Braised eel, this dish is loved by diners for its mellow taste, rich nutrition and unique cooking process. Eel, as a high-protein, low-fat ingredient, is not only delicious, but also rich in a variety of trace elements and vitamins that are beneficial to the human body. When cooking braised eel, we need to pay attention to the choice of ingredients, the steps of cooking, and the control of the heat to ensure that the dish has the best color, flavor, and flavor. Next, let's take a closer look at the correct way to make braised eel.
First of all, we need to prepare the ingredients we need. Fresh eel is the key to braised eel, so when purchasing, we should pay attention to choosing eel with a smooth body surface, no scars, and intact scales. In addition, you also need to prepare some seasonings, such as ginger, garlic, green onions, cooking wine, soy sauce, sugar, salt, etc. These seasonings not only add flavor to the eel, but also play a role in removing the smell and improving the freshness.
Next, we started working on the eels. Slaughter the eel, remove the head and tail, and cut it into pieces about two fingers wide. Then, marinate for a while with cooking wine, salt, and ginger slices to remove the fishy smell of the eel. The marinating time should not be too long, so as not to affect the taste of the eel.
Next, we started cooking the braised eel. First of all, add an appropriate amount of oil to the pot, heat it and add the chopped ginger slices and garlic cloves, and stir-fry until fragrant. Then, put the marinated eel segments into a pan and fry them over low heat. During the frying process, pay attention to turning over and make sure that the eel is fried on both sides until golden brown.
When the eel is fried until golden brown, we add an appropriate amount of cooking wine and soy sauce and stir-fry evenly. At this point, you can smell a rich aroma of sauce. Next, add an appropriate amount of sugar and water, and the amount of water should be just over the eel. Then, cover the pot and reduce the heat to a simmer.
In the process of slow cooking, we must pay attention to the mastery of the heat. The heat should not be too large, so as not to cook the eel; At the same time, it should not be too small, so as not to affect the taste of the eel. During the stewing process, the eel can be flipped at the right time to ensure that it is evenly heated.
When the soup is thickened, the braised eel is almost done. At this point, we can add the right amount of salt to taste according to our personal taste. Finally, sprinkle with chopped green onions as a garnish to add a touch of greenery and fragrance.
At this point, a dish of braised eel with good color and flavor is completed. The braised eel has a bright red color, mellow taste, and tender meat, and you can taste the freshness of the eel and the aroma of the seasoning in every bite. This dish is not only suitable for family dinners, but also a delicacy at banquets.
When enjoying braised eel, we can pair it with some light vegetables or rice to balance the taste and nutrition. At the same time, you can also add some spices such as chili pepper or peppercorn according to personal preference to add a touch of spiciness and numbness to the dish.
In conclusion, braised eel is a delicious and nutritious dish. By mastering the right ingredients, cooking steps, and heat control, we can easily make a braised eel dish that tastes and tastes great.