How to make pan eel delicious and how to cook pan eel?

The trick of pan eel, the century-old famous dish Sichuan panlong eel is spicy and refreshing.

The usual practice is to first wash the eel, the eel blood is lost, the perilla fried eel is completely retained, the whole eel is curled up in the oil, and then sprinkled with perilla to continue stir-frying, add the seasoning, and it's good. Haha, the eel was drunk like a drunken shrimp beforehand.

Pan eel [ingredients] small yellow eel, ginger and garlic, millet spicy, chili pepper, Sichuan pepper, green onion, garlic, ginger.

[Steps].

1. First of all, prepare an appropriate amount of shallots, clean the shallots, cut the green onions into sections, cut the green onion leaves into the end of Biling and put them on a plate for later use. Then prepare an appropriate amount of ginger, clean the ginger, remove the skin, slice it first, then shredd, and chop the garlic. Put the ginger, garlic and green onions, and a piece of chopped green onion on a plate for later use.

2. Put oil and salt in a cold pan, no, pour in the eel, quickly cover the pot, and then **. Be sure to press the lid tightly here, otherwise the eel will jump out and wait until the eel doesn't move before lifting the lid. Stir-fry gently until the eel is plated.

3. Start seasoning below, add Sichuan pepper, chili pepper, and bean paste to stir-fry, and then pour the onion, ginger and garlic that we cut before. Stir-fry gently and constantly until the eel is flavorful. Stir-fry until the skin of the eel is browned, add millet spicy, and finally sprinkle with chopped green onions.

Precautions

1. All the ingredients and seasonings used should be appropriately added and prepared according to your own taste. It is not advisable to prepare too much, so as not to cause unnecessary waste. Most of the delicacies are best when they are just out of the pot, and this dish is no exception, so it is best to prepare a quantity that can be eaten in one go to avoid affecting the texture and taste of the dish because it is cooled.

2. When entering the eel, it must be tightly buckled with the lid of the pot, because the eel is alive, and it will definitely beat violently when it is put into the oil pot, and it will jump out if the lid is not covered. Be sure to stir-fry gently during the frying, don't use too much force, because the skin of the eel tremors easily falls, in order to maintain the integrity of the eel, it must be stir-fried gently.

Ingredients: yellow eel, appropriate amount of chicken leg mushroom, salt, oil, thirteen spices, green pepper, star anise, cooking wine, appropriate amount of beef chili sauce. Drain which yellow eel washes and removes the head.

Heat oil in a hot pan, add green peppercorns and star anise and stir-fry until fragrant; The yellow eel absorbs the water, puts it in the pan and fries until the eel is coiled and golden in color, and then carefully turns over and frying. Pick up the yellow eel, evenly sprinkle with an appropriate amount of thirteen spices and salt grains for later use; Put the chicken thigh mushrooms in the original pot and fry them until the color is golden on both sides, and sprinkle with cooking wine. <

Ingredients: Yellow eel, appropriate amount of chicken leg mushrooms, salt, oil, thirteen spices, green peppercorns, star anise, cooking wine, appropriate amount of beef chili sauce.

1. Wash and remove the head of the yellow eel.

2. Heat oil in a hot pan, add green peppercorns and star anise and stir-fry until fragrant; The yellow eel absorbs the water, puts it in the pan and fries until the eel is coiled and golden in color, and then carefully turns over and frying.

3. Pick up the yellow eel and evenly sprinkle an appropriate amount of thirteen spices and salt grains for later use; Put the chicken thigh mushrooms in the original pot and fry them until the color is golden on both sides, and sprinkle with cooking wine.

4. Add chili sauce and stir-fry to bring out the red oil; Pour in the spare yellow eel and mix with Junzhou mu.

Summary. Hello dear, the practice of pan eel is as follows: 1. Put oil in the pot, change the oil to medium heat, pour all the cleaned live eels into the pot, and cover it with a lid at the same time, you can open the lid for about a minute, fry for about 3-4 minutes, and put it up when you feel that the surface is a little burnt.

2. Turn up the heat a little more, put the sliced ginger, garlic foam, dried chili pepper and Sichuan pepper into the fried oil and fry it for a while, add bean paste and chili sauce, and add some pickled pepper if the taste is spicy. 3. After frying the fragrance, pour the fried eel into the pot and start stir-frying, you can't add water, fry for 1-2 minutes, put a spoonful of chicken essence, pour some cooking wine, stir-fry for a few minutes, put it out of the pot and put it on the plate, sprinkle with chopped green onions.

Hello dear, the practice of pan eel is as follows: 1. Put the nucleus in the pot and put the oil into the oil, change the oil to medium heat, pour all the cleaned live eels into the pot, and cover it with a lid at the same time, you can open the lid for about a minute, fry it for about 3-4 minutes, and feel that the surface has changed dust and scorched points. 2. Turn up the heat a little more, put the sliced ginger, garlic foam, dried chili pepper and Sichuan pepper into the fried oil and fry it for a while, add bean paste and chili sauce, and add some pickled pepper if the taste is spicy.

3. After frying the fragrance, pour the previously fried eel into the pot and start stir-frying, do not add water, fry for 1-2 minutes, put a spoonful of chicken essence, pour some cooking wine, and then stir-fry the eggplant for a few minutes, put it out of the pot and put it on the plate, sprinkle with chopped green onions.

The efficacy and function of the eel: 1. The eel is rich in DHA and lecithin, and the special substance "eel" it contains has the effects of clearing heat and detoxifying, cooling blood and relieving pain, dispelling wind and reducing swelling, and moistening the intestines to stop bleeding, which can reduce blood sugar and regulate blood sugar, and has a good effect on hemorrhoids and diabetes. In addition, it contains very little fat, so it is an ideal food for diabetics.

2. The amount of vitamin A in the eel is surprisingly high, and vitamin A can improve vision and promote the metabolism of the epithelium.

Preparation of coiled eel:Ingredients: appropriate amount of yellow eel.

Excipients: appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of bean paste, appropriate amount of blended oil blind acacia defeat, appropriate amount of wild pepper.

Method: Feed the centimeter-thick small eel with light salt water for about 2 hours, and let the eel spit out the dirt in the abdomen.

2. Wash the eel and put it in the refrigerator in a bag and freeze it for 30 minutes to let the eel enter hibernation.

3. Prepare the ingredients: bean paste, wild pepper, ginger, garlic.

4. Put oil in the pot, add ginger and garlic and stir-fry until fragrant.

5. Add the bean paste and stir-fry until fragrant.

6. Add bright skin into the hibernating yellow eel, cover the pot and grind the lid.

7. Stir-fry the yellow eel.

8. Pour in cooking wine and wild pepper and stir-fry.

9. When stir-frying, you can see the yellow eel coiled up one by one.

10. Finish, put the pot.

Eel. A dish that makes the cooks panic.

Ingredients: small eel, ginger, minced garlic, Sichuan pepper, dried chili pepper, soy sauce, salt, chicken essence, chopped green onion.

Steps: Step 1、This is an eel that I forgot to raise.,Actually, it's because I'm afraid of this snake-like thing.,I've been afraid to solve it.。

Step 2: Prepare ginger, garlic, Sichuan pepper, dried chili peppers, and chopped green onions.

Step 3: Don't **, put cold oil in the pan.

Step 4, this step should be very fast, pour the eel in one hand, hold the lid in the other, pour the eel into the pot and immediately press the lid tightly, I can only take a picture of the lid to show you.

Step 5, **, feel that there is no movement in the pot and then open the lid.

Step 6: Stir-fry slowly, stir-fry the eel and plate it.

Step 7: Add ginger, garlic, Sichuan pepper and dried chili pepper and stir well.

Step 8: Add a spoonful of soy sauce.

Step 9, afraid of parasites, a little more rent and fry for a minute or two, it is also more fragrant.

Step 10: Season with salt and chicken essence before cooking, and sprinkle in chopped green onions.

Step 11: When eating, tear the upper and lower mouths of the eel separately to make it in half, and tear off the internal organs to enjoy.

The eel is bought and raised for two more days to make it vomit all the dirt in its stomach.

How to make a home-style eel How to make a pan eel delicious.

Efficacy: Nourishes qi and nourishes blood.

Introduction & Features: The roughest way to eat.

Ingredients for pan eel.

Ingredients: 1 kg of eel; Scallions; Ginger; Garlic.

Seasoning: monosodium glutamate; Salt; Sugar; liquor; five-spice powder; pepper noodles; Sichuan peppercorns; dried chili peppers; Difficulty: Easy cooking: 10-30 minutes.

Practices and steps for coiled eel.

1.Buy the yellow eel, use boiling water to scald the yellow eel to death, remove the mucus of the yellow eel, in order to eat it yourself, it is best to remove the internal organs of the yellow eel. (Nowadays, in order to save trouble, restaurants generally do not remove the internal organs, so that the yellow eel can be naturally coiled when frying).

2.Chop the dried chilies, ginger and garlic and set aside. (It is best to soak the dried chili peppers in hot water before cutting, one is to be less dry and spicy, and the other is to not change color and paste when stir-frying) Pick and wash the green onions and cut them into small pieces. Pick and wash the chives and chop them finely.

3.Pour rapeseed oil into the hot pan, fry the yellow eel over medium and low heat, because the yellow eel has removed the internal organs, it will not curl naturally, so it is necessary to use chopsticks to roll up the yellow eel one by one to form a coiling dragon. Fry all the eels one by one and put them on a plate.

4.Leave the bottom oil in the pot, add a large amount of peppercorns, dried chilies, ginger and garlic granules and stir-fry over low heat to bring out the fragrance. Pour in the yellow eel.

Add two tablespoons of salt, sugar in a small half-grip spoon, a spoonful of white wine, a spoonful of five-spice powder, and two spoons of pepper noodles and stir-fry evenly to taste. Add half a spoon of monosodium glutamate, add green onion and stir-fry evenly.

5.Finally, sprinkle peppercorn noodles and chopped green onions on a plate, and a plate of dry, fragrant, numb, and spicy Panlong yellow eel can be eaten!

Eel can be fried.

The method of stir-frying garlic seedlings with eel is as follows:

Ingredients: 400g of eel, ginger, oil, salt, garlic sprouts, and appropriate amount of chili pepper.

1. Wash the garlic sprouts and chili peppers and cut them into sections.

2. Wash and slice the ginger and set aside.

3. Wash the eel and set aside.

4. Put the eel in a cold pot (without water), put the lid on the pot, and suffocate to death on high heat. (If you don't jump if you lose the round), you can <>

5. Add oil, ginger, fry over low heat, add a little salt and stir-fry.

6. Fry until the eel is curled, add cooking wine, light soy sauce, garlic sprouts, chili pepper, salt, fry for 5 minutes, then cover the pot and simmer for 3 minutes.

7. Stir-fry the garlic sprouts with pan eel and it is done.

Categories: Gastronomy Cooking.

Problem description: Actually, I think the eel is delicious, and I don't know too much about the method, but I can give you a rough idea! This should be a dish in Hubei, because I used to live there with Dayinhui, so I often eat it! Don't be too big, live, soak in clean water for a few days, don't kill!

When you make it, put oil in the pot, and when the oil is hot, put all the condiments in it, such as green onions, ginger, garlic, etc., you can adjust whatever flavor you like! Then put the live eel directly in the pot, and when the eel is heated, it will bend its body and form a plate! Hence the name pan eel.

When eating, use the thumb and index finger of your left hand to pinch the eel's head, hold the eel's back in your right hand, and tear it under the eel's head with your teeth, and the belly and internal organs will be pulled out together! Then eat the rest and you're done! It's so delicious!

I have eaten various methods of eel rain, but this one is the most delicious! Now that I'm back in Henan, I haven't eaten it for many years, and I have tried to make it myself, but I always feel that it is not as delicious as what others make! If you are interested, you can give it a try!

Analysis: The eel eating method is very particular, use chopsticks to clamp the eel, bite the back of the head, tear it gently, the meat and bones will be separated, a small eel, the whole meat falls into the mouth, it is not too small at all, and the rest of the part is a bone and intestine. If eaten properly, the rest will be clean and not wasted.

1. Select about half a tael of live eels, put them in a basin filled with clean water, put a little vegetable oil, and let the total vomit the dirt in the body.

2. Pick it up after two hours. Then put it into boiling water to kill, go to the mucus on the outside of the box, 3, after the pot is hot, put in the oil, roll the eel, with star anise, pepper, and other condiments to fry dry, until the eel is curled, fragrant and strong. Add the garlic and finally the green onion.

How to eat: It is to first clamp the eel head with chopsticks, gently bite off the backbone, tear it with chopsticks and eat it, then bite the throat and tear off the lower layer to eat, throw away the head and intestines, and a pan eel will be "eliminated".

There is a mantra for eating: firmly clamp the head, bite off the backbone, tear it down hard, and throw away the intestines and head.

Yicheng pan eel. The pan eel is to put the cowpea eel that can not move the knife to cut the belly into the hot iron pot and let it jump to death, after removing the mucus, wash it with water, and then put sesame oil in the pot, fry it repeatedly over low heat, when the eel turns from hard to soft into curl, put in salt, pepper, ginger, garlic, red pepper shreds and spicy sauce and other seasonings, dry and flatten into a burnt yellow, cooked until fragrant, serve it on a plate and eat it.

Eating pan eel, there is a recipe for eating: hold the head with chopsticks, go to the lower mouth along the neck, tear off the intestines and head, swing the tail in the mouth, and swallow the throat with bones. Medically speaking, this diet is very nourishing.

The materials that need to be prepared in advance include: 200g of yellow eel, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of bean paste, appropriate amount of blended oil, and appropriate amount of wild pepper.

1. Feed the little yellow eel with light salt water for about 2 hours, and let the yellow eel spit out the dirt in the abdomen. Ransom.

2. Wash the yellow eel and put it in a bag and freeze it in the refrigerator for 30 minutes to let the yellow eel enter hibernation.

3. Put oil in the pot, add ginger and garlic and stir-fry until fragrant.

4. Add the bean paste and stir-fry until fragrant.

5. Add the hibernating yellow eel and cover the pot.

6. Stir-fry the yellow eel, pour in cooking wine and wild pepper and stir-fry.

7. When stir-frying, you can see the yellow eel coiled up one by one.

8. Finish, put the pot.