The practice of dried eel, the practice of dried eel

Ingredients: dried eel, pork belly. Seasoning: ginger, 1 chives, light soy sauce, dark soy sauce, rock sugar, white wine, vegetable oil. Method:

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

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 white wine.

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

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.

1. This dried steamed fish is very fresh, so you don't need to add spices when cooking this dish, so as not to cover the umami of the dried eel.

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

3. Both light soy sauce and dark soy sauce have a salty taste, so you don't need to add salt, even if you want to add it, you must be careful.

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

Process: Burning. Taste: Salty umami.

Calories: Lower calories.

Ingredients: Cooking steps:

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

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 white wine.

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

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.

Dried eels can do this:

1. Take out a small piece of dried eel from the refrigerator.

2. Cut the garlic first and set aside, and separate the leaves and roots.

3. Pour in an appropriate amount of oil, put a few slices of ginger, and then put in the garlic head of the dried eel.

4. Stir-fry, add 1 tablespoon of salt, a little cooking wine and oil.

5. Stir-fry for a while, then add an appropriate amount of water and boil.

6. Reduce the juice on high heat, add garlic leaves when there is still a little water left, add monosodium glutamate and fry when the leaves are cooked, and put it on a plate.

Roasted pork with dried eel.

Ingredients: Dried eel, pork belly, ginger, 1 chives.

Seasoning: light soy sauce, dark soy sauce, rock sugar, white wine, vegetable oil.

Method:1Soak the dried eel in cold water for three hours in advance, wash it, and cut it into sections for later use.

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 white wine.

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

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.

Eel can effectively nourish the blood, dispel dampness and anti-tuberculosis, and is a good nutrition. Rich in vitamin A, vitamin E, vitamin B1, vitamin B2, calcium. Eel has a very strong effect on strengthening the kidneys and is an excellent health food.

The calcium content of eels is among the best, and regular consumption of eels can increase blood calcium levels and strengthen the body. Eel contains DHA and EPA, the content is the first of other seafood, meat, eel for the prevention of cardiovascular disease has a good effect and effect, but also can have the effect of calcium supplementation, for the kidney and aphrodisiac has a good effect, at the same time can also have the effect of replenishing deficiency and nourishing blood, is a good type of health care recipe, you can rest assured to eat it.

The main way to eat it is steamed soup:

1.Steamed dried fish 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. 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.

2.Dried eel with cabbage Ingredients: Dried eel Ingredients:

Cabbage tender heart, parsley segments. Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.

Production: 1. Dry clean the eel, soak it softly, put it in a container and add chicken broth, cooking wine, green onions, ginger, star anise, steam it in a pot until it is cooked and 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.

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 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.

2Steamed 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 eels 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.

Sauce: In addition to sugar and salt, mix other seasonings in a bowl. Soak the dried eel for a day, wash it, drain it, cut it into sections, wrap it in starch and fry it until golden brown on both sides.

Put onions, garlic, ginger and star anise in the oil pan and stir-fry until fragrant. Put the dried eel in a pot. Sprinkle the sauce and cover the pot to simmer for a while.

Add sugar and salt. Add water and bring to a boil. Cook until the juice is reduced and turn off the heat.

Serve. Delicious and strong. Dried eel has a salty taste and can be softened by soaking.

Dried eel is best used in stewed dishes, so that the flavor of the fish can evaporate, and it can also be fried, but I feel too greasy.

Daquan will not, stewed braised pork with dried eel.

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, and cut it into sections for later use.

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.

01 Steamed dried eel, soak the eel in water for more than 3 hours in advance, wash and cut into sections for later use, sprinkle with sugar and salt, marinate in cooking wine with a little oil for a while, cut green onions, shred ginger, sprinkle on the dried eel, pour hot water into the pot, open the water into the dried eel and steam it for 20 minutes.

02 Dried eel with garlic, soak the eel in water for more than 3 hours in advance, wash and cut into sections, wash and drain the garlic leaves and cut them into sections, slice the ginger, cut the chili pepper into small pieces, steam the dried eel for 8 minutes, pour ginger slices and chili peppers into the pot and stir-fry until fragrant, pour in the eel and stir-fry, then pour in the garlic leaves and fry together, and fry until the garlic leaves are broken.

03 Dried eel and radish soup, dry clean and cut the eel for later use, dry clean the shrimp for later use, cut the radish into thin slices, cut the ginger into slices for later use, pour an appropriate amount of oil into the pot, pour in the eel and fry until fragrant, then pour in the shrimp and fry together, finally pour in the white radish slices and fry together, add an appropriate amount of hot water, boil over high heat and turn to low heat and cook for 20 minutes.

04 Stir-fry dried eel with celery, soak the eel in water for more than 3 hours in advance, wash and cut into sections for later use, pour an appropriate amount of oil into the pot, put in the dried eel, stir-fry until golden brown, pour in celery and fry together, add a little water and simmer for a while, add a little salt to taste.

How to fry eel with garlic:

Ingredients: 200g dried eel, 1 head of garlic, a little vegetable oil, a little oyster sauce.

1. Clean the dried eel and cut it into small pieces with scissors.

2. Pat the garlic.

3. Put a little oil in the pot, add the dried eel, and stir-fry over low heat.

4. Fry the dried eel until it is slightly yellow, add the garlic and stir-fry quickly.

5. The garlic is slightly yellowed, add oyster sauce and stir-fry well.

Sixth, the finished product drawing.