A paste made from fish.

Source editor

"Book of Southern Qi·Biography of Xiaoyi·Le Yi": "When the official minister, Yu Gao, went to wait for him, Yi provided food for him, just dry fish and vegetables. Gao Zhi Said: "I can't eat this." When my mother heard about it, she came up with several kinds of fish soup. "The second poem of "Yu Ge Zi" written by Li Xun of the former Shu Dynasty: "Water is the countryside, and the shelter is made of fish soup and rice. Also. "Xu Ke's "Qingyi Leichao·Food·Fish Soup": "There are also differences between lumps and whole fish soups: white-cheeked perch is the top grade for whole fish, followed by crucian carp; black carp is the top grade for lump fish, followed by carp. "Bi Ye's "Green Mountains Always Flowing in Water": "They (mink) are raised in wire cages by the water, and each eats three taels of fish soup every day."

·Operation: ①Put the eel in. Cut it open, wash it and cut it into 5cm long pieces. Cut half of the ginger into shreds and half into minced pieces. Shred the ham and set aside.

② Heat the pot, add oil, and when it is cooked, stir-fry the eel for about 30 seconds. Add soy sauce, salt, sugar, minced ginger, Shaoxing wine and soup, and wait for the shredded eel. Heat until browned, thicken with cornstarch water, stir-fry for a while, when the marinade coats the shredded eel, pour sesame oil on it, mix well, remove from the pot and place on a plate. Then make a hollow in the middle of the eel paste, sprinkle pepper around it, and put shredded ginger, shredded ham and chopped green onion on the edges of the dish in a zigzag shape. Place a clean pot over high heat, add sesame oil and heat until green smoke comes out. Pour the eel paste into the recess and serve quickly.

·Nutritional value: eel - Southerners love to eat eel, not only because of its tender meat, but also its high nutritional value. There is a kind of mucus on the eel, which is composed of mucin and polysaccharides. It can not only promote the absorption of protein... All eel recipes

Material editing

Ingredients: eel (1500g) Seasonings: vegetable oil (50g) ginger (50g) garlic (50g) green onion (50g) coriander (100g) salt (5g) pepper (5g) soy sauce (15g) White sugar (15g) Cooking wine (30g) MSG (3g) Vinegar (15g) Starch (pea) (15g) Sesame oil (25g)

Production process editor

1. Put the live eel into the pot, add water, salt, vinegar and cooking wine, cover it, turn up the heat and bring to a boil slowly. When the eel opens its mouth, take it out and rinse it with cold water. ;

2. Then use a knife to cut the eel back and side, remove the spine, and cut the eel meat into 6 cm long segments;

3. Wash the coriander Clean, sterilize, and set aside;

4. Wash the green onion, divide into two parts, cut into sections and mince respectively;

5. Wash the ginger, divide into two parts, slice into pieces and mince respectively;< /p>

6. Peel the garlic, smash and mince;

7. Put water in the pot and bring to a boil, add green onion slices, ginger slices, cooking wine, and then boil the eel slices Boil for a while, then pour water into a colander;

8. Heat vegetable oil in a pot, add minced green onion, minced ginger, and minced garlic (put half of it), stir-fry until fragrant, pour in the boiled eel, Cook in cooking wine, soy sauce, and chicken stock, then add salt, sugar, pepper noodles, and MSG, and cook for about 5 minutes;

9. When the soup is thickened, thicken it with water starch, put it into a plate, and sprinkle with pepper noodles ;

10. Place half of the minced garlic in the middle of the fish plate;

11. Put sesame oil and vegetable oil in the pot, bring to a boil, pour on the minced garlic, Surround with coriander leaves and serve.

Craft Tips Editor

1. Dead eels are poisonous and cannot be included in this article.

2. Live eels can be processed either raw or cooked. The fried eel paste must be cooked with cooked eel segments, which is the authentic flavor of Huaiyang.

Taste of the dish

The eel meat is tightly wrapped in marinade, which is tender, smooth, fragrant and nutritious.

Recipe Nutrition

Eel: Eel is rich in DHA and lecithin, which are the main components of the cell membranes of various organs and tissues of the human body, and are indispensable nutrients for brain cells; eel It contains eelin, which lowers and regulates blood sugar, and contains very little fat, making it an ideal food for diabetics. Eel is rich in vitamin A, which can improve vision and promote the metabolism of the skin membrane. Eel has the functions of replenishing qi, nourishing blood and fixing prolapse, warming yang and spleen, nourishing liver and kidneys, dispelling wind and unblocking collaterals, etc. It is suitable for bleeding internal hemorrhoids, prolapse of the anus due to qi deficiency, postpartum emaciation, women's strain, uterine prolapse, kidney deficiency, low back pain, and limb weakness. , rheumatism paralysis, mouth and eye deviation embolism.