Taste: spicy technology: stir-fried green home-cooked rice field eel production material: main ingredient: 500 grams of live rice field eel (about 300 grams of clean meat)
Accessories: clean broccoli 100g, cauliflower 5g (carrot slices).
Seasoning: fresh skin bean paste 25g, Shaoxing wine 15g, soy sauce 8g, monosodium glutamate 8g, pepper 0.5g, soup 200g, refined salt 2g, sugar 3g, wet starch 15g, cooked chicken oil 5g, chives 5g, ginger 3g and fresh garlic 3g. Characteristics of green home-cooked Monopterus albus: fragrant and slightly spicy, fresh and salty. Teach you how to cook green eel, how to cook green eel delicious 1. Nail the live eel head on the board, straighten the fish with the left hand, hold a knife with the right hand, cut it from the neck, cut it along the back bone to the tail, remove the Mitsubishi spine, cut off the tip of the head and tail, and chop the eel meat into 4 cm long segments. 2. Pour the repaired broccoli into the colander. Adjust the fire in the pan, add oil and heat, add 5g of Shaoxing wine, 50g of broccoli, 50g of soup, 3g of salt, sugar and monosodium glutamate, stir fry, add10g of wet starch, stir fry over high fire, then pour into a plastic drain basket to drain the soup, with the cauliflower head facing outwards, and seal in a plate. 3. Put the eel segments into the pot, splash water and drain with a colander. Cook the pot, add the cooked lard and burn it until it is half cooked. After boiling, add the eel section. When the oil temperature rises to 90%, drain the oil in the colander after the water is exhausted. Tempering in the pot, adding shallots, ginger slices, fresh garlic and cauliflower to stir-fry with residual oil, burning Shao wine, adding eel, adding soup, fresh bean paste, pepper and soy sauce, cooking thoroughly with slow fire, adding monosodium glutamate, pouring wet starch and cooked chicken oil into the juice, and putting into broccoli enclosed in a plate. The practice of floating lettuce with eel in hot pot introduces the cuisine and its effect in detail: the diet for nourishing the body for teenagers, the diet for malnutrition and the diet for preventing cancer.
Taste: This taste is salty and fresh. Technology: hot pot. Hot pot. Braised lettuce with eel. Material: main ingredient: eel 1000g.
Accessories: lettuce 500g.
Seasoning: 20g of vegetable oil, 0g of pepper 10g (red, sharp and dry), 8g of cooking wine and 3g of salt teach you how to make hot pot eel lettuce. Wash the live eels, disembowel them, cut them into pieces, and do not wash the blood.
2. Wash the lettuce, drain the water, slice it and put it on the plate.
3. Put the pot on fire, add cooking oil to heat it, stir-fry fried eel for a while, add soup to cook, pour it into a hot pot, add dried chili to continue cooking, add cooking wine and refined salt to adjust the taste when the soup turns red and Huang Shi, then serve the hot pot with raw Caicai, put lettuce into the hot soup while eating, and then take it out. Pie-food phase grams:
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.
The method of stewed Monopterus albus with Lycium barbarum introduced in detail the cuisine and its efficacy: the prescription of nourishing qi and blood with medicated diet for the elderly and the prescription of malnutrition.
Taste: original technology: original stewed Monopterus albus. Ingredients: Ingredients: 500g eel.
Accessories: Radix Astragali 20g, Fructus Lycii 10g.
Seasoning: 3 grams of ginger, 3 grams of salt, monosodium glutamate 1 g, pepper 1 g. Braised Monopterus albus in Qigou is characterized by smooth and tender meat and delicious fragrance. Teach you how to cook Monopterus albus with Qihulu, which is delicious. 1. Slaughter Monopterus albus, eviscerate it, cut it into 5cm long sections, and then rinse it with clear water;
2. Wash Radix Astragali and Fructus Lycii with water respectively;
3. Put the washed Monopterus albus segments, Astragalus membranaceus and ginger slices into a saucepan, pour chicken soup and boil, and skim off the floating foam on the surface;
4. Add Lycium barbarum, cover it, and simmer for about 40 minutes;
5. Add salt, monosodium glutamate and pepper to taste. Pie-food phase grams:
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.
Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
The practice of braised rice with Monopterus albus introduced the cuisine and its efficacy in detail: the formula for nourishing qi and blood, insomnia, neurasthenia, deficiency and strengthening the body.
Taste: Fragrance technology: Monopterus albus braised rice. Ingredients: Monopterus albus150g, rice100g.
Accessories: 20g of jujube (dry) teaches you how to cook eel stew rice, and how to cook eel stew rice is delicious 1. Wash eel and mix well with ginger juice, oil and salt;
2. Wash the red dates, remove the core and wash the rice;
3. Put the rice and red dates into the pot and add water to cook. When the meal is dry, put the mixed eel in the rice noodles and simmer for five minutes, then simmer for another five minutes. Tips-Health Tips:
Invigorate qi and nourish blood; Neurasthenia, fatigue and emaciation belong to deficiency of qi and blood, with symptoms of sallow face, emaciation, low voice, weakness of refined salt, palpitation, dizziness and insomnia. If you don't have eels, you can switch to bullfrogs, but the effect of returning to Huang Zhi is not so effective.
Pie-food phase grams:
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.
Rice: Don? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."