Taste: Spicy technology: pine nuts and fried eel flowers. Ingredients: Ingredients: 350g river eel.
Accessories: 50g pine nuts (fried).
Seasoning: 5 grams of ginger, 5 grams of garlic (white skin), 3 grams of salt, monosodium glutamate 1 g, pepper 10 g (red, sharp and dried), 5 grams of pepper, 3 grams of starch (corn), 3 grams of sugar, 3 grams of vinegar and 20 grams of lard (refined) to teach you how to use pine nuts.
2. Fry the pine nuts in the oil pan until they are cooked and crisp, and remove them for later use;
3. Cook the eel meat in a lard pot and take it out;
4. Leave a little base oil, add dried Chili festival, pepper, Jiang Mo and minced garlic and stir fry, then add eel, salt, vinegar, monosodium glutamate and sugar;
5. thicken the pot with starch and sprinkle with pine nuts. Tips for making eel flowers with pine nuts: 60% oil temperature is suitable for the current eel, and the spicy taste can be moderately biased. Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
The practice of eel rice introduces the cuisine and its functions in detail: fine staple food, pregnant woman's diet, nourishing diet, malnutrition diet, educational diet and brain-strengthening diet.
Taste: Salty and umami. Craft: fried eel rice. Ingredients: eel150g, Chinese cabbage100g, rice100g.
Accessories: 50g of winter bamboo shoots.
Seasoning: 5g of salt, 5g of cooking wine, 5g of soy sauce,15g of vegetable oil, 5g of sugar to teach you how to cook eel rice. How to make eel rice delicious 1. Add salt, cooking wine, soy sauce and other seasonings to eel and marinate for a while;
2. Open the oven or oven and adjust the temperature to 180 degrees Celsius;
3. Put the marinated eel into a baking tray and bake it in a furnace;
4. Stir-fry bamboo shoots and Chinese cabbage in an oil pan, add eel, and add stock, soy sauce, sugar, etc. Deodorize, and take out the pot after the water is dry;
5. Pour the prepared eel on the rice. Tips-Health Tips:
Eel is rich in protein, calcium, phosphorus, vitamins and other nutrients, and contains more polyunsaturated fatty acids, especially DHA, which is very beneficial to the development of fetal brain.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
Rice (steamed): Rice should not be eaten with horse meat, honey and Xanthium sibiricum.
The practice of steaming eel introduces the cuisine and its effects in detail: recipes for tonifying deficiency and strengthening body, recipes for anemia and recipes for arthritis.
Taste: original flavor technology: steamed eel making material: main ingredient: 300g river eel.
Accessories: 50g lard (suet) and 50g ham sausage.
Seasoning: 5 grams of onion, 5 grams of ginger, 5 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate and 3 grams of pepper teach you how to cook steamed eel, and how to cook steamed eel is delicious. Slaughter the eel, cut it into pieces, blanch it in a water pot, take it out and wash it with clear water. Dice pork suet; Cut the ham.
2. Put the eel in a dish, add diced meat plate oil, minced ham, onion, ginger, cooking wine, salt, monosodium glutamate and pepper, steam in a cage for 20 minutes, and take out the onion and ginger. Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
The method of laver and eel roll introduces dishes and their effects in detail: prescriptions for nourishing qi and blood and prescriptions for malnutrition.
Taste: Salty and savory technology: Porphyra wrapped rice rolls. Material: Ingredients: 750g sea eel and 220g eggs.
Accessories: laver (dry) 100g.
Seasoning: 5g of shallot, 5g of cooking wine, 2g of salt, 5g of monosodium glutamate 1 g, 5g of starch (pea), 5g of ginger, 5g of sesame oil and 25g of egg white. Features of laver eel roll: mellow and delicious, and tender fish. Teach you how to make laver eel rolls, and how to make laver eel rolls is delicious 1. Wash the eel, cut it along the back with a knife, remove the back bone, peel it, remove the tendons and thorns, cut it into mud with a knife, put it in a bowl, add Jiang Mo, cooking wine, salt, monosodium glutamate and egg white (25g), then add water 100g, and exert force.
2. Beat the eggs into a bowl, add starch and salt, stir evenly with chopsticks, and spread out five egg skins in the pot for later use. Spread a piece of seaweed on the countertop, cover it with a layer of egg skin, then spread a layer of fish paste, put an onion in the middle and roll it up in turn. According to this method, make 5 strips, steam them in a cage, steam them on high fire for 10 minutes, take them out, air-cool, and cut them with an oblique knife. Tips for making laver eel rolls: eel is also called eel, including river eel and sea eel. This dish is suitable for using sea eel as raw material. Tips-Health Tips:
Rich in nutrition, rich in protein, fat, vitamins, calcium, phosphorus, iron and so on. It has the functions of invigorating qi and nourishing blood, expelling wind and removing dampness, and is a good food in the third trimester of pregnancy.
Pie-food phase grams:
Eel: Eel should not be eaten with vinegar and ginkgo.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.