Eel cooking method and efficacy

The nutritional value of yellow eel is relatively high. It is a kind of fish with a body similar to a snake, but without fish scales. Yellow eel is rich in euchelin, which has the effects of cooling blood and relieving pain, clearing away heat and detoxifying. It is also good in moistening the intestines and stopping bleeding, strengthening the spleen and promoting digestion. It is a very good food, especially for diabetic patients. It is very high in vitamin A and is very effective in preventing eye diseases.

Eel's efficacy and function

The special substance "eel element" it contains has the effects of clearing away heat and detoxifying, cooling blood and relieving pain, dispelling wind and reducing swelling, moistening the intestines and stopping bleeding, and strengthening the spleen. It can lower and regulate blood sugar, and has a good therapeutic effect on hemorrhoids and diabetes. In addition, it contains very little fat, so it is an ideal food for diabetic patients. Eel contains surprisingly high amounts of vitamin A. Vitamin A can improve eyesight and promote skin metabolism.

1. Improves Memory

Eel is rich in DHA and lecithin. Regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of nourishing the brain and strengthening the body.

2. Ideal food for diabetics

The special substance "eel element" it contains can lower and regulate blood sugar, and has a good therapeutic effect on diabetes. In addition, it contains very little fat, so it is an ideal food for diabetic patients.

3. Protect your eyesight

Vitamin A can improve eyesight and promote skin metabolism.

Various methods of cooking eel:

1. Stir-fried shredded eel with celery

Ingredients: shredded eel, celery, coriander, lily, shredded onion

practice:

1. Kill the eel, clean and cut into strips. Add salt and cooking wine to the shredded eel to add flavor and remove the fishy smell.

2. Remove the tendons from the celery and cut into strips; cut the coriander into sections.

3. Put peanut oil in the pot, add eel shreds after the oil is hot, stir-fry until half cooked, then add celery shreds, onion shreds, and lily, stir well and pour out.

4. Heat the pan and add oil. After the oil is hot, add the above ingredients, pour cooking wine on it, add sugar, pepper and salt for seasoning, thicken, then add coriander and stir-fry evenly.

2. Five-spice eel slices Five-spice eel slices

Ingredients: 500g fresh eel, 10g sliced ​​ginger, 20g garlic cloves, 3g peppercorns, 2 star anises, 5g cinnamon, 5g cloves, 2g refined salt, 5g Shaoxing wine, 15g sugar, 5g soy sauce, 3g MSG, 5g sesame oil, 1000g bone soup

Preparation method:

1. After killing the eel, remove the internal organs and head and tail, wash it, cut it into 6 cm long pieces, blanch it in boiling water and take it out; wrap the ginger slices, garlic cloves, pepper, star anise, galangal, cinnamon and cloves with gauze to make a spice bag.

2. Pour the bone soup into the pot, add the spice bag, and stir in salt, Shaoxing wine, sugar, soy sauce, MSG, and sesame oil. Bring to a boil, then add the eel slices. Use low heat to marinate the eel slices until they are well-seasoned. Remove from the pot, let cool, serve on a plate, and garnish slightly.

Features: The eel segments are tender and have a mellow taste.

3. Steamed eel slices

Ingredients: 500g fresh eel, 10g sliced ​​ginger, 30g scallion, 10g minced red pepper, 10g minced garlic, 4g refined salt, 15g Shaoxing wine, 3g sugar, 3g MSG, 35g lard

Preparation method:

1. After killing the eel, remove the internal organs, spine, head and tail, wash, cut into 5 cm long segments, blanch in boiling water, then pick out and marinate with ginger slices, scallion segments, refined salt, sugar, and Shaoxing wine, then discard the ginger and scallion.

2. Place the pickled eel slices on a plate in a fan shape, sprinkle with chopped red pepper and minced garlic, steam in a steamer over high heat for about 10 minutes, take out, sprinkle with MSG, and pour with hot melted lard.

Features: The eel pieces are fresh and tender, salty, fragrant and slightly spicy.