Yellow eel can be said to be a common food in our daily life. Yellow eel is also called eel in some places, and listening to the name knows that it is a kind of fish, but because it looks like a snake, many people are a little afraid. Although the yellow eel grows very frighteningly, its nutritional value is very high, and many local medicines in the folk will use it as a medicinal guide. The main thing is that its meat is rich in DHA and lecithin, which are the main components that make up the tissue cell membrane of human organs, and can also provide a lot of nutrients for brain cells. Therefore, eating yellow eel is very good for the human body. So today Lao Gong will bring you 3 eel methods, like to remember to collect Oh!
Farmhouse eel
Ingredients:
500 g of fresh eel, pickled cowpeas, pickled radish, herbs leaves
Accessories:
Ground pickled pepper, bean paste, chicken essence, monosodium glutamate, pepper noodles, dried peppercorns, beer, soy sauce, sugar, ginger, minced garlic, corn starch, sesame oil, pepper oil.
make:
1: Slaughter the live eels and remove the bones and cut them into 4 cm pieces. Pickled cowpeas and pickled radish cut into small cubes and set aside, washed and chopped herbs leaves.
2) Boil water in a pot, boil the eel section into the pot and blanch it, remove it and wash it with clean water.
3) Heat the pot, add the appropriate amount of rapeseed oil (if you have lard, you can add some lard to mix), heat the oil under the ginger garlic, minced pickled pepper, bean paste and chopped pickled cowpeas, pickled radish. Stir-fry the aroma and color over medium heat, then pour the eel into the pan and stir-fry evenly, add the beer (the beer just eel is enough to drown), add all the spices to taste, and heat for 2 minutes. Finally, use corn starch to outline the mustard, sprinkle with herbs, stir-fry with sesame oil and pepper oil to make a plate.
Konjac eel shreds
300 grams of live eel, 200 grams of konjac, 50 grams of bean sprouts, 100 grams of lettuce
Ginger and garlic minced, bean paste, pickled pepper, chili noodles, hot pot base, salt, chicken essence, monosodium glutamate, sugar, dark soy sauce, sesame oil
1) Slaughter the eels, remove the bones, cut them into strips, blanch them in a pot of boiling water until they break, remove and wash them. Konjac is first sliced in shreds, the same boiled in a pot of boiling water and fished out to cool. The lettuce is peeled and shredded and boiled in a pot of boiling water, then fished out and placed on the bottom of the bowl.
2) Heat the oil, heat the ginger and garlic, watercress paste, minced peppercorns, chili noodles and stir-fry the aroma and color, then add the right amount of water (if you have stock, you can add stock). Add the hot pot base, a small amount of salt, chicken essence, monosodium glutamate, sugar to taste, add the old soy sauce color. Bring to a boil on high heat, simmer over low heat for 3 to 5 minutes, then use a colander to remove the residue from the soup, finally pour the konjac shreds and shredded eels into the pot and cook, then pour the soup together into a bowl with the bean sprouts in advance, and drizzle with sesame oil.
Fried eel with folded ear roots
500 grams of fresh eel, 100 grams of folded ear roots, 100 grams of celery, 50 grams of small green peppers, 30 grams of millet spicy.
Ginger garlic flakes, dried chili peppers, dried peppercorns, chicken essence, monosodium glutamate, pepper, beer, steamed fish soy sauce, oyster sauce, Donggu yipin fresh, dry pot sauce, water starch, sesame oil, rattan pepper oil.
1) Slaughter the eels, cut the bones into sections, blanch them in a pot of boiling water, remove and wash them. Fold the ear roots and wash off the old roots and cut into segments. Wash and cut the celery and pack it together with the folded ear roots. The small green pepper is cut into hob segments, and the millet spicy is cut into cloves and the small green pepper is packed together.
2) Heat the pan, add 1 spoonful of rapeseed oil and 1 spoonful of old oil, heat the oil and add ginger and garlic slices, dried chili peppers, dried peppercorns and stir-fry until fragrant. Add the dry sauce and stir-fry to create the aroma, then pour the eel segments and small green peppers and millet spicy into the pot and stir-fry slightly, then add the folded ear roots and celery. Add all the spices to taste, cook a little beer and stir-fry over high heat until cooked. Finally, drizzle with sesame oil and rattan pepper oil and serve.
[Cooking tips]: After reading the above content, I believe that everyone has found a common point, that is, the initial processing of eel is basically the same. Because the growth environment of eels is relatively special, there will be many parasites on the surface and body of its body, especially the blood of eels must be treated cleanly. So we first blanch the eel with boiling water after changing the knife, so that it can play a role in sterilization. Another point is that you must cook the eel, otherwise you will have diarrhea after eating it!
Well, today's content is here, in fact, there are many kinds of eel practices. If you want to learn other ways, you can leave me a message in the comment area below or send me a private message to tell me, I will share it with you without reservation.
I am Lao Gong, a post-80s guy who can only cook. If you like my article, remember to follow me! Share different cuisines and cooking tips every day. Thanks for watching!