CATDOLL : CATDOLL: Do you need to bleed eels before eating them?

1. Is it necessary to bleed eels before eating them?

Not necessarily, but for the taste it is better to bleed.

2. How to bleed the eel

Keep it in clean water for a few hours, cut off the eel's head to drain the blood, remove the internal organs, flatten it with a knife to remove the bones, wash it clean, cut it into sections, and marinate it with wine, ginger and salt.

3. Is it nutritious to cook the eel soup after bleeding it?

There must be nutrition after bloodletting.

Yellow eel is not only a delicacy, but its meat, blood, head and skin all have certain medicinal value. According to the Compendium of Materia Medica, yellow eel has the effects of nourishing blood, replenishing qi, anti-inflammatory, disinfecting and removing rheumatism. Yellow eel meat is sweet and warm in nature, and has the effects of nourishing the middle and replenishing blood, and treating deficiency. It is used as a folk medicine to treat cough due to deficiency, itchy body due to damp heat, hemorrhoid fistula, intestinal wind hemorrhoid leakage, deafness and other symptoms. Yellow eel head is calcined into ash and taken with warm wine on an empty stomach, which can treat hard and painful breasts in women. Its bones are used as medicine and can also treat ecthyma, with a significant effect. Its blood dripped into the ear can treat chronic suppurative otitis media; dripped into the nose can treat epistaxis (nosebleed); especially when used externally, it can treat facial paralysis and facial nerve paralysis. Some people say that "eel is eye medicine", and people with eye diseases in the past knew that eating eel is good. Eating eels regularly has a strong tonic function, especially for people who are weak, sick or have just given birth. Its blood can also treat facial paralysis. Traditional Chinese medicine believes that it has medical and health functions such as replenishing qi and blood, warming yang and strengthening spleen, nourishing liver and kidney, and removing wind and unblocking meridians.

Meat

Nature and flavor: sweet, very warm, non-toxic.

Indications: Tonifies blood, treats excessive saliva in the mouth. Tonifies deficiency. It can be eaten by women with postpartum lochia, blood and qi disorders, and weight loss. It can also stop bleeding, remove cold air and bowel sounds in the abdomen, and expel wind evil from the twelve meridians. It can be eaten by people who suffer from wind evil, physical weakness and sweating, and indigestion after eating meat. It can also treat various hemorrhoids, fistulas, and sores.

Blood

Indications: Used to treat scabies and hemorrhoids. For treating crooked mouth and eyes, mix with a small amount of musk, apply to the right side if the left side is crooked, and apply to the left side if the right side is crooked, and wash it off after it is straightened.

For earache and nosebleed, place a few drops into the ear and nose respectively.

head

Nature and flavor: bitter, neutral, non-toxic.

Indications and functions: Burn it into ashes and grind it into powder for oral administration. It can stop dysentery, treat diabetes, eliminate coldness in the internal organs, and relieve indigestion and food stagnation.

Burn it together with snake heads and ground dragon heads into ashes and take it with wine to treat small intestinal carbuncle. Burn it into ashes, grind it into powder and pack it into the ears to treat insects entering the ears.

Eel blood is poisonous, but the toxin is not heat-resistant and can be destroyed by gastric juice and heating. Generally, it will not cause poisoning if it is cooked. Whether the folk use of eel blood to treat diseases is due to the effect of toxins in the blood remains to be further studied.

The blood of the eel is poisonous. If accidentally ingested, it will irritate the oral cavity and digestive tract mucosa. In severe cases, it can damage the human nervous system, causing numbness of the limbs, respiratory and circulatory failure and death.

Meridians: Liver; Spleen; Kidney

Chemical components of traditional Chinese medicine: Every 100g of edible part contains 80g of water, 18.8g of protein, 0.9g of fat, 1g of ash, 38mg of calcium, 150mg of phosphorus, and 1.6mg of iron.

Effects: replenish qi and blood; nourish liver and kidney; strengthen bones and tendons; eliminate rheumatism

Indications: asthenia; malnutrition; impotence; low back pain; soreness of waist and knees; wind-cold-heat arthralgia; postpartum stranguria; chronic dysentery with pus and blood; hemorrhoids, fistulas; ecthyma

Food Incompatibility:

Eel should not be eaten with dog meat, dog blood, pumpkin, spinach, and red dates.

Eel + spinach-diarrhea

Eel + dog meat - easy to get angry, easy to relapse of old diseases

Eel + pumpkin - incompatible properties

4. I caught a yellow eel weighing 1.2 jin. I heard that drinking yellow eel blood raw will make you strong and good for your health. Is it good or bad?

I've drunk it, too. When I was 15, I had an eel as thick as my wrist. I drained its blood and mixed it with a bowl of white wine. It tasted a bit fishy but very hot. It's been many years, and nothing happened to me... There's nothing wrong with it.

5. Are eels cooked with blood and eel blood poisonous?

It is not poisonous. Dried eel blood has the effect of stopping bleeding.

6. How to make blood eel steps

Ingredients

Yellow eel

Garlic sprouts

Fish coriander

Rapeseed oil

Pickled pepper

Pickled ginger

Garlic

Sichuan pepper

Pepper to taste

Pixian Douban (appropriate amount)

White sugar amount

White wine

MSG

Chicken essence

Production steps

1. After slaughtering the eel, cut it into oblique slices. Do not wash it and cook it with the blood. This is to maintain the freshness of the eel and is also the key to making blood eel slices.

2. Wash the garlic shoots and cut them into sections.

3. Chop the pickled pepper, pickled ginger and garlic and set aside.

4. Heat the pan, pour in rapeseed oil, and when the oil is hot, pour in the eel and stir-fry over medium heat.

5. When the moisture of the eel is almost dry, add a small spoonful of white wine, then shovel the eel aside, add pepper powder, Sichuan pepper, pickled pepper, pickled ginger, garlic, Pixian bean paste, and a little white sugar and stir-fry until fragrant.

6. Stir-fry all the seasonings evenly.

7. Then add appropriate amount of water or broth and bring to a boil.

8. Cook the eel on low heat until it is well seasoned.

9. Add garlic shoots when the soup is almost dry.

10. Stir-fry for a few times and add a little chicken essence and MSG.

11. Put the fried blood eel on a plate and sprinkle with pepper powder and fish parsley.