Steamed eel, soft and fragrant, as white as snow. Tonify deficiency, promote health, and improve eyesight. It is also the best recipe for patients with tuberculosis and anemia.
Nutritional value of eel;
1. Eel is rich in various nutrients, and has the effects of tonifying deficiency and nourishing blood, eliminating dampness and resisting tuberculosis. It is a good nutrition for patients with chronic illness, anemia and tuberculosis.
2. Eel contains a rare Xihe Locke protein, which has a good effect of strengthening essence and tonifying kidney, and is a health food for young couples and middle-aged and elderly people;
3. Eel is a kind of aquatic product rich in calcium, which can increase the blood calcium value and make the body strong if eaten regularly;
4. Eel liver is rich in vitamin A, which is an excellent food for night blindness patients.
Steamed eel practice:
Ingredients: 500g live eel, onion slices, ginger slices, vinegar, pepper noodles, cooking wine and refined salt.
1. Wash the eel, put it in a basin, blanch it, remove the mucus from the washed eel, cut it into personal favorite shapes, put it in a large plate and marinate it with cooking wine, salt, pepper and onion ginger for 20 minutes. Put some lard before steaming the fish.
2. Put the eel in a steamer, steam for 12 minutes and stew for 3 minutes.