Red eels
By VicentaLakin
I'VE BEEN LIVING BY THE SEA, AND MOM'S FISH MAKE IT LIKE A HOTEL CHEF. RED EEL EEL WITH A POT STICKER IS DELICIOUS, AND IT FLOWS STRAIGHT THROUGH THE MOUTH WHEN IT'S WRITTEN IN THE RECIPE: THE EEL IS FISH, LIKE A SNAKE, BUT IT'S FLAT, USUALLY FROM THE SALTY FRESHWATER SEA. ACCORDING TO THE CARE NEWSPAPER, THE NUTRIENTS OF EEL ARE MUCH HIGHER THAN THOSE OF HERRING, CHICKEN, BEEF, ETC., AND VITAMINS, MINERALS AND TRACE ELEMENTS ARE MORE THAN THOSE OF TERRESTRIAL ANIMALS. SCIENTIFIC RESEARCH HAS SHOWN THAT EEL IS ONE OF THE HIGHEST FISH SPECIES WITH EPA AND DHA, WHICH NOT ONLY REDUCES BLOOD RESIN, RESISTS ARTERIAL SCLEROSIS, RESISTS BLOOD EMBOLISM, BUT ALSO SUPPLEMENTS THE NECESSARY NUTRIENTS TO THE BRAIN. DHA PROMOTES BRAIN DEVELOPMENT AND MEMORY IN ADOLESCENTS AND HELPS OLDER PERSONS PREVENT BRAIN FAILURE AND DEMENTIA. MEDICAL EXPERTS ALSO FOUND THAT EEL, WITH ITS BENEFICIAL COMPONENTS OF FISH OIL AND VEGETABLE OIL, ARE IDEAL FOODS FOR SUPPLEMENTING THE FATTY ACIDS AND AMINO ACIDS NECESSARY FOR HUMANS. THE HIGH LEVELS OF ZINC, HIGHLY UNSATURATED FATTY ACID AND VITAMIN E IN EELS CAN HELP PREVENT DECAY AND ARTERIAL SCLEROSIS AND THUS PROVIDE SKIN AESTHETIC PROTECTION. VITAMIN A AND E, RESPECTIVELY, ARE 60 AND 9 TIMES HIGHER THAN COMMON FISH. OF THESE, VITAMIN A IS 100 TIMES MORE THAN BEEF AND 300 TIMES MORE THAN PORK. VITAMIN A AND VITAMIN E, WHICH ARE ABUNDANT, ARE OF GREAT BENEFIT IN PREVENTING VISUAL DETERIORATION, PROTECTING THE LIVER AND RESTORING ENERGY. OTHER VITAMINS SUCH AS VITAMIN B1 AND VITAMIN B2 ARE EQUALLY RICH. EELS ALSO CONTAIN ABUNDANT “GOOD” FAT. IT CONTAINS PHOSPHORUS, AN ESSENTIAL NUTRIENT FOR BRAIN CELLS. IN ADDITION, EELS CONTAIN DHAS AND EPAS, COMMONLY KNOWN AS “BRAIN GOLD” (DEEP SEA FISH OIL COMPOSITION, DHAS FOR XXII-C-HYLENE ACID AND EPAS FOR 20-C-5 ACID), WHICH ARE HIGHER THAN OTHER SEAFOOD, MEAT, AND DHAS AND EPAS HAVE BEEN SHOWN TO PLAY AN IMPORTANT ROLE IN THE PREVENTION OF CARDIOVASCULAR DISEASES. ANYWAY, EELS ARE GOOD FISH, GOOD FISH, DELICIOUS AND NUTRITIOUS
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Red eels
1
The fresh eel will be washed first in the bowl, as the eel is free, it will be smoother, and the surface must be carefully washed。
2
Turn the eel over, get the belly up, cut the scissors out of the belly of the fish, take the internal organs out and throw them away。
3
Clean up the eel。
4
It'll wash the eel cut off。
5
Cut the ginger。
6
For the sake of eel, the cooker is also intentionally laminated, so that it is immersed in fish soup that fully absorbs the taste of fish soup and tastes great. It's with cold water and face, and not too hard with good face, but with good face. If you don't want to pull the sticker, this step can be omitted。
7
The iron pot heats up and pours in peanut oil
8
Put in some of the good onions, the bad smell。
9
Come out of the ginger smell and pour in the good eel. Join old smokes, wine, salt, fried。
10
After a period of fire, water is added to the water, which must be essentially the same as the eel, and must be added at once。
11
It's more fragrance when you have a nice face, you have a small face, you have a small piece of it, you have a little bit of it attached to the pot, and you can get a part of it in water. If the paste is too sticky, you can get some water on your hands, so it doesn't sticky。
12
All the pot stickers are wrapped around the pot, and the stickers are as long and thin as possible, so they taste and taste better。
13
When the water's out, take the rest of the onions on the surface of the fish. Then cover the pan, the fire。
14
About 20 minutes, depending on the amount of water left in the pot, as little fish soup as possible. Turn off the fire, make a pot. Make some fragrance。
15
Get out of the pot, load the plate. Spray。
16
And the main cooker, full of fish soup, is perfect。