According to Compendium of Materia Medica, Monopterus albus has the functions of enriching blood, invigorating qi, diminishing inflammation, disinfecting and removing rheumatism. Monopterus albus is sweet and warm in nature, and has the effects of nourishing the middle energizer and nourishing blood and treating physical weakness. It can be used as a medicine for treating weakness, cough, itching due to damp heat, intestinal wind, hemorrhoids, leakage, deafness and other symptoms. Burning the head of Monopterus albus to ashes and taking it with warm wine on an empty stomach can cure the hard pain of female breast nucleus.
Its bone is used as medicine, and it also treats scabies, and the curative effect is quite remarkable. Its blood drips into the ear, which can treat chronic suppurative otitis media; Nasal drip can cure epistaxis; Especially for external use, it can treat facial paralysis and facial paralysis.
In the gourmet course, I'm going to share with you several delicious ways of eel. Friends who like to eat Monopterus albus hurry to watch, and friends who like food don't forget to give me some attention. I update and share different food courses every day. I believe there is always a dish you want to learn!
1 Braised Monopterus albus
The ingredients are as follows: 5 pieces of Monopterus albus, 1 garlic, appropriate amount of onion, appropriate amount of ginger, 1 spoon of soy sauce, 1 spoon of soy sauce, and appropriate amount of sugar.
The specific method is as follows: firstly, the eel is slaughtered and cleaned, and then it is put into a boiling water pot for several tens of seconds, so that the mucus on the surface of the eel can be easily removed and the fishy smell can be reduced. Then clean it and cut it into pieces, and treat it like onion, ginger and garlic. Cool the oil in a hot pan, add onion, ginger and garlic and stir-fry until fragrant, add eel pieces and stir-fry for dozens of seconds, add cooking wine and stir-fry with soy sauce.
No.2 sweet and sour Monopterus albus
The ingredients are as follows: 3 ricefield eels, 2 eggs, flour, bread crumbs, ginger 1, cooking oil, red pepper, onion, salt 1 teaspoon, chicken essence 1 teaspoon, cooking wine 1 spoon.
The specific method is as follows: the eel is washed and drained, cut into small pieces, marinated with ginger onion, salt, cooking wine and chicken essence 10 minutes to taste, the eggs are scattered, then slowly mixed with appropriate amount of flour, the marinated eel is drained, then soaked in flour paste, and then rolled on a layer in bread crumbs. Heat the oil in the pot to 50% to 60% heat, then fry the treated eel with low fire until it is slightly yellow, and then fry it again.
The third group of emerald eels
The ingredients are as follows: 5 pieces of Monopterus albus, 250g of pork belly, bitter gourd 1 piece, salt 1 teaspoon, bean paste 1 teaspoon, 2 pieces of garlic, appropriate amount of diced ginger, 3 pieces of millet pepper, soy sauce 1 teaspoon, pepper 65438 and chicken essence 658.
The specific method is as follows: put a proper amount of Monopterus albus into the basin, cover it with a filter screen, add a proper amount of salt, shake the basin and sting the Monopterus albus. Then add an appropriate amount of 80-degree hot water to scald the eel to death. Add a proper amount of hot water at 80℃ to scald the eel to death. After blanching, it is easy to kill eels. Open the belly of the eel, take out the internal organs, cut off the head of the eel, cut the back with a flower knife and cut it to the bone. Cut it into diced pork belly and put it on a plate for later use. Divide into two parts and scrape off the melon sac. Add a proper amount of salt to the bowl and marinate for 20 minutes by hand. After 20 minutes, squeeze out the bitter gourd water, put it on the plate for later use, and remove the oil from the pot. The oil temperature is suitable when the chopsticks bubble quickly. Then enter the eel section, tighten it and quickly pour out the eel meat. Heat the pan to remove oil, add diced pork belly, and pour in appropriate amount of water.
Boil the pork belly with high fire until the water is dry, then turn to low fire to extract the oil from the pork belly and stir-fry until fragrant. When there is too much oil, pump out some oil. Add appropriate amount of bean paste, garlic seeds, ginger and millet pepper, stir-fry with low fire, stir-fry until fragrant, pour in appropriate amount of water, add appropriate amount of soy sauce, salt and pepper, cover, and turn to low heat for 0/5 minutes. After 5 minutes, turn to high fire to collect juice. When the soup is suitable, add bitter gourd and stir well. When the soup is almost dry, add a proper amount of chicken essence, stir fry evenly, and then take out the pot.
No.4 Chili eel paste
The ingredients are as follows: 3 Monopterus albus, 5 red peppers, 3 green peppers, salt 1 teaspoon, appropriate amount of oil, garlic 1 garlic, cooking wine 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon.
The specific methods are as follows: red pepper and green pepper are washed and cut into sections, garlic and ginger are sliced and boiled, the eel is poured into a pot for blanching 15 seconds, then the eel is taken out and drained, cut into sections, and fried in a hot oil pan for 15 seconds, then the eel is taken out and drained, and fried in a hot oil pan for 15 seconds.
No.5 dried eel section
Ingredients: 300g of Monopterus albus, 5g of pickled ginger, 75g of celery, 3 cloves of chives 1 root, 3 cloves of garlic, 50g of edible oil (actually eaten), 3g of sesame oil, 3 tablespoons of soy sauce, 30g of broth, 3 tablespoons of spicy bean paste, 3g of balsamic vinegar, and 3 grams of white sugar1.
The specific methods are as follows: Monopterus albus is slaughtered, washed and sliced; Garlic slices; Wash celery and cut into sections; Wash onion, cut chopped green onion, put oil in the pan, heat it, fry eel slices until crisp, take out oil, leave a little oil in the pan, stir-fry ginger, garlic, bean paste and dried Chili until fragrant, then add eel slices, celery, soy sauce, sugar and monosodium glutamate, stir well, and then add broth to continue cooking. When the soup gradually dries, add vinegar, sesame oil and chopped green onion and stir fry. This dish is spicy and delicious, crisp and refreshing. Sprinkle pepper powder when eating, it tastes better.
Well, dear friends, there are many ways for eel to do things. Today, I will share these delicious methods with you temporarily. If you don't understand the steps in reading this tutorial, please leave me a message in the message area at the bottom of this article, and I will answer you immediately after I see it. If you have any better ways to eat or suggestions, please leave a message in the message area at the bottom of this article.