The practice of dried conger eel, the practice of dried eel

Here's how to eat it:1. Cut the dried conger eel into cubes, soak in water for 2-3 hours, and rinse.

2. Wash and cut the pork belly into pieces, 3. Heat the oil in the pot, put in the pork belly, 4. Add dark soy sauce, stir-fry with sugar to color, and serve.

5. Take a small casserole, put in the pork belly, add an appropriate amount of water, 6. Put in the dried conger eel, add ginger, garlic, chili, put in an appropriate amount of cooking wine, 7. Bring to a boil over medium heat, simmer over low heat for 40 minutes, add some salt, pepper to boil, and sprinkle some chopped green onions.

Dried fish, I believe everyone knows and has eaten it. Dried fish is a way to preserve the ingredients, just like our common bacon, which is processed into dried fish by air drying, smoking, etc., which has a special flavor and a longer preservation time. Dried conger eel is now the most common kind of dried fish, because of the high nutritional value of moray eel, so dried conger eel has also become a common food, so what are the methods of dried moray eel?

Roasted pork belly with dried conger eel

1. Soak the dried eel in cold water for three hours in advance, wash it, cut it into sections and set aside;

2. Cut the pork belly into pieces, put it in a pot of cold water, blanch for 10 minutes, remove the blood foam, remove and drain the water;

3. Put a little vegetable oil in a wok, add pork belly and ginger, stir-fry over low heat until slightly yellow, and cook in white wine;

4. After the flavor of the liquor comes out, add light soy sauce and dark soy sauce, stir-fry the rock sugar and color;

5. Add enough boiling water, at the height of half a finger of the meat, and then cut it'Dried eel, chives knotted and put in, cover and braise over medium heat for about an hour;

6. Take out the chives, drain the soup, and remove from the pot.

Cooking skills: 1. Dried eel is generally very fresh, so there is no need to add spices when cooking this dish, so as not to cover the umami of dried eel;

2. The chives can be knotted, take them out after burning, and take them to taste;

3. Light soy sauce and dark soy sauce have a salty taste, no need to add salt, even if you want to add, you must be careful;

4. Personally, I think that roasting meat with white wine is more delicious than cooking wine, so you can try it!

Homemade steamed dried eel

Ingredients: Dried eel, about 500 grams.

Seasoning: 10 grams of wine, 15 grams of ginger, 15 grams of green onion, 8 grams of refined salt, 20 grams of chili oil, 5 grams of monosodium glutamate.

Preparation method: 1. Soak the dried eel in water to soften (about 10 minutes).

2. Cut the fish into pieces 8 cm long, 3 cm wide and 1 cm thick.

3. Put the main ingredients into the steaming bowl, add chopped green onions, minced ginger, refined salt, monosodium glutamate, chili oil, and steam them in the drawer after mixing.

Characteristics: Moderate saltiness and freshness, full of aroma.

Dried eel with cabbage

Ingredients: Dried eel.

Ingredients: cabbage tender, coriander segments.

Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.

Production method: 1. Dry clean the eel, soak it softly, put it in the container and add chicken soup, cooking wine, green onions, ginger, star anise, steam it in the pot until it is cooked soft, and tear it into 1 cm thick silk after cooling.

2. Cut the cabbage into thin strips, remove the leaves of the coriander and blanch the water in the cool boiled water to cool and control the dry water.

3. Put the ingredients into a stainless steel container, add seasonings and mix slightly, put the main ingredients, and mix well.

Note: The dried eel should be fresh, remove the sediment, and the steaming heat should not be too large.

Steamed eggplant with dried eel

Ingredients: long eggplant, dried eel, minced garlic.

Seasoning: salad oil, steamed fish soy sauce.

Method: 1 Cut the eggplant into long strips, fry them in a frying pan and put them on a plate.

2 Pour minced garlic and steamed fish soy sauce over the eggplant.

3 Soak the dried eel in warm water until soft, cut it into cubes, put it on top of the eggplant, and steam it together before serving;

Characteristics: soft and delicious, full of umami.

Note: 1. The dried eel should be soaked and washed softly, otherwise it is easy to be salty;

2. Steamed fish soy sauce should not be too much, otherwise it will be salty.

1. Roasted pork with dried eel

1.Soak the dried eel in cold water for 1 2 hours in advance, wash it, cut it into sections and set aside;

2.Cut the pork belly into pieces, put it in a pot of cold water, blanch for 10 minutes, remove the blood foam, remove and drain the water;

3.Put a little vegetable oil in a wok, add the pork belly and ginger, stir-fry over low heat until slightly yellow, and cook in the white wine;

4.After the flavor of the liquor comes out, add light soy sauce and dark soy sauce, and the rock sugar is evenly colored;

5.Add enough boiling water, at the height of half a finger of the meat, then add the chopped dried eel, knot the chives, cover and braise for about an hour on medium heat;

6.Remove the chives knots, drain the soup and remove from the pot.

2. Steamed dried eel

1.Soak the dried eel in warm water for 15 minutes;

2.Cut the dried eel into cubes and serve on a plate;

3.Add green onions, ginger and garlic, and steam in a pot.

3. Dried honey eel

1.Soak the dried eel in water for 30 minutes, remove some salty taste, and rinse it;

2.Cut into large pieces and marinate with ginger, green onions, cooking wine, sugar, pepper, light soy sauce and other seasonings for 60 minutes to taste;

3.Take out the dried eel, mix the honey and olive oil into the marinade, and mix well to make a baking sauce;

4.Spread the tin foil on a baking sheet, brush with olive oil, add the eel pieces, and brush with honey sauce;

5.Preheat the oven at 220 degrees for 10 minutes, put it in a baking sheet, bake at 200 degrees for 5 minutes;

6.Remove the baking sheet, turn over the eel pieces, brush with honey sauce and bake in the oven for another 5 minutes.

7.Take it out again and brush with honey roasting juice; Brush with honey 3 times and bake for about 18 minutes.

4. Stir-fried dried eel with celery

1.Soak the dried eel in cold water for about 10 minutes;

2.Cut the soaked dried eel into shreds, remove the leaves and roots of the green vegetables and cut them into sections;

3.Heat the pan, small oil, and shredded ginger; Then pour in the shredded eel and fry until the surface is slightly yellow and the fragrance wafts out;

4.Add a little cooking wine to remove the smell, pour in celery and stir well, add a little sugar;

5.Add salt to taste; Stir-fry until the celery is raw, add a little steamed fish soy sauce, remove from the pan and serve on a plate.

Prepare dried conger eel.

1.Cut the dried conger eel into cubes, soak in water for 2-3 hours, and rinse.

2.Wash the pork belly and cut into cubes, 3Heat the oil in a pan and put in the pork belly, 4Add dark soy sauce, stir-fry with sugar to color, and serve.

5.Take a small casserole, put in the five-flower god imitation meat, add an appropriate amount of water, 6Put the dried conger eel, add ginger slices, garlic, chili pepper, and put in an appropriate amount of cooking wine, 7Bring to a boil over medium heat, simmer for 40 minutes, add some salt, pepper and bring to a boil, sprinkle with chopped green onions.

Preparation of dried conger eel.

3. Steaming. Steamed dried conger eel with ham.

Ingredients: 1 wild eel, appropriate amount of Jinhua ham, a little dried tempeh, green onion, ginger, salt, chicken essence, rice wine, oil, Maggi fresh soy sauce.

Detailed steps: 1. Please slaughter the eel and clean it after returning;

2. Thinly slice the ham, chop the tempeh, slice the ginger, and knot the green onion;

3. Put the cleaned eel on a plate, pour in more rice wine, sprinkle in an appropriate amount of salt, and a little Maggi fresh soy sauce (for coloring);

4. Spread ginger slices, ham slices, sprinkle tempeh, and put green onion knots in turn;

5. Bring to a boil in a pot over high heat, put in the eel and steam over medium heat for 25 minutes, take out the steamed eel, remove the green onion knots and excess ginger slices, sprinkle with finely chopped green onions, then sprinkle in a little chicken essence, then pour in a little Maggi fresh soy sauce, and drizzle with hot oil.

Preparation of dried conger eel.

Fourth, boil. The umami taste and nutritional value of fish used to make soup are well established. Dried conger eel is no exception, as it has a stronger flavor and a fresher flavor, so it can be used to make soup that tastes more delicious.

The method of boiling dried conger eel soup is also very simple, and it is similar to other soup recipes, so it is easy for everyone to make and eat at home.

We all know that eel is a fish with high nutritional value, so how can it be processed into dried fish into delicious dishes? How can you eat it?

1. Roasted pork with dried eel1. Soak the dried eel in cold water for three hours in advance, wash it, cut it into sections and set aside;

2. Cut the pork belly into pieces, put it in a pot of cold water, blanch for 10 minutes, remove the blood foam, remove and drain the water;

3. Put a little vegetable oil in a wok, add pork belly and ginger, stir-fry over low heat until slightly yellow, and cook in white wine;

4. After the flavor of the liquor comes out, add light soy sauce and dark soy sauce, stir-fry the rock sugar and color;

5. Add enough boiling water, at the height of half a finger that has not passed the meat, and then cut it. Dried eel, chives knotted and put in, cover and braise over medium heat for about an hour;

6. Take out the chives knots, drain the soup, and remove from the pot!

2. Stir-fried dried eel with celery1. Soak the dried eel in cold water for about 10 minutes;

2. Shred the soaked soft dried eel, remove the leaves and roots of the celery, and cut into sections;

3. Heat the pan, add the oil and the ginger shreds;

4. Then pour in the shredded eel and fry until the surface is slightly yellow and the fragrance wafts out;

5. Add a little cooking wine to remove the smell;

6. Pour in the celery and stir-fry evenly;

7. Add a little sugar and salt to taste;

8. Fry until the celery is broken, add a little steamed fish soy sauce;

9. Serve on a plate and enjoy hot.