Gourmet: Shandong cuisine

Method of making: stew soup

Taste of dishes: salty and fresh

Type of dishes: hot dishes

Preparation method: main ingredients

Eel scale fish

condiments

Seawater tofu, pork belly

condiment

Salt, monosodium glutamate, vinegar, pepper, peanut oil, soup, sliced onion and ginger, coriander.

working methods

1. Wash eel scales and cut them into sections.

2. Saute shallots and ginger, add pork belly and stir fry, add fish pieces and stir fry.

3. Add sea tofu and soup, season, cook quickly and stew slowly.

4. Add pepper and coriander.

trait

The soup is white and delicious, and the fish is smooth and tender.

point out

The eel scales must be fried before stewing to make the soup thicker and whiter. Stewed eel introduces the cooking methods and effects of eel in detail, such as tonifying qi and blood, neurasthenia and anemia.

Taste: original craft: boiled eel. Ingredients: Ingredients: 500g sea eel.

Accessories: Radix Astragali10g, Rhizoma Dioscoreae10g, Fructus Lycii10g, Herba Cistanches10g, and Radix Morindae Officinalis10g.

Seasoning: 5 grams of ginger juice and 5 grams of white wine teach you how to stew eel. How to make stewed eel delicious? 1. Use clean water to "drag" the eel, use hot water to "drag" the eel, and then cut the belly to remove the intestines, but don't remove the blood.

2. After the eel is cleaned, it can be cut into sections and mixed well with ginger juice and a little wine.

3. Put all Monopterus albus, Radix Astragali, Rhizoma Dioscoreae, Fructus Lycii, Herba Cistanches, and Radix Morindae Officinalis into a cup, add water (if you can drink, you can add half of the wine and water, or you can add half of the water and wine according to your own capacity), then simmer for 4 hours, drink the juice, and serve. Tips for making stewed eel: 1. Eel is also called eel.

2. The function of dragging the sea eel is to remove the mucus in the eel and coagulate the blood in the eel.

Tips-Health Tips:

This stew has therapeutic effect on anemia, listlessness and other diseases.

Pie-food phase grams:

Eel: Eel should not be eaten with vinegar and ginkgo.

Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.

Chinese yam (dry): Chinese yam, Euphorbia, should not be taken with alkaline drugs.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.

Morinda Officinalis: Morinda Officinalis He Lei Pill and Salvia Miltiorrhiza have opposite properties.

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 clear 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. The practice of Qixing fish ball soup introduces the cuisine and its effect in detail: Fujian cuisine

Making materials of Qixing Fish Pill Soup: Ingredients: net eel ... 600g, sesame oil ...10g, fresh shrimp ... 30g of refined salt ...10g of dry starch ... 60g, broth ... 800g, pork belly ... 60g, pork belly. "Seven Star Fish Pill Soup" is one of the famous soups in Fujian. After cooking, the soup is clear as a mirror, and the fish balls are white, floating on the surface of the soup bowl like stars, hence the name. Teach you how to make seven-star fish meatball soup, and how to make seven-star fish meatball soup is delicious 1. Kill the sea eel, scrape off the fish floss with a small sharp knife, put it into a basin, add 500g of clean water and 4g of refined salt into the fish floss five times, stir in one direction by hand each time, make the fish foam swell violently, add starch and mix well until the fish floss is kneaded into pellets, and put it into water. 2. Wash the shrimps and mash them, chop the pork, put them into a bowl together, add 2g of refined salt and1.5g of monosodium glutamate, stir them evenly, and knead them into 1cm stuffing pills. 3. Put the wok on medium fire and fill it with clear water. Hold the fish floss in your palm with your left hand and pick a stuffing with your right hand. Then pinch it with your left thumb and forefinger, wrap the stuffing with fish floss, squeeze the fish balls wrapped in your heart out of your fingers, and spoon them into the wok, so that the fish balls float on the water. Boil the pot with high fire, take out the pills and put them in the soup bowl. 4. Take a separate pot, put it on a high fire, pour the broth, add monosodium glutamate and refined salt to boil, skim the foam, put it in a soup bowl, and sprinkle with a little celery powder, pepper and sesame oil. note:

1. Fish that make fish balls must be fresh. The success or failure of fish balls mainly depends on the freshness of fish and the fiber of fish meat. 2. Grasp the proportion of fish, salt and water. Too little salt and water, fish floss is not sticky, and soup is easy to be turbid. On the contrary, fish balls are easy to harden and sink but not float. 3. Add dry starch and stir to make the fish balls tough and elastic. If they are stirred with water starch, they are soft and tender, and their elasticity is slightly poor.