Stir fried eel
Introduction:
"Monopterus albus has high medicinal value. There is a popular saying that "eat an eel in summer and a ginseng in winter". The medicinal value of Monopterus albus has been recorded in Chinese materia medica. It is sweet in taste, warm in nature and non-toxic. It enters the liver, spleen and kidney meridians, replenishes deficiency and damages, removes rheumatism, dredges meridians, strengthens muscles and bones, and is mainly used for treating tuberculosis, wind cold dampness, postpartum leaching, dysentery, purulent blood, hemorrhoids and fistulas. The blood of Monopterus albus can dispel wind, promote blood circulation, strengthen Yang, and cure tinea, fistula, mouth and eye deviation, earache, epistaxis, etc. The head of Monopterus albus can cure the accumulation of food, burn the skull, and take orally to stop dysentery. The skin of Monopterus albus can be used to treat breast swelling and pain. The bone of Monopterus albus can cure cough due to asthenia
Production steps:
Step 1: prepare a Monopterus albus,
Step 2: remove the internal organs of Monopterus albus, clear and clean, cut into uniform segments,
Step 3: blanch the eel,
Step 4: after blanching, put the eel into cold water and peel it,
Step 5: hot oil pan, stir fry eel section,
Step 6: put yellow rice wine to remove fishiness. Put soy sauce, chicken essence, etc. after the juice can start the pot.
Materials required:
Monopterus albus: 500g
Coriander: moderate
Chicken essence: appropriate amount
Salt: right amount
Old style: moderate
Yellow rice wine: right amount
Note: 1, eel surface has a layer of sticky things, it is best to remove, this is more delicious, 2, fried eel is put rice wine to go fishy best.
Production difficulty: ordinary
Technology: stir fry
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Bao Chao Huang Shan
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