Pickled eel material:
Material: 500g eel,
Seasoning: 50g pickled pepper, 8g ginger, 8g white garlic, 8g onion, 8g soy sauce, 8g vinegar, 5g salt15g monosodium glutamate, 8g cooking wine, 8g sugar and 30g vegetable oil.
Exercise:
1. Cut the slaughtered and cleaned Monopterus albus into 3.5cm long sections;
2. soak red pepper and ginger and chop them into powder for later use;
3. Slice garlic and cut it into small pieces;
4. Heat the oil in the pot to 70% heat, put the eel section to evaporate the water, add chopped red pepper, ginger and garlic slices to stir-fry until fragrant, stir-fry the 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 dried, add monosodium glutamate, onion and vinegar, dry the juice and polish it, and 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 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
Materials:
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.
Exercise:
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 ingredients in a boiling water pot, boil with high fire, and then stew for 1 hour to taste.
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.
Description:
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.
The method of burning eel fish with garlic;
Ingredients: 300g eel.
Seasoning: garlic 1 00g, cucumber 1 root, 50g of red pepper, 5g of Jiang Mo, 50g of parsley, 2 tablespoons of watercress in Pixian county (30ml), cooking wine 1 tablespoon (5ml), soy sauce1tablespoon (/.
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. Remove the head, tail, bone and viscera of the eel, wash it with salt water to remove mucus, cut it into sections about 3 cm long, and marinate it with a little salt, pepper and cooking wine 15 minutes.
4. Heat the wok, add 1 tablespoon (15ml) of oil, put it in the wok, stir-fry and change color, and then 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 stock, boil and burn for a few minutes.
8. Add eel and cucumber and bring to a boil.
9. When the cucumber changes color, add red pepper and burn it together.
10. After the soup is concentrated, add coriander and stir well. Season with sugar and chicken essence. When out of the pot, you can pour 1 teaspoon (5ml) of sesame oil into the pot.
The practice of braising eel fish in brown sauce:
Ingredients: 500 grams of eel slices, 75 grams of garlic, 40 grams of Pixian watercress, 2 grams of refined salt, 0/5g of soy sauce/kloc, 0/0g of onion/kloc, 0/0g of ginger/kloc, 0/0g of monosodium glutamate/kloc, and 0/0g of water bean powder/kloc.
Making method of braised fish:
1 the eel is washed and cut into 6 cm long sections. Peel and wash garlic, and boil (or steam) it in a cold water pot for later use. Chop the watercress.
2. Put the wok on high fire, heat the oil to 70%, add eel and stir-fry until dry, add watercress, ginger slices and onion slices and stir-fry until the oil turns red, add fresh soup, soy sauce, salt and garlic and cook until soft and cooked, and then add monosodium glutamate, water and soybean powder to serve.
Key operation points of braised fish:
1, and the length of the fresh segment is the same. Stir-fry the raw materials, add the watercress, and then add the 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 eel.
2. Put water in the pot, add carved wine and boil the ginger slices. Put an appropriate amount of eel slices in the pot at a time and fry them until they are raw.
3. Immediately put the picked eel slices into ice water.
4. After all the drowning, pick up the eel slices and put them into the pot together with the 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, wash the eel slices at the bottom of the basin to get salty taste and eat.