Fill a pot of water, add rice, then take one or n eels, cut off their tails and put them into cockroaches.
Then start heating, and the eel will swim when it starts to feel hot in the pot.
Blood is constantly flowing from the tail because of swimming, because Monopterus albus is constantly swimming, and the blood will be evenly spread in the porridge without stirring.
Until the temperature is too high, the eel swims to the last breath, and almost all the blood is released from the body and filled with porridge.
The porridge cooked in this way is delicious and does not waste a drop of blood.
It is said that the blood of Monopterus albus is good for health.
How to make eel porridge delicious?
material
Ingredients: 1 cup of white rice, 2 eels, a little shredded ginger, a little chopped green onion seasoning: 8 cups of water, 1 tablespoon of cooking wine, 1 teaspoon of salt, a little pepper.
working methods
1, wash the white rice, add 8 cups of water to soak for 20 minutes, move to the fire to boil, and cook porridge on low heat. 2. Slaughter, clean and shred the eel, blanch it with boiling water and 1 tbsp cooking wine, take it out, put it in porridge and cook it together, then add ginger and salt to taste. 3. When the eel is ripe and soft, turn off the fire, sprinkle with chopped green onion and pepper, and serve.
skill
1, eels should be fresh, killed, and will not taste when cooked. When washing, add some vinegar to the water to wash away the mucus. 2. The mucus and blood of eel will make porridge dirty, so you should scald it before putting it in.
How to make eel porridge? How to kill eels and how to deal with them?
1, rice 150~200g, washed and added with water (the ratio of water to rice10:1);
2. After the water boils, turn off the power for another minute, cover the lid tightly, wait for 20 to 30 minutes, and the flowers will be ripe;
3. Monopterus albus should overheat the oil first. Monopterus albus is easy to cook, just put it in boiling oil for 30~40 seconds (this can remove the fishy smell and is very fragrant and tender);
4. After the porridge is boiled, put the oiled eel into the porridge and stir evenly for 2 minutes. Don't stew for a long time, because eel meat will get old;
5. Finally, add shredded ginger, minced garlic, chopped green onion and salt to serve. (1) Monopterus albus is killed alive and is usually used to cut into pieces or segments. The method is. Prepare a long board, nail a nail from the back at one end, and prepare a sharp knife or scissors. Take a stout live Monopterus albus, fall unconscious, hang the fish tail on the nail tip (or hang the head on the nail tip), hold the fish's throat with the thumb and forefinger of the left hand, straighten the abdomen upwards, and cut a knife at the throat with the right hand (half the depth of the Monopterus albus throat), then cut it from the throat to * * *, take out the internal organs and bleed. Then use a knife tip to pierce the spine of the head from the right, and draw obliquely to the tail along the spine; then use the left crosscutting method to obliquely cut from the back bone of the head to the tail, so that the back bone and eel meat are basically separated; finally, use a flat knife to separate all the flesh and blood from the beginning to the end, and cut off the head and tail. When dissecting, the tip of the knife is required to stick on the spine, so that there is no meat in the bone and no bone in the meat. After the eel slices are washed, cut them into sections or slices with a knife for later use.
(2) When the cooked eel comes out of the bone, generally, the smaller eel is selected as the shredded eel. The method is: feed the eel with water for half a day and let it spit out all the mud. Boiled and treated tiny Monopterus albus can be scalded to death with boiling water; Generally, you can put it in a cold water pot (also a boiling water pot), cover it, cook it until the mouth of the eel is open, immediately pick it up and cool it in cold water, and wash off the saliva (be careful not to overcook it to prevent it from being crisp and rotten). Then use a small bamboo knife about three inches long (flat and sharp blade) to remove the bone. When deboning, grab the fish head in the left hand, hold a small bamboo knife (such as a pen) in the right hand, insert the tip between the head and the spine, press the fish body with the ring finger and little finger of the right hand, so that the tip is close to the spine, and row slowly from beginning to end, and row three times in three directions to separate the meat from the bone (because the spine of the eel is triangular file-shaped). Then cut off the internal organs, rinse them with warm water, and finally cut them with a knife or tear them into shreds for later use.
How to make eel porridge delicious, the common practice of eel porridge
material
condiments
Eel 350 grams
condiment
Chicken powder
Proper amount
olive oil
Proper amount
Fish sauce/gravy
Proper amount
The practice of eel porridge
1. Ingredients: Monopterus albus and organic rice.
2. Soak the organic rice for 3 hours.
3. Pour into the casserole.
4. Pre-cooked pork bone soup.
5. Pour into the casserole.
6. Cook until the rice thickens.
7. Add shredded ginger.
8. Add eel and cook until it is cut off.
9. Pour in the right amount of olive oil.
10. Add appropriate amount of chicken powder.
1 1. Pour a proper amount of fish sauce.
12. Turn off the fire.
13. You can enjoy (* _ _ *) hee hee after serving. ...
How can eel cook porridge to taste good?
Coix seed eel porridge
Ingredients: three ounces of coix seed, one or two ounces of japonica rice (generally edible rice is also acceptable), one eel, three red dates and three slices of ginger.
Practice: 1, Monopterus albus peeled intestines and sundries and washed them.
2. Wash glutinous rice, glutinous rice, ginger and red dates, put them together in a pot, add appropriate amount of water and cook for two hours on low heat. It is better to simmer the glutinous rice seeds. Season and serve.
Efficacy: Coix seed is slightly bitter and sweet. Functions: strengthening the spleen and benefiting the liver, inducing diuresis to reduce swelling, relieving spasm and pain, reducing fever, and treating diarrhea, muscle spasm, unfavorable flexion and extension, edema, nephritis and tumor.
Monopterus albus is warm and sweet. Functions: tonify middle energizer, invigorate qi, nourish blood, strengthen five internal organs, treat fatigue, dredge meridians and remove rheumatism. It also has the effect of lowering blood sugar.
Eel porridge
Ingredients: 1 cup of white rice, 2 eels, a little shredded ginger and a little chopped green onion.
Seasoning: 8 cups of water, cooking wine 1 tablespoon, salt 1 teaspoon, a little pepper.
working methods
1, wash the white rice, add 8 cups of water to soak for 20 minutes, move to the fire to boil, and cook porridge on low heat.
2. Slaughter, clean and shred the eel, blanch it with boiling water and 1 tbsp cooking wine, take it out, put it in porridge and cook it together, then add ginger and salt to taste.
3. When the eel is ripe and soft, turn off the fire, sprinkle with chopped green onion and pepper, and serve.
Porridge notes: 1. Eels should be bought fresh and killed, so they will have no taste when cooked. When washing, add some vinegar to the water to wash away the mucus.
2. The mucus and blood of eel will make porridge dirty, so you should scald it before putting it in.
Benefits of dietotherapy: tonifying deficiency, benefiting five internal organs and expelling wind.
Shredded eel porridge
Materials: Monopterus albus 200g, shredded pork 100g, onion 1 root, half a slice of ginger and 8 red dates; Northeast rice right amount
Exercise:
1, porridge first (conventional pot)
2. Wash the eel, slide it through the oil, add some ginger slices, stir fry, add some cooking wine and remove the fishy smell; Marinate shredded pork with salt, starch and soy sauce.
3. When the porridge is cooked, add the cut red dates and cook for a while, then add the shredded pork to boil, and then add the eel that has slipped through the oil and cook for about three minutes.
4, add a little sugar, a little salt, and finally add chopped green onion.
How to cook eel porridge
Oil the eel first and roll it in the oil for about half a minute (remove the fishy smell to make it more fragrant and tender).
After the porridge is boiled, add eel, stir well, add shredded ginger, minced garlic, chopped green onion, salt and other ingredients, and cook for about 2 minutes. Note that eels must not be cooked for too long, they will get old and lose their umami flavor.
How to make eel porridge?
Coix seed eel porridge
Ingredients: three ounces of coix seed, one or two ounces of japonica rice (generally edible rice is also acceptable), one eel, three red dates and three slices of ginger.
Practice: 1, Monopterus albus peeled intestines and sundries and washed them.
2. Wash glutinous rice, glutinous rice, ginger and red dates, put them together in a pot, add appropriate amount of water and cook for two hours on low heat. It is better to simmer the glutinous rice seeds. Season and serve.
Efficacy: Coix seed is slightly bitter and sweet. It has the effects of invigorating spleen, nourishing liver, inducing diuresis to reduce swelling, relieving spasm and pain, and relieving fever, and is mainly used for treating diarrhea, muscle spasm, adverse flexion and extension, edema, leucorrhea with stranguria, nephritis and tumor.
Monopterus albus is warm and sweet. Functions: tonify middle energizer, invigorate qi, nourish blood, strengthen five internal organs, treat fatigue, dredge meridians and remove rheumatism. It also has the effect of lowering blood sugar.
Eel porridge
Ingredients: 1 cup of white rice, 2 eels, a little shredded ginger and a little chopped green onion.
Seasoning: 8 cups of water, cooking wine 1 tablespoon, salt 1 teaspoon, a little pepper.
working methods
1, wash the white rice, add 8 cups of water to soak for 20 minutes, move to the fire to boil, and cook porridge on low heat.
2. Slaughter, clean and shred the eel, blanch it with boiling water and 1 tbsp cooking wine, take it out, put it in porridge and cook it together, then add ginger and salt to taste.
3. When the eel is ripe and soft, turn off the fire, sprinkle with chopped green onion and pepper, and serve.
Porridge notes: 1. Eels should be fresh and slaughtered, so that they will have no taste when cooked. When washing, add some vinegar to the water to wash away the mucus.
2. The mucus and blood of eel will make porridge dirty, so you should scald it before putting it in.
Benefits of dietotherapy: tonifying deficiency, benefiting five internal organs and expelling wind.
Shredded eel porridge
Materials: Monopterus albus 200g, shredded pork 100g, onion 1 root, half a slice of ginger and 8 red dates; Northeast rice right amount
Exercise:
1, porridge first (conventional pot)
2. Wash the eel, slide it through the oil, add some ginger slices, stir fry, add some cooking wine and remove the fishy smell; Marinate shredded pork with salt, starch and soy sauce.
3. When the porridge is cooked, add the cut red dates and cook for a while, then add the shredded pork to boil, and then add the eel that has slipped through the oil and cook for about three minutes.
4, add a little sugar, a little salt, and finally add chopped green onion.
The above three, see which one is needed. .
How to cook eel porridge to be delicious?
Main ingredients: 350g of Monopterus albus, 80g of organic rice, and auxiliary materials: olive oil, fish sauce, chicken powder and shredded ginger.
step
1. Ingredients: Monopterus albus and organic rice.
2. Soak the organic rice for 3 hours.
3. Pour into the casserole.
4. Pre-cooked pork bone soup.
5. Pour into the casserole.
6. Cook until the rice thickens.
7. Add shredded ginger.
8. Add eel and cook until it is cut off.
9. Pour in the right amount of olive oil.
10. Add appropriate amount of chicken powder.
1 1. Pour a proper amount of fish sauce.
12. Turn off the fire.
13. Enjoy after serving.
How to make eel porridge delicious?
1, northeast pearl rice 150~200g, washed and added with water (water/rice ratio10:1);
2. After the water boils, turn off the power for another minute, cover the lid tightly, wait for 20 to 30 minutes, and the flowers will be ripe;
3. Monopterus albus should overheat the oil first. Monopterus albus is easy to cook, just put it in boiling oil for 30~40 seconds (this can remove the fishy smell and is very fragrant and tender);
4. After the porridge is boiled, put the oiled eel into the porridge and stir evenly for 2 minutes. Don't stew for a long time, because eel meat will get old;
5. Finally, add shredded ginger, minced garlic, chopped green onion and salt to serve.
Frog porridge:
1. Wash the frog, cut it into small pieces and put it in a bowl;
2. Wash and cut onion and coriander separately; Wash ginger and slice;
3. Add salt, salad oil, ginger slices and starch into the frog and mix well;
4. Put the frog in the porridge pot, boil it again, add coriander and chopped green onion and serve.
How to make eel porridge for children?
The practice of eel porridge is introduced as follows, and wild eel is the best.
Raw materials:
An eel, a bowl of rice porridge and a small piece of ginger.
Preparatory work:
Monopterus albus is raised with clear water a few days in advance, so that they can spit out all the dirty things in their stomachs. Before preparation, cook the rice porridge and let it cool naturally to room temperature.
Exercise and Steps:
1. Pour the cooled rice porridge into the pot, cut off the tail of Monopterus albus and put it into the rice porridge to let it bleed naturally. 10 minutes or so, when the blood flow of Monopterus albus is almost the same, drop two drops of cooking oil and cook over high fire.
2. Cook for about 8 minutes, take out the eel, cool it a little, remove the eel bones, chop the meat with a knife, put it in a pot and cook it with slow fire for six minutes, add a little salt, and a pot of delicious blood-enriching eel porridge will be fine.
Supplementary explanation:
Because the child is young, it must be boned. If you are an older child, you don't need to remove the bones.