Pickled eel material:
Material: 500g eel,
Seasoning: 50g pickled pepper, 8g ginger, 8g white garlic, 8g onion, 8g soy sauce, 8g vinegar, 15g salt, 5g monosodium glutamate, 8g cooking wine, 8g white sugar and 30g vegetable oil.
Exercise:
1. Cut the slaughtered eels into 3.5cm long segments;
2. Soak red pepper and ginger and chop them into powder for later use;
3. Slice garlic and cut garlic into small pieces;
4. Heat the oil in the pot to 70% heat, put it in the eel section and steam it dry, add chopped red pepper, ginger and garlic slices, stir-fry until fragrant, stir-fry the cooking wine evenly, and add 500 ml of soy sauce, salt, sugar and broth;
5. Bring to a boil, and then turn to low heat to soften the eel;
6. When the soup in the pot is basically dry, add monosodium glutamate, onion and vinegar, drain the juice and polish it, then take it out of the pot and cool it.
Tips:
Grams of food:
Eel: Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.
Monopterus albus soup
Ingredients: Monopterus albus 1, a little soy sauce, salt, monosodium glutamate.
Practice: Viscerate Monopterus albus, cut into sections, and add seasoning after cooking. Take 1 time every day.
Medicinal value: it is mainly used to treat uterine prolapse of qi deficiency type: the uterus moves down or protrudes from the vaginal orifice, and fatigue is aggravated; Lower abdomen, weakness of limbs, shortness of breath, laziness in speaking, pale complexion, frequent urination, frequent leucorrhea, pale white tongue, thin white fur and thready pulse.
Zucchini eel soup
Materials:
250g of Monopterus albus, 2 zucchini (about 500g), 60g of Coicis Semen, 30g of Euryale Semen, 0/5g of Lentinus edodes/kloc-,and 4 slices of ginger.
Exercise:
1, eel? Clean, blanch in a boiling water pot, scoop up the supercooled river, scrape off the green skin of the gourd, clean and cut into large pieces; Wash ginger, coix seed, mushrooms and euryales.
2. Put all the ingredients into a boiling water pot, boil with strong fire, and season with slow fire 1 hour.
Efficacy:
Clearing away heat and promoting diuresis, and relieving contracture. Damp-heat pours into bones and muscles, showing numbness of feet, contracture of hands and feet, flaccidity and weakness, unfavorable flexion and extension, redness and pain, short and red urine, or damp-heat pours down, eczema and so on. At present, it is mostly used for rheumatoid arthritis, polyneuritis, gout, proliferative arthritis, beriberi, endometritis, adnexitis and so on.
Description:
This soup is often used in hot and humid seasons. Cucurbita pepo is the fruit of Cucurbitaceae climbing herb Cucurbita pepo, which contains protein, sugar, carotene, vitamins (B 1, B2, c), nicotinic acid, crude fiber and so on. Sweet in taste and slightly cold in nature, it can not only clear away heat and relieve summer heat, but also induce diuresis. Coix seed, various amino acids, etc. Sweet and slightly cold, it can not only strengthen the spleen and eliminate dampness, but also relieve various cramps. They are nutritious dietotherapy products, and when combined with red melon powder, they can enhance diuretic and dehumidifying effects. Euryale ferox also has the effect of invigorating spleen and stomach, but it is a kind of astringent product, which often has the opposite effect with coix seed. Monopterus albus is good at strengthening bones and muscles, expelling wind and removing dampness, which can not only enhance the power of eliminating dampness and stopping contracture, but also make this soup fragrant and delicious.
The method of burning eel with garlic:
Ingredients: 300g eel.
Seasoning: garlic 100g, cucumber 1 root, red pepper 50g, Jiang Mo 5g, coriander 50g, Pixian watercress 2 tbsp (30ml), cooking wine 1 tbsp (5ml), soy sauce 1 tbsp (1tbsp).
1, material preparation.
2, garlic peeled, cucumber washed and cut into diamond-shaped pieces, red pepper washed and seeded and cut into diamond-shaped pieces, coriander cut into old leaves, Pixian watercress chopped.
3. The eel is decapitated, tailed, boned and eviscerated, washed with salt water to remove mucus, cut into sections about 3cm long, and marinated with a little salt, pepper and cooking wine for 15 minutes.
4. Heat the wok, add 1 tablespoon (15ml) of oil, put it in the wok and stir-fry to change color, and take it out for later use.
5. Wash the pan, heat it, add 2 tablespoons (30ml) of oil, and add Pixian watercress to stir fry.
6. Add garlic and stir fry.
7. Add a proper amount of soup, boil and burn for a few minutes.
8. Add eel and cucumber and bring to a boil.
9. When the cucumber becomes discolored, add the red pepper and burn it together.
10. When the soup is concentrated, add parsley and stir well. Season with sugar and chicken essence. You can pour 1 teaspoon (5ml) of sesame oil into the pot when you take it out.
The practice of braising eel fish in brown sauce:
Ingredients: 500g eel slices, 75g garlic, 40g Pixian watercress, 2g refined salt, soy sauce 1 5g, onion10g, ginger10g, monosodium glutamate1g, and water bean powder1g.
Making method of braised Monopterus albus:
1 Wash the eel and cut it into 6 cm long sections. Peel and wash garlic, and cook (or steam) it in a cold water pot for later use. Chop the watercress.
2. Put the wok on a big fire, put the oil to 70% heat, add the eel and stir-fry until it is dry, add the watercress, ginger slices and onion slices and stir-fry until the oil turns red, add the fresh soup, soy sauce, salt and garlic and cook until it is soft. After collecting the juice, add the monosodium glutamate, water and soybean powder to serve.
Operation essentials of braised Monopterus albus:
1, and the fresh nodes have the same length. Stir-fry the raw materials, add watercress, and then add fresh soup.
Preheating garlic can shorten cooking time and increase the flavor of dishes.
Boiled eel
Boiled eel material:
Monopterus albus, carved wine, ginger slices, vegetables, peanut oil, dried red pepper and pepper.
Exercise:
1. Wash the boneless Monopterus albus.
2. Put water in the pot, carve patterns or designs on woodwork wine, and bring the ginger slices to a boil. Put an appropriate amount of eel slices into the pot at a time and fry until it is broken.
3. Immediately put the picked eel slices into ice water.
4. After all the drowning, pick up the eel slices and put them in the pot with vegetables.
5, put coriander, burn half a catty of cooked peanut oil in a hot pot, and stir-fry dried red pepper and pepper when the oil temperature is 60%.
6. Pour the oil into the basin. When eating, rinse the eel slices at the bottom of the basin to remove the salty taste and serve.