How to kill eel, how to wash it and how to practice it.

Monopterus albus has mucus, which is slippery and not easy to kill. You can get rid of his mucus first.

The solution is to get some hot water, about 45-55℃, and then put the eel in and let it swim. You keep washing by hand, and after a minute, there is no mucus. It won't die at this time, but you can slaughter it at will.

Monopterus albus is also very popular in midsummer, but be careful not to wash off its mucus when washing Monopterus albus. Because mucus is composed of protein and polysaccharide, it can not only promote the absorption and synthesis of protein, but also contain a lot of amino acids needed by human body, such as vitamin A 1, B 1, A2, calcium and so on. When eating Monopterus albus, it is best to eat it with lotus root. Because lotus root contains a lot of dietary fiber, it belongs to alkaline food. Paired with green vegetables, it can also be used to enhance the flavor and relieve the fishy smell.

N ways to eat eels

There are many cooking methods of eel, such as eel slices, eel segments, eel shreds, eel paste and so on. Here are a few items for your interested reference:

There are several ways to make eels:

Eel is a very delicious food. White eel is a fine product, which is more expensive. It's the top grade in a high-end banquet. Monopterus albus is relatively low-key, but it is also an extremely delicious dish if it is cooked well.

There are many ways to eat eel, including boneless eel segments, boneless eel shreds, boneless eel shreds, raw sliced eel shreds and boiled eel shreds.

The method of scalding eel is to put the eel in a bucket, add some salt, cover it with a bamboo basket, pour boiling water into the bucket and scald the eel to death. When the mouth of the eel is open and the body of the eel is rolled up, cold water can be added until it is warm. Then cut off the belly of the eel with a knife made of bamboo, cut off the backs on both sides of the eel, and peel off the spine and internal organs of the eel.

Although this method is traditional, it has a good effect.

You can also clean the raw eel, scald the mucus with boiling water, and then process it.

The following are several ignition methods:

1. Garlic seedling fried eel silk

500g eel, garlic sprout 1 00g, 2 tbsp Sichuan bean paste, shredded onion, shredded ginger, 30g minced garlic, Shaoxing wine 1 tbsp soy sauce 1 tbsp salt and monosodium glutamate, a little pepper noodles and sesame oil1teaspoon.

1. When buying eels, please ask the seller to help me process and debone them; Wash eel slices, shred, add Shao wine and a little salt and mix well for later use; Wash garlic seedlings and cut into sections.

2. Put the wok in medium heat, add about 100g oil, heat it to 60%, add shredded eel and stir-fry for a while, add bean paste, shredded ginger and minced garlic, when the oil turns red, add garlic sprouts and stir-fry until fragrant, add soy sauce, sesame oil, monosodium glutamate, shredded onion and a little pepper noodles, and stir-fry evenly.

Dawn lane: eels must be bought fresh; The garlic sprout in this dish refers to green garlic, and it can also be fried with celery, but it needs to be blanched first.

2. Monopterus albus with garlic

400g boneless eel slices, garlic 1 head, soy sauce, cooking wine, salt, pepper and chicken powder, 40g onion and ginger.

1, the eel is cut into 3cm segments; Peel garlic and cut into coarse grains; Slice onion and ginger.

2. Heat the oil in the pot, add the eel segments, garlic, onion and ginger slices and stir fry. When the water is almost dry, add cooking wine and soy sauce, and add water, salt, pepper and chicken powder to boil.

3. burn slowly with a small fire. When the eel becomes soft, thicken the juice and eat it.

Dawn Lane: Eels must be fresh. Add water when it explodes, so that the eel will be crisp and tender.

Three, lobster sauce eel

500g of eel meat, 2 tbsps of chopped green onion, 20g of chopped green onion, 5 slices of ginger, Shaoxing wine 1 tbsps, a little sugar, fresh soup 1 00g, 50g of lobster sauce, a little salt, fermented glutinous rice juice1tbsps, proper amount of vinegar and 2 tsps of sesame oil.

1. Clean the eel meat with vinegar, wash away the mucus, cut it into 8 cm long sections, add salt, Shaoxing wine, ginger slices and onion sections, and mix well to taste.

2. Add enough oil to the wok, heat it to 70% heat, then add the marinated eel segments, fry them until they are crisp, then take them out, drain the remaining oil in the wok and clean the wok.

3. Add 3 tablespoons of oil to the wok, heat it slightly, pour in the lobster sauce, stir-fry until crispy, and remove it for later use; Pour the fried eel segments into the pot, add fresh soup, Shaoxing wine, sugar and mashed juice, and collect the juice over medium heat; When the soup is half dry, add the fried lobster sauce, stir fry, pour in sesame oil, collect until it is bright, sprinkle with chopped green onion, and take out the pan to cool.

Dawn lane: eels must be bought fresh; When frying eel segments, pick out onion segments and ginger slices, and be sure to fry them crisply; If there is no mash, you can use wine instead; Fresh soup can be replaced by a small amount of chicken powder and a proper amount of water.

Fourth, the fried eel clause.

Eel 400g, lettuce 100g, onion 20g, ginger 5 slices, garlic 5 slices, Shaoxing wine 1 tablespoon, soy sauce 1 tablespoon, vinegar half a tablespoon, salt, pepper, chicken powder and starch.

1. When buying eels, please ask the seller to help me process and debone them; Clean the eel slices, cut them into strips about 5 cm, and blanch them in a boiling water pot for later use; Cut the lettuce into thick strips and marinate it with salt.

2. Add salt, Shaoxing wine, soy sauce, vinegar, chicken powder and starch to make sauce.

3. Heat the oil in the pot to 70% heat, add eel strips and stir fry, add ginger slices, onion slices and garlic slices and stir fry until the lettuce strips are cut, and pour in the sauce to collect the juice.

Dawn lane: eels must be bought fresh; The drowning eel is to remove fishy smell, and the time should not be too long; If pickled peppers or red peppers are mixed with onions, ginger and garlic at the same time, the color and taste of the dishes will be more beautiful.

Five, eels.

500g eel, mung bean sprouts 100g, 3g pepper, 5g dried pepper, salt, soy sauce, Shaoxing wine, sesame oil, vinegar, chicken powder, pepper and water starch.

1. When buying eels, please ask the seller to help me process and debone them; Wash the eel slices, cut them into 5 cm long sections, add salt and Shaoxing wine and mix well for later use; Wash both ends of mung bean sprouts; Dried peppers are seeded and cut into small pieces.

2. Mix soy sauce, vinegar, salt, Shaoxing wine, pepper, chicken powder, water starch and sesame oil.

3, wok fire, add a little oil, stir-fry the mung bean sprouts with salt until they are broken, and put them in the plate for use.

4. Heat the oil in the pot to 50% heat, stir-fry the dried pepper and pepper, remove the pepper and pepper, add eel to taste, pour the sauce, and pour the pot on the mung bean sprouts after collecting the juice.

Dawnrain: eels must be fresh, but don't use coarse ones; Be careful not to fry peppers and peppers.

6.shredded eel with onion

400g of eel, 25g of fungus, 25g of garlic, 25g of onion, egg white 1, shredded ginger, starch, salt, sugar, white vinegar, monosodium glutamate and pepper.

1. When buying eels, please ask the seller to help me process and debone them; Scrubbing eel slices, cutting into 5 cm long filaments, adding egg white, starch, shredded ginger and salt, and mixing well for later use; Slice auricularia auricula, garlic and onion (shred onion).

2. Mix the sauce with salt, white vinegar, monosodium glutamate and onion.

3. When the wok is on fire, pour enough oil. When the oil is 80% hot, evenly sprinkle the shredded eel with mixed pulp into the oil pan and spread it with chopsticks. Straighten the eel shreds, remove and drain the oil.

4. Pour the remaining oil in the pot, then put the oiled shredded eel, shredded fungus and garlic into the pot, pour in the sauce prepared in advance, turn it over quickly, sprinkle with pepper and take it out of the pot.

Dawn lane: eels must be bought fresh; There should be enough oil in the pot when you row oil. Special note: Shredded eels will be hard (too slippery), so be prepared psychologically. If you have a good method, please write to me for advice (except washing with water first).

Seven, exotic eels

400g of eel, 20g of mashed garlic, 20g of chopped green onion 1 5g, 20g of pickled pepper, proper amount of soy sauce 1 spoon, sesame oil 1 spoon, vinegar1spoon, pepper, Shaoxing wine, sugar, salt and chicken powder.

1. When buying eels, please ask the seller to help me process and debone them; Scald the eel slices with boiling water, scrub them clean, and cut them into 10 cm long sections, with the skin facing the bottom of the bowl and placed neatly. Add chicken powder, salt, Shaoxing wine and appropriate amount of water to make soup, and steam over high fire until soft.

2. Pickled peppers are seeded and chopped into powder; Slice pepper with a knife; Put the soy sauce, sugar and vinegar into a bowl and mix them into a sauce.

3. After the eel is steamed, pour the soup, turn it on a plate, pour the sauce on the eel, and then add garlic paste, pickled pepper powder, pepper powder, chopped green onion and sesame oil. The oil in the pot was heated to 80% heat and poured on the eel plate, which was full of fragrance.

Dawnrain: eels must be fresh, preferably blue, thin and tender; Steamed eel should be cooked with strong fire to soften; The oil temperature of hot seasoning should be high; Sauce can also be heated and cooked in a microwave oven.

Eight, Chili eel diced

400g eel, water chestnut 1 00g, ginger slice 1 0g, garlic slice10g, chopped green onion15g, 30g pickled pepper, soy sauce1spoon, Shaoxing wine10g.

1. When buying eels, please ask the seller to help me process and debone them; Scald the eel with boiling water, clean it, cut it into 2 cm pieces, and marinate it with salt, Shaoxing wine and starch; Peel the horseshoe, wash it and cut it into cubes; Soak pepper, remove seeds and chop into powder.

2. Mix the sauce with soy sauce, salt, chicken powder, sugar, vinegar, Shaoxing wine, starch and appropriate amount of water for later use.

3. Heat the wok to 60% heat, stir-fry the eel slices until it is off, stir-fry the pickled pepper powder, ginger slices, garlic slices and chopped green onion for color, stir-fry the diced water chestnut, pour in the sauce, take the juice out of the pan and put it on a plate.

Dawnrain: eels must be fresh, preferably tender and small; According to different seasons, water chestnut can be replaced by crisp vegetables such as lettuce and cucumber; Pickled peppers can be replaced by bean paste, and must be fried well; You can add some red pepper powder to the water chestnut to add beauty to the dishes.

Nine, bacon roasted eel

400g of eel, 250g of bacon, 50g of fresh vegetables 1 spoon of bean paste/kloc-0, and appropriate amounts of onion, ginger, Shaoxing wine, chicken powder, salt, sesame oil and monosodium glutamate.

1. When buying eels, please ask the seller to help me process and remove the bones, cut the eels into 5cm pieces and blanch them in the boiling water below; Boiled bacon and sliced; Wash fresh vegetables and blanch them in boiling water until they are cut off. Add salt, monosodium glutamate and sesame oil and mix well.

2, wok fire, put the oil to 30% heat, add the bean paste and stir-fry until the oil turns red, add a large glass of water (about 300 ml) to boil, remove the coarse residue with a fine colander, add chicken powder, salt, Shaoxing wine, ginger, onion, eel, bacon slices and cook until the meat is cooked, and collect the juice from the pot.

3. Take a plate, spread the mixed vegetables on it, and pour in the cooked eel segments.

Dawn lane: eels must be bought fresh; Bacon should be cooked, not replaced by ham; Pay attention to firepower when firing, and avoid burning the pot; We introduced a lettuce tip before, which is very effective as a fresh vegetable here.

X. Braised Monopterus albus

Boneless eel slices 400g, cucumber 150g, garlic 1, onion ginger 20g, soy sauce, Shaoxing wine, salt, pepper, chicken powder, water starch, sesame oil and coriander.

1, eel washed mucus, cut into 3cm segments; Wash cucumber and cut into small pieces; Peel garlic and cut into coarse grains; Slice ginger, mince onion and chop coriander.

2. Heat the oil in the pot to 70% heat, stir-fry the eel, garlic, onion and ginger slices. When the water is almost dry, add cooking wine and soy sauce, add water, salt, pepper and chicken powder to boil, cover and stew until the eel is cooked and soft, and add cucumber to stew.

3. Hook in water starch to collect juice, pour in sesame oil, put it on a plate and sprinkle with coriander powder.

Dawnrain: The eel must be fresh, and must wait for the sound of "popping" before adding water, so that the eel will be crisp and tender; Cucumber should not be cooked for a long time to maintain the fragrance after cooking; You can also use green bamboo shoots instead of cucumbers.

Eleven, fried eel fillets with sour ginger

400 grams of eel, 60 grams of sour ginger, 6 heads of sour onion, 2 red peppers, garlic 1 tablespoon, pepper, salt, starch, vinegar, sesame oil, sugar and soy sauce.

1. Wash and slice sour ginger and sour onion, add appropriate amount of sugar and marinate for half an hour to reduce some sour taste; Slice the red pepper properly.

2. When buying eels, please ask the seller to help process and debone them; Rub the eel slices clean, blanch them in a boiling water pot, take them out, wash and dry them, cut them into slices of about 1-2 cm, and marinate them with salt, starch and pepper for 10 minute.

3. Mix vinegar, sesame oil, pepper, starch, sugar, salt and soy sauce into sauce with a small amount of water; Eel slices are cooked in oil.

4. Heat oil in the pot, stir-fry red pepper, sour ginger and sour onion, put eel slices, cook Shao wine, pour sauce, and collect juice out of the pot.

Dawn lane: eels must be bought fresh; The drowning eel is to remove fishy smell, and the time should not be too long; If the eel is big, you need to draw a flower knife on your back; Sour ginger and sour onion can be made from canned pickles sold in supermarkets.

Twelve, fresh dragon and phoenix silk

150g eel meat, 100g clean chicken breast, 30g shredded tomatoes, 30g shredded cooked winter bamboo shoots, salt, starch, chicken powder, Shaoxing wine, pepper and egg white.

1. When buying eels, please ask the seller to help me process and debone them; Scald eel slices with boiling water, rub them clean, and cut them into 8 cm long filaments; Chicken breast is also cut into the same silk.

2. Mix shredded eel and shredded chicken with egg white, starch and salt for pickling; Mix chicken powder, Shaoxing wine, pepper, starch, salt and a little water to make a sauce.

3. After the wok catches fire, pour in oil and heat it to 40%. Slide shredded eel and shredded chicken into pieces, remove excess oil, add shredded winter bamboo shoots, stir well, pour in sauce, slightly collect juice, add shredded tomato, stir well, and put on a plate.

Dawn lane: eels must be bought fresh; When cutting shredded eel and shredded chicken, pay attention to uniform thickness; Pay attention to the amount of egg white, and the amount of oil in the pot should be sufficient when fishing, so as to master the oil temperature and ensure the freshness; Accessories play a decorative role, please choose and allocate freely according to the actual situation.

Thirteen, pickled eels

300g boneless eel, Sichuan pickle 100g, 30g pickled pepper, a little garlic cloves, chopped green onion, shredded ginger, soy sauce, vinegar, chicken powder, salt, pepper and water starch.

1, eel blanched, mucus washed, cut into 5 cm sections; Slice kimchi into thick shreds, chop pickled peppers, and pat garlic cloves lightly.

2. Heat the wok oil to 70% heat, add the eel and stir-fry until it is broken, and drain at the fishing place.

3, another oil pan, add garlic, shredded ginger, pickled peppers, shredded pickles and stir fry. Stir-fry the eel when the oil is red, add appropriate amount of water, add chicken powder, add soy sauce, vinegar, salt and pepper to adjust the taste, and bring to a boil. When the eel skin is shiny, thicken it with water starch and sprinkle with chopped green onion.

Dawnrain: This dish is brownish red, salty and sour, with little soup and bright color. If you can eat hemp, you can add pepper appropriately, which tastes better.

Fourteen, home-cooked eel

300g of boneless eel, 50g of lettuce150g, 35g of bean paste, and appropriate amount of chopped green onion, Jiang Mo, soy sauce, sugar, vinegar, chicken powder, salt and water starch.

1, eel blanched, mucus washed, cut into 5 cm sections; Lettuce is cut into strips similar to eel, boiled and broken; Chop the bean paste.

2. Heat wok oil to 40% heat, add bean paste and stir well, add Jiang Mo, stir-fry half chopped green onion, add eel and stir-fry, add half a glass of water, add chicken powder, add soy sauce, sugar, vinegar and salt to taste and boil, add lettuce and stir-fry, thicken with water starch and add chopped green onion.

Dawnrain: It should be cooked in a short time and the amount of soup should be controlled. The soup of this dish should be light and bright.

Fifteen, eel egg rolls

Materials:

Roasted eel skewers 15g, eels cut into long sections 1cm, eggs 1, fish soup 1 spoon. Cooking wine 1/2 teaspoons of salt and soy sauce. After the eggs are knocked into the bowl, add the broth and seasoning and mix well, and add the right amount of oil. (The material used is 1 person)

Production method:

1. Wipe the frying pan without omission with a tarpaulin, then pour the good eggs of 1/3 into the pan bit by bit and spread around. When the egg is half-cooked, put the eel horizontally on the spread egg and roll it.

2. Rub the oil on the pan with a tarpaulin, move the rolled egg roll to the oiled place, so that the place without oil is also coated, and then pour the remaining half of the eggs into the pan, with the rolled egg roll as the core, and roll it again in the order just now. Similarly, roll the remaining 1/3 eggs again as described above.

3. Set the fried eggs on the bamboo curtain while they are hot, cut them into appropriate sizes and put them on the plate.

Features:

Smooth and refreshing, fresh and delicious, suitable for all ages.

Sixteen, shrimp fried eel

200 grams of clean eel, 200 grams of sea shrimp, half an egg white, chopped green onion, shredded ginger, starch, Shaoxing wine, soy sauce, sugar, pepper and chicken powder.

1. When buying eels, please ask the seller to help me process and debone them; Scalding eel with boiling water, washing away mucus, and cutting into thick shreds; Blanch shrimps with boiling water, wash and absorb water, add egg white, starch and salt, mix well and marinate.

2. Heat the wok, add enough oil to heat it to 50%, spread shrimps, remove and drain the oil for later use.

3. Leave enough oil in the wok, stir-fry until it is 80% hot, add shredded ginger and eel, stir-fry until it is slightly hard, add Shaoxing wine, add soy sauce, sugar, pepper, chicken powder and a little water, cover and cook until the eel is tender and tasty (about 5 minutes), open the lid and stir-fry the shrimps evenly, thicken the water starch and sprinkle with chopped green onion.

Dawn lane: eels must be bought fresh; The eel can be scalded for a long time; When frying eel shreds, it should be filled with fire and oil; Generally, frozen shrimp must be scalded with boiling water, otherwise a lot of water will come out when frying, which will affect the dishes.