Chinese yam eel soup(shan yao shan yu tang )

Chinese yam eel soup

Introduction:

"Heatstroke is the 11th of the 24 solar terms in the Chinese lunar calendar. Around July 7 every year, the sun moves to 105 degrees of the Yellow longitude, which is the beginning of heatstroke. As the saying goes, "when the festival comes to the summer, the weather will change into a rainy day.". Due to the hot and humid weather, all kinds of diseases also began to enter the high incidence period. At this time, we should pay attention to the maintenance of the spleen and stomach, in order to spend the heat. Humid and muggy is the characteristic of the heat season, and humidity is the natural enemy of the spleen. Excessive humidity can cause weakness of the spleen and stomach, and even lead to related diseases, so the maintenance of the spleen and stomach is particularly important in the heat season. Eels are the most nutritious and delicious food in the summer months before and after the administration. Therefore, eels are the best food to eat in the summer. Monopterus albus is warm and sweet in nature and enters the liver, spleen and kidney meridians. It has the functions of Tonifying the middle and Qi, nourishing blood and removing blood stasis, warming yang and spleen, strengthening essence and hemostasis, tonifying the liver and kidney, dispelling wind and dredging collaterals. Huaishan medicine is a good medicine for strengthening the kidney and tonifying deficiency. This health preserving soup is the best one for tonifying the spleen and kidney, tonifying the middle and Qi in summer

Production steps:

Step 1: prepare all the ingredients.

Step 2: kill and wash the eel, remove the head, and cut it with a flower knife.

Step 3: open the water in the pot, blanch the yam and cool it.

Step 4: blanch the eel and wash it cool.

Step 5: stir fry scallion and ginger with oil.

Step 6: pour in the eel section and stir fry.

Step 7: add cooking wine and stir fry until fragrant.

Step 8: pour the eel into a casserole, add some boiling water and cook for 5 minutes.

Step 9: then add yam and carrot.

Step 10: cover and cook for 10 minutes.

Step 11: · add salt

Step 12: season with pepper.

Step 13: add vinegar and chicken essence, pour in sesame oil and turn off the heat.

Materials required:

Monopterus albus: 1

Huai Yam: 100g

Carrot: 50g

Onion and ginger: right amount

Cooking wine: 25ml

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Coriander: moderate

Sesame oil: appropriate amount

Note: the eel should be killed and cooked now. The eel contains more histidine and tastes delicious. After death, the histidine in the eel will turn into toxic substances, so the eel must be alive. Eel blanch with boiling water, you can wash the outer mucosa, boiled soup can reduce the smell. Stir fry rice field eel with cooking wine, remove the fishy smell of rice field eel and make the soup delicious.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Shan Yao Shan Yu Tang