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How do you cook dried eel?

Raw materials: dried soybeans, cooked eel fillet, shredded chicken, shredded cooked bamboo shoots, shredded cooked ham, refined salt, Shao wine, shredded green onions, ginger, shrimp, cooked lard, chicken soup, salad oil. Preparation method: cut Fang Gan into thin slices, then cut into thin shreds, soak and scald in a boiling water bowl for three times to remove the flavor of soybeans and squeeze out the moisture. Deep-fry the back meat of eel, then soak in boiling water and rinse.

Dried Aral Sea eel can be eaten in a variety of ways, but the most common is to soak it until soft, and then dry it. Cut the dried eel into small pieces and cook them with pork belly. This practice makes the taste of dried eel fully released, and the taste of braised dishes is very delicious.

First of all, the eel was boned, the spine was removed, and the eel slices were obtained. Then, each eel is finely cut and cut into three uniform sections. Then, take two eels and marinate them with two tablespoons of soy sauce and two spoons of Shaojiu to fully absorb the flavor. the process takes 30 minutes.

How to eat dried eel

1. Dried eels are more delicious when cooking and stir-frying shredded eels. Stir-fried shredded eel: raw materials: 500 grams of pure eel fillets, 3 grams of pepper powder, 125 grams of celery yellow, 10 grams of soy sauce, 10 grams of shredded garlic, 2 grams of vinegar, 10 grams of shredded green onions, 30 grams of Pixian Douban, 15 grams of shredded ginger, 2 grams of Sichuan salt, 15 grams of Shao wine, 3 grams of sesame oil, 1 gram of monosodium glutamate, 125 grams of cooked vegetable oil.

2. Production steps: this is my own Spanish mackerel and sea eel. Cut the dried sea eel into sections, wash them with warm water, and cut the dried chili peppers with spring onions, ginger and garlic into slices. Put all the materials into an iron basin. Put it in the pot. Add a plate to the basin to prevent steam water from entering when heated. Close the lid of the pot and turn the fire to medium heat for about 15 minutes. Serve as soon as it is served.

3. When eating, just wash the rice field eel with warm water and deep-fry it in an oil pan until the fragrance is overflowing. In the process of cooking, you need to be careful not to scorch the eel, but to deep-fry it until golden and crisp. The spicy dried ricefield eel made in this way has a crisp outer skin, fresh and tender inside, full of spicy flavor and endless aftertaste. The uniqueness of this dish lies in its unique cooking method.

4. Dry wash the eel and cut it into pieces of appropriate size. Add soy sauce, shredded ginger, pepper and cooking oil and cook in a rice cooker. Sprinkle with chopped onions as a garnish.

5. Dried Aral Sea eel can be eaten in a variety of ways, but the most common one is to soak it until soft, and then dry it. Cut the dried eel into small pieces and cook them with pork belly. This practice makes the taste of dried eel fully released, and the taste of braised dishes is very delicious.

6. Soak the hair first, soften it and drain it dry, then change it into a small section and braise with the pork belly. It tastes good. Because it is practical information, it is better to eat oil, so it tastes good when cooked with meat.

How to dry white eel is the best.

1. After pickling, string the eel slices with bamboo strings and dry them for a long time to make the fish more compact and chewy. Don't forget to refrigerate it in the refrigerator after drying, it tastes better! Microwave baking: after refrigerating, put the eel slices side by side on paper or on a special net, then put them in the microwave oven and bake every four strands over high heat for 2 minutes.

2. The eel is sliced after removing its spine. Each eel is cut into three slices, and then the eel is marinated in a marinade made of two spoons of soy sauce and Shaoxing wine. The eel slices are interspersed with bamboo strings, air-dried for half a day, then refrigerated in the refrigerator.

3. Preparation method: Fang Gan is divided into thin slices, then cut into thin slices, and then soaked and scalded in a boiling water bowl for three times to remove the flavor of soybeans and squeeze out the moisture. Deep-fry the back meat of eel, then soak in boiling water and rinse. Heat the wok, add oil, fry ginger and green onions, remove ginger and spring onions, add chicken soup, dried shredded fish, shrimp, shredded chicken, shredded bamboo shoots and wine to boil, refuel, burn until the soup is thick white, add salt to the bowl, sprinkle with shredded ham.

4. The delicious home practice of dried eels is to soak dried plum vegetables in warm water for more than two hours, knead and wash them by hand, squeeze out the water and cut into small sections. Remove intestines and bone from live eel, cut head and tail, wash and cut into slices with oblique knife. Prepare a few star anise, two or three slices of cinnamon, some dried pepper, a piece of pig fat and ginger, and cut into large slices. Pour the right amount of oil into the wok, heat until 80% hot, add the fat meat to refine the oil, then add ginger slices and stir-fry to taste.

How to make dry eel with rich nutrition and delicious taste?

1. In the cooking process, an appropriate amount of oil can help absorb nutrients, but too much oil will increase calorie intake, so use it appropriately. Thickening can make dishes taste better, but be careful not to use too much starch, so as not to affect the nutritional value of dishes. Through the above steps, you can make a nutritious and delicious dry eel.

2. Pickling: put the chopped eel into a bowl, add appropriate amount of cooking wine, light soy sauce, soy sauce, sugar and salt, stir well, marinate for 20-30 minutes, let the eel fully absorb the flavor of the seasoning. Stir-fry: pour the right amount of cooking oil into the pan, heat the oil and add sliced ginger, green onions, garlic cloves, dried chili peppers and pepper to stir-fry. Then put the pickled eel into the pan, stir-fry well, and stir-fry until the surface of the eel is slightly yellow.

3. Put the fried eel into the pan and season with the right amount of light soy sauce, soy sauce, sugar and chicken essence. Stir-fry over medium and small heat, so that the eel section fully absorbs the flavor of the seasoning until the surface of the eel is dry. Dish out of the pan: sprinkle chopped onions and coriander to increase the aroma. Put the stir-fried eel on a plate and serve. Note: eels should be careful when handling, because eels are slippery and easy to get hurt if they are not handled properly. When frying eel, the oil temperature should not be too high, so as not to coke inside.

4. Slice ginger and garlic, cut garlic or spring onions, and cut dried chili into small pieces. Stir-fry: pour a sufficient amount of cooking oil into the pan, heat the oil and put in the eel fillet, stir-fry quickly over medium heat, so that the surface of the eel fillet is quickly tightened, showing a golden yellow, fish out and set aside. Leave a small amount of oil in the pan and stir-fry with sliced ginger, garlic and dried chili peppers. Add Douban sauce and stir-fry the red oil.

Dried eel:

First of all, the eel was boned, the spine was removed, and the eel slices were obtained. Then, each eel is finely cut and cut into three uniform sections. Then, take two eels and marinate them with two tablespoons of soy sauce and two spoons of Shaojiu to fully absorb the flavor. the process takes 30 minutes.

Production steps: this is my own Spanish mackerel and sea eel. Cut the dried sea eel into sections, wash them with warm water, and cut the dried chili peppers with spring onions, ginger and garlic into slices. Put all the materials into an iron basin. Put it in the pot. Add a plate to the basin to prevent steam water from entering when heated. Close the lid of the pot and turn the fire to medium heat for about 15 minutes. Serve as soon as it is served.

Food eel dried 150 grams of shredded ginger, appropriate amount of soy sauce, right amount of edible oil, right amount of chopped onion production time: number of diners within 10 minutes: step 1: dry wash eel, cut into pieces of appropriate size; 2 add soy sauce, shredded ginger, pepper and cooking oil and mix well; 3 when cooking, put it in an electric rice cooker and cook it, sprinkling chopped onions as a garnish.