Baked rice with ginger and eel in autumn and winter

Baked rice with ginger and eel in autumn and winter

Introduction:

"Ginger rice field eel baked rice" is often used by people in Guangdong Province to nourish the weak children. The rice of Monopterus albus in ginger juice is delicious and has the function of enriching blood and strengthening stomach. It is one of the delicious food in autumn and winter. At the same time, it is often used as an adjuvant treatment for fatigue, emaciation and anemia. Ginger juice is warm and pungent in nature, and has the function of dispelling cold, strengthening stomach and eliminating phlegm. The rich lecithin in Monopterus albus is the main component of cell membrane in various organs and tissues of human body, and is an indispensable nutrient for brain cells. The "eel element" contained in Monopterus albus can reduce blood glucose and regulate blood glucose. In addition, it contains less fat, so it is an ideal food for diabetics. Rice eel with ginger juice has the functions of tonifying blood and stomach, benefiting liver and kidney, removing dampness and activating collaterals, especially for those who are deficient in body, anemia, emaciated or easily tired. Ingredients: 2.250g eel, 30ml ginger juice, a cup of rice (about 2 bowls of rice). This is my and baby's appetite, many people eat can be appropriate to increase the amount. Let the boss kill the eel when you buy it. "

Production steps:

Step 1: 2 250 grams of eel, 30 ml of ginger juice, a cup of rice (about 2 bowls of rice).

Step 2: use raw meal and salt to clean the boneless eel and cut it into small pieces.

Step 3: take the juice from ginger (ginger or shredded).

Step 4: cut Monopterus albus into small sections and mix with ginger juice, oil and cornmeal.

Step 5: clean the rice, put some water, according to the usual cooking method, press the cook button.

Step 6: when the water in the pot is dry, spread the rice noodles with the rice eel slices with good flavor, and pour the sauce into the electric rice cooker. Continue to cook until the pot automatically trips. Bake for 10 minutes without pulling out the power button.

Step 7: baked eel with ginger sauce.

Step 8: mix loose, if not enough flavor can put some soy sauce seasoning at this time.

Step 9: rice eel with ginger juice has the functions of tonifying blood and stomach, benefiting liver and kidney, removing dampness and activating collaterals, especially for those with body deficiency, anemia, emaciation or fatigue.

Materials required:

Monopterus albus: 250g

Ginger juice: 30g

Rice: one cup

Soy sauce: moderate

Raw powder: appropriate amount

Salt: right amount

Note: when cooking rice, put less water than usual, so as not to add seasoned eel, rice is too rotten, because pickled eel will make sauce

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: Maotai flavor