A list of the contents of this article:

How do you cook dried eel?

1. Dry wash the eel, soak it soft, add chicken soup, cooking wine, spring onions, ginger and star anise in the container, steam until cooked and soft, cool and tear it into 1 cm thick silk. Shred cabbage, change the leaves of parsley to blanch water into cold boiled water to cool, control dry water. Put the ingredients into a stainless steel container, add seasoning and mix slightly, put the main ingredients, mix well and serve. Note: dried eel should be fresh, remove sediment and steam should not be too hot.

2. Soak the dried eel in cold water for about 4 hours. Wash and cut into pieces. Add 3 chopped garlic cloves and 3G shredded ginger. Pour in Shao Shao Sauce, light soy sauce and cooking wine. Mix and marinate for more than an hour. Heat the oil in the pan and add 2 pieces of garlic and 2g shredded ginger to stir-fry for fragrance. Put in the pickled eel slices and stir well. Pour in the sauce of pickled eel slices and stir for a few minutes. Pour in the right amount of hot water and keep the eel dry.

3. Clean the dried eel and wash the dried eel, then soak it in clean water for about 4-5 hours, then wash it again after soaking soft, cut it into pieces and put it in a bowl and set aside. For pickling, add chopped garlic cloves and 3 grams of shredded ginger in a bowl where dried eels are put, then pour in Shao Shao Sauce, light soy sauce and cooking wine, grasp by hand to ensure that each piece of dried eel is dipped in sauce and marinated for more than 1 hour.

4. it can be steamed, braised in braised sauce, stewed in soy sauce, stewed in oil and so on. You can do it as fresh fish. I like steaming. Sea eel is steamed with chili. What exactly? Do what you think, there is no fixed pattern, mainly the method of dried fish treatment mentioned above.

Could you tell me how to make dried eel

Dry wash the eel, soak it soft, add chicken soup, cooking wine, spring onions, ginger and star anise in a receptacle, steam until cooked and soft, cool and tear it into 1 cm thick silk. Shred cabbage, change the leaves of parsley to blanch water into cold boiled water to cool, control dry water. Put the ingredients into a stainless steel container, add seasoning and mix slightly, put the main ingredients, mix well and serve. Note: dried eel should be fresh, remove sediment and steam should not be too hot.

. add proper amount of rice wine to dried shredded eel and marinate for 10 minutes. 2. Put a little oil in the pan, turn to medium heat, add shredded eel and shredded onion, add the right amount of water and boil for about 5 minutes. 3. Add chives and mix well, add monosodium glutamate and serve on a plate.

Tips for dried eel: take out a small section of dried eel from the refrigerator; cut the garlic and separate the leaves from the roots; pour in the right amount of heat to collect the juice, add the garlic leaves when there is little water left, add the stir-fried oil of monosodium glutamate, put in a few slices of ginger, and then put in the dried garlic of the eel; stir-fry, add 1 tablespoon of salt, a little cooking wine and oil consumption; stir-fry for a while, then add the right amount of water to boil Put it on a plate, it's a good meal.

Delicious dried sea eel: add the right amount of dried shredded eel and marinate with rice wine for 10 minutes. Put a little oil in the pan, bring to medium heat, add shredded eel and shredded onion, add the right amount of water and boil for about 5 minutes. Add chives and mix well, add monosodium glutamate and serve on a plate.

Just get rid of the internal organs in your stomach. We all eat steamed with some salt, pickled with salt, hung up and dried in winter, and steamed when we want to eat.

Dry cut the eel into small pieces, wash them and soak them in clean water for more than half an hour. 2. Peel and cut the wax gourd. 3, a little oil in the pot, add sliced ginger, star anise and sugar. 4. Stir-fry the fragrance and sugar color, add dried eel, add cooking wine and spring onions. 5. Stir the dried eel. After the cooking wine is evaporated, add the wax gourd.

Tips on how to cook dried eel

1. Dry wash the eel, soak it soft, add chicken soup, cooking wine, spring onions, ginger and star anise in the container, steam until cooked and soft, cool and tear it into 1 cm thick silk. Shred cabbage, change the leaves of parsley to blanch water into cold boiled water to cool, control dry water. Put the ingredients into a stainless steel container, add seasoning and mix slightly, put the main ingredients, mix well and serve. Note: dried eel should be fresh, remove sediment and steam should not be too hot.

2. Soak the dried eel in cold water for about 4 hours. Wash and cut into pieces. Add 3 chopped garlic cloves and 3G shredded ginger. Pour in Shao Shao Sauce, light soy sauce and cooking wine. Mix and marinate for more than an hour. Heat the oil in the pan and add 2 pieces of garlic and 2g shredded ginger to stir-fry for fragrance. Put in the pickled eel slices and stir well. Pour in the sauce of pickled eel slices and stir for a few minutes. Pour in the right amount of hot water and keep the eel dry.

3, eel dry soak in water, I am soaked all night + all morning, in the middle to change the water to wash. Wash garlic and cut into sections, cut shredded ginger and chili, soak washed dried eel in a cold water pan and steam for 8 minutes. Heat the pan and pour the oil into the spicy, chili and shredded ginger and stir-fry the dried eel, then stir-fry the cooking wine, light soy sauce, sugar and stir-fry the garlic until the garlic is cut off.

4. Fry the dried eel in peanut oil, soak it in clean water to dry, cut the cubes with a knife and set aside. (2) beat the shrimp, lean meat and fat meat into glue and mix well with square fish powder, refined salt and monosodium glutamate, then put it into the middle of the swim bladder and put it on the plate and cook in the steamer for 7 minutes. (3) pour the sauce into the sauce and serve. Features: the meat is tender and smooth, with strong fragrance and flavor.

5. Clean the dried eel and wash the dried eel, then soak it in clean water for about 4-5 hours, then wash it again after soaking soft, cut it into pieces and put it in a bowl and set aside. For pickling, add chopped garlic cloves and 3 grams of shredded ginger in a bowl where dried eels are put, then pour in Shao Shao Sauce, light soy sauce and cooking wine, grasp by hand to ensure that each piece of dried eel is dipped in sauce and marinated for more than 1 hour.

6. First of all, the most common way is to stir-fry. Generally speaking, the way to stir-fry dried fish is to simply stir-fry. Although this is all right, the taste of dried sea eel is too simple. You can try to stir-fry with pork belly, so that the taste is richer and more delicious. Just soak the dried sea eel for three hours, wash it and stir-fry it according to the usual stir-frying method.

Tips on how to cook dried eel

Dry wash the eel, soak it soft, add chicken soup, cooking wine, spring onions, ginger and star anise in a receptacle, steam until cooked and soft, cool and tear it into 1 cm thick silk. Shred cabbage, change the leaves of parsley to blanch water into cold boiled water to cool, control dry water. Put the ingredients into a stainless steel container, add seasoning and mix slightly, put the main ingredients, mix well and serve. Note: dried eel should be fresh, remove sediment and steam should not be too hot.

Soak the dried eel in cold water for about 4 hours. Wash and cut into pieces. Add 3 chopped garlic cloves and 3G shredded ginger. Pour in Shao Shao Sauce, light soy sauce and cooking wine. Mix and marinate for more than an hour. Heat the oil in the pan and add 2 pieces of garlic and 2g shredded ginger to stir-fry for fragrance. Put in the pickled eel slices and stir well. Pour in the sauce of pickled eel slices and stir for a few minutes. Pour in the right amount of hot water and keep the eel dry.

Practice: cut the dried eel into small cubes one night in advance, soak it with rice water and wash it several times before cooking. The dried eel is salty, drain and set aside. Pour the right amount of oil into the pan to cover the bottom of the pan. when the oil is five layers hot, stir-fry minced ginger and garlic and stir-fry the dried eel over medium heat. pan-fry the eel over medium heat until it is yellowish on both sides.