How to make the eel delicious, how to make the eel delicious

When it comes to eel, I believe many friends who have eaten it will fall in love with this ingredient, the meat of eel is delicious, nutritious, and the taste is similar to that of yellow eel, but it is more meat than yellow eel, eel belongs to the product of the junction of brackish and light waters, but it can be bought in most aquatic ingredients, and it is rich and diverse! This issue of the food tutorial, Tianjian Food Square is ready to share eel with you, several special ways to eat, friends who like to eat eel should hurry up and watch, friends who like food don't forget to give me a little attention, I will update and share different food tutorials every day, I believe there will always be a dish you want to learn!

Method 1: Pan-fried eel.

Prepare the following ingredients: 1 eel, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, a pinch of white wine, 1 teaspoon sugar, 1 teaspoon of pepper, 1 teaspoon of curry powder, a pinch of cumin.

The specific method is as follows: clean the conger eel, slice the fish, use 1 tablespoon of light soy sauce, a little dark soy sauce, half a tablespoon of white wine, 1 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of curry powder, 1 teaspoon of self-heating powder to marinate it, heat the pan, apply a thin layer of oil, put in the submerged meat slices, medium heat for 2 minutes, turn over, repeat this process 2 3 times, the fish is fried until it is fragrant and fried thoroughly!

Method 2: Steamed eel.

Prepare the following ingredients: 1 eel, 1 piece of ginger, 1 shallot, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of steamed fish soy sauce.

The specific method is as follows: after the eel is cleaned, cut into sections, then add 1 tablespoon of cooking wine, add an appropriate amount of salt, grasp it evenly and put it on the plate, slice the ginger and put it on the eel, after the steamer is steamed, put in the eel, steam it over high heat for 10 minutes, pour off the soup after getting out of the pot, add steamed fish soy sauce, cut some shredded green onions and put it on top, and then stir-fry it with hot oil!

Method 3: Teriyaki eel rice.

Prepare the following ingredients: half an eel, 300 ml of soy sauce, a pinch of rock sugar, 1 teaspoon of salt, a pinch of vegetable oil, 100 ml of mirin, and 2 small broccoli.

The specific method is as follows: wash the eel and take the abdominal organs, cut off the abdomen, remove the vertebrae with an oblique knife, add Weilin to marinate overnight, fry the fish skin slightly in hot oil in the pot, then turn it over, pour in Weilin, soy sauce, rock sugar, a little salt to taste, burn until the soup is thick, put it into the rice, sprinkle a little seaweed shreds, green onions, and cook 2 carrots with broccoli!

Braised eel, super delicious.

This one has different tastes, and I like to steam it.

The eel is gutted and cut into sections.

Remove the eel's backbone, and as for the fine spines on the abdomen, if it is not too troublesome, you can use tweezers to remove them one by one. Or directly cut the thorny part of the abdomen, but this is too wasteful, I am not willing to cut, but it is a little troublesome to pick the thorns when eating.

The dorsal fin is cut off with scissors.

When the pan is dry, add oil and fry the eel pieces. It is best to fry the eel in a non-stick pan with a flat bottom, so that it is not easy to fry.

Fry on both sides and serve.

Add some oil to the pot, add garlic, green onion and ginger and stir-fry until fragrant.

Pour in the eel pieces.

Add cooking wine, salt, light soy sauce, a little dark soy sauce, an appropriate amount of water, and a little more rock sugar (except for those who don't like sweetness).

Wait until the soup thickens and dries.

Be careful not to stick the pan.

The eel is prepared as follows:1. Wash the eel after removing the internal organs, remove the head and tail, cut it from the middle, remove the fish bones and cut it obliquely twice;

2. Put the eel fillets in a bowl, add an appropriate amount of minced garlic, soy sauce, white wine, sugar, honey, pepper and other seasonings and stir together, and marinate for about half an hour;

3. Spread a layer of tin foil on the baking sheet, sweep a layer of cooking oil, and spread the pickled eel evenly on top;

4. Put the baking tray in the oven preheated to 200 degrees, bake for 10 minutes, take it out and turn it over, brush with a layer of marinade, and sprinkle some white sesame seeds on it to continue to bake for 10 minutes.

Fresh eel can generally be used for braised eel, the taste of braised is the best, braised eel will not be too fishy, you need to marinate it with sauce when you do it, so that the taste of the fish will be delicious, the fish you do not need to cook in the fire for too long, you can go directly out of the pot after a while, and the meat will also have a fragrance, there are many ways to make eel, common ones are boiled eel, grilled eel and other practices.

Braised eel. Material:

Eel, salt, sugar, wine, soy sauce, oil, ginger, green onion, garlic.

Method: 1. Wash the eel, use salt to size it slightly, and cut it into pieces.

2. Stir-fry the green onions, ginger and garlic in a hot oil pan until fragrant, and fry the eel in the pan slightly.

3. Add wine and soy sauce and cook over high heat for 5 minutes, then turn to low heat and simmer for 20 minutes.

4. Add salt, sugar to color, and remove from the pan.

Ingredients: conger eel, light soy sauce, dark soy sauce, white wine, pepper, curry powder.

Grilled eel. Method:

1. Clean the conger eel and slice the fish;

2. Sink with 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, half a tablespoon of white wine, half a tablespoon of sugar, half a teaspoon of pepper, half a teaspoon of curry powder, and half a teaspoon.

3. Heat the pot, apply a thin layer of oil, and add the submerged meat slices;

4. Medium heat for 2 minutes, turn over;

5. Repeat this process 2 3 times, and the fish can be fried until fragrant (the whole process can also be done in the oven, and bake at 200 degrees for 15 to 20 minutes);

Boiled eel. Ingredients:

Slaughter half a clean eel, 200 grams of Shuifa Longkou vermicelli, 10 grams of dried chili peppers, 5 grams of Dahongpao peppercorns (fry with a small amount of oil until fragrant, crush to make knife edge chili peppers), and a little chopped green onion.

Seasoning: a package of clear oil hot pot base (boiled water to remove slag), chicken powder, salt, balsamic vinegar, and sesame oil.

Method: 1. Slice the eel with a top knife;

2. Fly the eel fillets into the water for later use;

3. Put the vermicelli into the hot pot water, add chicken powder to taste, cook and take out, and put it in a soup plate with balsamic vinegar and sesame oil;

4. Put the eel into the hot pot water and cook it and put it on the vermicelli;

5. Sprinkle chopped green onion and knife-edge chili pepper on the eel and drizzle with hot oil.

Steamed eel. Ingredients:

Eel, ginger, green onion, steamed fish drum oil.

Method: 1. Wash the processed eel with a smooth skin and dry the water;

2. Put a few slices of ginger in the plate and put 1, steam in the steamer for 20 minutes, turn off the heat and simmer for another 5 minutes;

3. Pour out the water (juice) in 2, sprinkle with chopped green onions, and pour in the steamed fish drum oil;

5. Pour 4 into 3.

Tips: The juice in the steamed fish must be poured out and not kept, so that the fish will be delicious.

Hello, here is to help you find out, the eel is delicious and simple to prepare the ingredients for pan-fried eel as follows: 1 eel, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, a little white wine, 1 teaspoon sugar, 1 teaspoon of pepper, 1 teaspoon of curry powder, a little cumin The specific method is as follows: clean the conger eel, answer the fish meat under the slice, use 1 tablespoon light soy sauce, a little dark soy sauce, half a tablespoon of white wine, 1 teaspoon of sugar, 1 teaspoon of pepper, 1 teaspoon of curry powder, 1 teaspoon of self-heating powder to marinate it, heat the pan to grind the qizi, apply a thin layer of oil, Put in the submerged Qingyou Bo slices, medium heat for 2 minutes, turn over, repeat this process 2 3 times, and the fish will be fried until fragrant!

The ingredients for steaming the eel are as follows: 1 eel, 1 piece of ginger, 1 chives, 1 tablespoon of cooking wine, an appropriate amount of salt, and an appropriate amount of steamed fish soy sauce The specific method is as follows: After cleaning the eel, cut it into sections, then add 1 tablespoon of cooking wine, add an appropriate amount of salt, grasp it and put it on a plate, slice ginger and put it on top of the eel, after the steamer is steamed, put in the eel, steam it over high heat for 10 minutes, pour out the soup after getting out of the pot, add the steamed fish soy sauce, cut some shredded green onions and put it on top, and then stir-fry it with hot oil!