Stewed eel

Method of stewing eel in pot:

Raw materials for cooking eel:

Two live eels, 750g, 5g cinnamon, 25g lard, 25g Shaojiu, 75g bamboo shoots, 60g soy sauce, 100g scallion, 5g vinegar, 10g ginger slices, 5g sesame oil, 25g sugar and 50g cooked lard.

The steps of making stewed eel are as follows:

1. Cut the throat of the eel, cut a small hole in the anus, soak the whole body with boiling water to remove the mucus, then insert two bamboo chopsticks into the abdomen from the throat, hold the eel in one hand, hold the bamboo chopsticks tightly in the other hand, twist them in one direction for several times, roll out the intestines, cut off the head and tail, cut them into 6 cm long sections, and wash them. 　　

2. Put the frying pan on high heat, add 25g of cooked lard, heat it up, lay the bottom with scallion, arrange the eel sections on it, cover with diced lard, ginger, bamboo shoots and cinnamon, and add 500g of Shaojiu and water. After boiling, simmer over low heat for 1 hour until about 1 / 4 of the soup is left. When the eel meat is crispy, remove ginger slices, scallion and cinnamon, transfer them into another frying pan, add soy sauce, sugar and vinegar, and heat over high heat until the soup is thick. Pour 25 grams of cooked lard on top. Push evenly with a spoon and turn the pan

The characteristics of stewed eel are as follows

Eel meat is crisp and delicious. "Pan Shao eel" has high nutritional value, and has certain curative effect on nourishing and strengthening body after illness.

Attention should be paid to when cooking eel in pot

"Pan Shao eel" has a strict selection of materials. It is better to use the eel with black back, white stomach, small mouth, big head and about 650 grams weight in winter. The last process, must use fire, time can not be too long, to soup thick can.

Stewed eel

Stewed eel is a traditional local dish in Zhejiang Province, which belongs to Zhejiang cuisine. The main raw material is live river eel. Seasoning is mainly scallion, ginger, sugar, etc. the dish is made by pouring the ingredients into the pot and stir frying.

Characteristics of dishes

Eel meat is crisp and delicious.

practice

Main ingredients: 2 live River eels (net meat weight about 750 g).

Ingredients: 25g lard, 75g bamboo shoots.

Seasoning: scallion 100g, ginger 10g, sugar 25g, cinnamon 5g, Shaojiu 25g, soy sauce 60g, vinegar 15g, sesame oil 5g, cooked lard 50g.

step

(1) Cut off the throat of the eel, cut a small hole in the anus, soak the whole body with boiling water, then insert two bamboo chopsticks into the abdomen from the throat, hold the eel in one hand, hold the chopsticks tightly in the other hand, twist the chopsticks in one direction for several times, roll out the intestines, cut off the head and tail, cut into 6 cm long sections, and wash.

(2) Put the frying pan on a high fire, add 25g of cooked lard, heat it up, lay the bottom with scallion, arrange the eel sections on it, cover with diced lard, ginger, bamboo shoots, cinnamon, and add 500g of Shaojiu and Qingshui. After boiling, simmer over low heat for 1 hour until about 1 / 4 of the soup is left. When the eel meat is crispy, remove ginger slices, scallion and cinnamon, transfer them into another frying pan, add soy sauce, sugar and vinegar, and heat over high heat until the soup is thick. Pour 25g of cooked lard on it. Push evenly with a spoon. Turn the pan a few times and pour sesame oil on it.

matters needing attention

1. "Pan Shao eel" has a strict selection of materials. It is better to use the eel with black back, white stomach, small mouth, big head and about 650 grams weight in winter.

2. The last process, must use fire, time can not be too long, to soup thick can.

nutritive value

1. Stewed eel is one of the traditional leafy vegetables in Ningbo. Eel meat is crisp and delicious.

2. "Pan Shao eel" has high nutritional value, and has certain curative effect on nourishing and strengthening body after illness.

3. "Pan Shao eel" has the functions of tonifying deficiency, nourishing blood, eliminating dampness and anti tuberculosis

4. The liver of "Pan roasted eel" is rich in vitamin A, which is a good food for night blind people.

Heat calculation

The amount of heat (in 100g edible part) of the eel is 205 kcal (857 kJ), and the unit heat is moderate.

The amount of calories per 100 grams of Pan cooked eel accounts for about 9% of the total daily intake of healthy adults recommended by the Chinese Nutrition Society.

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