How to make rice eel delicious

summary

According to the data, eel is rich in lecithin, which is the main component of cell membrane of human organs and tissues, and is an indispensable nutrient for brain cells. According to the American experimental research data, regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of tonifying brain and keeping fit. How to make rice eel delicious?

How to make rice eel delicious

First: perilla eel material: about 8 liang of small eel, 2 liang of fresh perilla leaves, a little red pepper, ginger, garlic slices. Methods: heat the oil to 50%, drain the eel and put it into the oil. The eel will naturally circle in deep frying and be fished out as soon as it is cooked. A little oil, ginger, garlic burst, put into eel circle, small red pepper stir fry. Add salt, monosodium glutamate, fresh perilla leaves, a small cup of water, boil with warm fire, sprinkle with sesame oil. Features: nice shape, strong fragrance.

Second: raw fried eel material: raw eel meat 250 grams, ginger, onion, Shaojiu, salt, soy sauce, sugar, monosodium glutamate, pepper, wet starch, sesame oil, lard. How to do it: cut the eel skin upward into shreds, put it into a bowl, add Shaoxing wine, refined salt and wet starch, mix well and set aside for sizing. Put soy sauce, sugar, monosodium glutamate, Shaoxing wine and wet starch into a bowl to make sauce. Put the frying pan on medium heat, add oil to 50% heat, pour in shredded eel, use chopsticks to disperse until mature, and pour in a colander. Leave a little oil in the pot, stir in shallot and ginger, mix the sauce with water and thicken, add eel shreds and sesame oil, stir well, put out the pot and serve, sprinkle with pepper.

Third: fried eel silk main material: Shuifa mushroom 200 grams. Accessories: 25g green peas, 50g flour. 750g vegetable oil (100g actual consumption), 50g wet starch, 0.5g pepper, 5g cooking wine, 25g soy sauce, 15g vinegar, 1g refined salt, 2G monosodium glutamate, 10g sesame oil, 50g sugar, remove the stem of mushroom, wash, cut into shreds (about 10cm long) with scissors, rinse with water, squeeze out water, put into a bowl, add 1g refined salt and monosodium glutamate, 40g wet starch, mix well, and then add flour. Heat the frying pan over medium heat, add vegetable oil to 50% heat (about 125 ℃), disperse the dried mushrooms into the pan and fry them until they are crusted, then remove them with a colander. When the oil temperature rises to 60% heat (about 150 ℃), deep fry it again. When it is golden, pour in a colander to drain the oil, and then make "shredded eel". Add 75 grams of water, cooking wine, soy sauce, sugar and vinegar. After the soup boils, add 1 gram of monosodium glutamate. Thicken with flour. Pour the shredded eel into the pan. Remove the pepper and drizzle with sesame oil.

matters needing attention

We should not eat too much eel, and people with poor intestines and stomach should be more careful; because the eel will produce toxins after death, so the dead eel must not be eaten.