How to cook yellow eel? Preparation of yellow eel

1. The practice of boiled eel.

Material. Yellow eel, carved wine, ginger slices, vegetables, peanut oil, dried chilies, pepper.

Methods of work. 1.Cut the boned eel into sections and wash well.

2.Put water in a pot, carve wine, and bring ginger slices to a boil. Put an appropriate amount of eel fillets in the pan each time and cook until they break.

3.Immediately place the selected eel fillets in ice water.

4.After scalding, pick up the eel fillet and put it in a bowl with the vegetables.

5.Put in the coriander, heat the pan to burn half a pound of cooked peanut oil, and slightly fry the dried red pepper and Sichuan pepper when the oil temperature is 60%.

6.Pour the oil into a basin. When eating, remove the saltiness from the eel fillet at the bottom of the basin and serve.

Second, the practice of Taishan yellow eel rice.

Material. Ingredients: 1 kg of eel, half a kg of minced ginger, 5 grams of coriander powder, 30 grams of green onions, 4 taels of Thai fragrant rice, 3 taels of Northeast rice, 30 grams of peanut oil.

Seasoning: Appropriate amount of soy sauce, shredded 10g peel, shredded red dates 5g.

Methods of work. 1.After the live eel is bled, the whole eel is steamed with fragrant rice.

2.Remove the cooked eel meat, place it in a pan of hot oil and fry it with minced ginger until fragrant.

3.Then add the fragrant rice that has just been boiled with eel, add seasonings and stir-fry.

3.Put the fried rice in a pot and cook until lightly charred.

4.Sprinkle the rice with an appropriate amount of coriander and green onions.

3. The practice of cucumber eel segment.

Material. 500 grams of eel (except bone eel), 400 grams of cucumber, 4 pickled peppers, 1 pickled ginger, 5 garlic, Pixian bean paste (or homemade bean paste), green pepper, cooking wine, soy sauce, coriander, monosodium glutamate, water starch.

Methods of work. 1.When you buy eels, handle them well and take them home to wash the blood. (Some people do not wash the blood, depending on the individual) drain and season with cooking wine and salt.

2.Peel the cucumber and cut it into oblique strips, cut the pickled pepper into sections, dice the ginger, and cut 1 garlic into 4 teeth.

3.Put the watercress, ginger, garlic, Sichuan pepper, pickled pepper and soy sauce into a hot oil pan and stir-fry, then stir-fry the eel segments with cooking wine, add water and simmer over low heat for 6 minutes, and then simmer the cucumber until broken. It is best not to cover when simmering. The covered cucumber will turn yellow. Remove from heat and add MSG and coriander.

4.You can also pour some hot oil to give the dish a shiny.

Fourth, the practice of green pepper eel segments.

Material. 500 grams of eel, 100 grams of green pepper, 1 pickled ginger, 3 pickled peppers, 8 garlic cloves, Pixian bean paste, pepper, soy sauce, cooking wine, monosodium glutamate, vinegar.

Methods of work. 1.Wash the eels outside and take them home to wash them clean. (Some people who eat eel don't wash their blood, and I don't get used to it, so I wash it.) Drain the water.

2.Wash the green pepper and cut it diagonally, soak the peppercorns, and cut the ginger into fine grains.

3.When the eel is fried in a hot oil pan until there is no blood, add cooking wine, pickled ginger, pickled pepper, Sichuan pepper, bean paste, garlic cloves, soy sauce and stir-fry until fragrant, add less water, stew the eel, and then put green pepper and cook for 1 minute. (Can't cover the pot.) Finally, add MSG, a little vinegar, and a little tick.

Can eels still do this? Delicious and delicious!

Cut the eel into sections. Marinate with rice wine, salt and sauce for 10 minutes. Heat the oil, add dried chili pepper, pepper, garlic, ginger, pickled pepper, pickled ginger, stir-fry until fragrant, then pour in the pickled yellow eel, fry for two minutes, add the chopped garlic sprouts, and stir-fry slightly.

Yellow eel is mostly fried in sliced oil in Taiwan; In the Chinese area, it is regarded as a blood tonic and strong agent, the meat is tender and delicious, and the nutritional value is very high. Next, I will bring you the practice of yellow eel, let's take a look!

Nutritional value:

per 100 grams of eel meat contains 1 gram of protein, gram of fat, 38 mg of calcium, 150 mg of phosphorus, and milligrams of iron; In addition, it also contains a variety of vitamins such as thiamine (vitamin B1), riboflavin (B2), niacin (vitamin PP), ascorbic acid (vitamin C), etc.

Yellow eel is not only used as a famous dish to entertain guests, in recent years, it has been exported and sold abroad, and frozen eel is exported to the Americas and other places. Yellow eels are produced all year round, but the latter is the fattest before the small summer, and the folk have the saying of "small summer yellow eel race ginseng".

Ingredients:

Eel, ginger, garlic, chili, cooking oil, rice wine, dark soy sauce, sugar, salt.

Method: Stool segment

Blanch the eel in boiling water and put the outer layer'The mucus is removed and then cut into sections.

Ginger, garlic, and chili peppers are all sliced (because the family buys fresh and tender ginger, so the dosage is more, and the amount of old ginger is not so much).

Heat the pot, pour in an appropriate amount of oil, and put the ginger and garlic in the head.

Stir-fry the ginger and garlic until fragrant, add the eel and stir-fry.

Add an appropriate amount of rice wine.

Add the chili pepper and stir-fry.

Add sugar and salt to taste.

Add a small amount of dark soy sauce.

Then add an appropriate amount of water.

Cover and bring to a boil.

Remove from pan and serve.

How to stir-fry the eel:Ingredients: yellow eel, ginger, garlic, rice pepper, green chili, cooking wine, dark soy sauce, light soy sauce, oyster sauce, sugar, chili powder, salt, chicken essence, perilla, white pepper, iron pot, empty plate, spatula, chopping board.

1. Cut the eel into sections to wash the blood water and drain the water.

2. Prepare shredded ginger, garlic, green pepper, millet pepper and perilla.

3. Heat oil in a pot, add shredded ginger, millet pepper segments, and garlic grains to stir-fry until fragrant.

4. Add the eel and stir-fry until the eel changes color.

5. Add a little cooking wine to remove the smell. Then add oyster sauce, soy sauce, and soy sauce in turn.

6. Because the salty seasoning is added to sell it to try the saltiness, add some salt when it is light. Continue to stir-fry over medium-high heat.

7. Put in chili powder, you can put more spicy ones, the spicier the eel, the better it is!

8. Stir-fry for a while and add a little white pepper. You can also put some sugar to improve the freshness, after all the seasonings are finished, continue to fry on medium to high heat, until the surface of the eel becomes scorched, which takes a few minutes, so be a little patient and don't let the eel paste off.

9. Then add the green pepper and perilla, and continue to fry until the green pepper is broken.

10. Plate! Let's eat!

The delicious way to make yellow eel is as follows:

Ingredients: Yellow eel, rice, ginger, garlic, chopped green onion, millet pepper, pepper, light soy sauce, salt, oil, rice wine.

Tools: bamboo lid, wok pan, a bowl, kitchen knife.

1. Wash the rice, soak it in water for 30 minutes, rinse the eel with live water after cleaning it, tear out the eel bone, cut the eel meat into sections, or cut it into small pieces.

2. Cut the eel bone into small pieces and boil the soup, after the eel bone soup is boiled, mix the rice with a little salt and oil to balance.

3. Pour the eel bone soup into the rice, boil boiling water in the soup pot, put in the rice, cover with a bamboo lid, then cover the pot, and steam for about 18 minutes.

4. When steaming rice, process the eel, heat the pan, pour in a little oil, stir-fry ginger and garlic slices, pour in the yellow eel, stir-fry for a while, add a little pepper, half a tablespoon of Liangzheng rice wine, a tablespoon of light soy sauce, a little salt and stir-fry out of the pot for later use.

5. When the rice is steamed until it is medium-cooked, put the spine into the fragrant yellow eel, continue to steam for 10 to 15 minutes, add a tablespoon of light soy sauce, pour it on the edge of the rice, and after the rice is steamed, sprinkle in chopped green onion and chopped millet pepper.

Yellow eel and rice are more delicious when mixed together, and the specific method is as follows:

Tools Ingredients: bamboo lid, pot, bowl, kitchen knife, yellow eel, rice, ginger slices, garlic slices, chopped green onions, chopped millet pepper, pepper, light soy sauce, salt, oil, rice wine.

1. After the rice is washed, soak it in water for 30 minutes, and rinse the yellow eel with live water after cleaning it up, and tear out the base skin of the yellow eel.

2. Cut the yellow eel bones into small pieces and boil the soup, after the soup is boiled, the rice is fully stirred with a little salt and oil.

3. Pour the yellow eel bone broth into the rice, wait for the pot to boil water, add the rice after the mixed soup, cover with a bamboo lid, then cover the pot, and steam for about 18 minutes.

4. When steaming rice, you can process the eel meat, heat the pan, pour in a little oil, stir-fry the ginger and garlic slices, pour in the yellow eel, stir-fry for a while, put a little pepper, rice wine, light soy sauce, salt, and put it in a bowl for later use.

5. When the rice is steamed until it is medium-cooked, add the fragrant yellow eel meat, continue to steam for 10 to 15 minutes, you can pour some light soy sauce on the edge of the rice, and when the rice is completely steamed, sprinkle in chopped green onion and millet pepper.

Yellow eel can be made into a gel pot and is delicious.

Ingredients: 300 grams of yellow eel, 1 2 pieces of ginger, 1 2 carrots, 2 shallots, 1 tablespoon oyster sauce, 1 coriander, 3 grams of black pepper, 1 garlic sprout, 1 tablespoon of hoisin sauce, 2 red peppers, appropriate amount of sugar, 1 2 onions, appropriate amount of water.

Pour an appropriate amount of water into the pot and boil, put the cleaned yellow eel into it and blanch it for three minutes, pick it up and clean it, cut the yellow eel into small pieces, cut the ginger, shallots, coriander, garlic sprouts, red pepper, onion and carrot into your favorite shape, mix the oyster sauce, black pepper, sugar, hoisin sauce and water into the sauce, and pour most of the sauce into Zhouchang in the hot pan first.

Pour the ginger, garlic sprouts, red pepper, onion, carrot into the stir-fry for two minutes, stir-fry and then pour it into the clay pot, put the shallots on top, pour the remaining sauce into the pot, pour the yellow eel into the pot and stir well, pour the fried yellow eel into the clay pot and cover it, cook over medium heat for 25 minutes, turn off the heat, and sprinkle with coriander.

Notes:

No matter how you do it, don't go directly to the pot, many people make mistakes, and the result is a poor taste.

When cooking yellow eel, it is better to do 2 steps in advance, and follow the example of punching fruit. The first step is to scrub with flour and salt to remove the mucus and fishy smell, and the second step is to add salt, cooking wine, and white pepper to simply marinate.

In addition, because the surface of the yellow eel, there will be a lot of mucus, which is one of the main fishy smells. Therefore, after a little scrubbing, the fishy smell will be reduced a lot.