Chinese Food
Delicious congee, nutritious congee series | eel congee, eel congee, casserole, stew, easy to learn
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Soft bone, fine white meat, eel for porridge. Compared with ordinary fish, it has unique advantages. Its bones and flesh are very different. The eater is less worried about picking the thorns. But the fish should be smooth, tender and fresh. But it's also a lot. It's intimate enough. PS - according to compendium of Materia Medica, Monopterus albus has the functions of nourishing blood, Qi, diminishing inflammation, disinfecting and removing rheumatism. The meat of Monopterus albus is sweet and warm. It has the effect of Tonifying the middle part of the body, benefiting the blood and treating the deficiency. It can be used as medicine by the people. It can treat the deficiency cough, damp heat body itch and hemorrhoid fistula. According to the traditional Chinese medicine, it has the health functions of Tonifying Qi and blood, warming yang and strengthening the spleen, nourishing the liver and kidney, removing wind and dredging collaterals, etc.
Cooking ingredients
Cooking Steps
Step1:Wash the rice first. Soak it in water for 30 minutes in advance. Add 1100ml of water to the casserole and bring to a boil. Put in the rice and bring to a boil. Turn to low heat and cook for 30 minutes.
Step2:Wash and cut the eel. Put it into the pot. Stir with a little starch. Rinse with water. Then add cooking wine, salt and white pepper. Stir well and marinate for 15 minutes.
Step3:Put the eel section and ginger into the cooked porridge pot and continue cooking for 15 minutes.
Step4:Pour salt and shallot into the pot and stir well. Add sesame oil at last. Turn off the heat.
Cooking tips:Good porridge is a kind of cooking with skills.
