Ning style eel shreds

Methods of Ning style eel shreds:

Raw materials for making Ning style eel shreds:

Cooked eel 300g, ginger 5g, bamboo shoots 100g, leek 50g, scallion 5g.

The processing steps of Ning style eel shreds are as follows:

Cut off ginger and leek, stir fry eel shreds and ginger shreds in 60% hot oil, add wine, onion and ginger water and soy sauce, cover and simmer slightly. Add bamboo shoots, clear soup, leeks and scallions, bring to a boil, thicken them, pour sesame oil, and sprinkle with pepper.

Ning style eel shreds

Ning style eel silk is a traditional local dish in Ningbo, Zhejiang Province. The shredded eel was cooked in heavy oil. Eat by heat, with the characteristics of tender, smooth, fragrant and fresh, oily and plump. As the saying goes: "the rice field eel in Xiaoshu matches ginseng", the rice field eel in June and July before and after Xiaoshu is the fattest and tender, and the "Ning style eel silk" is also the best season for eating.

Ningshi shredded eel is made of eel and winter bamboo shoot. Eel is DHA and lecithin. Winter bamboo shoot is a kind of medicinal plant. It's good for your health to eat this dish often!

Recipe name

Ning style eel shreds

Recipe effect

Replenishing intelligence, tonifying brain, regulating diabetes, regulating eyesight, regulating postpartum recovery

Manufacturing materials

Ingredient: Eel (450g)

Accessories: winter bamboo shoots (100g) and leek (50g)

Seasoning: shallot (10g), ginger (5g), ginger juice (10g), pepper (1g), yellow rice wine (15g), soy sauce (15g), monosodium glutamate (2G), starch (faba bean) (13g), sesame oil (10g), white granulated sugar (10g) and rapeseed oil (30g)

Production technology

1. Drop the eel to death, cut a small mouth under the chin, cut open the abdomen to remove the internal organs, remove the spine, wash it, and cook it in boiling water;

2. Cut off the head and tail of the cooked eel, remove the spine, wash the fish, put the skin down, lay it flat on the chopping board, cut it into silk, and then cut it into 5cm long sections;

3. Wash leek and cut it into short pieces;

4. Put the frying pan on the medium heat, heat the vegetable oil to 80% heat, put in the scallion section to stir up the fragrance, stir fry the eel shreds and ginger shreds, cook the rice wine and ginger juice, cover and simmer slightly;

5. Add soy sauce and sugar, turn over the pan, add 75 ml bamboo shoots and white soup, heat slightly, add leek, monosodium glutamate and scallion, thicken with wet starch, then pour with sesame oil, stir in pan and serve with pepper.

Process tips

1. Cook eel in boiling water until mouth is open, then cook eel in air, then cut off the spine with a piece of hard bamboo;

2. The cooking temperature is moderate, the firepower is too small to affect the quality of the finished product, and the leek bud should not be put into the pot too early, otherwise it will affect the taste;

3. Some places absorb the method of making Huzhou eel paste, put the eel shreds out of the pot into the plate, lift a concave pool in the center, heat the sesame oil to 80% and pour it on the eel shreds (commonly known as "peeling") to make a dish.

dietary nutrition

Eels: eels are rich in DHA and lecithin, which are the main components of cell membrane of various organs and tissues of human body, and are indispensable nutrients for brain cells; eels are especially rich in "eel element" which can reduce blood glucose and regulate blood glucose, and contain little fat, which is an ideal food for diabetic patients; eels are rich in vitamin A, which can improve vision and promote the metabolism of skin membrane. Eel has the effects of Tonifying the middle and Qi, nourishing the blood and strengthening the detachment, warming the Yang and spleen, nourishing the liver and kidney, expelling wind and dredging collaterals, etc. it is suitable for internal hemorrhoids and bleeding, Qi deficiency and prolapse, postpartum emaciation, female strain, uterine prolapse, kidney deficiency and low back pain, limb weakness, rheumatic paralysis, mouth and eye deviation, etc.

Winter bamboo shoot: winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. But winter bamboo shoots contain more calcium oxalate, children, suffering from urethral calculi, nephritis people should not eat more.

The recipe is complementary

Eel: eel is not suitable for dog meat, dog blood, pumpkin, spinach and jujube.

Winter bamboo shoots: winter bamboo shoots should not be eaten with sheep liver.

History and culture

Ning style shredded eel is cooked in heavy oil. Eat by heat, with the characteristics of tender, smooth, fragrant and fresh, oily and plump. As the saying goes: "the rice field eel in Xiaoshu matches ginseng", the rice field eel in June and July before and after Xiaoshu is the fattest and tender, and the "Ning style eel silk" is also the best season for eating.

Nutrients

·Heat (928.06 kcal)

·Protein (118.49 g)

·Fat (16.58 g)

·Carbohydrates (38.77 g)

·Dietary fiber (1.79g)

·Vitamin A (275.00 μ g)

·Carotene (303.10 μ g)

·Thiamine (0.39 mg)

·Riboflavin (4.55 mg)

·Nicotinic acid (18.03 mg)

·Vitamin C (19.80 mg)

·Vitamin E (31.37 mg)

·Calcium (260.40 mg)

·Phosphorus (1054.07 mg)

·Sodium (1353.33 mg)

·Magnesium (120.61 mg)

·Iron (15.58 mg)

·Zinc (9.55 mg)

·Selenium (156.69 μ g)

·Copper (0.38 mg)

·Manganese (10.61 mg)

·Potassium (1367.02 mg)

·Folic acid (4.50 μ g)

·Cholesterol (567.00 mg)

Longitude: 104.06573486

Latitude: 30.65946198