Ingredients: shredded eel, celery, coriander, lily and shredded onion.
Exercise:
1, the eel is slaughtered, washed and shredded. Add salt to shredded eel and cooking wine to remove fishy smell.
2. Peel and shred celery; Cut the coriander into sections.
3. Put peanut oil in the pot, add shredded eel after the oil is hot, stir-fry until half cooked, add shredded celery, shredded onion and lily, stir well and pour out.
4. Heat the pan and drain the oil. After the oil is hot, add the above raw materials, pour the cooking wine, add sugar, pepper noodles and salt to taste, thicken, and then add coriander segments and stir well.
Spiced eel segment
Ingredients: fresh eel 500g ginger slices15g garlic cloves 20g pepper 3g star anise 2 slices rhizoma anemarrhenae 5g cinnamon 5g clove 2g refined salt 5g Shaoxing wine15g sugar 5g soy sauce15g monosodium glutamate 3g sesame oil 5g bone soup1000g.
Method:
1? Slaughtering Monopterus albus, removing internal organs, head and tail, washing, cutting into 6 cm long sections, blanching in a boiling water pot, and taking out; Wrap ginger slices, garlic cloves, prickly ash, star anise, kaempferia kaempferia, cinnamon and clove with gauze to make a spice bag.
2? Pour the bone soup into the pot, add the spice bag, add the refined salt, Shaoxing wine, white sugar, soy sauce, monosodium glutamate and sesame oil, bring it to a boil, put it into eel segments, marinate it with low fire until it tastes good, take it out, let it cool, put it on a plate and decorate it slightly.
Features: The eel segment is tender and mellow.
Steamed eel segment
Ingredients: fresh eel 500g ginger slice 65438+ onion section 00g red pepper powder 65438+ garlic powder 00g refined salt 4g Shaoxing wine 65438+ sugar 3g monosodium glutamate 3g melted lard 35g.
Method:
1? Slaughter Monopterus albus, remove viscera, spine, head and tail, wash, cut into 5cm long sections, blanch in boiling water, take out, pickle with ginger slices, onion, salt, sugar and Shaoxing wine, and then remove ginger onion.
2? The marinated eel segments are fanned, then sprinkled with minced red pepper and minced garlic, steamed in a cage for about 10 minutes, taken out, sprinkled with monosodium glutamate and poured with hot melted lard.
Features: The eel segment is fresh and tender, salty and slightly spicy.
Duck-legged eel
Ingredients: fresh eel 500g duck leg 250g Jiang Mo 5g minced garlic10g red pepper slices 5g fried garlic cloves15g salt 5g pepper 2g Shaoxing wine15g monosodium glutamate 3g sesame oil 3g broth 20g wet starch10g melted lard 50g.
Method:
1? After the eel is slaughtered, the viscera, head and tail are removed every 0? 5 cm, 3/5 deep, then cut into 8 pieces, blanched in a boiling water pot and fished out; Cut the duck leg into small pieces and blanch it in a boiling water pot.
2? Heat a pan, add melted lard, stir-fry Jiang Mo and minced garlic, stir-fry duck leg meat evenly, add clear soup, bring to a boil, cook with low fire until duck meat is cooked, add eel, red pepper slices and stir-fried garlic cloves, cook Shao wine, add refined salt and pepper, continue to cook until eel is cooked and the soup will dry, add monosodium glutamate and thicken with wet starch.
Features:? Soft and crisp, fresh and mellow.
Cashew eel
Ingredients: fresh eel 500g cashew nuts 75g cabbage gall 10 Jiang Mo 5g red pepper slices 5g fried garlic cloves15g salt 5g Shaoxing wine15g monosodium glutamate 3g sesame oil 3g clear soup 80g wet starch10g salad oil1000g? About 100g.
Method:
1? After the Monopterus albus is slaughtered, the viscera, spine, head and tail are removed and cut into 4 cm long sections; Wash the cabbage gall, saute it with salad oil and salt, and put it at the bottom of the plate.
2? Clean the pot, heat it with salad oil, first fry cashews in the pot, then fry them in oil and take out the eels.
3? Leave a little oil in the bottom of the pot, stir-fry in Jiang Mo, add eel, red pepper slices and fried garlic cloves, stir-fry evenly, cook Shao wine, add clear soup, add refined salt, cook until eel tastes delicious and the soup will dry, add monosodium glutamate, thicken with wet starch, and finally add cashew nuts, pour sesame oil on it, and put it on the vegetable gall.
Features: eels are fresh and tender, cashews are crisp.
Meiji anti-bone eel
"Meiji" is an adjective, meaning great! But in the eyes of the industry, beauty is also a cooking method, just like "typhoon shelter" is a cooking method. At the same time, Meiji is also the name of a seasoning. Therefore, the extremely anti-bone eel has three meanings.
Anti-bone eel was formerly an anti-bone snake, and its practice came from Guangdong. Nowadays, in order to protect wild animals, eating snakes is a bad eating habit, so anti-bone snakes are changed to anti-bone eels. Monopterus albus is one of Hangzhou people's favorite foods, and it is listed as one of the "Huang Wu" of the Dragon Boat Festival. Spring is the best season to eat Monopterus albus, because at this time, Monopterus albus has just emerged from the soil, which is a fresh commodity. Raw materials: 500g of Monopterus albus and 200g of potatoes; 50g of ginger, onion, onion and celery, and a little seasoning such as seafood sauce and peanut butter.
Exercise:
1, Monopterus albus washed, cut one knife along both sides of the spine in the abdominal cavity, and cut into 6 cm long Monopterus albus segments;
2. Marinate the seasoning and eel for 3 hours. When the salad oil in the pot is 70% hot, fry the lower eel into dough and take it out;
3. Shred the potatoes, fry them until cooked, and remove them slightly yellow.
4. Put the eel segments and shredded potatoes into a flower shape.
Food features:
Mixing Monopterus albus with potato, meat and vegetables, and balancing acid and alkali; Fried shredded potato is a common food in western food, while Monopterus albus is a favorite food of China people, which combines Chinese and western cuisines. Eating Monopterus albus between Tomb-Sweeping Day and Dragon Boat Festival is in line with the season, and there is a style that gourmets "don't eat unless necessary".
Name of the dish: Monopterus albus soup
Ingredients: Monopterus albus 1, a little soy sauce, salt and 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: uterus moves down or protrudes from vaginal orifice, and fatigue is aggravated; Low abdomen, weakness of limbs, lack of breath and laziness in speaking, pale complexion, frequent urination, frequent leucorrhea, pale white tongue, thin white fur and thready pulse.
Zucchini eel soup
material
250g of Monopterus albus, 2 pieces of zucchini (about 500g), 60g of Coicis Semen, 30g of Euryale Semen, 0/5g of Lentinus edodes/kloc-and 4 slices of ginger.
working methods
(1) Eel? Clean, boil 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, shiitake mushrooms and gordon euryales.
(2) Put all the materials into a boiling water pot, boil them with strong fire, and stew them with low fire 1 hour for seasoning.
efficacy
Clearing away heat and promoting diuresis, and relieving contracture. Damp-heat pouring down on bones and muscles is manifested as numbness of feet, hand and foot contracture, flaccidity and weakness, unfavorable flexion and extension, redness and pain, short and red urine, or increased leucorrhea and eczema caused by damp-heat pouring down. At present, it is mostly used for rheumatoid arthritis, polyneuritis, gout, proliferative arthritis, beriberi, endometritis and adnexitis.
explain
This soup is often used in hot and humid seasons. Zucchini in soup is the fruit of Cucurbitaceae climbing plant Zucchini, which contains protein, sugar, carotene, vitamins (B 1, B2, c), nicotinic acid, crude fiber and so on. It is sweet in taste and slightly cold in nature, which can not only clear away heat and relieve summer heat, but also promote 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 function of strengthening spleen and stomach, but it is a kind of astringent product, which is often opposite to the function of coix seed. Monopterus albus is good at strengthening bones and muscles and expelling wind and dampness, which can not only enhance the power of eliminating dampness and stopping contracture, but also make this soup fragrant and delicious.