White juice rice field eel
The rice eel meat is tender and delicious. Very high nutritional value. Eels are rich in DHA and lecithin, which are the main component of the cell membranes of various organs and tissues in the human body, and are indispensable nutrients for brain cells. According to experimental research data in the United States, regular intake of lecithin can improve memory by 20%. Eels are produced all year round, but those before and after the mild heat are the most fertile. There is a folk saying that "the mild heat eels compete with ginseng."
Recipe Recommendations
- ginger appropriate amount
- onion appropriate amount
- garlic appropriate amount
- soybean oil appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for White juice rice field eel
1
Prepare the materials.
2
Remove the head and internal organs of the eel.
3
Cut it into small pieces of about 4CM.
4
Pour the eel into boiling water and blanch for half a minute.
5
Remove the mucus on the surface of the eel by grasping and pinching with your hands, and rinse it clean.
6
Add oil in the pan and heat it up, add ginger slices and garlic and stir-fry until fragrant.
7
Add the eel sections and stir-fry.
8
Pour in a little rice wine.
9
Add garlic and stir fry for a while.
10
Add water and bring to a boil over high heat, heat over medium for 20 minutes until the soup turns white, add a little salt and chicken essence to taste, and serve.