The practice of green home-cooked rice field eel introduces the cuisine and function in detail: home-cooked menu taste: spicy technology: fried green home-cooked rice field eel production material: main ingredient: 500g live rice field eel (about 300g clean meat). Accessories: clean broccoli 100g, cauliflower 5g (carrot slices). Seasoning: fresh skin bean paste 25g, Shaoxing wine 15g, soy sauce 8g, monosodium glutamate 8g, pepper 0.5g, soup 200g, refined salt 2g, sugar 3g, wet starch 15g, cooked chicken oil 5g, chives 5g, ginger 3g and fresh garlic 3g. Characteristics of green home-cooked Monopterus albus: fragrant and slightly spicy, fresh and salty. Teach you how to cook green eel, how to cook green eel delicious 1. Nail the live eel head on the board, straighten the fish with the left hand, hold a knife with the right hand, cut it from the neck, cut it along the back bone to the tail, remove the Mitsubishi spine, cut off the tip of the head and tail, and chop the eel meat into 4 cm long segments. 2. Pour the repaired broccoli into the colander. Adjust the fire in the pan, add oil and heat, add 5g of Shaoxing wine, 50g of broccoli, 50g of soup, 3g of salt, sugar and monosodium glutamate, stir fry, add10g of wet starch, stir fry over high fire, then pour into a plastic drain basket to drain the soup, with the cauliflower head facing outwards, and seal in a plate. 3. Put the eel segments into the pot, splash water and drain with a colander. Cook the pot, add the cooked lard and burn it until it is half cooked. After boiling, add the eel section. When the oil temperature rises to 90%, drain the oil in the colander after the water is exhausted. Tempering in the pot, adding shallots, ginger slices, fresh garlic and cauliflower to stir-fry with residual oil, burning Shao wine, adding eel, adding soup, fresh bean paste, pepper and soy sauce, cooking thoroughly with slow fire, adding monosodium glutamate, pouring wet starch and cooked chicken oil into the juice, and putting into broccoli enclosed in a plate. The practice of floating lettuce in hot pot eel introduces the cuisine and its effects in detail: nourishing and debilitating youth recipes and nourishing and health-keeping recipes for malnutrition and anti-cancer recipes. Taste: This taste is salty and fresh. Technology: hot pot eel floating lettuce making material: main ingredient: eel1000g, auxiliary material: lettuce 500g, seasoning: vegetable oil 20g, pepper (red, sharp and dry)10g. 3 grams of salt teaches you how to make hot pot eel lettuce. How to make hot pot eel lettuce is delicious. 1. Wash live eels, cut into pieces, and do not wash blood. 2. Wash the lettuce, drain the water, slice it and put it on the plate. 3. Put the pot on fire, add cooking oil to heat it, stir-fry fried eel for a while, add soup to cook, pour it into a hot pot, add dried chili to continue cooking, add cooking wine and refined salt to adjust the taste when the soup turns red and Huang Shi, then serve the hot pot with raw Caicai, put lettuce into the hot soup while eating, and then take it out. Tips-eating food: eels: eels are not suitable for eating dog meat, dog blood, pumpkins, spinach and red dates. The cooking method and efficacy of stewed Monopterus albus with Lycium barbarum were introduced in detail: medicinal diet, Yiqi Yangxue recipe; Malnutrition recipes for the elderly; Taste: original flavor technology: raw material of medlar stewed eel; Ingredients: 500 grams of eel; Accessories: 20 grams of Astragalus membranaceus and 0/0 grams of Lycium barbarum; Seasoning: ginger 3g, salt 3g, monosodium glutamate 1g, pepper 65438. Teach you how to cook Monopterus albus with Qihulu, which is delicious. 1. Slaughter Monopterus albus, eviscerate it, cut it into 5cm long sections, and then rinse it with clear water; 2. Wash Radix Astragali and Fructus Lycii with water respectively; 3. Put the washed Monopterus albus segments, Astragalus membranaceus and ginger slices into a saucepan, pour chicken soup and boil, and skim off the floating foam on the surface; 4. Add Lycium barbarum, cover it, and simmer for about 40 minutes; 5. Add salt, monosodium glutamate and pepper to taste. Tips-eating food: eels: eels are not suitable for eating dog meat, dog blood, pumpkins, spinach and red dates. Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof. Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube. The cooking methods and effects of eel braised rice are introduced in detail: the formula of invigorating qi and blood, the formula of insomnia, the formula of nourishing fatigue, the formula of strengthening the body, and the taste: the fragrant technology: the ingredients of eel braised rice: the main ingredients: eel 150g, rice 100g, and the auxiliary materials: 20g of jujube (dry) to teach you how to cook eel braised rice. 2. Wash the red dates, remove the core and wash the rice; 3. Put the rice and red dates into the pot and add water to cook. When the meal is dry, put the mixed eel in the rice noodles and simmer for five minutes, then simmer for another five minutes. Health tips: invigorating qi and nourishing blood; Neurasthenia, fatigue and emaciation belong to deficiency of qi and blood, and the symptoms are sallow and emaciated, low voice, weak refined salt, palpitation, dizziness and insomnia. If you don't have eels, you can switch to bullfrogs, but the effect of returning to Huang Zhi is not so effective. Tips-eating food: eels: eels are not suitable for eating dog meat, dog blood, pumpkins, spinach and red dates. Rice: Tang Mengfu: "Japonica rice can't eat meat with horses and cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. King Yu Ying of the Qing Dynasty said: "Although fried rice is fragrant, it is dry and helps to put out the fire. People with diarrhea should avoid it unless it is cold in the middle. "Sauced eel raw materials: yellow rice 400g scallion 75g red pepper 50g garlic 50g Chili sauce 30g sweet noodle sauce 30g refined salt, ginger wine, sauce king, sauce king, pepper, oyster sauce, monosodium glutamate, water starch, sesame oil, red oil and clear oil. Production method: slightly scald the eel with boiling water, wash off the mucus, and cut it into 10cm. Marinate evenly 1 hour, cut green onions into olive shapes, and cut red peppers into olive shapes. Pat the garlic loosely. Clean the pan and light it. When the clear oil is heated to 70%, put the eel into the oil. Put another pot on the fire, leaving the oil at the bottom. Add green onion, red pepper, garlic, etc. Until it smells sweet. Add Chili sauce and sweet noodle sauce. Pour in the eels. Stir in king soy sauce, king soy sauce, ginger wine, monosodium glutamate, pepper, oyster sauce, red oil and sesame oil. And stir evenly. Finally, use water starch. Wash away the mucus after cooking, and marinate the eel with seasoning first, so that the dish has a bottom taste. When frying, the oil temperature should be high and the speed should be fast, and no water can be added when frying.