Ingredients: eel silk, celery, parsley, lily, onion silk
Practice:
1, eel slaughtered, washed and shredded. Shredded eel with salt, cooking wine to taste deodorized.
2, celery tendon shredded; parsley cut section.
3, put peanut oil in the pot, when the oil is hot, put the eel silk, stir-fry to half-cooked celery silk, onion silk, lily, stir-fry, pour out.
4, pan hot oil, oil hot, put the above ingredients, dripping wine, put sugar, pepper, salt seasoning, thickening, and then put the parsley section can be stir-fried.
Five spice eel section
Raw materials: 500 grams of fresh eel ginger 10 grams of garlic 20 grams of peppercorns 3 grams of star anise 2 Sannai 5 grams of cinnamon 5 grams of cloves 2 grams of salt 5 grams of wine 15 grams of sugar 5 grams of soy sauce 15 grams of monosodium glutamate 3 grams of sesame oil 5 grams of stick bone broth 1000 grams
Measurement:
1?Eel slaughtered to remove the viscera and the head and tail, wash, cut into 6 cm long section, into the boiling water pot blanch a water fish out; ginger, garlic cloves, pepper, anise, Sannai, cinnamon, cloves with gauze package, that is, into the spice package.
2.stick bone soup into the pot, put the spice package, seasoning salt, wine, sugar, soy sauce, monosodium glutamate, sesame oil, boiling into the eel section, change to a small fire will be eel section brine to taste, fish out to cool the plate, a little bit of garnish that is completed.
Features: tender eel, flavorful.
Steamed eel section
Raw materials: 500 grams of live eel ginger 10 grams of scallions 30 grams of red pepper 10 grams of garlic 10 grams of salt 4 grams of wine 15 grams of sugar 3 grams of monosodium glutamate 3 grams of lard 35 grams
Methods:
1 eel slaughtered, respectively, remove viscera, spine, and the end of the head, washed, cut into 5-centimeter-long segments into the pot of boiling water, blanching. A water fish out, and then ginger, scallion, salt, sugar, wine marinade flavor, and then pick off the ginger and scallion without.
2. the marinated eel section into the plate fan-shaped, and then sprinkled with red pepper and garlic, into the cage with a high fire steam about 10 minutes out, sprinkled with monosodium glutamate, poured with hot lard that is into the.
Features: tender eel, salty and slightly spicy.
Duck leg eel
Raw materials: 500 grams of fresh eel duck leg 250 grams of ginger 5 grams of garlic 10 grams of red pepper 5 grams of fried garlic cloves 15 grams of salt 5 grams of pepper 2 grams of wine 15 grams of MSG 3 grams of oil 3 grams of broth 200 grams of wet starch 10 grams of lard 50 grams
Methods:
1?Eel slaughtered to remove the viscera and the head and tail. In the fish every 0.5 cm graver a knife, deep to 3 / 5, and then cut into 8 knives a broken section, into the pot of boiling water to blanch a water out; duck leg meat chopped into small pieces, also into the pot of boiling water to blanch a water.
2. frying pan on the fire, into the chemical lard hot, into the ginger, garlic fried incense, into the duck leg meat fried, mixed into the broth, after boiling to small fire until the duck is cooked, down into the eel, red pepper flakes and deep-fried garlic cloves, cooking into the Shaoxing wine, seasoning salt and pepper, continue to eel cooked and broth will be dry, seasoning monosodium glutamate, wet starch thickening, dripping into the sesame oil, the pot into the plate that is complete.
Features: ? Soft and crispy, fresh and flavorful.
Cashew eel
Raw materials: 500 grams of fresh eel cashew nuts 75 grams of vegetable gall 10 ginger 5 grams of red pepper flakes 5 grams of fried garlic cloves 15 grams of salt 5 grams of wine 15 grams of monosodium glutamate 3 grams of essential oil 3 grams of broth 80 grams of wet starch 10 grams of color oil 1000 grams? About 100 grams
Method:
1?Eel slaughtered and removed viscera, spine and head and tail, cut into 4 cm long section; vegetable gall bladder washed, into the pot with salad oil and refined salt fried, placed in the plate bottom.
2? Net pot on the fire, into the salad oil is hot, the first cashews under the pot to fry cooked fish, and then the eel under the pot after the oil fish out.
3? pot to stay in the bottom of the oil a little, into the ginger sautéed, down into the eel, red pepper flakes and fried garlic cloves fried, cooking wine, mixed into the broth, seasoning salt, burned to eel and soup will be dry, seasoning MSG, thickening with wet starch, and finally into the cashews, drizzled into the sesame oil, pot loaded in the dish gall bladder that is complete.
Features: eel tender, cashew nuts crispy.
Beautifully boned eel
"Beautifully boned" is an adjective for good! But in the eyes of industry insiders, mei chi is also a cooking method, just as "typhoon shelter" is a cooking method. Meiji is also the name of a seasoning. Therefore, there are three meanings to the term "mei ji" (美极反骨鳝).
Anti-bone eel was formerly known as anti-bone snake, and its practice came from Guangdong. Nowadays, wild animals are protected and eating snakes is a bad dietary habit, so anti-bone snake was changed to anti-bone eel. Eel is one of Hangzhou people's favorite foods, included in the Dragon Boat Festival "five yellow" one. Spring is the best season to eat eel, because at this time the eel has just drilled out of the soil, is fresh goods. Raw materials: 500 grams of eel, 200 grams of potatoes; ginger, green onions, onions, celery 50 grams each, seafood sauce, peanut butter and other seasonings a little.
Practice:
1, eel wash, in the abdominal cavity along the spine on each side of a knife, chopped into 6 cm long eel section;
2, the seasoning and eel marinade for 3 hours. When the pot of salad oil seventy percent hot, under the eel section fried into the surface crust, fish out;
3, shredded potatoes, deep-fried, slightly yellow on the fish out.
4, the eel section and shredded potatoes on a plate, forming a flower shape.
Features:
The eel is a meat dish and the potato is a vegetable, meat and vegetable, acid and alkaline balance; fried potatoes is a common food in Western cuisine, eel is a national food, a combination of Chinese and Western. In the Qingming Festival and Dragon Boat Festival between eating eel, in line with the season, there is a gourmet "non-timing not food" style.
Dish name: eel soup
Main ingredients: eel 1, soy sauce, salt, monosodium glutamate a little.
Method: the eel to remove viscera, cut section, cooked and seasoned. Take it once a day.
Medicinal value: the main treatment of uterine prolapse qi deficiency type: the uterus moved down or out of the vaginal opening, labor is exacerbated; the abdomen under the annexation, limb weakness, less breath, lazy speech, face less gorgeous, frequent urination, bandage amount of thin white, tongue light red, moss thin white, pulse is weak.
Cucumber barley eel soup
Materials
250 grams of eel, 2 cucumbers (about 500 grams), 60 grams of barley, 30 grams of Gorgon fruit, 15 grams of mushrooms, 4 slices of ginger.
Practice
(1) eel subdivided clean, slightly boiled in a pot of boiling water 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, the fire boil 1 hour, seasoning for use.
Effect
Clearing heat and dampness, ease the contracture. Dampness and heat infiltration into the muscles and bones, symptoms such as numbness of the feet, contracture of the hands and feet, impotence, weakness, flexion and extension, redness, swelling and pain, short and red urine, or dampness and heat infiltration of the belt, eczema, and so on. Now used for rheumatoid arthritis, polyneuritis, gout, proliferative arthritis, foot fungus, as well as 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, containing proteins, sugars, carotene, vitamins (B1, B2, C), niacin, crude fiber, etc., the taste of sweet, 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 the melon, water and moisture to enhance the power. 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.