How do you make eel soup tastier? How to make eel soup delicious and delicious

In order to make eel soup with a good taste, you still need to have enough ingredients, which means that you need to prepare a lot of ingredients before making fish soup.

The first thing we need to prepare is coriander, because coriander is a necessary ingredient when stewing fish, no matter what kind of fish you have to add coriander, on the one hand, it can remove the fishy smell on the fish, and on the other hand, it can add texture to the eel soup.

On the other hand, it is necessary to prepare stewed soup ingredients, such as star anise, cinnamon, wolfberry, cooking wine, etc., because these things are not only used when stewing fish soup, but also stewed pork rib soup, pig's trotter soup, etc.

In addition, the seasoning must be rich, I recommend that in addition to monosodium glutamate, salt, stewed soup, but also add some oyster sauce, sesame oil, etc., because the stewed eel soup has a strong fragrance, and the drink is numb in the mouth, that feeling is very enjoyable!

Of course, if you don't like the taste of hemp, you can also do without sesame oil, and then the most important thing when we stew eel soup is to master the heat, first high heat, then medium heat, and then low heat concentration, and then you can drink delicious eel soup.

Ingredients: eel, dried radish, ginger, garlic, shallots, pepper noodles, salt, chicken essence, white wine, lard. The yellow eel is decapitated and bone-deboned, and cleaned up.

Soak the dried radish in warm water for 10 minutes and set aside. Marinate the eel with salt and white wine. Put lard in a pan and oil the ginger and garlic.

Stir-fry the ginger and garlic until fragrant, and put the eel. Then put the shredded radish. Stir-fry a few times, add an appropriate amount of water, bring to a boil over high heat, and add a little pepper.

Ingredients: 3 taels of eel, 50 grams of dried radish, 1 piece of ginger, 2-3 cloves of garlic, 1 shallot, pepper noodles, salt, chicken essence, white wine, lard.

1. Remove the head and bones of the yellow eel and clean it up.

2. Soak the dried radish in warm water for 10 minutes and set aside.

3. Wash the eel, add salt and white wine to marinate.

4. Put lard in a pot and oil the ginger and garlic.

5. Stir-fry the ginger and garlic until fragrant, and put the eel.

6. Then put the shredded radish.

7. Stir-fry a few times, add an appropriate amount of water, bring to a boil over high heat, and put a little pepper.

8. Cook until the soup is white, add salt and chicken essence before cooking.

1. Ingredients: 3 taels of eel, 50 grams of dried radish, 1 piece of old ginger, 2-3 cloves of garlic, 1 shallot, pepper noodles, salt, chicken essence, liquor, lard.

2. Remove the head and bones of the yellow eel and clean it up.

3. Soak the dried radish in warm water for 10 minutes and set aside.

4. Wash the eel, add high salt and white wine to marinate.

5. Put lard in the pot, oil and open the ginger and garlic.

6. Stir-fry the ginger and garlic until fragrant, and put the eel.

7. Then put the shredded radish.

8. Stir-fry a few times, add an appropriate amount of water to the potato, bring to a boil over high heat, and put a little pepper.

9. Boil until the soup is white, add salt and chicken essence before cooking.

The 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.

The yellow eel soup is fried first and then stewed, and the soup is delicious. Wash the eel, cut it in half, and remove the entrails and sediment. Heat the pan with cold oil, add an appropriate amount of ginger slices and green onions, and stir-fry until fragrant.

Put the yellow eel in a pan and sauté until it changes color. Add an appropriate amount of cooking wine, stir-fry evenly, and burn off the alcohol. Add an appropriate amount of water, cover the eel, bring the fire to a boil, and skim off the foam.

Turn to low heat and cook for 30 minutes, add an appropriate amount of salt and chicken essence, and continue to cook for 10 minutes.

Pay attention when cutting the yellow eel, which can be rinsed with water before processing. When the eel is cooked, the meat becomes very tender and can be peeled off with a single stroke of chopsticks. The soup of yellow eel soup can be adjusted according to personal taste, such as adding the right amount of vegetables such as carrots, potatoes, onions, etc., to increase the nutritional value.

Precautions for buying yellow eel1. Appearance: The yellow eel should be shiny, and the body should be elastic, with no signs of weakness or atrophy.

2. Sense of smell: Yellow eel should have no peculiar smell and should have a fresh marine smell.

3. Cleaning: Before purchasing, ask the seller to clean the yellow eel to ensure that there is no sediment and impurities.

4. Preservation: Yellow eels should be kept in the refrigerator or freezer to ensure they stay fresh.

1.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.

There are many ways to make eel soup, and one of them is to make eel soup. So how do you make eel soup delicious?

First, cut the neck of the yellow eel to open the blood, cut open the stomach, clean all the contents of the stomach, clean it, and cut it off. Chop more ginger and put it in a pan. When the ginger turns golden brown, pour in the eel and stir-fry for a while to remove the fishy smell of the ginger, and the soup is very white.

Add a pinch of salt and turn off the heat.

Or put 1 bowl of chicken broth and 1 bowl of eel soup in a pot. After boiling, add shredded eel, shredded chicken, gluten, soy sauce, vinegar, green onion, ginger, salt. Once cooked, pour the eggs into the flowers and add the water starch to thicken. After boiling, put it in a bowl, add pepper, monosodium glutamate, and sesame oil.

Hello! Ingredients:

Eel: 200g

Excipients: blended oil: appropriate amount of salt: appropriate amount of ginger: appropriate amount of cooking wine.

1.Choose a yellow eel of moderate size, kill it well, remove the mucus on the body surface, and cut it into sections.

2.Put it in a pot, then pour in an appropriate amount of water, add ginger and bring to a boil over high heat. After boiling, skim off the foam, then pour in the cooking wine, continue to high heat for 5 minutes, and then low heat for 5 minutes to get out of the pot, put in the appropriate amount of salt and salad oil before cooking.

Eel soup can improve the pain of the limbs and joints, the pain is fixed, and the pain is even cold. Let me introduce you to the recipe of eel soup.

Preparation of eel soup 1

Material. 100 grams of yellow eel, 90 grams of black beans, 9 grams of Polygonum multiflori, red dates, ginger. A little salt and monosodium glutamate.

It is also a good anti-aging soup.

Method. 1. Wash the soaked black beans, remove the internal organs of the yellow eel, wash them, and blanch them with boiling water;

2. Wash Polygonum multiflori, red dates, and ginger separately;

3. Put all the raw materials in the clay pot together, and add an appropriate amount of water;

4. After boiling over high heat, switch to a simmer for 2 3 hours, add salt and monosodium glutamate.

Preparation 2 of eel soup

Material. Ingredients: 100 grams of shredded chicken, 150 grams of shredded eel, 2 egg whites, wet starch, refined salt, soy sauce, balsamic vinegar, shredded green onion and ginger, white pepper, sesame oil, and clear soup.

Method. 1. Mix refined salt, egg white, wet starch and white pepper into a paste, and grasp the shredded eel and shredded chicken separately and starch them evenly.

2. Put the clear soup in the pot, add refined salt, soy sauce and balsamic vinegar, bring to a boil, put in shredded eel, shredded chicken and ginger to boil, thicken with wet starch, sprinkle in white pepper, shredded green onion and ginger, and drizzle with sesame oil.

Efficacy. Nourishes blood and moisturizes the skin. Eel is warm and sweet, and has the effect of nourishing qi, brightening the eyes and detoxifying.

Preparation of eel soup 3

Flavor: Light soy sauce: 1 2 tbsp cornstarch:

1 2 tbsp pepper: 1 4 tbsp oil: 2 tbsp sesame oil:

1 4 tablespoons salt: appropriate amount of vermicelli: 1 prickly ribs:

200 g yellow eel: 500 g green onion: 1 coriander:

1 stalk of ginger: 2 slices of water: 5 bowls.

Method. 1.Wash the ribs and scoop them up in boiling water;

2.Bring water to a boil, add pork ribs, and simmer for an hour;

3.When buying yellow eel, ask the master to cut it well, no bones, and wash it; Rinse with hot water, scrape off the "slippery" of the epidermis with the back of a knife, and cut into sections; Marinate with 1 2 tablespoons light soy sauce, 1 2 tablespoons cornstarch, 1 4 tablespoons pepper and a pinch of salt;

4.Soak the vermicelli in water until soft;

5.Wash the green onion and coriander, mince the green onion, and cut the coriander into sections;

6.Put two tablespoons of oil in a hot pan, stir-fry ginger slices and minced green onions, add vermicelli and stir-fry well, add 1 tablespoon of cooking wine, pour in the cooked pork rib soup, put the yellow eel after boiling, cook for about 8 minutes, add sesame oil and an appropriate amount of salt to taste, sprinkle with coriander segments and taste.

Efficacy: Nourish the kidneys and dispel wind, aphrodisiac and invigorate blood, strengthen muscles and bones.

Preparation of eel soup 4

Material. Yellow eel, Huadiao wine, ginger slices, vegetables and vegetables, peanut oil, dried red pepper, Sichuan pepper.

Method. 1. Wash the boneless eel into sections.

2. Put water in the pot, Huadiao wine, and ginger slices to boil. Put an appropriate amount of eel slices into the pot each time and blanch them until they are broken and scooped up.

3. Immediately put the picked up eel pieces into ice water.

4. After all the eel is scalded, scoop up the eel pieces and put them in the pot where the vegetables are padded.

5. Put coriander, heat half a catty of cooked peanut oil in a hot pan, and fry dried red pepper and peppercorns slightly when the oil temperature is 60%.

6. Pour the oil into the basin together. When eating, soak the eel slices at the bottom of the pot to obtain a salty taste and eat.