Cuisine and efficacy: home-cooked recipes for invigorating qi and blood, recipes for the elderly, recipes for malnutrition, recipes for coronary heart disease, recipes and techniques: fried eel vermicelli soup, ingredients: 250g eel.

Accessories: 75g vermicelli.

Seasoning: salt 4g, monosodium glutamate 1g, pepper 1g, rice wine 15g.

The characteristics of eel vermicelli soup are: the soup is mellow and clear, the eel meat is fresh and tender, and the vermicelli is smooth and tender. The method of eel vermicelli soup: 1. Softening fine vermicelli with boiling water and picking it up;

2. Heat the wok, add half of eel bone soup and bring to a boil;

3. Put the fine powder strips into a hot pot, take them out and put them into a casserole;

4. Put the eel meat into the soup, heat it slightly, take it out and put it in a casserole;

5. Start another pot fire, add the other half of eel bone broth, and bring to a boil;

6. Add refined salt, monosodium glutamate and yellow wine, cook slightly, pour into the casserole and sprinkle with white pepper.

Tips for making eel vermicelli soup: This product needs about 65,438+0,500 grams of eel bone soup. Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.