Eel belongs to the more powerful aquatic species, so in the kill, it is best to first head with the back of the knife pat, so that it is easier to slaughter. The more common method of slaughtering eels is: a large tank with the right amount of salt and vinegar, the eel into the eel, and then poured into the boiling water, immediately cover the tank, to be eel are open mouth, you can take out the disemboweled and washed.
Slaughtering eel is usually with three fingers of the left hand (index finger, middle finger, ring finger), hooking the neck of the fish, the right hand holding a sharp-edged knife, the tip of the knife into the neck of the fish ventral surface, and to the tail along the length of the cut, cut open the abdomen, wash and spare. The old method of slaughtering is to nail the head of the eel to the board, and then cut open the abdomen. It is suitable for both young and old. It is suitable for patients with physical weakness, deficiency of blood and qi, rheumatism and paralysis, limb pain, diabetes, hyperlipidemia, coronary heart disease, arteriosclerosis, etc. to consume it on a regular basis.
Just avoid eating itchy skin disease, chronic disease, bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus and other patients should avoid eating. In addition, should not eat more than half a day dead eel. Because the eel body contains more histidine and oxidized trimethylamine, after death, histamine acid will be decarboxylase and bacteria under the action of decomposition, the generation of toxic substances, adults can be poisoned by ingesting 100 mg at a time. Trimethylamine oxide is also easily reduced to trimethylamine and aggravates the fishy taste of eel. □ The golden match
√ eel + tofu - double the absorption of calcium
√ eel + green pepper - lower blood sugar
√ eel + papaya - - promote absorption
√ eel + papaya - - promote absorption
√ eel + papaya - - promote absorption
√ Eel + enoki mushrooms - tonify the middle and blood
√ Eel + pine nuts - beauty
□ Compatibility of the forbidden pairing
× Eel + Spinach - diarrhea ◎ When selecting eel, those with soft skin, grayish-yellow color, delicate flesh, and no foul smell are preferred.
◎The best way to cook eel is to eat it immediately after slaughtering, because eel is easy to produce histamine after death, easy to cause poisoning phenomenon, not conducive to human health. The purple dragon off robe
[Material] eel 500 grams, asparagus silk, red pepper silk, mushroom silk, green onion, ginger, coriander, each a little, 2 eggs (take egg white).
[Seasoning] Salt, monosodium glutamate, water starch, cooking wine, pepper and sesame oil.
[Practice] Wash and shred the eel, use egg white, water starch batter. Start a pot of hot oil, down into the eel silk slip, fish out of the oil; asparagus silk, red pepper silk, mushrooms silk over the oil. Pot to stay in the bottom oil, burst incense onion, ginger, into the eel, asparagus, mushrooms, red pepper, salt, monosodium glutamate and cooking wine, stir-fry evenly, sprinkle pepper, drizzle sesame oil, put parsley can be. Eel soup
[Recipe] eel 1 (weighing about 250 grams), ginseng, cow's feet 15 grams each, angelica 10 grams, cooking wine, scallions, ginger, broth, each appropriate amount.
[Practice and use] will be warm water soaking cow hoof tendon, and then tear off the tendon membrane, cut section; ginseng, Angelica sinensis washed and sliced, into a gauze bag after the mouth. Eel slaughtered, gutted, washed off the blood, remove the bones and head, eel meat cut into strips, into the frying pan fried until golden brown and fish out. The pot into the appropriate amount of broth, add the hoof, eel meat, salt, medicine package, cooking wine, green onions, ginger, cook until the meat and hoof cooked, pick off the medicine package, green onions, ginger that is to become.
Guanxian eel soup
[Formula] Angelica sinensis, ginseng 15 grams each, 500 grams of eel, salt, green onions, ginger, each appropriate.
[Practice and use] eel head, bone, viscera, wash and cut silk; angelica, ginseng wrapped in gauze, water decoction for 1 hour and then removed, add eel silk, salt, onion, ginger seasoning and cook. Serve with meals, drink soup and eat fish.
Braised eel
Ingredients 500g eel Moderate amount of oil Moderate amount of salt Moderate amount of garlic Moderate amount of soy sauce Moderate amount of sugar Moderate amount of ginger Moderate amount of cooking wine Preparation Steps Dissect and wash the eel, and scald it with boiling water to remove the slippery things on the fish. Cut the eel into segments, then cut one or two slits in each segment with scissors.
Cut the ginger, peel the garlic, put on the eel segment, spare. Sit in a pot of hot oil, first under the ginger, garlic stir fry. Pour into the eel segment. Slightly stir fry and pour in cooking wine, stir fry. Pour in soy sauce, sugar to taste. Toss well and then move into the appropriate amount of water, turn to medium-low heat. Slowly simmer over medium-low heat until the eel segments are flavorful, stirring well with a spatula, and then simmer until the garlic is soft and the broth is dry. Serve in pots. Tips
Clean the eel, be sure to use boiling water to remove the slippery eel, so that the eel is more delicious.
Eel in white sauce
According to the American experimental research data, regular intake of lecithin, memory can be improved by 20%. The eel is produced throughout the year, but the latter is the most fertile before the summer, the folk have "summer eel race ginseng," said.
Materials: 500 grams of live eel, ginger, scallions, garlic, soybean oil, cooking wine, salt, chicken broth Eel cut off the head, open to remove the viscera, and then cut into small sections of about 4CM. Cut the eel segments with boiling water. Scratch and knead with your hands to remove the mucus on the surface of the eel and wash it. Heat oil in a pan, stir fry ginger and garlic. Stir fry the eel segments. Pour in a little yellow wine. Add garlic and stir fry for a few moments. Add water and boil over high heat, medium heat for 20 minutes until the soup becomes white, add a little salt, chicken seasoning, you can. Spicy boiled eel
Main ingredients: eel, green bamboo shoots, parsley, carrots, celery
Accessories: green onion, ginger, garlic, green onion, bean chili sauce, pepper, mace, daikon, dry chili pepper, cinnamon, cloves, allspice, Angelica dahuricica, cardamom, grasshoppers, cumin, chili pepper, red chili oil, sesame oil, light soya sauce, dark soya sauce, salt, sugar, pepper, chicken broth, wine Spice oil Directions: In the pot Put oil, cold oil when the next pepper, pepper, dashi, incense leaves, cinnamon, cloves, Angelica dahurica, grass berries, cardamom, cumin, dried chili peppers, whole cilantro, sliced carrots, green onions, ginger, garlic, red chili oil, sesame oil, low-temperature frying seasoning into a dark brown color, the aroma of the oil completely immersed in the oil, all of the seasoning fish out of the spice oil made of spice oil. eel processed, cleaned and cut into inch segments to hit the knife, blanch and wait for use; green bamboo shoots, carrots, peeled and cut into inch segments, green onions, ginger and garlic minced, chopped scallions and wait for use; pot down into the spice oil, put the bean chili sauce, stir fry the red oil over a small fire, then into the ginger minced, half of the onion and garlic minced stir fry, cook cooking wine, and then add the hot water, and down into the light soy sauce, dark soy sauce, salt, sugar, pepper, chicken broth to make soup after a slight Simmer for a while and then strain out the dregs. Put in the blanched eel section for stewing, when the eel section is eight mature, put in the green bamboo shoots and carrot section with stewing. When all the ingredients are ripe, remove from the pot and serve in a casserole dish. Put the surface of the stewed eel with chili noodles, pepper, garlic, small onion, and then put down the spice oil in the pot, and when the oil temperature is 80% hot, pour it on the surface of the casserole ingredients can be. Eel fans
Making ingredients:
Deboning net eel half a catty, cut section. Silver silk powder moderate amount, soaked in warm water.
Three tablespoons of red oil (can be increased or decreased according to personal preference).
Three tbsp vinegar.
One coffee spoon of chicken essence.
One small piece of ginger, three cloves of garlic, both minced Two scallions, chopped. One tablespoon of pepper oil. Salt to taste.
Methods Heat oil in a pan to 40%, stir-fry ginger and garlic, then eel for about a minute. Add the soup or water that just submerged the eel segment and boil. Add vermicelli, chicken essence, salt and cook for one minute. Drizzle in vinegar, pepper oil and red oil. Shovel well and then rise to plate, then sprinkle with chopped green onion to be ready. Steamed eel
Raw materials: eel, salted pork, ginkgo nuts and beer, monosodium glutamate, ginger, garlic, scallions and other seasonings.
Practice: first, the eel eel over water (that is, blanch), fished out, wash off the outer layer of mucus, cut into small sections, standby; salted pork cut thin slices (the thinner the better), over water, and so on cooked right out of the old, standby; ginger slices, garlic patted; and then take a plate, eel on the bottom, ginger and garlic together with the head, the top of the meat slices, the top of the ginkgo fruit; and sprinkled with monosodium glutamate (MSG), into the beer, cold water! Steam in the pot for 20 minutes; finally, out of the pot, sprinkle onion, pour hot oil, open to eat can be.
Fried eel
Raw materials: eel and onion (white skin), lard, soy sauce, garlic (white skin), chili peppers, wine, starch, ginger, sesame oil and pepper and other seasonings.
Practice: first, the eel head with a nail, with a knife from head to tail cut open, take out the viscera and spine, and then the eel sliced into 2.4 cm long piece; will be the old onion skin, wash, cut into slices; will be dry red pepper cut into small slices; will be ginger and garlic washed, are cut into pieces; and then frying pan on the stove, heat, a little bit of oil, and then put lard to burn hot, eel slices into the pan fry, when the eel fried! When the roll, put soy sauce, ginger, onions, dried peppers, cooking wine, cover and simmer for a few moments, put the right amount of fresh broth and then simmer; finally thickened with cornstarch, sprinkle with minced garlic, dripping into the sesame oil on the plate, sprinkle pepper can be, pay attention to the eel should be used to live.
Eel congee
Eel congee is very simple, but nutritious, practice: the slaughter of good eel directly wash and chopped into small segments, with ginger, cooking wine, salt, pepper marinade, under the congee pot rolled can be.
In addition to the above, there are many ways to do eel, here are not listed, you can innovate, but pay attention to the food, eel is not suitable for dog meat, dog blood, pumpkin, spinach, red dates with food. "Materia Medica Gleanings": eel, summer months in shallow water for the cave, such as snakes, winter sting summer, it is advisable to eat. Shu Ben Cao": "Tu Jing" cloud, eel, like eel fish and long and thin, but also like a snake without scales, green and yellow two colors, born in the mud grottoes on the water bank, where all have. Diffractions of the Materia Medica: eel, yellow under the belly, the world called the yellow eel. There are also white eels, slightly thick, white color, both without scales. The larger one is more than a foot long, and its shape is similar to that of a snake, but it can't walk on land, but all of them move the wind. The Materia Medica seeks the original ": eel has two kinds of yellow and green, yellow is commonly known as yellow eel, green is commonly known as vine eel, wind eel, sweet and warm small poison, good through the deep Tan, winter cold cave began to get, the treatment of chancre dysentery, waist and back feet wet wind, five hemorrhoids, intestinal wind, blood, under the belt, yin sores. Pregnant women avoid. White eel, taste is also beautiful, but raw phlegm slippery essence. Eel net box culture pests and diseases are more, can be roughly divided into five categories: First, ecological diseases, mainly acquisition of transportation, breeding in poor management, resulting in ecological imbalance caused by, such as fever disease, madness disease, etc.; Second, bacterial diseases, such as rotting skin disease, red skin disease, etc.; Third, fungal diseases, such as water mold, etc.; Fourth, parasitic diseases, such as echinococcosis, capillary nematodes, etc.; Fifth, a variety of pests, such as leeches, water rats, etc. As it is difficult to observe the early stage of the disease, once the disease is obvious, it will cause large losses. For the prevention and control of common pests and diseases in eel net box culture, many domestic experts, scholars and technicians have put forward a lot of effective techniques. To "no disease early prevention, early treatment of disease, prevention is more important than treatment" for the policy, to maintain the ecological balance of eel farming inside and outside the box. China's agricultural network of the author combined with their own years of experience, is summarized below.