What kind of methods do you use to make eels?

Make hot eel fillets, two catties of yellow eel, go to the intestines, remove the bone spurs, cut the oblique knife into slices, wash the blood stains, use salt to yard the eel, shred ginger, cut small slices of garlic, a slice of red pepper, pour more oil into the wok, burn until it is hot, put in the eel slices and burst them, gently fry them to make them evenly heated, the time of explosion does not need to be very long, as long as you see the color of the fish white, you can pick up and filter out the oil. Then Pixian bean paste, ginger, garlic, red pepper stir-fry until fragrant, pour in the fried eel slices and stir-fry, add a spoonful of salt, a spoonful of five-spice powder, a spoonful of cooking wine, a spoonful of light soy sauce, half a spoonful of sugar and fry for 5 minutes, then you can get out of the pot.

Put a spoonful of oil in the pot (the amount of vegetables that are usually fried), turn the heat to medium, wait for the pot to heat up, add the bacon and stir-fry, squeeze the oil while stir-frying, remember not to squeeze too much; Put a spoonful of oil in the pot (the amount of vegetables that are usually fried), turn the heat to medium, wait for the pot to heat up, add the bacon and stir-fry, squeeze the oil while stir-frying, remember not to squeeze too much; Drain the water of the salted vegetables, put them in a pot and continue to simmer for 10 minutes, then sprinkle in an appropriate amount of salt, turn them with a spatula to make the eels and salted vegetables evenly fused, simmer for another 5 minutes, stir-fry them appropriately, so that this "eel stewed salted vegetables" can be served, and remember to sprinkle chopped green onions after serving.

I usually make eel vermicelli pot, a pound of eel, kill it and wash it, knead it with a little flour for a few minutes, boil a pot of water, and when it is about to boil, pour in the eel, blanch it for three minutes, and remove it. Slice the garlic again, chop the ginger, chop the pickled pepper and shallots, and pour them into the pan. Slowly simmer the fragrance over low heat, pour in the blanched eel sticks, add boiling water, fresh soup is the best, submerge the eel strips, bring to a boil, and put in the soaked vermicelli. That's it.

I make raw fried eel rolls, a dish from Hubei, sliced winter bamboo shoots, and sliced mushrooms. Green onions, chop chopped green onions and eels, drain the blood, cut into sections, and cut into one-sided spike-shaped flower knives. I don't want to cut it, but it's fun to cut, and I think it's more flavorful.

Add salt and starch to the processed eel and stir it into the starch. Pour cooking wine, salt, chicken essence, light soy sauce, sugar, vinegar and starch into a bowl and set aside. Add oil to the pan and cook until the oil surface smokes.

Put in the eel segment. After forming a roll, remove and drain the oil. And it is.

I always make fried eel, children like to eat it, the yellow eel bones are cleaned, cut into sections, add spices and a little salt and marinate for about 1 hour. Beat the eggs, add flour and mix well to form a batter, pour in the yellow eel bones and mix well, evenly stick the batter, one by one, fry the yellow eel bones sticky with batter in the oil pan, fry until golden brown, and then you can eat.

I am making shredded eel, the first step is to remove the bones of the eel, after washing the ingredients, cut the boneless eel into shreds, add cooking wine and egg whites, marinate to taste, first pour an appropriate amount of oil into the pot, stir-fry the bean paste with high heat, add the pickled shredded eel and stir-fry, and you can eat it when it is cooked.

I bought it and braised it, cleaned the eel segments, cut the green and red peppers into small pieces, and chopped the green onions, ginger and garlic. Put an appropriate amount of oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add eel segments and stir-fry. Add sugar, soy sauce and salt. Add an appropriate amount of water, boil for five minutes, and then remove from the pan.

I am making fried eel with green pepper and leek, cut the green onion, ginger and garlic, add oil and stir-fry, after the fragrance comes out, put in the yellow eel, add some cooking wine to remove the smell, pour in the green pepper shreds and stir-fry until it changes color, and then pour in the leek and stir-fry, and you can serve it when it is cooked.

1.Cut the eel to the bone (I asked the seller to do it at the stall, and it was difficult to do it myself, it was too slippery, hehe) and cut it into boiling water for later use.

2.Slice the onion and pepper, and shred the ginger.

3.Stir-fry the shredded ginger and stir-fry the eel until fragrant.

4.Add the onion and chili pepper and stir-fry together for 1 minute, add an appropriate amount of cooking wine, light soy sauce and salt to taste, and fry until the chili pepper is green.

5.Just add some chicken essence to taste before cooking.

Marinate for a while, then cut the eel into sections, then add some cabbage, kelp, and meatballs for a while.

1. Wash the yellow eel and cut it into thin slices.

2. Cut the ginger and garlic into slices.

3. Mix refined salt, monosodium glutamate, pepper and wet starch into a sweet sauce.

To make eel, you must put chili peppers, otherwise it will not be delicious.

Braised yellow eel. Cut the yellow eel into sections, wash it, prepare green onion slices, ginger slices, garlic slices, garlic moss sections, salt and sugar soy sauce and pepper, put oil in the pot, put in the ginger slices, eel segments, green onion segments and fry them until they change color slightly, add dark soy sauce and fry them slightly, add water to overflow the eel segments, add garlic slices, light soy sauce, salt (if there is bacon or ham, you can put two slices) on high heat and boil, turn to low heat and simmer for a while, put in garlic moss at about the same time, and then turn on high heat to collect the soup, when the soup is almost closed, add pepper and start the pot. I usually add a little lard to the braised process to enhance the flavor.

Stir-fry eel slices (deboned alive).

Deboned eel slices, change the knife into pieces, prepare side dishes (garlic grains, green pepper slices, etc.) ginger shreds, green onion segments, pepper, hot pan cold oil, swing the pan and pour the oil and then add the oil, after the oil is hot, add ginger shreds, green onions, eel slices, stir-fry on high heat, add an appropriate amount of salt, sugar, and then add garlic and green pepper slices, stir-fry a few times over high heat to make it fragrant, pour in light soy sauce, add some pepper, and remove from the pot. The stir-fry fire should be large, the speed should be fast, and the whole process should be completed in one go, so the materials must be prepared and placed in a good place, so as not to be in a hurry.

Stir-fried eel (scalded to scratch).

Eel silk is usually scalded to death with boiling water first, and then fried with silk, so the eel silk is basically half-cooked before going to the pot, I like to use leeks as a side dish for fried eel, leeks are vegetables that supplement the yang, and yellow eels complement each other, and the fragrance of leeks can be in the process of braiding eel silk, eliminating green onions and simplifying the production process. Heat the oil in the pan, add the ginger shreds and eel shreds and stir-fry first, add an appropriate amount of salt, a small amount of sugar (or not), turn on the fire and stir-fry the leeks, pour a small amount of light soy sauce and sprinkle some pepper to start the pot. Leeks are easy to wilt after being fried for a long time, so the key to this dish is to have a little more oil, the speed should be fast, and it's okay to have some leeks raw.

Yellow eel porridge (common practice in Guangdong).

Those who have lived in Guangdong must be impressed by the casserole porridge food stalls in the streets and alleys, and eel porridge is the main variety of casserole porridge, second only to shrimp porridge.

Yellow eel soup. Yellow eel soup is relatively less popular, and it is mostly made in Jiangsu and Zhejiang families. Add ginger slices to the eel section and fry it slightly, add water, green onion segments, you can add some ginger slices, add a little lard, salt, cook until the soup is milky white, sprinkle with pepper and serve.

Friends who are not picky can add a few slices of fatty meat to stew together, or put two slices of bacon on it.

One. Taishan Yellow Eel Rice Ingredients: 500 grams of local yellow eel, Taishan rice, coriander, green onion, tangerine peel rice, ginger rice, seasoning.

Method: Shell the rice in Taishan Hot Spring Township into rice and cook it into rice with an appropriate amount of water; The original strips of local yellow eel are soaked in 100 boiling water, and then the meat is torn into shreds by hand, and the ginger rice and tangerine peel rice are stir-fried until fragrant; The boiled rice and the stir-fried eel are stir-fried until fragrant, seasoned with extremely umami, returned to the pot, and boiled on the stove for about 5 minutes until the rice is charred, sprinkled with coriander and green onions. Can.

Experience: This yellow eel rice is first rich in aroma and then praised for its excellent taste? The rice grains are distinct, the yellow eel is silky and smooth, coupled with the effect of extremely fresh taste and the blood tonic effect of yellow eel, people unconsciously have a great appetite and increase the amount of food.

It turned out that the master made a special trip to Taishan to learn from the local master and cooked it, no wonder its materials, production, and taste are so authentic, and the portion is also very sufficient, enough for 4 or 5 people to eat. Two. Yellow Eel Rice Recipe] 100 grams of japonica rice, 50 grams of yellow eel, 10 20 ml of ginger juice.

Method] first clean the yellow eel and mix well with ginger juice and peanut oil. When the rice is cooked until the water is about to dry, put the yellow eel on the rice noodles and reduce the fire? 15 20 minutes ready.

Qimi method: first wash the live yellow eel, put the rice into the clay pot and boil, that is, cut off the tail tip of the yellow eel, quickly put it into the pot and cover it, after cooking, add ginger juice, oil and salt to taste. 【Features】This rice has the effect of nourishing blood and stomach, especially suitable for pregnant women with pregnancy vomiting and loss of appetite, and is rich in vitamin 3.

Ginger Yellow Eel Rice Ingredients: 150 grams of yellow eel, 5 20 ml of ginger juice, appropriate amount of stem rice. Method:

Remove the bones and internal organs of the yellow eel, put it in a bowl, add ginger juice, soy sauce, and vegetable oil and mix well; In the japonica rice measuring basin, add water to cage and fire for about 40 minutes; Open the cage, pour the yellow eel on the rice noodles and continue to steam for 20 minutes. Once a day, serve as lunch. Function:

Nourish qi and blood, strengthen the spleen and stomach. It is suitable for qi and blood deficiency, post-illness weakness, anemia, emaciation and other symptoms. Four.

The preparation method of Shuibu yellow eel rice is different according to the eating method and taste of each person, the yellow eel is cut into a piece, and there are also torn into strips, but they are all made of local yellow eel and high-quality rice as raw materials, accompanied by ginger shreds, green onions, etc., which are blended together, the taste is soft and delicious. To make yellow eel rice, first put the yellow eel in boiling water and cook it until it can tear the meat and cook it, then pick up the cold river and tear (cut) the eel meat for later use. Wash the rice, drain the water, boil the water in a large clay pot, pour the rice down and cook until it is like a beetle.

Finally, use the fierce fire to heat the oil and start the wok, stir-fry the garlic and ginger shreds into the eel meat and stir-fry, add the seasoning and stir-fry evenly into the rice noodles, and use slow fire to penetrate the riceDuring the meal, add a little raw oil from the side of the clay pot and put a little chopped green onion on the rice noodles when serving. It is reported that after the yellow eel rice is served, do not rush to lift the lid of the clay pot, wait for another 10 minutes before opening the lid, and eat it evenly, the rice will be more fragrant, tough, and not afraid of stickiness.

What should I do if the eel is delicious and I can't make it? Let me teach you a simple and convenient way to make it.

First of all, the yellow eel is killed, the internal organs are removed, and after being cleaned, it is cut into sections with a knife and set aside.

Yellow eel, also known as eel, snake fish, blood eel, etc., is a freshwater fish, similar to a snake, the whole body is scaleless, and has high edible value. It is delicious, smooth and nutritious, and is generally stocked in ponds or rice fields in China. Because the surface of the body has been covered with a layer of mucus, it is difficult for ordinary people to grasp with their bare hands, and often they will slip away if they are caught, and only experienced gods and people or with the help of tools can grasp it.

For yellow eels, your first impression may be that there are many parasites, and even think that yellow eels are full of parasites, which is simply a breeding ground for parasites. In fact, there are indeed more parasites in the body of wild yellow eels, but the general market is bought artificially bred yellow eels, as long as the health and safety of the breeding process is ensured, the yellow eel will basically not be infected with any parasites. So as long as you can determine the ** of the yellow eel, you can basically eat it with confidence, and then think about the practice of the yellow eel for everyone, let's take a look.

Ingredients: yellow eel, garlic, onion, bell pepper, shallot, ginger, bean paste, dried chili, oyster sauce, cooking wine, light soy sauce, pepper, sugar, dark soy sauce, water starch.

Method] 1. First of all, kill the yellow eel, remove the internal organs, clean it and cut it into sections with a knife, and put it aside for later use. Clean the ginger, bell pepper, shallots, and onions, slice the ginger, remove the seeds from the bell pepper and slice them, cut the shallots into white sections, cut the green onion leaves into chopped green onions, and slice the onions for later use. Peel the garlic and cut it into cubes, and cut the dried chili peppers into pieces for later use.

2. Remove from the pot, add enough water to the pot, boil the eel under cold water, blanch it on high heat for two minutes, and use a spoon to stir the eel to heat it evenly when blanching. After blanching, take out the yellow eel and cool it in supercooled water, then drain the water and set aside.

3. Continue to get out of the pot, pour an appropriate amount of cooking oil into the pot (the amount of oil is not more than the yellow eel), heat the oil to 6 into heat, put the yellow eel into the pot and fry it, and quickly slide the yellow eel oil for 20 seconds. Then continue to heat the oil, boil the oil to 8 hot, then put the garlic into the pot and heat it until fragrant.

4. Pour out the excess cooking oil in the pot, leave an appropriate amount of oil (enough to stir-fry) and heat it, pour the ginger, green onion and dried chili pepper into the pot and heat it until fragrant, then add two spoons (refer to the tablespoon, the amount is adjusted according to personal taste) bean paste, and then add a spoonful of oyster sauce and stir-fry evenly to fry the red oil.

5. Then add the onion and bell pepper, stir-fry quickly over high heat, then add an appropriate amount of water, then add two spoons of cooking wine to remove the smell, add an appropriate amount of light soy sauce to taste, sprinkle with a little pepper and white sugar. Then pour the yellow eel into the pot, add a few drops of dark soy sauce to adjust the color, stir-fry evenly, and then adjust to medium heat and simmer for about 5 minutes. Finally, pour in an appropriate amount of water starch to thicken, stir-fry evenly, and then you can eat it out of the pot.