Baking method for river eel
A river eel and roasting technology, applied in food preparation, application, food science, etc., can solve the problems of loss of nutrients, infiltration of taste, general taste, etc., and achieve the effect of unique taste
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[0009] Prepare materials in proportion: 1 river eel, 15 grams of vegetable oil, 10 grams of chili sauce, 10 grams of cooking wine, 5 grams of monosodium glutamate, 5 grams of salt, 5 grams of dark soy sauce, 5 grams of mustard, 5 grams of minced garlic, and 5 grams of sugar water grams, appropriate amount of parsley;
[0010] Method: Cut the abdomen of the river eel to take out the internal organs, take the meat on its body, cut it into 1 cm deep and 1.5 cm apart with a knife, and mix chili sauce, monosodium glutamate, salt, dark soy sauce, mustard in proportion , Garlic evenly spread on the meat and marinate for 24 hours, sandwich it with an iron plate and bake on charcoal for 5 minutes, add vegetable oil, cooking wine, white sugar water, then bake for another 10 minutes, take it down and put it on a plate covered with tin foil Medium, garnish with parsley and serve immediately.
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