How to make eel porridge

Yellow eel porridge is a porridge made with eels. The eel tastes fresh and delicious, and the meat is relatively fresh. It is suitable for making porridge or soup. It tastes very good and is rich in nutritional value. It is very suitable for modern people to eat, and it is also very beneficial for supplementing the body's nutrition. The method of making yellow eel porridge is also very simple. It can be easily made at home, and you can also add some peanuts to make it taste better.

How to make eel porridge

Eel and Shrimp Porridge

Material

Peanuts, coriander, ginger, onion, eel, salad oil, shrimp, fresh shrimp, fish sauce, dried radish, white pepper

practice

1. Fresh boneless yellow field eel, onion, ginger and coriander are essential. You can also add some peanuts and dried radish as side dishes, which is similar to what you eat in porridge shops outside.

2. Soak the rice for half a day, then add water and cook it into porridge. During the process, pay attention to stirring and adding water to prevent the porridge from sticking to the pot.

3. Add the eel, shredded ginger, fish sauce, salt, chicken essence (preferably scallops), a little salad oil and white pepper powder (to remove the fishy smell and enhance the flavor), and stir continuously.

4. Finally, add the shrimp and when the porridge is almost cooked, add the green onion and coriander and turn off the heat.

Eel porridge

Material

Ingredients: 1 cup of white rice, 2 eels, some shredded ginger, some chopped green onion

Seasoning: 8 cups of water, 1 tablespoon of cooking wine, 1 teaspoon of salt, a pinch of pepper

practice

1. Wash the rice, add 8 cups of water and soak for 20 minutes, move to the stove and bring to a boil, then simmer over low heat to cook the porridge.

2. Kill the eel, clean it, cut it into shreds, blanch it in boiling water with 1 tablespoon of cooking wine, remove it from the porridge and cook it together. Add shredded ginger and salt to taste.

3. When the eel is cooked and soft, turn off the heat, sprinkle with chopped green onion and pepper, and serve.

Tips

1. Buy freshly killed eels so that they won’t have a fishy smell when cooked. Add some vinegar to the water when washing to clean the mucus.

2. The mucus and blood of the eel will dirty the porridge, so blanch it before putting it in.

Onion eel

Material

500 grams of eel, a little onion, green and red pepper, and appropriate amounts of salt, MSG, pepper, starch, soy sauce and oil.

practice

1. Remove the intestines and fish bones of the eel and slice them. Wash and slice onions, green and red peppers.

2. Heat oil in a pan and stir-fry the eel slices, then add onions and stir-fry for a while.

3. Add green and red peppers, pepper, salt, soy sauce and chicken essence to season.

4. Add starch to thicken.

Boiled eel

Material

Yellow eel, Huadiao wine, ginger slices, vegetables, peanut oil, dried red pepper, Sichuan peppercorns

practice

1. Cut the boneless yellow eel into sections and clean.

2. Put water, Huadiao wine and ginger slices in the pot and bring to a boil. Add an appropriate amount of eel slices into the pot each time and blanch until they are cooked.

3. Immediately put the eel slices into ice water.

4. After all the eels are blanched, pick up the eel slices and put them into a basin lined with vegetables.

5. Add coriander, heat half a pound of peanut oil in a hot pan, and when the oil temperature reaches 60%, add dried red pepper and Sichuan peppercorns and fry until fragrant.

6. Pour the eel slices into the basin together with the oil. When eating, rinse the eel slices at the bottom of the basin to get the salty taste and then you can eat it.