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The most authentic practice of braised Monopterus Albus

Braised Monopterus Albus: prepare ricefield eel, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. Clean the rice field eel and cut it into sections. Cool the oil in a hot pot and saute the onion, ginger and garlic. Add the rice field eel and stir-fry until it changes color. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water and simmer over low heat for about 20 minutes. Finally, you can collect the juice.

Prepare the ingredients. Clean the eel inside and outside, drain the water and cut it into sections. Sprinkle with a little starch, grab the basket and shake it. Wrap the starch evenly around the surface of the eel and set aside. Cut the millet into hot circles, cut the chives into pieces, and set aside. Remove the head and tail of garlic, wash and cut into sections, drain and set aside.

Ingredients: eel 350g, garlic moss 200g, small half of onion, edible oil, salt, cooking wine, soy sauce, light soy sauce, vinegar, sugar, monosodium glutamate, dried pepper, pepper. The eel is eviscerated and washed. Prepare garlic moss section, onion. Cut the eel into pieces and marinate with cooking wine and light soy sauce for 10 minutes. Heat oil in the pan, add garlic moss and onions and stir-fry to taste, stir-fry until medium, serve.

Braised Monopterus Albus course: prepare ricefield eel, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. Clean the rice field eel, remove the head and tail, cut open and cut the bone, and marinate with salt and cooking wine for 10 minutes. Cool the oil in a hot pan and fry the eel until golden on both sides. Remove and set aside.

The most authentic methods of braised rice field eel are as follows: ingredients: 2 rice field eel, 1 tablespoon of braised soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 spring onions, 4 slices of ginger, 10 cloves of garlic, chopped white pepper, 2 grams of salt, garlic seedlings. Tools: spoon, wok, plate. Remove the mucus from the surface of the eel with flour, then cut it from the head of the fish to the belly of the fish with scissors. Remove the internal and external organs of the fish, drain and cut into sections.

How to cook Monopterus Albus in brown sauce

Braised Monopterus Albus: prepare ricefield eel, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. After the rice field eel is cleaned, cut into sections and set aside. Cool the oil in a hot pot and saute the onion, ginger and garlic. Add the rice field eel and stir-fry until it changes color. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water, bring to a boil and simmer for about 20 minutes until the soup is thick.

Ingredients: eel 350g, garlic moss 200g, small half of onion, edible oil, salt, cooking wine, soy sauce, light soy sauce, vinegar, sugar, monosodium glutamate, dried pepper, pepper. The eel is eviscerated and washed. Prepare garlic moss section, onion. Cut the eel into pieces and marinate with cooking wine and light soy sauce for 10 minutes. Heat oil in the pan, add garlic moss and onions and stir-fry to taste, stir-fry until medium, serve.

Braised Monopterus Albus: prepare Monopterus Albus, spring onions, ginger, garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. Clean the rice field eel, eviscerate, rinse and cut into sections. Chopped onion, ginger and garlic. Cool the oil in a hot pot and saute the onion, ginger and garlic. Stir-fry the rice field eel until it changes color. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water and simmer over low heat for about 20 minutes.

Braised ricefield eel in brown sauce is made as follows. Cut the eel, green onions, ginger and garlic. Heat the pan with oil and stir-fry with garlic, chopped onions and sliced ginger. Put in the eel section and stir-fry, add cooking wine, soy sauce and salt. Add water to boil and turn to low heat until the eel is crisp and rotten, then put the juice on a plate.

The most authentic practice of braised eel is as follows: main ingredients:-6 rice field eel-1 handful of garlic seedlings:-right amount of edible oil, right amount of starch, right amount of flour, 2 spoons of millet spicy, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, half tablespoon of balsamic vinegar-1 tablespoon of sugar-1 tablespoon of salt: prepare the ingredients. Clean the eel inside and outside, drain the water and cut it into sections.

Pour the right amount of cooking oil into the pan, add the rice field eel section, add a little pepper and dried pepper, stir-fry until the rice field eel changes color. Put in the previously fried garlic moss and onions, add the right amount of salt and light soy sauce, pour in a small amount of water and simmer for a while. After the rice field eel is cooked, add a small amount of soy sauce and color, then add a small amount of sugar to improve the freshness, stir well and put into the pan. Braised Monopterus Albus tastes delicate and delicious.

How do you cook the braised Monopterus Albus?

Stir-Fried Shrimps's dishes are made of creek shrimp, fried twice, deep-fried shrimp shell and shrimp meat until separated, stir-fry with soy sauce, sugar and chicken essence. Salty with sweet, crisp shrimp shell, fresh and tender shrimp meat.

Practice: clean the rice field eel and cut it into segments and marinate it with salt and cooking wine for a while. Chop onion, ginger and garlic and set aside. Heat the oil in the pan, add spring onions, ginger and garlic, saute until fragrant, stir-fry until discolored, then add cooking wine, light soy sauce, soy sauce, sugar and other seasonings, stir well, thicken with water and starch and sprinkle with a little sesame oil. Serve. This dish has a bright red color, smooth taste and delicious taste, which is one of the traditional home-cooked dishes in Shanghai.

Authentic braised pork in this gang: cut pork into pieces, scald with salt water, spread onions, ginger, star anise and cinnamon in casseroles, add pork, Jiashao wine and soy sauce, add water to meat level, bring to a boil over medium heat; simmer until the soup is nearly dry, add sugar and melt. Grass head circle grass head is a common wild vegetable in Jiangsu and Zhejiang provinces. Rectum, 'circle' out of oil, grass head absorbs oil.

First of all, Shanghai cuisine pays attention to fresh materials. This feature ensures that the raw materials of dishes are fresh and of high quality, so that the original flavor of dishes can be maintained. Common ingredients include pork belly, river shrimp, rice field eel, hairy crab and so on. These ingredients are easy to obtain locally in Shanghai and are extremely fresh. Secondly, our cuisine is very fine in cooking skills.

Herring needs about 3.5 kilograms of live hair, hens about 2 kilograms, rice field eel soaked and killed alive. To stir-fry the grass head, you need to choose the three tender leaves at the top of the grass head, spray it with qu wine and add seasoning to stir-fry quickly. The dish is as colored as jade and the population is waxy, so the dish is also known as "Sanyelai". After tasting all the delicacies, I feel more light and delicious when I taste this dish.

The most authentic practice of braised eel in brown sauce

1. Prepare the ingredients. Clean the eel inside and outside, drain the water and cut it into sections. Sprinkle with a little starch, grab the basket and shake it. Wrap the starch evenly around the surface of the eel and set aside. Cut the millet into hot circles, cut the chives into pieces, and set aside. Remove the head and tail of garlic, wash and cut into sections, drain and set aside.

2. The most authentic practice of braised eel is as follows: tools / raw materials: ricefield eel, spring onions, ginger, garlic, salt, sugar, sesame oil, light soy sauce, cooking wine, knife, pot, plate. The rice field eel is cleaned and cut into shredded eels of about 4-5CM length. Boil the water in the pot and blanch the shredded rice field eel. Remove, rinse and rinse the surface mucus. Pour the bottom oil into the pan, add the garlic slices, saute the spring onions and pour in the shredded eel. Add cooking wine and stir-fry for about 30 seconds.

3. Ingredients: eel 350g, garlic moss 200g, small half of onion, edible oil, salt, cooking wine, soy sauce, light soy sauce, vinegar, sugar, monosodium glutamate, dried pepper and pepper. The eel is eviscerated and washed. Prepare garlic moss section, onion. Cut the eel into pieces and marinate with cooking wine and light soy sauce for 10 minutes. Heat oil in the pan, add garlic moss and onions and stir-fry to taste, stir-fry until medium, serve.

The common practice of braised rice field eel in soy sauce

1, braised Monopterus Albus: prepare ricefield eel, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. After the rice field eel is cleaned, cut into sections and set aside. Cool the oil in a hot pot and saute the onion, ginger and garlic. Add the rice field eel and stir-fry until it changes color. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water, bring to a boil and simmer for about 20 minutes until the soup is thick.

2, braised Monopterus Albus: prepare Monopterus Albus, spring onions, ginger, garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, water. Clean the rice field eel, eviscerate, rinse and cut into sections. Chopped onion, ginger and garlic. Cool the oil in a hot pot and saute the onion, ginger and garlic. Stir-fry the rice field eel until it changes color. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water and simmer over low heat for about 20 minutes.

3. The practice of braised ricefield eel in Jiangxi: prepare ricefield eel, spring onion, ginger and garlic, cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence, clear water. Clean the rice field eel, remove the head and tail, cut off the gills, and cut into sections. Cool oil in a hot pot, saute spring onion, ginger and garlic until fragrant, add rice field eel and stir-fry until discolored. Add cooking wine, light soy sauce, soy sauce, sugar, salt, chicken essence and water, bring to a boil and simmer over low heat for about 20 minutes until the eel is cooked and tasted.

4. Ingredients: eel 350g, garlic moss 200g, small half of onion, edible oil, salt, cooking wine, soy sauce, light soy sauce, vinegar, sugar, monosodium glutamate, dried pepper and pepper. The eel is eviscerated and washed. Prepare garlic moss section, onion. Cut the eel into pieces and marinate with cooking wine and light soy sauce for 10 minutes. Heat oil in the pan, add garlic moss and onions and stir-fry to taste, stir-fry until medium, serve.