Homemade eel
Ingredients
300g clean eel, 100g winter bamboo shoots, 20g green onion, 15g pickled pepper, 5g each ginger and garlic, 2 grams of monosodium glutamate, 15 grams of cooking wine, a little sugar, vinegar, water starch, and 5 grams of bean paste.
Method
1. Slice the winter bamboo shoots, and cut the eel and green onions into sections.
2. Heat up the oil pan, add eel, green onions and winter bamboo shoots and stir-fry until cooked.
3. Add seasonings and pour in bean paste.
Fresh fruits with eel and willow
Ingredients
Appropriate amount of papaya, cucumber, cold melon, kiwi, and mango; 300 grams of eel per piece; peanut butter, tomato juice Appropriate amount etc.
Method
1. First put a plate of water in a wide-mouth container, put it in the quick-freezing area of ??the refrigerator to quickly freeze it into ice, and wrap it with plastic wrap.
2. Cut off the head and tail of the eel, wash the eel body with salt and remove the bones. Cut the eel meat into sections about 3 cm long. Put it in the pot and cook it, remove it, rinse it in cold water and cut into strips. Keep on ice to keep fresh.
3. Wash the fruits and cut into thin slices or strips and place on ice before serving.
4. Mix peanut butter and tomato juice in a ratio of 1:1 as condiment. Mix fruits, eel and sauce in a bowl and eat.
Tip: Do not overcook the eel. Pick it up and soak it in cold water immediately to maintain the texture of the meat.
Stewed eel with cold melon
Ingredients
Appropriate amounts of bitter melon and eel, chicken broth, salt and MSG.
Method
1. Wash and slice bitter melon.
2. Remove the bones from the eel and slice it into slices, then run it under running water to remove any blood foam. 3. Cook eel and bitter melon in chicken soup and season.
Tai Chi eel
Put an appropriate amount of fresh eel in a large basin filled with clean water and raise it cleanly (without feeding any food) for 3 days to allow the eel to absorb the food in its belly. After spitting out the dirt, drain and wash it, then put the dancing eel into a pot with oil, salt, soy sauce, chili pepper and other ingredients, cover the pot and simmer. The live eel naturally bends from raw to cooked during the simmering process, and curls into a round shape like a Tai Chi figure, so it is named "Tai Chi eel".
This dish is rich and delicious.
Japonica Rice Stewed Eel
Ingredients
Appropriate amounts of japonica rice, eel, peanuts, chives, shredded ginger, salt, cooking wine, chicken essence, sesame oil, and cooking oil.
Method
1. Wash the japonica rice and soak it in warm water. Clean the eel and cut it into sections, mince the chives and shred the ginger.
2. Set the pot on fire and add oil. When the oil temperature is 60% hot, add shredded ginger, eel, cooking wine, japonica rice, peanuts, salt, chicken essence, and appropriate amount of water. After the pot boils, reduce the heat to low. Simmer for 25 minutes, sprinkle with scallions and sesame oil and serve.
Stewed eel on skewers
Ingredients
150 grams of eel, 1 slice of pineapple, 1 pair of green peppers, 2 tomatoes, 2 pieces of garlic, 2 slices of ginger, green onions 1 stick, 2 teaspoons each of wine and ginger juice, 2 level tablespoons of chili sauce, 1 level tablespoon of light soy sauce, 1/2 tablespoon of sugar, a little pepper, a few drops of sesame oil.
Method
1. Wash the eel and cut it into 12 equal parts.
2. Crush the garlic and ginger, and dice the green onions.
3. Marinate eel with seasonings, minced garlic, minced ginger and green onion for 1/2 hour.
4. Cut pineapple, green pepper, and tomato into 12 equal pieces each.
5. Use 12 bamboo skewers to skewer the eel and place it on the plate.
6. Put it in the microwave and cook on high heat for half a minute.
7. Take out, skewer the pineapple, green pepper and tomato, cook on high heat for 1 minute, and it is ready to eat.