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Anonymous users2024-02-07Ingredients: 250 grams of yellow eel, 200 grams of leeks, 150 grams of green onions, 150 grams of rapeseed oil, 50 grams of salt, cooking wine, pepper, monosodium glutamate, a little each: 1 heat the pan to 120 degrees, pour in rapeseed oil, smoke and stir-fry with green onion and ginger 2. Pour in yellow eel and fry until the fish skin is crispy. 3Add a little cooking wine and pepper, put in water, and bring to a boil over high heat. 4Boil the fish soup until milky white, add a little salt and monosodium glutamate.
About 15 minutes) 5Add the leeks, bring to a boil and turn off the heat. 6. Cook the noodles in another pot. 7After the noodles are cooked, put them in and pour over the yellow eel soup.
8. Finally, with pickles, the delicious and nutritious yellow eel noodle soup is ready. Tips Yellow eel noodle soup is our signature breakfast here, delicious, nutritious and easy to make, and the biggest point is to remove the fishy smell of yellow eel. There are three things to keep in mind when making yellow eel soup:
First, the fresh yellow eel bought in the market must be boiled in boiling water first, and then the mucous membrane attached to the yellow eel must be removed with water, and finally the bone will be removed, so that the yellow eel in the soup will be smooth and tender; Second, the yellow eel must be fried with rapeseed oil until the fish skin is crispy, and the soup is boiled with a strong fire after adding water, so that the fish soup will be milky white; Third, in addition to the use of cooking wine and pepper, leeks are an indispensable partner for yellow eel soup. Finally, as a reminder, yellow eel soup is a relatively delicious soup, and if you don't like MSG very much, you can leave MSG without it at the end.
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Anonymous users2024-02-06The recipe for making yellow eel soup is as follows:
1. Slaughter and wash the yellow eel, remove the head, draw a knife on the body and then cut into sections, boil the water in the pot and blanch the yam and let it cool.
2. Pour oil into a wok and fry chives and ginger, pour in the yellow eel segment and stir-fry, add cooking wine and fry until fragrant, pour the yellow eel into the casserole, add an appropriate amount of boiling water and cook for 5 minutes, then add yam and carrots, cover and continue to cook for 10 minutes, add salt and pepper to taste, add balsamic vinegar, chicken essence, pour in sesame oil and turn off the heat.
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Anonymous users2024-02-052 yellow eels.
1 piece of ginger.
6 cloves of garlic.
1 tablespoon of cooking wine.
Salt to taste. Shredded green onion to taste.
How to do it Yellow eel is very troublesome to wash, and it is easy to slip away when you grasp it on your hands, because there is a lot of mucus on the surface. You can first make a knife on the neck to bleed, and then cut open the belly, to throw away all the contents of the stomach, wash it, and then cut it into small pieces. You can soak it in water for half an hour to soak out the blood in the meat.
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Cut more ginger and put it in the oil pan (ginger can remove the fishy smell), don't put the garlic in the oil pot, because it is easy to burn, ginger is different, the frying time is long, and there is also a taste to come out, wait for the ginger to turn golden brown, and start pouring the yellow eel when the side becomes paste.
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Be careful when you arrive, there is water in the washed eel, the temperature of the oil in the pot is very high, and the oil droplets will splash the moment you pour it in (it is recommended to use the lid of the pot to stall, and the moment the eel is poured in, the lid of the pot will be closed). The important thing is that the yellow eel should be fried in it for a long time, 1 is to let the ginger get rid of the gall smell, and 2 is that the soup cooked later will be very white and white. There is also a saying:
Thousands of rolling tofu, ten thousand rolling fish is this truth.
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Pour in as much water as you like, and pour more if you like soup. Then pour some cooking wine (also to remove the fish), enlarge the garlic, cover the pot and cook for about 10 minutes (I add less water, the soup will be boiled for too long), the fish is easy to cook.
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As soon as you open the lid of the pot, you will find a milky white soup, which is very fragrant and very appetizing when you look at it. Add a little more salt and turn off the heat in 10 seconds.
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Put the chopped green onion into a bowl first, and then pour the soup into the bowl with green accents. People with different appetites can add a little more pepper.
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end.
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Anonymous users2024-02-04Ingredients: yellow eel, ginger, garlic, cooking wine.
1. Cut the yellow eel on the neck for bloodletting, then cut the belly open, throw away all the contents of the stomach, wash it, and then cut it into small pieces. You can soak it in water for half an hour to soak out the blood in the meat.
2. Cut more ginger and put it in the oil pot, and don't put the garlic in the oil pot, because it is easy to burn, and when the ginger turns golden brown and the side becomes paste, start to pour the yellow eel.
3. Pour the yellow eel into the pot and stir-fry, and the yellow eel should be fried for a long time, as shown in the figure below.
4. Pour an appropriate amount of water into the pot, then pour in cooking wine to remove the smell, enlarge the garlic, cover the pot and cook for about 10 minutes.
5. As soon as the lid of the pot is opened, you will find a milky white soup, add a little salt and turn off the heat after 10 seconds.
6. Put the chopped green onion into the bowl first, and then pour the soup into the bowl with green accents, and it's done.
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Anonymous users2024-02-03Preparation of yellow eel soup:
1. Wash the yellow eel with flour to remove its mucus, add water to the pot, add cooking wine and put in the eel segment, blanch for a while;
2. Cut the yam into hob pieces, blanch them slightly in water and store them, fry them until the surface is slightly yellow, and store them for later use;
3. Leave the bottom oil in the pot, add shiitake mushrooms and eel after stir-frying chives and ginger, add cooking wine, flush in an appropriate amount of boiling water, put yam into high heat and boil, turn to low heat and simmer for 5 minutes, add salt, pepper, sugar, monosodium glutamate to taste, and sprinkle in coriander.
Yellow eel is an economic edible fish, generally sold as live fish, the yellow eel in the market is mostly artificially cultivated, and more is cultivated in the south. In Taiwan, it is mostly fried with sliced oil; In Chinese areas, it is regarded as a blood tonic and strengthening agent. The yellow eel meat is tender and fresh.
The nutritional value is very high. Every 100 grams of eel meat contains 100 grams of protein, 38 milligrams of fat, 38 milligrams of calcium, and 150 milligrams of phosphorus.
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Anonymous users2024-02-02How to cook yellow eel soup:
1. First cut a knife from the neck of the yellow eel to bleed, cut open the belly, clean all the things in the stomach, and cut it off after washing.
2. Cut more ginger into the oil pan, wait for the sudden trembling of the ginger to turn golden brown, pour in the yellow eel, fry for a while, let the ginger go fishy, so that the soup is very white.
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Anonymous users2024-02-011.Yellow eel introduced.
Yellow eel, also known as sand eel, water eel, etc., is a kind of freshwater fish, the meat is delicious, nutritious, contains a variety of beneficial ingredients, has the effect of strengthening the spleen and appetizing, nourishing yin and replenishing deficiency, stopping bleeding and removing stasis. Yellow eel soup is a popular traditional dish that is loved by people.
2.Ingredients for making yellow eel soup.
1.Yellow eel, about 1 catty.
2.Appropriate amount of tangerine peel and ginger, a little green onion and wine.
3.Salt, pepper, monosodium glutamate, fresh shiitake mushrooms, lotus root and other seasoning ingredients.
3.The steps to make yellow eel soup.
1.Yellow eel treatment.
Wash the eel, remove the internal organs and head, cut off the body, and set aside.
2.Boiling hot water.
Blanch the yellow eel in boiling water, remove the traces and drain the water.
3.Boil water and boil the soup.
Boil an appropriate amount of water, add tangerine peel, ginger, green onion, wine and other seasonings to the water, put the blanched yellow eel into the water and boil it, skimming off the foam.
4.Add seasoning.
Add the chopped fresh shiitake mushrooms and lotus root to the soup, boil for a while, and add an appropriate amount of salt, pepper, monosodium glutamate and other seasonings.
5.Remove from the pan with sesame oil.
Put the boiled yellow eel soup in a bowl and pour a little hot sesame oil over it.
4.Crafting tips.
1.Blanching treatment: Yellow eel has mucus on its body, and it needs to be blanched in hot water to remove the mucus so that the soup will be more refreshing.
3.Seasoning mastery: The seasoning of yellow eel soup should be reasonable, the taste should not be too salty, nor too light, you can add a little chicken essence or monosodium glutamate, supplemented by an appropriate amount of black pepper and ginger.
5.Precautions for eating, Dongzhou defeated.
1.The yellow eel should not be too fine: the finer the yellow eel, the weaker the body, and the taste is not very good, so when cutting the yellow eel, it should not be too fine.
2.Don't eat too much: Yellow eel soup is delicious and delicious, but it should not be eaten in large quantities every day, because yellow eel has a high fat content and can easily cause gallbladder disease.
6.Epilogue. Yellow eel soup is a very good tonic, and when consumed properly, it has many benefits for the body. When making yellow eel soup, you need to master the skills of blanching, cooking time and seasoning, and the yellow eel soup will be more delicious.
1. The practice of boiled eel.
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