Chinese Food
Rice with eel
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Cooking ingredients
Cooking Steps
Step1:Clean rice by washing. Soak for 30 minute
Step2:Eels are slaughtered by vendors. When they are put into the water, they will die
Step3:Tear out the eel bone, cut the eel meat into sections, or cut the eel bone into small pieces to make soup
Step4:After the eel bone soup is cooked, the rice is mixed with a little salt and oil to balance. The taste is slightly lighter than usual. Pour in the eel bone soup (I don't know how much the soup is. Don't let it go too much, in case the steamed porridge doesn't make rice
Step5:Boil the water in the soup pot. Put in the rice. Cover with a bamboo cover (this cover can make the rice have a special fragrance. And the steamed rice grains are clear). Then cover the pot cover. Steam for about 18 minutes
Step6:When steaming rice, treat eel meat. Heat the pot. Pour in a little oil. Stir fry ginger and garlic slices. Pour in eel
Step7:Stir fry for a while. Stir in a little pepper, half a tablespoon rice wine, a tablespoon of soy sauce, a little salt, stir fry and then leave the pot for standby
Step8:When the rice is steamed to the seventh degree, put in the fried eel. Continue to steam for 10-15 minutes (the eel rice can also be covered with a bamboo cover or other sealed cover. More flavor). In the middle, you can mix a tablespoon of raw soy sauce. Pour it on the edge of the rice. It looks good.
Step9:After the rice is steamed, sprinkle with scallion and minced millet and pepper. (you can also pour a few drops of sesame oil
Cooking tips:1. The eel bone should be removed, cut into small pieces, and cook a bowl of soup. The soup doesn't have to be much. It's enough to make rice. Of course, the thicker the soup is, the more it is. 2. The rice should be soaked in water for about 30 minutes before steaming. The soup (water) for steaming rice is about 1 / 3 less than that for cooking, Make the steamed rice grains clear, and mix with salt and oil until it is almost salty. Don't be too salty. Because the eel will absorb the salty taste when added later. 3. When steaming the rice, it's better to use a bamboo steamer or a cover of a bamboo steamer. In this way, the steamed rice won't be too thin and wet. And it has a original ecological flavor. 4. When the rice is steamed to the seventh degree, it can be added to the eel. It doesn't need to be completely salty After steaming, 5 eels are cut into small sections and then cut into thick wires. The fried eels are more tasty. The fried rice is delicious. When steaming, the rice is more fragrant and tasty. There are skills in making delicious dishes.
