Celery-fried shredded eel

Ingredients: shredded eel, celery, coriander, lily, onion

Method:

1 , slaughter eels, wash and cut into shreds. Add salt and cooking wine to the shredded eel to remove the fishy smell.

2. Remove tendons from celery and cut into shreds; cut coriander into sections.

3. Put peanut oil in the pot. When the oil is hot, add shredded eel. When it is half cooked, add shredded celery, onion and lily. Stir well and pour out.

4. Heat the oil in the pan. When the oil is hot, add the above ingredients, top with cooking wine, add sugar, pepper and salt to taste, thicken, then add the coriander segments and stir-fry evenly.

Five-spice eel segments

Ingredients: 500 grams of fresh eel, 10 grams of ginger slices, 20 grams of garlic cloves, 3 grams of pepper, 2 star anise, 5 grams of cinnamon, 5 grams of cloves, 2 grams of refined salt, 5 grams of refined salt. 15 grams of Shaoxing wine, 5 grams of sugar, 15 grams of soy sauce, 3 grams of MSG, 5 grams of sesame oil, 1000 grams of stick bone soup

Preparation method:

1. Slaughter the eel, remove the internal organs, head and tail, and wash Clean, cut into 6 cm long sections, blanch in boiling water and take out; wrap ginger slices, garlic cloves, peppercorns, star anise, sannai, cinnamon and cloves in gauze to make a spice bag.

2. Pour the bone soup into the pot, add the spice bag, add refined salt, Shaoxing wine, sugar, soy sauce, monosodium glutamate, and sesame oil. After boiling, add the eel segments and use low heat to cook the eel. Stew until the flavor is fragrant, take it out to cool and serve on a plate, garnish slightly and serve.

Features: The eel is tender and has a mellow taste.

Steamed eel segments

Ingredients: 500 grams of fresh eel, 10 grams of ginger slices, 30 grams of green onion sections, 10 grams of minced red pepper, 10 grams of minced garlic, 10 grams of refined salt, 4 grams of Shaoxing wine, 15 grams 3 grams of sugar, 3 grams of monosodium glutamate, 35 grams of lard

Preparation method:

1. After slaughtering the eel, remove the internal organs, spine, head and tail respectively, wash and cut into 5 cm Blanch the long pieces in a pot of boiling water, take them out, and then pickle them with ginger slices, green onion sections, refined salt, white sugar, and Shaoxing wine to add flavor, then remove the ginger and green onion.

2. Arrange the pickled eel segments in a fan shape on a plate, then sprinkle with minced red pepper and minced garlic, steam them over high heat for about 10 minutes, take them out, sprinkle with MSG, and pour in hot of lard and serve.

Features: The eel segments are fresh and tender, salty and slightly spicy.

Duck leg eel

Ingredients: 500g fresh eel 250g minced ginger 5g minced garlic 10g red pepper flakes 5g fried garlic cloves 15g refined salt 5 grams pepper, 2 grams Shaoxing wine, 15 grams MSG, 3 grams sesame oil, 3 grams clear soup, 200 grams wet starch, 10 grams lard, 50 grams

Preparation method:

Remove 1 eel after slaughtering Cut the viscera, head and tail into the fish every 0.5 cm to a depth of 3/5, then cut it into 8-piece sections, blanch them in a pot of boiling water and take them out; chop the duck leg meat into small pieces, and cut it into pieces. Boil it in a pot of boiling water.

2. Put the wok on the fire, add the lard to heat, add the minced ginger and garlic and stir-fry until fragrant, add the duck leg meat and stir-fry evenly, add the clear soup, bring to a boil and then simmer over low heat until When the duck meat is cooked, add eel, red pepper flakes and fried garlic cloves, cook with Shaoxing wine, add refined salt and pepper, continue cooking until the eel is cooked through and the soup is almost dry, add MSG and use wet starch Thicken the gravy, pour in sesame oil, remove from the pan and serve.

Features: Soft, crispy, fresh and mellow.

Cashew eel

Ingredients: 500g fresh eel, 75g cashew nuts, 10 grated ginger, 5g red pepper flakes, 5g fried garlic cloves, 15g refined salt, 5g Shaoxing wine 15g MSG 3g sesame oil 3g clear soup 80g wet starch 10g salad oil 1000g consumes about 100g

Preparation method:

1. Slaughter the eel and remove the internal organs and backbone. Cut the head and tail into 4 cm long sections; wash the vegetable bladders, fry them in a pot with salad oil and refined salt, and place them on the bottom of a plate.

2. Heat a clean pot, put in salad oil and heat it up. First fry the cashews and take them out, then put the eels in the pot and fry them in oil before taking them out.

3. Leave a little oil in the pot, add minced ginger and stir-fry until fragrant. Add eel, red pepper flakes and fried garlic cloves and stir-fry evenly. Add Shao wine, add clear soup, add refined salt, and cook until eel is cooked. When the fish is fragrant and the soup is about to dry up, add MSG, thicken with wet starch, finally add cashew nuts, pour in sesame oil, remove from the pot and place on the dish. Serve.

Features: The eel is fresh and tender, and the cashew nuts are crispy.

Maggi eel

"Maggi" is an adjective, which means great! But in the eyes of industry insiders, Maggi is also a cooking method, just like "typhoon shelter" is a cooking method. At the same time, Maggi is also the name of a condiment. Therefore, Maggi eel has three meanings.

The predecessor of the anti-bone eel is the anti-bone snake, and its practice was introduced from Guangdong. Nowadays, to protect wild animals, eating snakes is a bad eating habit, so the anti-bone snake was changed to the anti-bone eel. Monopterus eel is one of the favorite foods of Hangzhou people and is included in the "Five Yellow Foods" during the Dragon Boat Festival. Spring is the best season to eat eels, because at this time the eels have just emerged from the soil and are in season. Ingredients: 500 grams of eel, 200 grams of potatoes; 50 grams each of ginger, scallions, onions, and celery, and a little seasoning such as seafood sauce and peanut butter.

Method:

1. Wash the eel, make a cut in the abdominal cavity along both sides of the spine, and chop into 6 cm long eel segments;

2 , marinate the seasonings and eel for 3 hours. When the salad oil in the pot is 70% hot, fry the eel segments until they form a crust on the surface and remove them;

3. Cut the potatoes into shreds and fry them until they turn slightly yellow, then remove them.

4. Place the eel segments and shredded potatoes on a plate to form a flower shape.

Dishes Features:

Pair eel, a meat dish, with potatoes, a vegetable, a combination of meat and vegetables, acid-base balance; fried potato shreds are a common food in Western cuisine, and eel is a Chinese food. My favorite food, a combination of Chinese and Western. Eating eel between the Qingming Festival and the Dragon Boat Festival is in line with the season and has the style of a gourmet who "doesn't eat out of season".

Name of dish: eel soup

Ingredients: 1 eel, a little each of soy sauce, salt and MSG.

Method: Remove internal organs from the eel, cut into sections, cook and add seasoning. Take 1 time a day.

Medicinal value: Mainly used to treat uterine prolapse and qi deficiency type: the uterus moves downward or protrudes from the vaginal opening, and the labor is aggravated; the lower abdomen is attached, the limbs are weak, there is little energy and laziness, a pale complexion, and frequent urination. , vaginal discharge with large amount, thin texture and white color, light red tongue, thin white fur, thin and weak pulse.

Melon and barley and eel soup

Ingredients

250 grams of eel, 2 pieces of pumpkin (about 500 grams), 60 grams of barley, 30 grams of gorgon seeds, and mushrooms 15 grams, 4 slices of ginger.

Method

(1) Clean the eel, boil it in a pot of boiling water, remove it from the cold river, scrape off the green skin of the zucchini, wash it and cut it into large pieces; add ginger , wash the glutinous rice, mushrooms and gorgon seeds.

(2) Put all the ingredients into a pot of boiling water, bring to a boil over high heat, simmer for 1 hour, season and serve.

Efficacy

Clear away heat and dampness, relieve spasm. Damp-heat affects the muscles and bones. Symptoms include numbness of the legs, spasm of hands and feet, weakness and weakness, difficulty in flexion and extension, redness, swelling and soreness, short and red urine, or leucorrhea, eczema, etc. caused by damp-heat. Nowadays, it is mostly used for rheumatoid arthritis, polyneuritis, gout, proliferative arthritis, beriberi, endometritis, adnexitis and other symptoms caused by damp and heat.

Description

This soup is commonly used in hot and humid seasons. The pumpkin in the soup is the fruit of the Cucurbitaceae climbing herbaceous plant. It contains protein, sugar, carotene, vitamins (B1, B2, C), niacin, crude fiber, etc. It has a sweet and slightly cold taste and can clear away heat and relieve summer heat. , and it can also benefit water. Coixin, a variety of amino acids, etc., are sweet and slightly cold in nature. They can not only strengthen the spleen and remove dampness, but also relieve various cramps. They are nutritious and good dietary supplements. When combined with zucchini, the power of diuresis and dehumidification can be enhanced. Gorgon fruit also has the effect of strengthening the spleen and stomach, but it is a solid and astringent product, so it often has the opposite effect when combined with barley rice. Monopterus albus is good at strengthening muscles and bones and dispelling rheumatism. Using it can not only enhance the power of removing dampness and relieving spasm, but also make the soup fragrant and delicious.