How to make fresh conger eel delicious, how to make moray eel delicious

Steamed eel <> soy sauce.

This dish is a very classic Cantonese dish, which can actually be steamed and served once, but in order to increase the brightness and taste of the whole dish, I still pour out the original soup and mix it into the sauce, so that the fishy taste is further solved, the sauce becomes more pure, and the spicy taste is more complex to the taste of modern people, which is more popular than steaming with soy sauce alone. ”

Materials. Ingredients.

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500 grams of eel.

Accessories. Tempeh.

3 grams. Sliced ginger.

10 grams. Scallions.

10 grams. Green pepper.

1 pc. Red peppers.

1 pc. Steamed fish in soy sauce.

5 ml. Light soy sauce.

2 ml. Hawthorn juice.

100 ml. Sugar. 2 grams.

Preparation of steamed eel in soy sauce.

Cut the eel once on the neck and one at the end of the tail to the bone, and then use chopsticks to reach through the opening into the stomach and pull out the internal organs.

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Put the killed eel in hot water at about 60 degrees Celsius and boil it for a while, then pick it up and rinse it with water and wipe off the boiled white substance. Cut a knife at intervals from the beginning, and the bottom of the dish is not cut off as in a bowl into a circle. Pour in the hawthorn juice and top with green onions, ginger and tempeh.

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Set the steam oven to nutrient steam, 100° for 25 minutes. (The eel can be steamed in 15 minutes, and the fish is crispier if steamed for a little longer.) ）

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The eel is placed in a steam oven, and when steamed, it is taken out and the steamed soup is discarded.

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Cut the green and red peppers into rings and set aside.

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Heat the oil in a pan.

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Pour steamed fish soy sauce, light soy sauce, a little boiling water, sugar sauce on the eel, sprinkle with chili rings, and then pour hot oil on the eel.

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Picture of the finished product of steamed eel with soy sauce.

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Moray eels are gutted and rinsed first. Put the conger eel into a bowl, add an appropriate amount of shredded ginger, 2 tablespoons of cooking wine, 2 tablespoons of salt, 1 tablespoon of cooking oil and shredded green onions, grasp and marinate for about 30 minutes. Then put the marinated conger eel on a new plate and put it in a bowl, spread new ginger slices and a little salt, wait for the water in the pot to boil, put it in the steamer, steam for about 12 minutes, and simmer for about 3 minutes.

Sprinkle chopped green onions before cooking.

Roasted eggplant with conger eel].

Ingredients: conger eel, eggplant, garlic, sugar, soy sauce.

Method: 1. Wash the eggplant and cut it with the skin and hob, and chop the garlic for later use;

2. Cut the conger eel into pieces, which can be cut together with the fish bones;

3. Put oil in the pan, add the chopped eggplant, and fry until the eggplant changes color and softness;

4. Put the garlic cloves into the pot, then add the conger eel pieces and stir-fry;

5. Add an appropriate amount of soy sauce, sugar and water to the pot and boil until the soup is thick.

Stewed conger eel with seawater tofu].

Ingredients: conger eel, seawater tofu, salt, monosodium glutamate, vinegar, pepper, peanut oil, soup, green onion and ginger slices, coriander.

Method: 1. Cut the conger eel into segments after processing;

2. Put oil in a pot, stir-fry chives and ginger, add pork belly and stir-fry together;

3. Put the chopped conger eels into the pot and fry them together;

4. Add seawater tofu and soup, bring to a boil over high heat and simmer over medium heat;

Add Sichuan pepper powder, salt and coriander to taste.

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.

Two delicious ways to eat fresh eel.

Materials. 1 eel, 8g angelica

Chuanqiong 8g wolfberry 8g

5 6 red dates Ginger to taste.

Appropriate amount of small red pepper Appropriate amount of ginger.

Garlic to taste 1 egg.

Appropriate amount of oil and salt to taste.

Appropriate amount of starch and salt and pepper.

Two delicious ways to eat fresh eel.

Step 1: 8 grams of Angelica dahurica, 8 grams of Chuanqiong, 8 grams of wolfberry, 6 red dates, 1 eel, ginger, small red pepper, ginger, garlic, pepper salt, egg, starch, oil.

Step 2: Remove the internal organs of the killed eel, wash it, put the fish meat under the slices for later use (used to make salt and pepper eel), and chop the fish bones into a moderate size; Wash the herbs and soak them for about 5 minutes for later use; Put the fish in the pan and fry it slightly, put it in a casserole with the herbs, add 4 5 slices of ginger and then add water, <>

Step 3: After boiling over high heat, turn to low heat and simmer for 40 minutes, add red dates and wolfberries and simmer for another 10 minutes, add an appropriate amount of salt to remove from the pot.

Step 4: Draw a cross knife on the eel meat (it will curl when fried), and then marinate with salt, egg white, green onion ginger, and starch for 10 minutes; Chop the small red pepper and onion, chop the green onion, ginger and garlic into the pot and heat it on the fire, when the peanut oil is burned to fifty percent hot, put in the eel pieces, fry until it is cooked and take out, when the oil is hot to seven or eight percent, then pour the eel into the re-frying for a few seconds, remove and drain the oil for later use;

Step 5: Leave a little base oil, add minced chili, minced ginger, minced garlic, minced green onion and stir-fry until fragrant, then pour in a small amount of steamed fish soy sauce and oyster sauce and stir-fry well, put in the fried eel, quickly stir-fry evenly, sprinkle with pepper and salt and mix well, remove from the pot and put on a plate.

Cooking tips for two delicious ways to eat fresh eel.

Fish bones can be slightly fried and then cooked, one can prevent fish from breaking, and the other can remove the fishy smell.

Ingredients: conger eel, ginger, garlic, green onion, chili, Sichuan pepper, oyster sauce, light soy sauce.

Moray eel method:

1. Remove the internal organs of the moray eel, clean and control the water.

2. Cut into one-inch long sections and marinate with a little salt for 10 minutes.

3. Slice the ginger, slice the garlic, cut the green onion, and break the chili pepper.

4. Heat an appropriate amount of vegetable oil in a wok.

5. Put the eel in a pan and fry it.

6. Fry until the crusty meat on the surface is tightened.

7. Put the processed green onions, ginger and garlic into the pot and put a few peppercorns.

8. Add 2 teaspoons of oyster sauce.

9. Add 20ml of light soy sauce.

10. Finally, pour water into the pot and turn to low heat and simmer slowly until cooked.

11. Finished picture of braised conger eel.

It can be stewed like a regular fish, or it can be fried (very fragrant).

1.Cut the eel into sections, then cut each section lengthwise with a knife (don't cut it all together, connect the two pieces of meat.) ）

2Finely chop some shallots.

3. Smear a little fine salt on the eel meat, and then spread the minced green onion on the eel meat after processing it (it is best to press one piece and spread it flat on the plate,).

4Drizzle a little soy sauce over the prepared eel meat. (Marinate for a while, use this time to heat the cooking oil, turn off the heat and put out the cooking oil when the oil is cooked.) ）

5. Brush the cooked cooking oil on both sides of the electric baking pan, evenly place the eels in the electric baking pan, brush the eels on the placed eels with another layer of oil, and then heat. (During this period, remember to turn over the fish a few times and then eat it, the fish is crispy and tender, and it is very delicious with rice, spicy cabbage and seaweed soup.) ）

If you don't have an electric baking pan, you can use other pots, you don't need to apply too much oil, you can turn the fish a few more times, you must remember to use low heat, otherwise the fish is easy to paste.

The delicious recipe for moray eel is as follows:Ingredients: 1 eel, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, a pinch of white wine, 1 teaspoon sugar, 1 teaspoon pepper, 1 teaspoon curry powder, a pinch of cumin.

1. Clean the conger eel and slice the fish.

2. Marinate with 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, and 1 teaspoon of self-heating powder.

3. Heat the pot, coat it with 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 will be fried until fragrant.

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.