material

Ingredients: 1 cup of white rice, 2 eels, a little shredded ginger and a little chopped green onion.

Seasoning: 8 cups of water, 1 tablespoon cooking wine, 1 teaspoon salt and a little pepper.

working methods

1, wash the white rice, add 8 cups of water to soak for 20 minutes, move to high fire to boil, and cook porridge on low heat.

2. Kill, clean and shred Monopterus albus, blanch it with boiling water and 1 tablespoon cooking wine, take it out, put it in porridge and cook it together, then add ginger and salt to taste.

3. When the eel matures and softens, turn off the fire, sprinkle with chopped green onion and pepper, and serve.

skill

1, eels should be bought fresh and killed, so that they won't smell when cooked. When cleaning, add some vinegar to the water to clean the mucus.

2. Eel mucus and blood will make porridge dirty, so you should blanch it before putting it into porridge.

Practice 2, eel shrimp porridge

material

Peanut, coriander, ginger, onion, Monopterus albus, salad oil, prawn, fresh shrimp, fish sauce, dried radish and white pepper.

working methods

1. Fresh boneless Monopterus albus, onion, ginger and leek are essential ~ You can also add some peanuts and dried radish as accessories, which are similar to those eaten in porridge shops outside ~

2. Soak rice for half a day, then add water to cook porridge, and pay attention to stirring and adding water to prevent porridge from sticking to the pot.

3. Add Monopterus albus, shredded ginger, fish sauce, salt, chicken essence (preferably scallops), a little salad oil and white pepper (to remove fishy smell and enhance umami flavor), and then continue stirring.

4. Finally, add shrimp. When the porridge is almost cooked, add onion and coriander and turn off the heat.

skill

1. Fish sauce and porridge are all delicious ~ 2. Fresh shrimp ~ Monopterus albus+new shrimp is a good combination!

Exercise 3,

material

Ingredients: Monopterus albus 1 kg, Jiang Mo half kg, coriander 5g, chopped green onion 30g, Thai fragrant rice 4liang, Northeast rice 3liang, peanut oil 30g.

Seasoning: appropriate amount of soy sauce, 65438+ 00g of shredded peel, 5g of shredded red dates.

working methods

1. After the live eel is bled, steam the whole eel with fragrant rice.

2. Take out the cooked Monopterus albus, put it in a hot oil pan and stir-fry it with Jiang Mo.

3. Then add the fragrant rice just cooked with eel and stir fry with seasoning.

3. Put the fried rice into the casserole and cook until slightly burnt.

Sprinkle some parsley and chopped green onion on the rice.