Do you know how to make eel delicious and nutritious? The eight major cuisines in China are Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine. Wandering wanderers are always worried about the taste of their hometown. The following is how to make eel delicious and nutritious, for reference only.

How to make eel delicious and nutritious 1 first, eel pot

Ingredients: 300g of Monopterus albus, bacon, 2 salted taro, onion, ginger, garlic, vegetable oil and yellow wine.

Exercise:

1, Monopterus albus washed and cut into sections.

2. Wash the bacon and slice it.

3. Wash and slice the onion, ginger and garlic taro.

4. Put oil in the pot and heat it. Add ginger and garlic and stir-fry for a while.

5. Stir-fry garlic and add eel.

6. When the eel is stir-fried and discolored, add bacon and stir-fry until the bacon is slightly oily, and add yellow wine.

7. Add rice wine and stir-fry for a while, then add boiling water and skim off the floating foam.

8. After the water is boiled, turn to the casserole and cook for ten minutes, then add the taro. After the taro is boiled soft, sprinkle with chopped green onion and serve.

Second, steamed eels.

Ingredients: 200g eel, 0.5ml cooking wine, 0.2g salt, 0.2g shallot and 0.2g ginger.

Exercise:

1, eel belly, viscera, washed and cut into pieces.

2, onion ginger diced for use.

3. Put the cut eel dish into the dish and add cooking wine, onion ginger and a little salt.

4. steam on the pot.

Three, scallop eel porridge

Ingredients: one cup of rice, eel150g, oil, salt, minced meat 50g, scallop10g, ginger, onion and celery.

Exercise:

1, mince pork, add salt, chicken essence and soy sauce, stir evenly, put less oil, continue stirring and knead into balls for later use.

2. Soak scallops in water to remove dirt.

3. Wash the eel and cut it into small pieces (when buying eel, let the seller wash it. Eel meat has nourishing effect. You don't have to wash it if you cut it, but the blood smells fishy, so you can wash it off if you are afraid.

Wash a cup of rice a little.

5, celery, shallots are minced, ginger is washed and shredded.

6. Put the rice into the pot or health pot, add water to 1200ml, and start the button.

7. After boiling for 10 minutes, add minced meat and scallops.

8. When it is almost cooked, add eel and shredded ginger and cook for another 5 minutes.

9. Add a little oil at last.

10, add celery, chopped green onion, salt and chicken essence to taste.

How to eat eels and how to nourish them? 2. fried eel:

Ingredients: minced garlic, Jiang Mo, starch, cooking wine, sugar, soy sauce, monosodium glutamate, vinegar, starch and water.

Exercise:

1. Wash eel segments, remove bones, slice and pat starch for later use.

2, the oil pan is hot, the eel is slipped and fried until the skin is crisp.

3. Heat the base oil, add the minced garlic, chopped green onion and fried Jiang Mo, pour the eel section and stir fry, and add cooking wine, sugar, soy sauce, monosodium glutamate, vinegar and water starch to thicken.

Second, braised eel section:

Ingredients: 750g eel, 50g garlic (white skin), 3g ginger, 5g onion, 3g soy sauce, 3g cooking wine, 5g sugar, 3g pepper, 3g starch (pea) and 20g vegetable oil.

Exercise:

1. Slaughter the eel, gut it, behead it, clean it, cut it into sections, put it in a pot, take it out and drain it; Peel garlic and wash it for later use.

2. Heat oil in a wok, saute garlic, stir-fry ginger slices, shallots and eel for a few times, add cooking wine and appropriate amount of water, simmer slightly, add soy sauce and sugar, stir-fry until the soup is thick and the water and starch are thickened, sprinkle with pepper and sesame oil, and serve.

3. Monopterus albus with garlic:

Ingredients: Eel, 2 garlic strips, 1 winter bamboo shoots, 10 slices of green pepper, one for each. Dry starch 1 teaspoon (5g) yellow rice wine 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce/kloc.

Exercise:

1, peeled garlic, cut in half. After removing the pedicels and seeds from the green peppers, cut them into 4 cm long strips. Wash the winter bamboo shoots, slice them, blanch them in boiling water for 2 minutes, and take them out for later use.

2. Viscerate, boneless and clean the eel, cut it into 5cm long sections, drain the water, put it in a bowl, add yellow wine and dried starch, and mix well.

3. Pour the oil into the pot and heat it with high fire. When the oil is heated to 50% heat, turn to low heat and slowly fry the garlic in the pot until golden brown.

4. Leave a little base oil in the pot. When the fire was heated to 70% heat, fried eel was burned. After the eel changes color and curls, add fried garlic, cook rice vinegar, and pour in soy sauce, soy sauce, sugar and rice vinegar.

5. Pour a little water into the pot, add the blanched winter bamboo shoots and green peppers, sprinkle with white pepper, boil, thicken with water starch, and wait until the soup is wrapped.

Four, eel tofu soup:

Required ingredients: Monopterus albus 100g, tofu 150g. Salt 5g, monosodium glutamate 2g, cooking wine 6g, ginger 10g, onion 15g.

Exercise:

1, Monopterus albus is washed and cut into sections, tofu is cut into small pieces, ginger is sliced, and onion is cut into sections;

2. Heat the eel by injecting proper amount of oil into the pot, stir fry the eel for a while, and add cooking wine, ginger slices, scallions and proper amount of water to cook;

3. When the soup turns milky white, add the tofu cut into small pieces, continue to cook for 10 minutes, and season with salt and monosodium glutamate.