How to make dried eel, how to make dried eel delicious and simple tips

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 a steaming bowl, add chopped green onion, minced ginger, refined salt, monosodium glutamate, chili oil, and steam in the drawer after mixing.

Characteristics: Moderate saltiness and freshness, full of aroma.

2.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: 1. Dry clean the eel, soak it softly, put it in the container and add chicken broth, cooking wine, green onions, ginger, star anise, steam it in the 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.

3.Steamed eggplant with dried eel.

Ingredients: long eggplant, dried eel, minced garlic.

Seasoning: Salad oil, Lee Kum Kee steamed fish soy sauce.

Preparation: 1 Cut the eggplant into long strips, fry them in a 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 into cubes, put on top of the eggplant, and steam them together before serving.

Characteristics: soft and delicious, full of umami.

The eels are very ferocious, and they look like snakes, but they still can't escape human fishing, and some of these seafood are frozen, and some are made into dried products. How to eat dried eel made of eel, along with other dried products, can be burned, steamed, fried, grilled, etc.

Dried pork belly eel.

Appropriate amount of dried eel, pork belly, salt, rock sugar, light soy sauce, dark soy sauce, ginger and shallots, white wine, and vegetable oil.

Method steps] 1. Soak the dried eel for 3 hours in advance, wash it and cut it into sections for later use;

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

3. Put a little oil in the pot, add the pork belly and stir-fry until slightly yellow, then add the white wine;

4. Then add dark soy sauce, light soy sauce and rock sugar and stir-fry evenly, color, add enough boiling water, and cover the meat;

5. Then add the dried eel, put in the green onion knots, cover the medium heat and braise for 1 hour to reduce the juice.

Tips] Both light soy sauce and dark soy sauce have a salty taste, so it is better to put less salt.

Braised dried eel with plum cabbage and meat.

Dried eel, dried plum vegetables, cooking wine, green onions, ginger and garlic, light soy sauce, oyster sauce, sugar, appropriate amount of Chaotian pepper, and a little bay leaf.

Method steps] 1. Rinse the dried plum vegetables with water, soak them softly, chop them and set aside;

2. After the eel is dry cleaned, cut into sections, soaked in warm water for 6 hours, and changed the water twice in the middle;

3. Cut the pork belly into thick slices, mince the green onion, ginger and garlic, heat the oil in a wok, put the eel segments into the pan and fry them until golden brown and remove them;

4. Heat the oil, add the pork belly slices, fry the oil over low heat, add the green onions, ginger and garlic and stir-fry until fragrant;

5. Then add the chopped plum cabbage, add sugar, cooking wine, light soy sauce, oyster sauce and stir well, then add boiling water;

6. Put in the fried eel segments, add dried chili peppers and bay leaves, bring to a boil and simmer for 15 minutes over medium-low heat, sprinkle chopped green onions.

Dried eel with honey.

200 grams of dried eel, olive oil to taste, honey, cooking wine, green onion and ginger, sugar, pepper, a little light soy sauce.

Method steps] 1. Soak the dried eel in water for 3 hours, wash it, and cut it into large pieces;

2. Then add chopped green onion and ginger, cooking wine, sugar and pepper, mix well and marinate for 1 hour;

3. Mix honey and olive oil into a baking sauce, and put the marinated eel into a baking tray lined with tin foil;

4. Then brush with olive oil and honey and bake in a preheated 200 degree oven for 5 minutes;

5. After taking it out, brush the honey baking juice again, then bake for another 5 minutes, take out and repeat, and bake for about 20 minutes.

Dried eel with green onion and ginger.

1 kg of dried eel, an appropriate amount of green onion and ginger, a little salt, sugar, and an appropriate amount of oyster sauce.

Method steps] 1. Soak the dried eel for 3 hours, change the water halfway through 2 words, dry clean the soaked eel and chop it into small pieces;

2. Then put the eel segments into the steaming plate, put the green onion and ginger, and add the oyster sauce;

3. Bring the water to a boil in the pot, then put the dish into the pot and steam over high heat for 15 minutes;

4. After taking it out, decant the soup, pour the soup into the wok, add salt and sugar to taste;

5. Boil it slightly thicker and pour it on the fish.

Tips] You can also prepare some chopped coriander and chopped red pepper for garnish.

Ingredients: Appropriate amount of dried eel, 2 onions, a little ginger.

Excipients: 1 tablespoon of wine, 2 tablespoons of light soy sauce, appropriate amount of dark soy sauce, 3 tablespoons of vinegar.

1. The dried eel is relatively hard, it is easier to cut it by soaking it in advance, and it is easy to cook it when cut into small pieces.

2. Stir-fry the dried eel, add ginger slices to remove the smell, add wine, light soy sauce and vinegar.

3. Add the onion, dark soy sauce and stir-fry evenly...Stir-fry until the onion is fragrant.

4. Add hot water and simmer on high heat for 5 minutesThe boiling pot is super fragrant.

5. The finished product is as follows:

1. Method 1: Roast pork with dried eel. Soak the dried eel in cold water for three hours in advance, wash it, cut it into sections and set aside; 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; 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; 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; 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; Remove the chives knots, drain the soup and remove from the pot.

2. Method 2: Steamed dried eel. Soak the dried eel in warm water for 15 minutes; Wash the celery and cut into small pieces, cut the ginger into shreds, and slice the garlic; Put the dried eel first, the celery and ginger on top, the garlic on top, and a few drops of soy sauce in a bowl; Put it on the pot and steam for 15 minutes, I was afraid that it would not be cooked, so I steamed it for a long time; After removing from the pan, drop a few drops of sesame oil, mix well and enjoy.

3. Method 3: Dried conger eel: Soak the dried eel in cold water for three hours in advance, wash it, and cut it into sections for later use.

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; 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; 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;

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

Clean the dried eel, soak it in clean water for 4-5 hours, cut it into blocks and put it in a bowl, add garlic cloves, ginger shreds, teriyaki sauce, light soy sauce, cooking wine and marinate for 1 hour, wait for the oil in the pot to heat up, add garlic and ginger shreds and stir-fry until fragrant, then add the eel and pickled sauce and stir-fry, add hot water, cover the lid and turn to medium-low heat to reduce the juice.

How to make dried eel Delicious ingredients for cooking dried eel: dried eel, garlic cloves, ginger, green onions, light soy sauce, cooking wine, teriyaki sauce.

1. Clean up the dried eels.

Clean the dried eel you bought, then soak it in clean water for about 4-5 hours, soak it until it is soft, wash it again, cut it into pieces and put it in a bowl for later use.

2. Pickle.

Add chopped garlic cloves, about 3 grams of shredded ginger to the bowl where the dried eel is placed, bend it and pour in the teriyaki sauce, light soy sauce, cooking wine, and grasp it evenly with your hands to ensure that each piece of dried eel is dipped in the sauce and marinate for more than 1 hour.

3. Stir-fry in a noisy pan.

Pour oil into the pan, after the oil is hot, add garlic and ginger shreds to stir-fry until fragrant, then put the marinated eel fillets in and stir-fry evenly, pour in the marinated eel fillet sauce and continue to stir-fry for a few minutes.

4. Reduce the juice over high heat.

Pour in an appropriate amount of hot water to cover the dried eel, cover the pot and turn to medium-low heat to reduce the juice, the specific thick state can be adjusted according to your preferences, and sprinkle a layer of chopped green onions on top after the pot is decorated.