Steamed bean curd with black bean sauce and eel
Introduction:
"Eel is rich in a variety of nutrients. It has the functions of tonifying deficiency and nourishing blood, eliminating dampness, and resisting tuberculosis. It is a good nutrition for patients with chronic disease, weakness, anemia, tuberculosis, etc.; eel contains a very rare Xihe Locke protein, which has a good effect of strengthening the kidney. It is a health food for young couples, middle-aged and elderly people; eel is a calcium rich aquatic product, which can make people healthy Its liver is rich in vitamin A, which is a good food for the night blind
Production steps:
Step 1: get the ingredients ready.
Step 2: soak the eel in water for about half an hour to get salty.
Step 3: cut tofu into pieces, add water, blanch with a little salt to remove the beany smell.
Step 4: slice ginger and tie onion.
Step 5: blanch the tofu at the bottom of the plate, add the marinated eel.
Step 6: add ginger, scallion and Douchi on top.
Step 7: add some chicken essence, cooking wine, a little sesame oil, cover with plastic film, steam for about half an hour.
Materials required:
Eel: 1
Tofu: 1 piece
Douchi: right amount
Scallion: right amount
Ginger: moderate
Cooking wine: moderate
Chicken essence: appropriate amount
Note: Eel should not be eaten with vinegar and ginkgo. People with chronic diseases and allergic history of aquatic products, spleen and kidney weakness, phlegm and diarrhea should not take it.
Production difficulty: simple
Process: steaming
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Dou Chi Hai Man Zheng Dou Fu
Steamed bean curd with black bean sauce and eel
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