The practice of pine nuts and eel flowers introduces the cuisine and its effects in detail: nourishing recipes, malnutrition recipes and anemia recipes. Taste: Spicy technology: pine nuts and fried eel flowers. Ingredients: Ingredients: 350g river eel. Accessories: 50g pine nuts (fried). Seasoning: 5 grams of ginger, 5 grams of garlic (white skin), 3 grams of salt, monosodium glutamate 1 gram, and pepper (red tip). 3 grams of sugar, 3 grams of vinegar and 20 grams of lard (refined) teach you how to make pine nut eel flowers, and how to make them delicious. 1. After the eel is slaughtered, it is deboned and washed, crossed with a knife, and seasoned with salt and starch; 2. Fry the pine nuts in the oil pan until they are cooked and crisp, and remove them for later use; 3. Cook the eel meat in a lard pot and take it out; 4. Leave a little base oil, add dried Chili festival, pepper, Jiang Mo and minced garlic, and then add eel, salt, vinegar, monosodium glutamate and sugar; 5. thicken the pot with starch and sprinkle with pine nuts. Tips for making eel flowers with pine nuts: 60% oil temperature is suitable for the current eel, and the spicy taste can be moderately biased. Side dishes: river eel: eel should not be eaten with vinegar and ginkgo. The practice of eel rice introduces the cuisine and its functions in detail: fine staple food, pregnant women's diet, nourishing the body, malnutrition diet, nourishing the brain and strengthening the brain. Taste: Salty flavor technology: fried eel rice. Material: main ingredients: eel 150g, Chinese cabbage 100g, rice (steamed) 100g, auxiliary materials: winter bamboo shoots 50g, seasoning: salt 5g. 15g vegetable oil and 5g sugar teach you how to make eel rice, and how to make eel rice delicious. 1. Add salt, cooking wine, soy sauce and other seasonings to eel and marinate for a while; 2. Open the oven or oven and adjust the temperature to 180 degrees Celsius; 3. Put the marinated eel into a baking tray and bake it in a furnace; 4. Stir-fry bamboo shoots and Chinese cabbage in an oil pan, add eel, and add stock, soy sauce, sugar, etc. Deodorize, and take out the pot after the water is dry; 5. Pour the prepared eel on the rice. Tips-Health Tips: Sea eel is rich in protein, calcium, phosphorus, vitamins and other nutrients, and contains more polyunsaturated fatty acids, especially DHA, which is very beneficial to fetal brain development. Edible phase grams: sea eel: sea eel should not be eaten with vinegar and ginkgo. Rice (steamed): Rice should not be eaten with horse meat, honey and Xanthium sibiricum. The practice of steaming eel introduces the cuisine and its effects in detail: recipes for tonifying deficiency and strengthening body, recipes for anemia and recipes for arthritis. Taste: Original flavor technology: Steamed eel making material: main ingredient: 300g eel, auxiliary material: 50g lard (suet), 50g ham sausage, seasoning: 5g onion, 5g ginger, 5g cooking wine, 3g salt, 2g monosodium glutamate and 3g pepper to teach you how to cook steamed eel. Dice pork suet; Cut the ham. 2. Put the eel in a dish, add diced meat plate oil, minced ham, onion, ginger, cooking wine, salt, monosodium glutamate and pepper, steam in a cage for 20 minutes, and take out the onion and ginger. Side dishes: river eel: eel should not be eaten with vinegar and ginkgo. The method of roasting eel fish introduces the cuisine and its efficacy in detail: the formula of nourishing qi and blood, the formula of nourishing the body, the formula of osteoporosis and the taste: sweet and sour technology: ingredients for roasting eel in dark stove: seasoning: 3g of salt, 2g of pepper, 5g of cream, 2g of monosodium glutamate, 20g of vegetable oil, 65,438+00g of tomato sauce and 65,438+red wine. 2. Put the oil into the frying pan and heat it to 60% heat. Add fish pieces, fry both sides until yellow, bake in the oven and take out. 3. Heat 5 grams of red sauce in a wok, add red sour wine, tomato sauce and monosodium glutamate, mix well, boil, make red wine sauce and pour it on the fish. Edible phase grams: sea eel: sea eel should not be eaten with vinegar and ginkgo.