The amount of ginger must be sufficient. Add oil to the hot pot until it is 50% hot, slightly fry the eel (I usually cut the bones), add the broth and lettuce, and then simmer until the soup turns slightly white. Sprinkle some chopped green onion or parsley from the pot. Because we don't eat monosodium glutamate and chicken essence, we don't add it. Add some before the pot. However, I don't like it very much.
Making materials of ginseng-jujube-eel soup;
Ingredients: 250g eel.
Accessories: 9 grams of Codonopsis pilosula, dried jujube 10 grams.
Seasoning: monosodium glutamate 1 g, 5 g of green onion, 5 g of ginger and 3 g of salt.
Practice of ginseng-jujube-eel soup;
1. Slaughter live eel, gut it, wash it and cut it into sections. Wrap Codonopsis pilosula with gauze, put it in the pot with jujube, add some water and cook it, and add salt, monosodium glutamate, onion and Jiang Mo.
2. Eat meat, jujube and drink soup twice a day.
Green ball eel soup
Raw materials: live eel 1 strip, 200g of mandarin fish meat and cooked chicken breast pork, 30g of shredded auricularia (soaked in water), shredded green leafy vegetables and cooked ham, 0/00g of shredded egg skin/kloc-0, 2000ml of eel broth, cooking wine, onion juice, ginger juice and salt.
How to do it:
1. Slaughter the eel, wash it with clear water, chop it with mandarin fish meat into paste, add cooking wine, onion juice, ginger juice, salt, egg white and starch, and stir well for later use;
2. Mix the shredded cooked ham, shredded cooked chicken breast, shredded edible fungus, shredded egg skin and shredded green leafy vegetables together, spread them in a dish, squeeze the minced eel into a ball by hand, put them in a dish, mix the above shreds, and so on.
3. Take a large plate 1 piece, apply a layer of oil, put the fish balls rolled with various kinds of silk into the plate one by one, steam them in a cage, take them out and put them into a big soup bowl;
4. Put the eel clear soup in the pot, add salt after boiling, thicken it with wet starch, pour it into a big soup bowl and sprinkle with pepper.
Efficacy:
Invigorate the kidney and dispel the wind, make your eyebrows shine, and make you happy. It is suitable for alopecia, eyebrow loss, sparse or yellow eyebrows, dizziness, tinnitus, weakness of waist and knees, dry eyes, etc. caused by kidney yin deficiency and wind deficiency.
Making materials of angelica sinensis and eel soup;
Ingredients: 300g eel.
Accessories: 25g of Angelica sinensis.
Seasoning: 5g of ginger and 20g of rice wine.
Practice of angelica sinensis and eel soup;
1. Wash Monopterus albus, disembowel, cut into sections, and fry in oil until half cooked;
2. Monopterus albus, Angelica sinensis, ginger, and rice wine are put into a casserole, and appropriate amount of water is added;
3. Fry until the eel is cooked, remove the residue, add salt and monosodium glutamate, and then drink the soup to eat the eel.
Eel soup
Ingredients: eel
Accessories: coriander
Seasoning: salt, chicken essence, soy sauce, vinegar, cooking wine, sugar, pepper, onion and ginger.
Cooking method:
1, cut the eel into sections, ignite in a pan and pour in water. When the water boils, add the fish, add cooking wine, vinegar and salt and cook for 7-8 minutes;
2. Put the oil in a pan, fry the pepper, stir-fry the shredded onion and ginger, add soy sauce, a little water, sugar and chicken essence to boil;
3. Take out the fish and put it on a plate. Put shredded onion and coriander on the fish. Pour the cooked juice on the fish. Take a bowl and add onion, coriander and chicken essence. Pour the soup of boiled fish into the bowl.
Features: Fresh and tender fish and fragrant soup.
Hot and sour eel soup
Raw materials: 250g of eel, 50g of cooked ham, 50g of cooked chicken breast, 50g of winter bamboo shoots, 25g of melted lard, 25g of cooking wine, 5g of refined salt 1 0g, 5g of soy sauce, 20g of vinegar, 2g of monosodium glutamate, 0g of pepper1g and clean coriander.
Making:
1. After the eel is slaughtered, it is washed, drained and cut into 6 cm long shreds. Slice ham, winter bamboo shoots and chicken separately. Cut coriander into fine powder for use.
2. Put the pot on fire, add soup, cooking wine, shredded eel, shredded ham, shredded winter bamboo shoots, shredded chicken and refined salt, bring to a boil, add lard, pepper, soy sauce, monosodium glutamate and vinegar, stir well, put into a soup basin, and sprinkle with coriander powder.
Operation key: several kinds of silk should be cut to the same size. Put the spices in order.
Features: This dish is rich in materials, diverse in taste, suitable for sour and spicy, delicious, smooth and tender, and has a strong home flavor, which is most suitable for drinking.