CATDOLL : CATDOLL: Is eel hot or cold? Is eel a fish?

Is eel hot or cold? Is eel a fish?

Eel is a delicacy that many people like. Is it a hot food or a cold food? Is eel a kind of fish?

Is eel hot or cold?

Eels are neutral foods. They usually live in unpolluted waters and are the purest aquatic creatures in the world. Eels are collectively called eels, which are divided into river eels and sea eels. They are precious edible fish with high nutritional value. Eels are rich in fat and carbohydrates, which are the highest among all fish. River eels are also called white eels and snake fish. They are characterized by high fat content and high cholesterol content. Compared with river eels, sea eels have much lower fat content and less cholesterol.

Is eel a fish?

Of course, they are not the same kind of fish. The adult eel is much larger than the adult rice field eel.

The eel is slender, cylindrical in the front and flattened in the back. The length of the body is 16.0 to 20.7 times the height of the body, 6.9 to 7.8 times the length of the head; the length of the head is 4.4 to 5.5 times the length of the snout, and the diameter of the eye is 1.3 to 1.8 times the length of the eye. The eel mainly feeds at night. The adult mainly feeds on animal bait. The white eel mainly feeds on zooplankton, aquatic insects and organic debris. Freshwater eels belong to the Anguillidae family (Anguillidae), scientifically known as Anguilla, which is widely distributed in the southern and northern hemispheres, the Pacific Ocean, the Atlantic Ocean, the Indian Ocean and the deep mountain valleys of the continent. It is a precious fish that is hatched in the deep sea and grown in fresh water. Its fry is called soft gold and has great economic value. During the hatching period every year, fish (fry) floods can be formed at the estuaries of rivers in coastal areas of my country. The number of eel vertebrae is 100-119, the body can move in a curve, and the physical strength is very strong. The eel's ability to withstand hunger is amazing. As long as it is in clean water, it can survive without food for a year.

Where is eel a specialty?

Farmed eels are produced in provinces such as Jiangsu, Zhejiang, Fujian, Guangdong and Taiwan. Wild eels are mainly distributed in the Yangtze River, Minjiang River, Pearl River basins, Hainan Island and some rivers and lakes.

Eel's efficacy and function

Nutritional Value

Eel has a very high nutritional value, so it is called soft gold in water. Eel is rich in nutrients. Every 100 grams (100g) of fresh eel contains 61.1g of water, 16.4g of protein, 21.3g of lipids, 0.1g of carbohydrates, 1.1g of ash, 95mg of minerals, 230mg of vitamins, and also contains calcium, phosphorus, iron, sodium, potassium and other substances.

1. Eel is rich in vitamin A and vitamin E, which are 60 times and 9 times higher than those in ordinary fish, respectively. The vitamin A content is 100 times higher than that in beef and 300 times higher than that in pork. Rich vitamin A and vitamin E are very beneficial for preventing vision deterioration, protecting the liver, and restoring energy. Other vitamins such as vitamin B1 and vitamin B2 are also very rich.

2. Eel meat is rich in high-quality protein and various essential amino acids for the human body. The phospholipids it contains are essential nutrients for brain cells. In addition, eels also contain DHA and EPA, which are commonly known as "brain gold", and the content is higher than other seafood and meat.

3. Eel also contains a large amount of calcium, and its skin and meat are rich in collagen.

4. Eel contains a very rare protein called Xihelock, which has a good effect of strengthening sperm and kidneys. It is a health food for young couples and middle-aged and elderly people.

Effects

Eels mainly grow in tropical and temperate waters. Their nutritional content is much higher than that of sea bass, chicken, beef, etc., and their content of vitamins, minerals and trace elements is incomparable to that of terrestrial animals. Therefore, eels have the effects of nourishing blood, removing dampness, and resisting tuberculosis. They are a good nutritional product for patients with long-term illness, weakness, anemia, tuberculosis, etc.

1. Nourishing blood

Eel meat is rich in high-quality protein and various essential amino acids for the human body. It has the effects of nourishing blood, removing dampness, and resisting tuberculosis. It is a good nutritional product for patients with long-term illness, weakness, anemia, tuberculosis, etc.

2. Protect your eyesight

Eel is rich in vitamin A and vitamin E, which is very beneficial for preventing vision deterioration, protecting the liver, and restoring energy. Eel liver is rich in vitamin A and is an excellent food for people with night blindness.

3. Prevent osteoporosis

Eel is a seafood rich in calcium. Regular consumption can increase blood calcium levels and make the body stronger.

4. Promote brain development

Eel also contains DHA and EPA, commonly known as "brain gold" (components of deep-sea fish oil, DHA is docosahexaenoic acid, EPA is eicosapentaenoic acid). The content is higher than other seafood and meat. DHA and EPA have been proven to play an important role in preventing cardiovascular diseases.

5. Beauty and skin care

The skin and meat of eel are rich in collagen, which can beautify the skin and delay aging, so it is called "edible cosmetics."

6. Strengthens sperm and kidneys

Eel contains a very rare protein called xihelock, which has a good effect of strengthening sperm and kidneys. It is a health food for young couples and middle-aged and elderly people.

How to cook eel? Can any kitchen expert come in and tell me how to cook eel?

Steamed eel-1

Take an eel, about 500-750 grams, kill it and put it in warm water to remove the mucus, remove the internal organs, rinse it, cut the green onion and ginger into thin strips for later use. Cut the eel into slices about 3 cm obliquely and arrange them into plum blossom shapes. Mix salt, monosodium glutamate, sugar, pepper and Shaoxing wine into juice and pour it on the eel. Then add lard, wrap it with plastic wrap and steam it in a steamer for 8-10 minutes. Take it out and put the green onion and ginger strips on it, and pour hot oil on it.

Steamed eel-2

[Main ingredients] 500 grams of live eel.

[Ingredients] Soaked mushrooms, fatty pork slices, dried shrimps, scallions, ginger slices, vinegar, pepper, MSG, cooking wine, salt and sugar in appropriate amounts.

[Preparation method]

1. Clean the live fish and cut it into 5 cm long pieces, but keep the bottoms slightly connected and not completely cut off.

2. Put the eel in a dish, add the seasoning, put the fat slices, mushrooms, dried shrimps, green onions, ginger, etc. on top of the fish, and steam it. After the fish is steamed, pick out the green onions and ginger, pour the soup in the dish on the fish. Chop the ginger into small pieces and add vinegar to dip the fish in.

Steps for processing eels

1. Steps for processing eels

1. Slaughter

The first thing to do after buying fresh live eels is to slaughter them. The first way is to put the live eels in the refrigerator for 2 hours and then slaughter them. The second way is to soak the eels in wine to make them dizzy and then slaughter them.

2. Remove the internal organs

Use a knife to make a cut at the pectoral fin and anus, then use a bamboo chopstick to reach deep into the eel's belly and hook out the internal organs.

3. Deboning

Some eel dishes require deboning, which is done by cutting open the eel's abdomen or back, taking out the internal organs, and removing the spine.

4. Wash

Wash the fish body and mucus with clean water, then cut into pieces or slices for cooking. You can also blanch the fish in boiling water first, then wash the mucus off the skin with warm water.

Good news: Housewives usually seldom cook eels because of problems such as the difficulty in slaughtering live eels and handling fish bones. To solve this problem, eel manufacturers have introduced "frozen fresh eel slices" to help housewives do the work of slaughtering and deboning. Now, you can buy processed eel slices in major supermarkets, making eel dishes more and more convenient!

2. Common eel dishes are divided into two types: Chinese and Japanese. Cooking methods include steaming, boiling, stewing, stir-frying, roasting, grilling and deep-frying. The following introduces the various cooking methods of eel dishes.

1. Stewing: The most common cooking method used by Chinese people, such as stewed eel with wolfberry, stewed eel with angelica, stewed eel with ginseng, etc.

Stewed Eel with Chinese Angelica

【Material】

1 eel, 300cc water

【Seasoning】

1 packet of angelica root, 2 tablespoons of rice wine

【practice】

(1) Remove the internal organs of the eel, clean it, cut it into 1-inch pieces, and blanch it in boiling water for later use.

(2) Place angelica root, water and rice wine in a bowl and simmer in an electric rice cooker for 20 minutes.

(3) Filter out the Chinese medicinal residue, pour the medicinal soup into a stewing pot, add the eel, and stew for another 10 minutes.

2. Deep-frying: Using high temperature deep-frying can not only make the eel crispy and delicious, but also reduce the discomfort of fish bones. It is also a common dish for entertaining guests. For example, curry crispy eel, salt and pepper eel slices, garlic eel slices, etc.

Crispy Eel with Curry

【Material】

600g eel, 10g chopped green onion, 5g minced ginger, 30g all-purpose flour, 30g cornstarch

【Seasoning】

1 tbsp curry powder, 1/2 tsp five-spice powder, 1 tsp glutinous rice flour, 1 tsp fermented rice wine, 1 tsp salt

【practice】

(1) Clean the eel, cut into two pieces, cut into flower-shaped pieces, and then cut into small pieces. Simmer for 10 minutes.

(2) Heat 600 grams of oil in a pan and cook over medium heat until the eels are 60% cooked. Dip the eel slices in cornstarch and flour and deep-fry for 3 minutes. Remove from the pan and let cool slightly. Then fry for 1 minute again. Remove from the pan and drain the oil. Serve on a plate. 3. Steaming: Steaming is not only low in calories, but also brings out the freshness and flavor of live eels. Examples include steamed eels, steamed eels with koji, and steamed ginkgo eels.

Steamed Eel with Chili Sauce

【Material】

1 eel, 50g oyster sauce, 20g fried shallots

【Seasoning】

2 teaspoons soy sauce, 1 teaspoon koji

【practice】

(1) Cut the eel into round pieces, blanch to remove the blood, and then remove from the eel.

(2) Wash off the mucus with warm water first.

(3) Cut the eel into pieces and place them on a plate. Add the dried abalone and fried shallots, drizzle with soy sauce and rice wine, mix well and season.

(4) Place the seasoned eel in a steamer and steam over medium heat for about ten minutes.

4. Braised: Eel slices are easy to absorb flavor, so braising is also one of the ways to cook eel, such as braised eel in red fermented rice wine, Kung Pao eel slices, etc.

Braised eel with red fermented rice wine

【Material】

600g eel, 20g minced ginger, 50g garlic sprouts, 150cc water

【Seasoning】

4 tablespoons red yeast rice cooking sauce, 2 tablespoons Shaoxing wine, 3 tablespoons pure rice wine, 50 grams of oil

【practice】

(1) Cut the eel into flower slices, and then cut into small pieces.

(2) Heat the wok and add minced ginger. Add red yeast rice and stir-fry over medium heat for about one minute.

(3) Add water and eel and simmer over low heat for about eight minutes. When the sauce has dried up, serve. Garnish with garlic sprouts.

5. Stir-fry: Quick stir-fry is also a suitable eel dish for the family, such as satay eel, stir-fried eel shreds with leeks, etc.

Fried shredded eel with chives

【Material】

600g eel, 200g leek, 10g minced garlic, 10g minced green onion, 10g shredded ginger

【Seasoning】

2 tablespoons soy sauce, 1/4 teaspoon wine, 2 teaspoons sugar, 1/2 teaspoon sesame oil, 2 tablespoons oil, 10 grams of cornstarch, a pinch of pepper

【practice】

(1) Wash the eel with warm water and cut into strips. Cut the chives into strips.

(2) Heat oil in a wok, add minced garlic, chopped green onion, and shredded ginger, stir-fry until fragrant, then add the eel and stir-fry. Add wine, soy sauce, sugar, and pepper and stir-fry over medium heat for one minute.

(3) Add leeks and mix well. Thicken with cornstarch and drizzle with sesame oil.

6. Boiling: Soups cooked with fresh eels are delicious, such as Japanese boiled eel, eel soup with shredded radish, eel soup with sauerkraut, etc.

Eel Soup with Shredded Radish

【Material】

600g eel, 150g white radish, 30g garlic sprouts, 10g minced garlic, 10g shredded ginger, 600cc water

【Seasoning】

1 teaspoon wine, 1 teaspoon salt, 1 teaspoon oil, a pinch of white pepper

【practice】

(1) Wash and cut the eel fillet into pieces and fry them.

(2) Add oil to a pan and sauté minced garlic, shredded ginger, and shredded white radish.

(3) Add the eel water and cook over medium heat for 5 minutes. Add wine and salt to taste. Cook for another 5 minutes and finally add white pepper powder and shredded garlic.

7. Grilling: The most common cooking method of grilled eel in Japanese cuisine is grilling. They cut the eel into tubes, apply salt, and then grill them with bamboo sticks. Because its appearance is similar to cattail spikes, it is called "kabayaki". The cooking techniques of grilled eel include "cutting, grilling, steaming, and grilling". If you ask some champion eel chefs to explain, they may tell you seriously: "Three years for cutting, eight years for stringing, and a lifetime for grilling." This means that it takes three years just to learn how to cut an eel; then it takes eight years to learn the technique of stringing eels; as for the techniques of steaming and grilling, it takes a lifetime to reach the level of perfection.

Kanto Grilled Eel

(1) Bake the eel slices in the oven (190°C) for about 20 minutes until the surface turns golden brown.

(2) Place the eel in a steamer and steam over high heat for 5 minutes to release the fat from the fish.

(3) After removing the eel from the steamer, brush it evenly with the eel sauce.

Put the eel into the oven (190℃) and bake for about 20 minutes. During the process, take out the eel and brush it with the eel sauce repeatedly (2-3 times) to allow the sauce to penetrate into the eel and make the eel golden.

Eel recipes

Eels are collectively called eels, which are divided into river eels and sea eels. They are precious edible fish with high nutritional value. River eels are also called white eels and snake fish. They are characterized by high fat content and high cholesterol content. Compared with river eels, sea eels have much lower fat content and less cholesterol. Eels are rich in various nutrients and have the effects of nourishing deficiency and blood, removing dampness, and resisting tuberculosis. They are good nutritional supplements for patients with long-term illness, weakness, anemia, tuberculosis, etc. Eels contain a very rare Xihelock protein, which has a good effect of strengthening sperm and kidneys. It is a health food for young couples and middle-aged and elderly people.

Tip: Eel is an allergic food. People with chronic diseases and a history of allergies to aquatic products should avoid eating it.

Eel recipe 1: stewed eel with Chinese wolfberry

【Basic materials】

[Main ingredients]: 1 eel, 10g Beiqi, 10g Huaishan, 3g wolfberry, 100g carrot

[Supplementary ingredients]: 5 grams of ginger, 10 grams of green onion

[Seasoning/marinade]: 10g Shaoxing wine, 6g salt, 2g MSG, a little pepper [Production process]

(1) Kill and clean the eel, then cut it into coiled dragon shapes. Wash the Astragalus membranaceus, soak the Chinese yam and wolfberry thoroughly, peel and slice the ginger, leave the scallions whole, and peel and cut the carrots into pieces.

(2) Heat a pot with water. When the water boils, add the eel and carrot cubes and cook over medium heat for a while. Remove from the heat, clean and set aside.

(3) Add eel, carrot pieces, Astragalus, Chinese yam, wolfberry, ginger, and green onion into a stewing pot. Pour in clear soup, add salt, MSG, Shaoxing wine, and pepper powder. Cover the pot and stew in a steamer for 1.5 hours. Remove the ginger and green onion when serving.

【Remarks】

Operation tips: When killing the eel, be sure not to cut the gallbladder to avoid affecting the quality of the soup.

Medicinal effect: Eel is rich in protein, carbohydrates, various vitamins and minerals, which can effectively eliminate fatigue and nourish the skin.

Eel recipe 2: Braised eel with simmered pork belly

Ingredients: 3 taels of Cantonese roast pork, 2 taels of winter bamboo shoots, 2 taels of mushrooms, 1 eel, and 3 taels of garlic.

Seasoning: 1 spoon of cornstarch, 2 spoons of Chu Hou sauce, 1 spoon of sugar, 3 spoons of oyster sauce, a little pepper, 2 cups of water, and a little rice wine.

practice:

1. Blanch the eel to remove the mucous membrane on the surface, take out the internal organs, cut into small pieces, cut the winter bamboo shoots into triangles, soak the mushrooms until soft and slice them, and fry the whole garlic until golden brown for later use.

2. Spread 1 teaspoon of cornstarch on the eel. Fry the eel in oil. Use the remaining oil to slowly stir-fry the winter bamboo shoots and mushrooms. Sprinkle a little rice and add 2 cups of water. Add all the ingredients and seasonings and simmer for 20 minutes.

Eel cooking method 3: Steamed eel

Sprinkle ginger, bean curd and red pepper on the fish.

And sprinkle with soy sauce

Steam in a steamer for 5 to 8 minutes, then you can serve.

Sprinkle chopped green onion before serving~~

After taking it out of the pot, fry some minced garlic in hot oil, and then pour it on the steamed fish~~

Eel recipe 4: Eel stewed with yam and lily

Ingredients: 750g eel

Accessories: 50g yam, 50g lily, 5g wolfberry

Seasoning: salt, cooking wine, sugar, rice vinegar, soy sauce, peppercorns, cooking oil, ginger slices, scallions, broth, water starch

Preparation method:

1. After killing the eel, clean it and cut it into pieces diagonally. Marinate it with salt, cooking wine, green onion and ginger for 10 minutes. Soak the Chinese yam in water in advance. Wash the lily and wolfberry separately and soak them in water.

2. Put the oil in a pot, add some peppercorns, fry them, put in the marinated eel, add a little cooking wine and stir-fry for a while, then add appropriate amount of soup, put in yam, then put in soy sauce, chicken essence, salt and sugar in turn, bring to a boil over high heat and then simmer over low heat for 15-20 minutes;

3. After stewing, add lily and wolfberry, cook over high heat for two minutes. When lily and wolfberry are cooked, pour in a little water starch and vinegar and it is ready to use.

Features: bright red color, good for health

Eel recipe 5: Grilled eel

Ingredients: 1 eel

Accessories: soy sauce, sugar, sweet red wine, vegetable oil, cooked sesame seeds

Preparation method:

1. Remove the internal organs of the eel and clean it. Cut off the eel meat on both sides and cut it into long slices. Put it into the steamer and steam it over high heat for about 2 hours.

Take it out after about 10 minutes;

2. Pour soy sauce, sugar and sweet red wine into a pot and heat until it becomes a thick sauce and set aside;

3. Place aluminum foil on the baking tray and evenly place the eel pieces coated with sauce on both sides. Bake in the oven at 200°C.

Take it out after about 5 minutes, apply the sauce evenly again and continue to bake for 5 minutes. Take it out and put it on a plate. Sprinkle with cooked sesame seeds.

Just numb.

Operation Note:

1. Eel meat is tender and nutritious, and is known as the "ginseng in water". When buying, you should choose the one with dark blue color and

The texture is hard, and the tail is intact, which means it is fresh.

Eel recipe 6: Fresh tea eel

These are the fresh tea buds I bought:

practice:

1. First, blanch the fresh tea. Bring the water to a boil, add the fresh tea, boil it, then remove and rinse with cold water.

2. Heat the pan, pour in oil and bring to a boil, then add the eel and stir-fry until cooked.

3. Add the blanched tea leaves and water to boil, add salt and MSG, remove from heat and serve.

Features: Fresh and tender eel with the fragrance of tea

Eel recipe 7: Crispy eel with XO sauce

・Ingredients: 300g eel, 1 egg yolk, 5g flour, 200g asparagus, some green pepper, some red pepper, 30g minced garlic, 5g cornstarch, 10P water, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp rice wine, 2 tbsp XO sauce, 1/2 tsp sugar, 1 tsp fresh chicken powder.

・Instructions: (1) Remove the bones from the eel and cut it into 8 cm pieces. Cut each piece into 3 slices along the grain. Mix well with ingredients (2) and seasoning (1) and marinate for about 10 minutes.

(2) Remove the rough fibers from the asparagus and cut into sections. Remove the seeds from the green and red peppers and cut into thick strips. Then blanch all the ingredients in boiling water.

(4) Deep-fry the eel pieces in oil at 120°C until golden brown. Drain the oil and set aside.

(5) Heat oil in a pan and sauté minced garlic until fragrant. Add shredded green and red peppers and asparagus and stir-fry. Add eel and seasoning (2) and stir-fry until well combined. Thicken with cornstarch water (mix ingredients (5)) and serve.

Solved question Collection Repost to QQ Space How to make eel, steamed, braised, or grilled [Tags: eel, steamed and braised, steamed] Is there a more standardized method? I see it in the market every day, but unfortunately I don’t know how to make it. It’s a bit expensive to try it myself. Mao X Mao Answer: 1 Popularity: 17 Solved time: 13:28 Report the nutritional value of eel -

Eels are collectively called eels, which are divided into river eels and sea eels. They are precious edible fish with high nutritional value. Eels are rich in fat and carbohydrates, which are the highest among all fish.

River eel, also known as white eel and snake fish, is characterized by high fat content and high cholesterol content.

Compared to river eels, sea eels have much lower fat content and less cholesterol.

≮Efficacy≯

Eel is rich in various nutrients, and has the effects of nourishing blood, removing dampness, and resisting tuberculosis. It is a good nutritional product for patients with long-term illness, weakness, anemia, tuberculosis, etc. Eel contains a very rare Xihe Rock protein, which has a good effect of strengthening sperm and kidneys. It is a health food for young couples and middle-aged and elderly people. Eel is a calcium-rich aquatic product. Regular consumption can increase blood calcium levels and make the body strong. Eel liver is rich in vitamin A and is an excellent food for people with night blindness.

≮Applicable people≯

It is edible for most adults and is especially suitable for the elderly, the weak and young couples.

≮Applicable amount≯

30 to 50 grams each time.

≮Special Tips≯

Eel is an allergic food and people with chronic diseases and a history of allergies to aquatic products should avoid eating it.

Recipe Name: Braised Eel with Asparagus

Basic characteristics: Golden soup, milky white and soft asparagus, tender fish, fresh and delicious taste

The ingredients needed are 300 grams of asparagus, 500 grams of eel meat, 15 grams of mushrooms, 25 grams of pork, 30 grams of cooking wine, 60 grams of soy sauce, 3 grams of MSG, 20 grams of sugar, 500 grams of soup, appropriate amounts of wet starch, pepper, onion, ginger, and chili oil, and 550 grams of soybean oil (actual consumption is 75 grams).

【Production method】

1. Wash the eel meat and make long cuts on both sides of the fish meat every 1 cm. Cut the green onion into sections and slice the ginger. Make straight cuts on the pork every 0.3 cm and then cut into 0.3 cm thick slices. Cut the mushrooms, open the can of asparagus, drain the water, cut each asparagus into 3 sections, and then cut with a diagonal blade.

2. Marinate the eel meat with a little soy sauce. Heat the pan and add oil. When the oil is 80% hot, put the eel meat into the oil and fry it until it turns golden brown, then remove it. Leave a little oil in the pan, add the scallion and ginger into the pan, stir-fry until fragrant, add mushrooms and pork slices and stir-fry, then add cooking wine, soy sauce, sugar, pepper and other condiments and stir-fry, add soup, eel meat, asparagus, boil over high heat, then simmer over low heat until the soup is thick, pick out the scallion, ginger, pepper, add MSG, adjust the taste, thicken with water starch, and pour pepper oil on it.

【Features of this product】

It nourishes yin and moistens the lungs, removes dampness and resolves phlegm, and kills insects. It is used for pulmonary tuberculosis, lymphatic tuberculosis, anal tuberculosis, lung heat cough, infantile malnutrition, sores, rheumatic arthralgia, and lung cancer.

Chinese name: Eel rice

【Ingredients】 1 bowl of rice, 1 vacuum-packed eel, 1 teaspoon of white sesame seeds

【Seasoning】 15g eel sauce

【practice】

1. Reserve the cooked rice and fry the white sesame seeds in a dry pan over low heat until fragrant.

2. Take the eel out of the vacuum packaging bag, put it on a baking tray lined with aluminum foil, and bake at 200℃ for 10 minutes.

3. Put the rice into a bowl, cut the eel into small pieces and place them on the rice. Pour the eel sauce on the fish slices and sprinkle with white sesame seeds.

Steamed Eel with Lily Bulbs

Lily tastes sweet, slightly bitter, and slightly cold. It mainly moistens the lungs and relieves coughs, and calms the mind. It has high nutritional value because it contains starch, protein, fat, multiple alkaloids, calcium, phosphorus, iron and other ingredients. Eel tastes sweet, is neutral in nature, can replenish deficiency and benefit blood, and is also rich in protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin B2, vitamin B5, vitamin C and polysaccharides. This dish is often used for infantile malnutrition.

raw material:

100 grams of lily, 250 grams of eel meat, appropriate amounts of salt, rice wine, chopped green onion, chopped ginger, and MSG.

Production:

Tear off the inner membrane of fresh lily, rub it with salt, wash it, and put it in a bowl;

Add a little salt to the eel meat, add rice wine and soak for 10 minutes, then place it on top of the lily, sprinkle with green onion, minced ginger and MSG, and steam it until cooked.

Features:

The fish is fresh and delicious, and the soup is also light. You can eat the fish and drink the soup.

1. Eel soup

Using eels to make soup is definitely a dish you cannot miss. The eels made in this way are particularly fresh and fragrant, and very nutritious. The preparation method is also very convenient. You only need to prepare 1 to 2 fresh eels, slaughter them, clean them, cut them into pieces and put them in the pot, add water, sprinkle in a small amount of chopped green onion and ginger slices, and a small amount of table salt, and cook them directly into a thick soup before eating.

2. Braised eel

It is also worth trying to use eel to make braised dishes. The eel made in this way will have a stronger flavor. Friends who like braised dishes can try to make it. First, prepare two fresh eels, clean them and cut them into pieces, remove the head and tail as much as possible, cut them into pieces, then put oil in the pan and heat it, then put the processed eels in and fry for a while, then pour in braised soy sauce, cooking wine, table salt, and MSG. After frying, add water and simmer for 10 minutes.

3. Fried eel

Eels can also be made into fried flavor. Young people like to eat fried eels. First, you need to prepare a few fresh eels, slaughter the eels, remove the internal organs, clean them and cut them into pieces. Put them in a bowl, add salt, MSG, cooking wine, a small amount of ginger and vinegar, stir well, marinate for a few minutes, then put an appropriate amount of oil in the pot, heat the oil, put the processed eels in, and fry them until golden brown.

Eel soup is the most nutritious