Eel with Pickled Peppers Ingredients:
Main Ingredients: 500 grams of eel,
Seasonings: 50 grams of Pickled Peppers, 8 grams of ginger, 8 grams of garlic, 8 grams of green onions, 8 grams of soy sauce, 8 grams of vinegar, 15 grams of salt, 5 grams of monosodium glutamate (MSG), 8 grams of cooking wine, 8 grams of sugar, 30 grams of vegetable oil
Practice:
1.will be after the slaughter of the Wash the eel cut into 3.5 cm long section;
2. pickled red pepper, ginger finely chopped into the end of the standby;
3. garlic slices, garlic cut into short segments;
4. will be the pot of oil to seventy percent heat, into the eel section stir-fried dry moisture, plus chopped finely pickled red pepper, and ginger, garlic, stir-fried flavor, cooking wine stir-fried, plus soy sauce, salt, sugar, and broth 500 milliliters;
5. Boil and move the eel on the micro-fire burn soft;
6. To pot soup basically dry, add monosodium glutamate, green onion, vinegar, the juice collects dry bright oil, pot to cool, dish that is complete.
Tips:
Food Compatibility:
Eel: eel should not be eaten with dog meat, dog's blood, pumpkin, spinach, jujubes
Eel Soup
Main Ingredients: eel, soy sauce, salt, monosodium glutamate a little.
Method: remove the viscera of the eel, cut the section, cooked and seasoned. Serve 1 time daily.
Medicinal value: the main treatment of uterine prolapse qi deficiency type: the uterus moves down or out of the vaginal opening, labor is exacerbated; under the abdomen attached, limb weakness, less breath and lazy speech, less color, frequent urination, bandage quantity, thin white color, tongue pale red, thin white moss, weak pulse.
Cucumber barley eel soup
Ingredients:
250 grams of eel, cucumber 2 (about 500 grams), Job's tears 60 grams, 30 grams of gorgonians, 15 grams of mushrooms, 4 slices of ginger.
Practice:
1, eel subdivided clean, in the pot of boiling water, slightly boiled and fished out of the cold river, scraping the green skin of the melon, washed, cut into large pieces; ginger, Coix lacryma mushrooms, gorgonzola washed.
2, put all the materials into a pot of boiling water, martial arts fire after boiling, simmering for 1 hour, seasoning for use.
Functions:
Clearing heat and dampness, easing the contracture. Dampness and heat downstream of the tendons and bones, symptoms such as numbness of the feet, contracture of the hands and feet, impotence, weakness, flexion and extension of the unfavorable, red, swollen, sore and painful, short and red urination, or dampness and heat downstream of the band, eczema, and so on. Now used for rheumatoid arthritis, polyneuritis, gout, proliferative arthritis, foot fungus, and endometritis, adnexitis, etc. belongs to the damp-heat under the injection of the above symptoms.
Description:
This soup is commonly used in the summer damp season. The soup is the fruit of the cucurbitaceae climbing herbs, knapweed, containing protein, sugar, carotene, vitamins (B1, B2, C), niacin, crude fiber, etc., the taste of sweet and light and slightly cold, not only can clear the heat, but also can be a water. Coix lacryma, a variety of amino acids, etc., sweet and cold, can strengthen the spleen and remove dampness, but also slow the contractures, is a nutritious therapeutic good, and the joints with watermelon, water dehumidification of the force to be enhanced. Gorgon fruit also has the effect of strengthening the spleen and stomach, but is a solid astringent products, often with coix seed rice together with the opposite into the effect. Eel is good at strong bones, wind and dampness, with both can enhance the power of dehumidification contracture, but also can make the soup fragrant and delicious.
Garlic burn eel practice:
Materials: 300 grams of eel
Seasoning: 100 grams of garlic, 1 cucumber, 50 grams of red pepper, 5 grams of ginger, 50 grams of parsley, Pixi County soybean paste 2 tablespoons (30 ml), 1 teaspoon (5 ml) of cooking wine, 1 tablespoon (15 ml) of soy sauce, 1/2 teaspoon (3 grams) of sugar, 1/2 teaspoon (3 grams) of pepper. ), salt to taste, oil, chicken broth
1, ingredients preparation.
2, garlic peeled, cucumber washed and cut into diamond-shaped pieces, red pepper washed and deseeded and cut into diamond-shaped pieces, parsley to the old leaves and cut into segments, Pixian Douban chopped.
3, eel head and tail de-boned and gutted, washed with brine to remove mucus, cut into long sections of about 3cm, with a little salt and pepper, cooking wine and marinate for 15 minutes.
4. Heat 1 tablespoon (15ml) of oil in a frying pan and stir-fry the segments to brown, then remove from the pan and set aside.
5, clean the pan, heat, put 2 tablespoons (30ml) of oil, put Pixian Douban fried incense.
6, add garlic and sauté.
7, add the appropriate amount of soup, boil, boil a few minutes.
8, add eel and cucumber and boil.
9, wait for the cucumber to burn color, add red pepper together.
10: When the soup thickens, add the parsley and stir-fry, season with sugar and chicken broth, and drizzle in 1 teaspoon (5ml) of sesame oil.
Braised eel practice:
Raw materials: 500 grams of net eel, 75 grams of garlic, Pixian 40 grams of beans, 2 grams of salt, soy sauce 15 grams of green onion 10 grams of ginger 10 grams of monosodium glutamate 1 grams of soybean meal 15 grams of water, 400 grams of soup, 100 grams of cooked vegetable oil, 10 grams of cooking wine.
Braised eel method:
1, eel clean, cut into 6 cm long section. One head of garlic peeled, washed, put into a pot of cold water to cook (or steamed) to be used. The beans are finely chopped.
2, frying pan on high heat, put the oil to seventy percent of the heat, into the eel fried until raw, add bean curd, ginger, scallions fried until the oil is red, add fresh soup, soy sauce, salt, garlic boil taste until soft, put monosodium glutamate, water bean powder to be after the juice from the pot to the plate that is completed.
Braised eel operation:
1, the length of the fresh section of the same, stir-fry off the raw plus the beans must be stir-fried flavor and then add fresh broth.
2, a single head of garlic first preheating treatment, can shorten the cooking time, increase the flavor of the dish.
Boiled eel
Boiled eel material:
Eel, Huadiao wine, ginger, vegetables, peanut oil, dried red pepper, pepper
Practice:
1, will be boned eel cut into sections and washed.
2, pot of water, Huadiao wine, ginger slices boil. Each time to put the right amount of eel into the pot hot to break the raw fish up
3, immediately put the fish up eel into the ice water.
4. After all the eel slices have been scalded, put them into a pot lined with vegetables.
5, put on the parsley, hot pot boil half a catty of cooked peanut oil, oil temperature of 60% when the red pepper and pepper slightly fried incense
6, even the oil poured into the basin. Eat when the eel slice in the bottom of the basin shabu-shabu, get salty can be eaten