinegar, light soy sauce, and a small spoon of salt to stir-fry together to taste.

10. Then add a spoonful of soybean paste and stir-fry together. After stir-frying until fragrant, add fragrant water, cover and simmer.

11. Simmer for a few minutes until the soup is almost dry.

12. Remove the fried eel from the pan and put it on a plate for later use.

After the garlic is stir-fried, add the yellow eel and ginger and stir-fry, then add cooking wine, dark soy sauce, 3 spoons of fresh soy sauce, sugar, water, boil and reduce the juice over high heat

Ingredients: 4 yellow eels.

Excipients: 1 tablespoon dark soy sauce, 3 tablespoons fresh soy sauce, 2 3 garlic slices, 4 slices of ginger, appropriate amount of pepper, 4 teaspoons of sugar, 2 tablespoons of cooking wine.

Production steps: 1. Wash and cut the eel into small pieces, sprinkle with two small spoons of salt, knead the outer adhesive layer of the eel by hand, and then rinse and drain it with water.

2. Prepare sliced ginger and garlic.

3. Heat the pan with cold oil, and fry the garlic in the pan until golden brown.

4. Add the yellow eel and stir-fry evenly, then add the ginger slices.

5. 2 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 3 tablespoons of fresh soy sauce (here are all spoons of soup at home), 4 to 5 teaspoons of sugar (small spoons of seasoning) Add water, and remove the skin next to the yellow eel.

6. Reduce the juice over high heat, and sprinkle a little chopped green onion on the plate.

Notes:

2. After boiling over high heat, cover the pot and simmer over low heat for 15 minutes.