Eel belly tofu brain pot production materials: ingredients: 350 grams of fresh eel belly, appropriate amount of salted old tofu.
Seasoning: stock, pepper, salt, monosodium glutamate, fresh flavor, sugar, yellow wine, chicken essence and salad oil. Teach you how to make an eel belly tofu pot, and how to make an eel belly tofu pot is delicious. 2. Cut the old salted tofu into pieces and blanch it. 3. Put the raw materials into the pot, add seasoning, and boil until cooked. The key to the production of eel belly tofu pot: tofu can not be tasted until it is cooked with holes. The practice of tearing eel rolls by hand introduces the dishes and their functions in detail: home-cooked recipes
Technology: Steamed hand-torn eel rolls. Ingredients: eel and coriander.
Seasoning: (1) salt, Chinese liquor, star anise, fragrant leaves, cardamom, onion and ginger. (2) Onion, ginger, white wine, monosodium glutamate and sugar. (3) Cooked white sesame seeds and scallion oil. Teach you how to make hand-torn eel rolls, and how to make hand-torn eel rolls is delicious. 1. Eels are slaughtered, cleaned, marinated with seasoning (1) and dried. 2. Add seasoning (2) to the dried product and steam it to get meat. 3. Add seasoning (3), mix well and sprinkle with coriander. Tips for making hand-torn eel rolls: The eel should not be marinated in the wind for too long. After steaming and cooling, the meat can be taken and large pieces can be taken. The practice of eel rice introduces the cuisine and its functions in detail: fine staple food, pregnant woman's diet, nourishing diet, malnutrition diet, educational diet and brain-strengthening diet.
Taste: Salty and umami. Craft: fried eel rice. Ingredients: eel150g, Chinese cabbage100g, rice100g.
Accessories: 50g of winter bamboo shoots.
Seasoning: 5g of salt, 5g of cooking wine, 5g of soy sauce,15g of vegetable oil, 5g of sugar to teach you how to cook eel rice. 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:
Eel is rich in protein, calcium, phosphorus, vitamins and other nutrients, and contains more polyunsaturated fatty acids, especially DHA, which is very beneficial to the development of fetal brain.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
Rice (steamed): Rice should not be eaten with horse meat, honey and Xanthium sibiricum.
The method of seaweed eel roll introduces the dishes and their effects in detail: the formula of nourishing qi and blood and the formula of malnutrition
Taste: Salty and savory technology: Porphyra wrapped rice rolls. Material: Ingredients: 750g sea eel and 220g eggs.
Accessories: laver (dry) 100g.
Seasoning: 5g of shallot, 5g of cooking wine, 2g of salt, 5g of monosodium glutamate 1 g, 5g of starch (pea), 5g of ginger, 5g of sesame oil and 25g of egg white. Features of laver eel roll: mellow and delicious, and tender fish. Teach you how to make laver eel rolls, and how to make laver eel rolls is delicious 1. Wash the eel, cut it along the back with a knife, remove the back bone, peel it, remove the tendons and thorns, cut it into mud with a knife, put it in a bowl, add Jiang Mo, cooking wine, salt, monosodium glutamate and egg white (25g), then add water 100g, and exert force.
2. Beat the eggs into a bowl, add starch and salt, stir evenly with chopsticks, and spread out five egg skins in the pot for later use. Spread a piece of seaweed on the countertop, cover it with a layer of egg skin, then spread a layer of fish paste, put an onion in the middle and roll it up in turn. According to this method, make 5 strips, steam them in a cage, steam them on high fire for 10 minutes, take them out, air-cool, and cut them with an oblique knife. Tips for making laver eel rolls: eel is also called eel, including river eel and sea eel. This dish is suitable for using sea eel as raw material. Tips-Health Tips:
Rich in nutrition, rich in protein, fat, vitamins, calcium, phosphorus, iron and so on. It has the functions of invigorating qi and nourishing blood, expelling wind and removing dampness, and is a good food in the third trimester of pregnancy.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
"The Practice of Stewing Eel" introduces this dish and its efficacy in detail: the prescription for indigestion in Zhejiang cuisine, the prescription for tonifying deficiency and nourishing the body, the prescription for improving intelligence and strengthening the brain.
Taste: sweet and sour technology: braised braised sea eel making material: main ingredient: sea eel 1500g.
Seasoning: onion 1g, onion 10g, ginger 15g, yellow rice wine 15g, sugar 3g, soy sauce 75g, salt 3g, vinegar 10g and rapeseed oil 100g. Features: This dish has a bright red color. Teach you how to cook braised sea eel, and how to cook braised sea eel is delicious. 1. Cut the eel from beginning to end, dig out its internal organs, wash it, put it on the chopping block, cut off its head and tail, then cut it from the back and cut it into two parts;
2. Chop (slice) the "public film" to remove the back bone and cut it into small pieces 5 cm square;
3. Slice ginger and cut onions for later use;
4. Put the vegetable oil into a wok, heat it to 60% with high fire, stir-fry the eel pieces, then add wine, sugar, vinegar, ginger slices and onion segments, and slowly pour water along the edge of the wok;
5. After boiling, move the wok to medium heat for 5 minutes, add salt and soy sauce, and cook for 3 minutes. When the soup is concentrated, add the onion and put it on a plate. The practice of Baoxin Fish Pills introduces the cuisines and their functions in detail: Fujian cuisine, recipes for invigorating qi and blood, recipes for the elderly, nourishing recipes and nourishing yin recipes.
Taste: Salty and umami technology: Boiled fish balls. Material: Ingredients: 750g sea eel, 200g pork (lean meat) and shrimp 1000g.
Accessories: 50 grams of mushrooms (fresh), 50 grams of pork (fat) and 200 grams of sweet potato powder.
Seasoning: soy sauce 10g, salt 5g, monosodium glutamate 3g, sesame oil 10g, pepper 3g, onion 10g, to teach you how to make heart-wrapped fish balls and how to make heart-wrapped fish balls delicious. The eel was washed and peeled, boned with a knife, and fish (about 500g) was taken.
2. Chop the fish into mud with the back of a knife on the chopping board, add 150 ml of clean water and refined salt into the basin, and stir it in one direction to make slurry;
3. When the pulp can float on the water surface, add sweet potato powder (sweet potato powder) and stir evenly in one direction to form fish ball slurry for later use;
4. Wash mushrooms, remove pedicels and cut into rice;
5. Wash shrimp, shell, dry and cut into rice;
6. Cut pork into rice;
7. Put the mushroom rice, shrimp rice and pork rice into a bowl, add a proper amount of soy sauce and monosodium glutamate, stir evenly to form stuffing and divide it into equal balls;
8. Remove the roots from the onion, wash and cut the beads for later use;
9. Put the fish ball paste on the palm of your left hand, put a meat ball in the middle, then hold it with five fingers, squeeze the fish ball out of your thumb and forefinger, scoop it up with a special spoon (similar to a canned milk powder spoon) in your right hand, put it in a clear water basin and float on the water;
10. Slowly pour the fish balls in the clear water basin into the cold water pot, cook them with low fire, and then pick them up;
1 1. Put 500ml of soup in the pot, add refined salt and monosodium glutamate to taste, then add the cooked fish balls and burn them thoroughly until the fish balls swell;
12. Put 20 expanded fish balls into the soup bowl. Sprinkle pepper, onion and sesame oil on the soup. Tips for making fish balls: 1. When chopping fish, cover the board with a layer of fresh skin to prevent impurities from entering the minced meat;
2. Pay attention to making fish ball slurry: when stirring the slurry, the proportion of fish, flour and refined salt should be in one direction, and don't open the bow from left to right;
3. The meat stuffing should be placed in the center of the palm;
4. When cooking fish balls, don't boil the water, burn it slowly and cook it with low fire;
5. The selected sweet potato is pure white sweet potato powder.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
River shrimp: shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
The practice of eel soup introduces the dishes and their functions in detail: delicious porridge soup.
Materials for making eel soup: Ingredients: eel150g, butter 75g, carrots 4, radishes 2, leeks 2, onions 2, fragrant leaves L, celery L, celery leaves10g. Salt and pepper are appropriate. The characteristics of eel soup: attractive color, fragrant clothes and pleasant fishy smell. Teach you how to make eel soup, and how to make eel soup is delicious 1. Eel had better buy a large piece behind the fish head, a piece in front of the fish tail and a part of the fish head, wash it and leave the fish piece near the front of the fish head for later use. Peel and wash all kinds of vegetables. 2.600 ml of clean water into the pot, put the fish head and fish pieces (with thorns) near the fish tail, add garlic cloves, onions, L carrots and fragrant leaves, add salt and pepper for half an hour, and filter the soup with a colander. 3. Cut carrots, radishes and leeks into small pieces, take half of the butter into the pot, pour in all kinds of vegetables, stir-fry evenly to give a fragrance, and then pour in the filtered soup. Simmer until boiling, add fish pieces and simmer for 15 minutes. 4. Before eating, dig out the protruding pieces, peel them, remove the fishbones, crush the fish, put them into the soup, pour the fat soup into the basin, remove the chopped coriander leaves, add the remaining butter pieces, and stir to melt.