Chinese Food
It's a simple way to cook eel festival with garlic moss. The tender meat is tender and nourishing
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Monopterus albus, also known as eel, is widely distributed in China. It is produced in all seasons of the year, but it is the most beautiful before and after Xiaoshu. There is a folk saying that Xiaoshu eel is sairenshen. It can be seen that the nutritional value of eel is high. Monopterus albus is rich in protein, DHA, lecithin, eel element, vitamin A and other ingredients. It has the functions of nourishing qi and blood, warming yang and strengthening spleen, nourishing liver and kidney, removing wind and dredging collaterals and so on. Moreover, the meat quality of Monopterus albus is extremely delicate and delicious, which is deeply loved by the public. It is a delicious nourishing product suitable for eating in summer and autumn. How can eel be authentic and delicious? Stir fried, steamed or boiled soup? Today, I recommend a classic home cooked eel with garlic moss. The fragrance of garlic moss and the tenderness of eel are completely integrated. The fragrance overflows to make people drool. In fact, no matter how we do it or how we use it, we just need to make two right points. The eel is not fishy or greasy. It's smooth, tender and delicious. Even the thorns inside are soft. Braised eel slices with garlic moss. Delicious and tonic. Just make
Cooking ingredients
Cooking Steps
Step1:When buying Monopterus albus, you should choose fresh ones with a smaller body size. Those with a particularly thick body are not recommended.
Step2:It's a technical job to get the eel open. I killed six of them. It took me a long time. I knew that I would let the stall owner help me clean it up. Strip out the internal organs one by one and cut them into one inch long sections.
Step3:Put the eel section into the boiling water. Blanch it for two minutes. Then rinse it with cold water. The slime on the eel's body surface will be cleaned immediately. Do not burn for a long time to avoid damaging the skin.
Step4:Remove two ends of garlic moss. Cut into sections; cut green and red peppers into sections; cut scallion into sections; cut ginger into sections; remove the clothes of garlic for standby.
Step5:Sprinkle salt on the cut garlic moss and marinate for a minute or two. The garlic moss treated in this way is easy to ripen and tastes better. It doesn't change color when fried. It's green.
Step6:Put cooking oil in the pot. Stir fry ginger. Then put in a spoonful of bean paste. Stir fry the red oil. Put in the prepared seasonings in turn.
Step7:Put in the onion and garlic. Add half a bowl of water. Bring to a boil. Put in the eel. This way, the eel without stir fry is more tender and delicious. Even the thorns inside are soft.
Step8:Cook for a few minutes. When the eel section is tasty, put in the pickled garlic moss. Stir fry.
Step9:Finally, put in the shredded red pepper. Stir evenly.
Step10:Sprinkle some sugar to make it fresh. Pour some light oil on it to add color. Turn off the heat and get out of the pot. The delicious and nourishing garlic moss eel is ready. Try it if you like.
Cooking tips:1. The thin eel is the best to eat. Kill it now and burn it now. The dead eel is not suitable to eat. 2. With boiling water, eel slime can be removed by scalding. It can remove fishy smell very well. 3. The eel section should not be stir fried in high heat. The soft meat of eel bone cooked in boiling water is tender and delicious. There are skills in making delicious dishes.
