The mention of eel, and evoked a lot of my childhood memories, those days of catching loaches, catching eel is gone. Now the market to buy eels are basically artificial breeding, eat not before their own in the field to catch the delicious, of course, may not be too much difference in nutritional value, but the taste is still quite a lot of difference.

The eel is not only tender, but also very high in nutritional value, rich in protein and vitamins, especially vitamin A content is very high, can improve eyesight. In addition, eel is also rich in what is commonly known as ? DHA and lecithin, commonly known as "brain gold", are also found in eels. DHA and lecithin, both of which have high nutritional value, so eel also has? Ginseng in the water? The name of the eel, visible its nutritional high.

There are many ways to eat eel, and the practice is not quite the same everywhere, next I mainly say my practice.

The first, pickled eel soup, I'm afraid the practicality of this dish is not very strong, because I have this high demand for raw materials, eel needs to be wild, pickled vegetables to use our southern pickled vegetables, Northeast Pickled Vegetables should also be able to, but I have not tried. First of all, the fresh eel slaughter, remove the head and internal organs, do not pick the bones, directly cut into a bowl, add a small amount of yellow wine, marinate a little, add camellia oil in the pot, the oil smoke plus ginger, pour eel, chili peppers, stir-fry a few times and then put into the chopped sauerkraut for stir-frying. Then into the boiling water and salt, stew ten minutes after adding the right amount of salt can be eaten. Steps are simple, but as long as the ingredients are good, this soup is absolutely very fresh, and not fishy at all.

The second is the dry-fried eel slice, this practice is different from the above that soup, this in the market to buy artificially raised can. When you buy it, you can let the businessman give you a treatment (a lot of places in the south of the food market can be so), remove the head and tail and internal organs, pick off the bones, take home sliced blanching treatment, which can reduce the surface of the eel mucus. Add a proper amount of oil in the pot, oil hot pour ginger, garlic, millet pepper, stir fry flavor, put the bean paste stir fry red oil, add eel meat and cooking wine continue to stir fry, add a little water and salt, turn to medium-small fire, stir fry to eight mature turn can be added to some celery breaks or onions, stir fry, stir fry dry water sprinkled with some pepper powder can be out of the pot.

In addition to the above two, there are yam and eel soup, leek fried eel, braised eel, steamed eel, eel porridge, eel noodles and so on, are very delicious. In my two practices, if it is and sauerkraut stew soup that do not need to pick the bones, because only the meat stew soup, then not so thick, and dry stir fry or do congee then you can remove the bones, otherwise it affects the food, so we do eel when you want to make a reasonable choice of production methods.