The practice of wrapping rice with eel
material
1 Braised Monopterus albus, 2 bowls of rice, 2 radishes and 4 small broccoli.
working methods
1. Bake the eel in the oven for about 8 minutes, then take it out and cut it in half for later use.
2. Put the broccoli in boiling water, add a little salt (outside the ingredients) and blanch until it is green and cooked, and take it out for later use.
3. Put the rice into a bowl, spread the roasted eel with the method of 1, spread the broccoli with the method of 2, and attach the radish slices to accompany the meal (repeat this step to complete another one).
How to cook three cups of eel
material
1/2 eel, 150g taro, 2 tablespoons sesame oil, 4 slices of ginger, 1 pepper, 1/2 onion, 6 garlic, 1 cup stock, 2 teaspoons and 3 cups of seafood sauce.
working methods
1. After scalding the eel with boiling water, take it out, gently chop the knife on one side of the meat (don't cut the eel off), and then cut it into pieces; Cut the pepper and onion into pieces for later use.
2. Peel taro, cut into pieces, fry in an oil pan at 150℃ for six minutes until the surface of taro is dry, and take it out for later use.
3. Take 2 pieces of garlic, mash them, put them into eel pieces by the method of 1, add 2 tablespoons of white vinegar and mix well, add a proper amount of sweet potato powder, and spread them evenly on the surface of eel.
4. Fry the eel slices of method 3 in an oil pan at 150℃ for six minutes, fry with high fire until the oil explodes and the eel surface turns golden yellow, and take out.
5. Add sesame oil to another hot pot, add ginger slices until the ginger slices are curled, then add pepper segments, onion segments and garlic by the method of 1, and stir-fry together.
6. Add three cups of seafood sauce, broth, eel pieces from Method 4 and taro pieces from Method 2, and stir-fry evenly over high fire until the juice is collected.
7. Finally, add the nine-story tower and stir fry together.
The practice of frying eels and fish in bad conditions.
material
Material: 500g river eel,
Accessories: 20 grams of broad bean starch,
Seasoning: 5 grams of chives, 5 grams of ginger, 5 grams of white garlic, 20 grams of fragrant grain, 25 grams of yellow rice wine, 25 grams of sugar, spiced powder 1 g, curry 10 g, soy sauce 10 g, 5 grams of monosodium glutamate, 5 grams of sesame oil and 50 grams of peanut oil.
working methods
1. Slaughter the eel, wash it, slice 500 grams of meat, and cut it into pieces with a length of 6 cm and a width of 3 cm;
2. Paste the fish with soy sauce, monosodium glutamate, yellow rice wine, white sugar and fragrant grain juice, and marinate for 7 minutes until the starch is moist evenly;
3. Put the pot on a strong fire. When the peanut oil is burned to 70% heat, put the eel pieces in the pot and fry for 5 minutes, then take out and drain the oil;
4. Return the pan to a big fire, add broth, sugar, allspice powder, curry powder, Jiang Mo, minced garlic and scallion, and burn it with oiled eel pieces for half a minute, then take it out of the pan and put it on a plate, then sprinkle with sesame oil.
The benefits of eating eels
1, preventing night blindness
Eel liver is rich in vitamin A, which is an excellent food to prevent night blindness.
2. Tonifying kidney and strengthening kidney
Eel has a good effect of tonifying kidney and strengthening kidney, and is a health food for young couples and middle-aged and elderly people.
3. Prevention of osteoporosis
Eel is a kind of aquatic product rich in calcium. Regular consumption can increase blood calcium and make the body strong.
4. Tonifying deficiency and nourishing blood
Eel has the functions of tonifying deficiency, nourishing blood, eliminating dampness and resisting tuberculosis, and is a good nutrition for patients with chronic illness, anemia and tuberculosis.
5, beauty delay aging
Eel skin and meat are rich in collagen, which can beauty beauty and delay aging, so it is called? Eating cosmetics? .