Eel is a kind of fish that can never be abandoned. Its taste, taste and nutrition are almost perfect.

eels are rich in vitamin a and vitamin e, which are 6 times and 9 times higher than those of common fish, respectively. Among them, vitamin A is 1 times that of beef and more than 3 times that of pork. Rich in vitamin A and vitamin E, it is of great benefit to prevent vision deterioration, protect the liver and restore energy. Other vitamins such as vitamin B1 and vitamin B2 are also rich in content.

eels are also rich in "good" fat. Phospholipids contained in it are indispensable nutrients for brain cells. In addition, eel also contains DHA and EPA (deep sea fish oil components, DHA is docosahexaenoic acid, EPA is eicosapentaenoic acid) commonly known as "brain gold", which are higher than other seafood and meat, and DHA and EPA have been proved to have an important role in preventing cardiovascular diseases. In addition, eels also contain a lot of calcium, which has a certain effect on preventing osteoporosis. What appeals to ladies most is that the skin and meat of eels are rich in collagen, which can maintain beauty and delay aging, so it is called "edible cosmetics".

Eel is rich in various nutrients, and has the effects of tonifying deficiency, nourishing blood, eliminating dampness and resisting tuberculosis. It is a good nutrition for patients with chronic illness, weakness, anemia and tuberculosis.

Eel contains a very rare Xihe Locke protein, which has a good effect of strengthening essence and kidney, and is a health food for young couples and middle-aged and elderly people.

the method of burning eel and fish with pu

1. cut off the head and tail of eel, spread it out from the belly and spread it on the chopping board, cut it into sections, carefully remove the hard spines in the middle with a knife, and pluck the fine spines with tweezers

2. mix June fresh Shanghai braised soy sauce, miso, barbecue sauce in Taowu, maltose and white sugar into a non-stick small pot, sprinkle with shredded ginger. Make sauce

3. pour 1/2 of the sauce prepared in step 2 on raw eel meat and hard spines, and smear and marinate on both sides for 3 minutes

4. put a little cooking oil in the pan, and when the oil is slightly hot, add the marinated eel, and fry until both sides are colored and the meat quality is tight

5. put the hard spines on the bottom, and code the fish pieces on them. When eating, you can eat them. Finally, sprinkle with white sesame seeds

6. It looks a bit monotonous, so one corner of the plate is decorated with egg skin silk, one egg is scattered, sieved, heated in a flat-bottom non-stick pan (never put oil), poured in egg liquid, and turned the handle of the pan to make all the egg liquid evenly spread on the bottom of the pan, dried up, turned off the fire, rolled up the egg skin and cut it into filaments, spread it, and shaped at will <

1. There is a lot of sauce on the roasted eel. When frying it, fry it with a non-stick pan and low fire to avoid burning. You can also bake it in the oven for 1 minutes to heat it.

2. The rice with eel should be slightly chewy and with distinct grains.

3. The eel rice can also be sprinkled with shredded seaweed and chopped green onion.