How to make fried eel with garlic sprouts, how to fry eel silk deliciously

1.The eel silk is cleaned and cleaned.

2.Cut into sections, add minced ginger, cooking wine, and light soy sauce.

3.Grasp evenly and marinate for a while.

4.Soak the garlic sprouts in water.

5.Wash and break into sections. (It's very tender, just use the broken one).

6.Heat oil in a saucepan, a small amount.

7.Pour in the garlic sprouts.

8.Stir fragrant and serve.

9.Pour a little more oil into the pan.

10.Pour in the marinated eel and stir-fry.

11.Pour in the sautéed garlic sprouts.

12.After stir-frying, add a little sugar to enhance the taste.

Stir-fry for a while and add the seasoning.

13.Add a little water to the starch and pour it into it, 14Stir-fry evenly.

15.The sweet garlic sprouts are especially delicious.

Stir-fry, cut off the garlic sprouts, shredded eel, ingredients: minced green onion, ginger and garlic. Add green onions, ginger and garlic to the hot oil in a hot pan, stir-fry until fragrant, add a small amount of bean paste (or Lao Gan Ma), put in the eel shreds, stir-fry for a while, pour a little water, add garlic sprouts, and season

Cooking wine, rice vinegar, light soy sauce, sugar, a small amount of salt, stir-fry until the garlic sprouts turn green, and pour a little vinegar out of the pot.

The preparation of stir-fried eel.

First, remove the internal organs of the eel.

Wash and cut into sections.

Prepare the seasoning (black peppercorns, garlic, ginger, chopped green onion).

Heat the pan with oil, warm for 5 minutes, add the ginger slices and garlic.

Burst until the fragrance is slightly charred, then pick it up and don't use it.

After that, pour in the eel silk.

Add salt to taste.

Add cooking wine and stir-fry evenly.

Add light soy sauce and dark soy sauce and stir-fry well.

Add sugar, stir-fry evenly, then turn off heat and put into a bowl.

Sprinkle with chopped green onions, then grind in the black peppercorns.

In another oil pot, pour in the oil and heat it very hot, and pour it evenly on the chopped green onions.

Cooking skills. 1.This dish is delicious and does not need to be seasoned with chicken essence.

2.The last dish is just as indispensable as adding black peppercorns and drizzling hot oil.

3.Yellow eel should not be eaten with pumpkin, spinach and red dates.

The delicious recipe for eel silk is as follows:Tools Ingredients: appropriate amount of eel, appropriate amount of green onion, ginger and garlic, appropriate amount of chili pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of starch, appropriate amount of edible oil.

1. Wash the eel, remove the internal organs, cut it into thin strips, add green onions, ginger and garlic and marinate for 15 minutes.

2. Cut the green onions, ginger, garlic and chili peppers into sections and cavity for later use.

3. Heat the pan with cold oil, put the green onion, ginger, garlic and shredded chili pepper into the pan and stir-fry until fragrant.

4. Put the marinated eel into the pot and stir-fry until it changes color.

5. Add an appropriate amount of starch to a little water to make a sauce, pour it into the pot, stir-fry evenly, so that the surface of the eel silk shed is evenly adhered to the sauce, and you can enjoy it out of the pot.

The method of eel silk is as follows:Ingredients; 400 grams of shredded eel, 50 grams of green pepper, 1 white cocoon. Accessories; 2 tablespoons oil, 1 tablespoon dark soy sauce, oysters, 1 tablespoon oil, 2 tablespoons rice wine, a pinch of white pepper, a pinch of ginger, a pinch of minced garlic.

1. Prepare all the ingredients (add 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, 2 tablespoons of water and 1 teaspoon cornstarch to a small bowl of coconut white, green pepper, eel, ginger and garlic, mix well and set aside).

2. Remove the internal organs of the eel silk first, wash and cut the Huai section and put it in a bowl, add rice wine, ginger shreds, white pepper and marinate for 20 minutes, wash the white and green peppers respectively and cut them into shreds.

3. Heat the oil in a pan and add the minced garlic to burst the fragrance.

4. First pour the shredded white and green pepper into the stir-fry to change color.

5. Zai Mingyou scoops up the pickled eel silk and stir-fry it in the pot to bring out the fragrance and cook the rice wine evenly.

6. Pour in the seasoned sauce.

7. Stir-fry evenly, remove the juice from the heat and remove from the pot.

8. Put it on a plate and sprinkle it on a plate, turn off the heat and remove from the pot.

Wash the eel and stir-fry the black peppercorns, garlic, ginger and chopped green onions.

Steps to fry eel silk:

1.First, remove the internal organs of the eel.

2.Wash and cut into sections.

3.Prepare the seasoning (black peppercorns, garlic, ginger, chopped green onion).

4.Heat the pan with oil, warm for 5 minutes, add the ginger slices and garlic.

5.Burst until the fragrance is slightly charred, then pick it up and don't use it.

6.After that, pour in the eel silk.

7.Add salt to taste.

8.Add cooking wine and stir-fry evenly.

9.Add light soy sauce and dark soy sauce and stir-fry evenly.

10.Add sugar, stir-fry evenly, then turn off heat and put into a bowl.

11.Sprinkle with chopped green onions, then swirl the black peppercorns.

12.In another pan, pour in olive oil and cook until smoke rises.

13.Pour evenly over chopped green onions.

14.Mix before eating.

Ingredient breakdown. Ingredients;

Eel to taste. Accessories;

Green and red peppers to taste.

Onions to taste. Ingredient.

Appropriate amount of chicken bouillon. Starch to taste.

Ginger shreds to taste.

Soy sauce to taste. Salt to taste.

Cooking wine to taste. Medium-spicy taste.

Stir-fry process. Three quarters of an hour takes time.

Normal difficulty. Steps to fry eel silk:

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Remove the bones and shred the eel, add cooking wine and starch to starch.

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Shred green and red peppers and onions for later use.

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Heat enough oil in a pan and pour in the eel silky oil.

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After all the shredded eel has changed color, remove it and drain the oil.

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Stir-fry the ginger shreds in the pan with the bottom oil until fragrant.

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Pour in shredded green and red peppers and shredded onion and stir-fry until fragrant.

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Pour in the shredded eel that has slipped over the oil and stir-fry.

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Add cooking wine, salt, soy sauce and chicken essence and stir-fry evenly.

1. Ingredients: 200 grams of shiitake mushrooms. Accessories;

25 grams of green beans and 50 grams of flour. 750 grams of vegetable oil (actual consumption of 100 grams), 50 grams of wet starch, grams of pepper, 5 grams of cooking wine, 25 grams of soy sauce, 15 grams of vinegar, 1 gram of refined salt, 2 grams of monosodium glutamate, 10 grams of sesame oil, 50 grams of sugar.

2. Remove the stems of shiitake mushrooms and wash them, twist them into shreds with scissors (the silk is about 10 cm long), rinse with water, squeeze out the water, put it into a bowl, add 1 gram of refined salt and monosodium glutamate, 40 grams of wet starch and stir well, and then add flour and mix.

3. Heat the wok over medium heat, and when the vegetable oil is 50% hot (about 125), disperse the shredded mushrooms into the pan and fry them until they are crusted, that is, remove them with a colander. When the oil temperature rises to 60% hot (about 150), fry it again in the pan, and pour it into a colander to drain the oil when it is golden brown, that is, it becomes "plain eel silk".

4. Put the original pot on medium heat, pour in the peas and stir-fry slightly, add 75 grams of water and cooking wine, soy sauce, sugar, vinegar, wait for the soup to boil and put in 1 gram of monosodium glutamate, thicken with flour, that is, pour the eel shreds, turn the pot on the plate, remove the pepper, and drizzle with sesame oil.

Ingredients. Yellow eel.

Appropriate amount, appropriate amount of sesame oil, cooking wine.

Appropriate amount, dark soy sauce.

Amount. Remainder.

Seasoning the sauce first: 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, 2 spoons of starch, appropriate amount of water. Stir well and set aside.

Heat the pot, put a spoonful of vegetable oil, two spoons of lard, add the minced green onion and garlic and stir-fry until fragrant. Then put in the shredded eel.

Saute until the eel changes color. Drizzle in the prepared sauce.

Stir-fry to color, add a spoonful of cooking wine, a spoonful of sesame oil, a spoonful of pepper, stir-fry evenly and you can get out of the pot.

Then sprinkle with chopped shallots.

Drizzle with hot oil. Perfect.

First, the eel should be cleaned, then blanched with water and then fried in oil.

1.Wash the stems of the mushrooms, cut them into slender filaments along the side plate with scissors, add a little fine salt to marinate for a while, squeeze out the water, and become "eel silk";

2.Add cooking wine, refined salt, minced ginger and dry starch to the pickled eel and mix well;

3.Wash the bamboo shoots and cut them into shreds;

4.Put the starch in a bowl and add water to make wet starch;

5.Heat the oil in the wok until it is hot, add the eel silk, fry for a while, and remove the oil;

6.Heat the wok with oil, add the shredded bamboo shoots and stir-fry, add soy sauce and a little water to boil, thicken with water starch, pour in the eel silk and stir-fry, sprinkle monosodium glutamate, and drizzle sesame oil.

Materials:

125 grams of yellow eel, 15 grams of coriander, 4 grams of cooking wine, 2 grams of soy sauce, 10 grams of vegetable oil, 3 grams of garlic, refined salt, sugar, monosodium glutamate, starch appropriate amounts.

Method

Kill the eel, gut it, use a knife to cut the sides of its back, remove the spine along the head, and cut the remaining eel into shreds. Wash the parsley and cut into sections; Mince the garlic. Mix soy sauce, refined salt, cooking wine, sugar, monosodium glutamate, and starch into juice.

Put oil in the pot, boil until it is hot, put in the shredded eel and stir-fry, put in the minced garlic when cooked, pour in the sauce, and stir-fry a few times.

The grass is wet, how to make it delicious? At 11 in the morning, it is the same to start, there must be raw materials, and it is delicious to make more raw materials, so there must be more raw materials.

If you remove it, the method is almost the same, and the current taste is similar, the only difference is that the sauce is different.

The home-cooked recipe for fried eel silk is as follows:Ingredients Accessories: 200 grams of eel silk, 8 dried shiitake mushrooms, a little green and red pepper, rice oil, cooking wine, salt, sugar, white pepper, light soy sauce and pit, dark soy sauce, oyster sauce, sesame oil, ginger, garlic.

1. Remove the internal organs of the eel silk bought, wash it with water, then cut it into small pieces and put it in a bowl, add a little salt, cooking wine, and white pepper to marinate for a while.

2. Soak the dried shiitake mushrooms in advance, wash them, and cut them into shredded shiitake mushrooms.

3. Cut garlic and ginger into thin slices respectively for later use, add an appropriate amount of rice oil to the pot and heat it, then add ginger and garlic slices and stir-fry until fragrant.

4. Then pour in the eel and stir-fry evenly.

5. Shicha then add shredded shiitake mushrooms and stir-fry them together.

6. Add some cooking wine, light soy sauce, dark soy sauce and oyster sauce and stir-fry well.

7. Add a little more sugar and mix well, add the red and green pepper shreds cut in advance before starting the pot and mix well.

8. Finally, sprinkle with white pepper and sesame oil and mix well.

9. Take the tomato out of the pot and put it on a plate.