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Crucian carp and yellow eel soup: a new choice for postpartum nourishment, delicious and nutritious double harvest

Delicious crucian carp soup and rice field eel soup are two kinds of nourishing soup that are very suitable for postpartum mothers. they are not only delicious, but also nutritious, which help to tonify deficiency and diuresis, tonify spleen and qi, appetizer and digestion, and inject full vitality into the body. Delicious crucian carp soup is the best nourishing choice for postpartum mothers. The material is simple, the practice is easy, only need to prepare 2 fresh crucian carp and 30 grams of soybean sprouts, simmer with water.

Crucian carp rich in nutrition is rich in protein, which can strengthen the elastic fibers of skin and help to relieve the early wrinkles caused by stress and lack of sleep. At the same time, it has the effect of reducing blood lipids and cholesterol, so it is an excellent food for health and nutrition. Increasing milk to eat more crucian carp helps to increase maternal milk, especially for people with poor liver and kidney function, crucian carp can be eaten appropriately after illness.

You can taste the delicious crucian carp soup on the second day after delivery! Crucian carp soup can not only improve your immunity, but also conducive to milk secretion. For the mother of cesarean section, you can taste it after six hours, but in special cases, you need to follow the doctor's advice on fasting. Drink more soup and appropriately increase nutrition after you, in addition to crucian carp soup, but also need to pay attention to personal hygiene and rest.

Several delicious and simple methods of eel

Raw fried eel shredded materials: 250 grams of raw eel meat, shredded ginger, shredded onions, Shaojiu, refined salt, soy sauce, sugar, monosodium glutamate, pepper, wet starch, sesame oil, lard. Practice: shred the eel skin obliquely upward, put it into a bowl, add Shao wine, refined salt and wet starch, mix well and paste for use.

Ingredients of astragalus eel soup: 20 grams of astragalus, 1 eel, 10 red dates, salt, ginger, garlic, oil.

The five most delicious methods of eel are spicy dish eel, dried stewed eel back, braised eel with dried plum vegetables, sharp pepper eel section and eel porridge.

Steamed eel is a simple and nutritious dish. The specific operation steps are as follows: the eel is scaled, viscerated, head and tail removed, washed and cut into segments. Put the eel on a plate, add the right amount of salt, sliced ginger and cooking wine, and marinate for 10 minutes.

Put the live ricefield eel in a basin, put in the right amount of food essence and salt for 10 minutes, let the ricefield eel remove the gurgling gum by itself, then add boiling water in the basin, cover it immediately, blanch the eel to death, wash the gurgling gum with clean water, and remove intestinal dirt and head and tail by laparotomy.

Features: fresh and tender eel and crisp cashew nuts. Meizhi anti-bone eel "Meiji" is an adjective that means wonderful! But in the eyes of people in the industry, Meiji is also a method of cooking, just as a "typhoon shelter" is a method of cooking. At the same time, Meiji is also the name of a kind of seasoning. Therefore, Meiji anti-bone eel has three meanings. The predecessor of the anti-bone eel was the anti-bone snake, and its practice came from Guangdong.

How do you cook rice field eel?

Yellow eel porridge is a delicious dish with excellent taste and rich nutrition, which is especially suitable for babies. Let's learn how to make the baby's favorite rice field eel porridge. Prepare ingredients for yellow eel meat, Rice Congee and water. Seasoning salt, sliced ginger.

Wash the white rice, soak in 8 cups of water for 20 minutes, move to the stove and bring to a boil. Boil porridge over low heat. Kill, wash and shred the eel, blanch the eel with boiling water and 1 tablespoon of wine, cook in the porridge, season with shredded ginger and salt. Turn off the heat when the eel is cooked and soft, sprinkle with chopped onions and pepper and serve.

First add two tablespoons of salt to the rice eel porridge. Please click on the input picture description to prepare half a piece of shredded ginger to put into the washed rice eel, add two tablespoons of cooking wine, one spoonful of oyster sauce, one spoonful of salt and soy sauce and marinate for half an hour.

Ricefield eel is a kind of nutritious food, which not only tastes delicious, but also has the effect of nourishing the body. We introduce three courses of Monopterus Albus cuisine so that you can taste the authentic delicacies at home. Yam eel soup this yam eel soup is not only delicious, but also nutritious.

Put the eel flat on the chopping board, cut two pieces along the belly with a bamboo stick, remove the dorsal bone, peel and tail, wipe dry with a clean cloth, do not wash with water, so as not to affect the taste, and then cut into lotus leaves. Kaiwang hot lard (700g) pan, put down the eel slices to crisp, pour out, filter the oil.

Ingredients: ricefield eel, bamboo shoots, green pepper, salt, soy sauce, pepper, sugar, monosodium glutamate, starch, eggs. Clean the rice field eel, slice, add salt and egg white, stir and paste; wash bamboo shoots and cut into strips; rinse green pepper and slice; take egg whites and set aside. Heat the oil in the pan and stir-fry the bamboo shoots and sliced green peppers.

How to stir-fry rice field eel?

Put a spoonful of salt in the slaughtered ricefield eel, knead out mucus and blood water with a spoonful of cooking wine, rinse with clean water and drain, cut off and set aside. Cut chives and red peppers into sections, rinse and chop millet, spicy ginger and garlic, and dice bacon. Practice: hot pot oil, add ginger and garlic millet spicy, bacon stir-fried, then add eel, add a spoonful of chicken essence, a spoonful of soy sauce, a spoonful of oil consumption, a spoonful of cooking wine, stir-fry for ten seconds.

Braised noodles (garlic should be put in it, and garlic should be burnt); clear meat (like eel, with ginger slices on top); fried noodles (ordinary noodles should also be burned with garlic, and the garlic should also be burnt).

Stir-fry rice field eel sections cut off onions, red peppers, celery, garlic and ginger and set aside. Wash rice field eel sections, soak in oil and heat into rice field eels. Pour into rice field eel immediately.

Ingredients: ricefield eel, green pepper, red pepper, celery, sugar, salt, vinegar, soy sauce, cooking wine, onion, ginger, garlic, pepper. First change the rice field eel into a 3 cm long eel section. Put the oil in the pan, add the onions, ginger and garlic, and then stir-fry the eel until the meat turns white. Then add vinegar, cooking wine and soy sauce, adjust the taste and serve. Put in the whole garlic, seal it with plastic wrap and steam for about 10 minutes.

The practice of eel

1. Remove the head and tail of the eel and wash it; put it in a bowl and marinate it with salt, cooking wine and shredded spring onions and ginger for a while; boil the steamer with water and put the pickled eel on the steaming plate; seal the pot and steam for 15 minutes (depending on the size of the eel); then open the lid, sprinkle with shredded onions, and pour in hot oil to deep-fry the shredded onions. Take out the steamed eel, put it on a plate, and sprinkle it with spring onions and an appropriate amount of light soy sauce.

2, can be braised, the specific practice is as follows: main materials: ricefield eel 200g, green pepper 15g, red pepper 15g, garlic 4g, ginger slices 10g, edible oil 5ml, cooking wine 10g, light soy sauce 10g, water 30ml, salt 2g, chicken powder 2g, white granulated sugar 2g, oil consumption 6ml, water starch 5g. Slice garlic and ginger, cut green and red pepper, slice rice field eel. Put oil in the pan, add garlic and ginger, saute until fragrant, add rice field eel and stir well.

3. The specific methods are as follows: put the rice in the pot and boil it into porridge, then clean up the eel, chop the eel into small pieces, put on a plate, add shredded ginger, add 1 teaspoon salt, add 1 tablespoon light soy sauce, add 1 tablespoon oyster sauce, add 1 tablespoon cooking wine, add 1 tablespoon starch.