How to cook soup with hairy crab and yellow eel How to cook soup with yellow eel

1. Clean the hairy crab.

2. Put it in a steamer and steam it through water.

3. Steam for 10 minutes after boiling on high heat.

After removing the internal organs of the eel, wash off the mucus on the eel with warm water, remove the bones, and cut it into inches for later use. Slice the chives into small pieces; Wash and slice the ginger and garlic for later use.

4. Heat the oil in the wok over high heat until it is eighty percent hot, add ginger slices, garlic slices, and chives to fry until fragrant, pour in the eel segments, add white wine, dark soy sauce, Zhenjiang balsamic vinegar, and white sugar and stir-fry for 3 minutes, pour boiling water, cover the eel, eel and hairy crab and change the lid to simmer over low heat for 30 minutes.

After a few minutes, reduce the soup on high heat, sprinkle white pepper with the soup when it is thick, garnish with some chopped chives, and then remove from the pot.

Yellow eel roast soup: Ingredient details:

250 grams of yellow eel, 200 grams of leeks, 150 grams of green onions, 150 grams of ginger, 50 grams of rapeseed oil, 50 grams of salt, cooking wine, pepper, and a little monosodium glutamate.

1. Pour rapeseed oil into a hot pan to 120 degrees, pour in green onion and ginger and stir-fry until fragrant after smoke 2. Pour in yellow eel and fry until the fish skin is crispy.

3. Add a little cooking wine and pepper, put in water, and bring to a boil over high heat.

4. Cook the fish soup until milky white, add a little salt and monosodium glutamate. (about 15 minutes) 5. Put in the leeks, bring to a boil and turn off the heat.

6. Raise another pot and cook the noodles.

7. After 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.

Or. 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.

Hairy crab: Ingredients: 4 hairy crabs.

Excipients: appropriate amount of water, appropriate amount of ginger foam, appropriate amount of vinegar.

Steps. 1.Pour the hairy crab into a basin and wash it with water for later use;

2.Drain the washed crabs;

3.Put a steamer and an appropriate amount of cold water in the pot;

4.Place the drained crab on the steamer;

5.Cover the pot and steam over high heat for 15 minutes;

6.Steamed until the crab shell changes color, then take it out and eat;

250 grams of yellow eel, 200 grams of leeks, 150 grams of green onions, 150 grams of ginger, 50 grams of rapeseed oil, 50 grams of salt, cooking wine, pepper, and a little monosodium glutamate.

1. Heat the pan to 120 degrees and pour in the rapeseed oil, pour in the green onion and ginger and stir-fry until fragrant.

2. Pour in the yellow eel and fry until the skin is crispy.

3. Add a little cooking wine and pepper, put in water, and bring to a boil over high heat.

4. Cook the fish soup until milky white, add a little salt and monosodium glutamate. (about fifteen minutes).

5. Add the leeks, bring to a boil and turn off the heat.

6. Raise another pot and cook the noodles.

7. After 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, it is necessary to fry the yellow eel with rapeseed oil until the fish skin is crispy, put in water and cook the soup with a strong fire, so that the fish soup will be milky white;

Third, in addition to the use of cooking wine, pepper, leeks are an indispensable partner of yellow eel soup, one to remove the fishy two to improve the fresh, without leeks, the taste of yellow eel soup is definitely discounted.

Raw material. Ingredients: 500 grams of eel.

Seasoning: 3 grams of salt and 1 gram of monosodium glutamate.

How to make this paragraph.

1.Yellow eel to remove intestinal miscellaneous and cut into sections.

2.Rinse. 3.Add water and cook.

4.Flavouring.

How 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.

Ingredients: 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.

1. Ingredients: 2 yellow eels, 1 piece of ginger, 6 cloves of garlic, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of shredded green onion;

2. 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;

3. 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 want to taste it, wait for the ginger to turn golden brown, and start pouring the yellow eel when the side becomes paste.

4. Be careful when you arrive, there is water in the washed yellow 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 yellow eel is poured in, the lid of the pot will be closed).

5. Pour in an appropriate amount of water according to the amount of your own yellow eel, and you can pour more if you like to drink soup. Then pour some cooking wine (also to remove the fish), enlarge the garlic, cover the pot and cook for about 10 minutes, the fish is easy to cook.

6. As soon as the lid of the pot is opened, you will find a milky white soup, which is very fragrant and appetizing. Add a little more salt and turn off the heat in 10 seconds.

7. Put the chopped green onion into the bowl first, and then pour the soup into the bowl with green accents. People with different appetites can add a little more pepper.