How to make eel is the best to eat, and how to make moray eel to be delicious

Spicy grilled eel. Material:

1 eel. 1 sharp pepper and 2 dried peppers. 5 cloves of garlic. 3 slices of ginger, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon cooking wine, salt to taste, 1 teaspoon sugar. 5 grams of green onions.

Production process:1Prepare the ingredients.

2.The eel is entrailed and cut into small lengths.

3.Cut the pepper into small pieces.

4.Peel the garlic and pat it lightly, cut the dried chili pepper into small pieces, slice the ginger, and chop the green onion.

5.Heat the oil, add the green onion, ginger, garlic and chili pepper and stir-fry until fragrant.

6.Add the eel cooking wine and stir-fry a few times.

7.Add light soy sauce and dark soy sauce and stir-fry to color.

8.Add a little water, bring to a boil and simmer over medium heat.

9.When the soup in the pot is thick and almost dry, add the chili peppers.

10.A little sugar, add salt to the mouth, and stir-fry until the pepper is broken.

Steamed eel with tempeh.

Ingredients: 1/2 eel, 1 teaspoon of tempeh. A pinch of shredded green onions. A little shredded ginger, a little cooking wine, an appropriate amount of soy sauce, an appropriate amount of sesame oil, and an appropriate amount of monosodium glutamate.

Production process:1Kill the eel, then blanch it with boiling water and wash it. Cut a knife on the back and arrange the plate.

2.Mix the tempeh, sesame oil, soy sauce, ginger, green onion, and monosodium glutamate in a bowl and put them in the eel.

3.Put it in boiling water and steam it for 5 to 10 minutes or so. (Don't steam for too long).

Grilled eel with garlic.

Ingredients: eel 350g10 cloves of garlic. 3 green onions. 1 small piece of ginger, 5 dried chilies, 1 bowl of 300ml beer, 1 tablespoon light soy sauce, 1 tablespoon sweet noodle sauce, a few drops of dark soy sauce, a few drops of vinegar.

Production process:1Wash and drain the thawed eel, cut it into thick sections and set aside.

2.Soak the garlic in warm water for 15 minutes, peel and set aside.

3.Cut the green onion into inch segments (leave a little chopped green onion and put it on a plate), and slice the ginger.

4.Put a little more oil in the pan, put the garlic in the pan with cold oil, and slowly fry it over low heat for about 6-8 minutes.

5.After frying the garlic until golden brown, pour out most of the oil, and add the green onions, ginger slices and dried chili peppers on high heat until fragrant.

6.Pick out the garlic and fry the eel until both sides turn yellow, about 5-8 minutes, then pour the garlic back.

7.Bring the beer to a boil.

8.Add light soy sauce, sweet noodle sauce and a few drops of dark soy sauce and simmer over medium heat for 30 minutes. Drain the soup over high heat to a suitable consistency, cook a few drops of vinegar before cooking, and sprinkle with chopped green onions

Braised eel is the best to eat.

First, cut the belly of the river eel with scissors, remove the internal organs and wash it, mince the ginger, cut the chili rings for the pepper and millet spicy, and mince the shallots. The river eel has a straight line on both sides of its body.

Pour 500 grams of soybean oil into the pot, put 20 grams of garlic when the oil temperature is 50% hot, fry until golden brown and remove the oil. Then put the river eel in a pan and fry it for two minutes. Leave a little base oil in the pot, then add 10 grams of dark soy sauce, 15 grams of light soy sauce, and 5 grams of soybean paste, and stir well.

Put in the river eel, pour the juice on the river eel to make it taste, put in 1000 grams of water, 5 grams of sugar to improve freshness, salt, cover the pot and boil over high heat and simmer for 30 minutes, the amount of water should be added at one time to cook the river eel more soft and rotten, the more delicious it is, and when the soup is thickened, pour in high liquor to remove the fish.

Then put in the fried golden garlic, pour the soup on the eel to make it flavorful, put a little white pepper to remove the smell when the soup is almost closed, and then put in the green and red pepper rings, and then put it on the plate. In this way, a plate of braised eel with bright red color and soft flavor is ready.

Eels also contain a lot of calcium, which is also effective in preventing osteoporosis.

Braised conger eel.

Step 1: Clean the guts of the conger eel, cut it into 1-inch long pieces and marinate it with a little salt for about 10 minutes.

Step 2: Slice the ginger, slice the garlic, cut the green onion, and dice the chili.

Step 3: Heat an appropriate amount of sesame oil in a wok, put the conger eel in the pan and fry until the crusty meat on the surface is tightened. Put the processed ginger, shallot, garlic and chili into the pot, put a few peppercorns, add two teaspoons of oyster sauce, and add 20ml of light soy sauce.

Step 4: Pour in water and bring to a boil, then turn to low heat and simmer slowly for about 15 minutes. Top with chopped green onions. A plate of delicious braised conger eel is ready.

The eel can be boiled, first wash the eel, spare salt, chicken cooking wine marinate for 15 minutes, boil the oil, stir-fry the bean paste until fragrant, add the eel and stir-fry evenly, then add water to boil until medium-cooked, and collect the juice over high heat, so that the eel is very delicious.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

How to make the best eel to eat? The eel is best braised and delicious, and when it is cooked, you can add garlic, shallots and ginger to remove the fishy, or you can use tofu milk to cook it together, which is also delicious.

You can steam the eel with plum juice, it's delicious, and you can also find a tutorial on Xiaohongshu, which is more detailed.

How to make the best eel fish? Eel is still braised and the best to eat.

Steamed eel is delicious, as follows:1. Ingredients: eel (cleaned), ginger slices.

2. Add 2 1/2 tablespoons of salt to the cleaned eel.

3. Wipe well and marinate for more than 3 hours.

4. Subsequently, the marinated eel is put into **.

5. Next, set aside the ginger slices.

6. Add an appropriate amount of cooking wine.

7. Add an appropriate amount of chicken essence.

8. Then, put it in the steamer.

9. Cover and steam for 7-8 minutes.

10. Open the lid and take it out.

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.