Steamed bean curd with black bean sauce and eel

Steamed bean curd with black bean sauce and eel

Introduction:

"Eel is rich in a variety of nutrients. It has the functions of tonifying deficiency and nourishing blood, eliminating dampness, and resisting tuberculosis. It is a good nutrition for patients with chronic disease, weakness, anemia, tuberculosis, etc.; eel contains a very rare Xihe Locke protein, which has a good effect of strengthening the kidney. It is a health food for young couples, middle-aged and elderly people; eel is a calcium rich aquatic product, which can make people healthy Its liver is rich in vitamin A, which is a good food for the night blind

Production steps:

Step 1: get the ingredients ready.

Step 2: soak the eel in water for about half an hour to get salty.

Step 3: cut tofu into pieces, add water, blanch with a little salt to remove the beany smell.

Step 4: slice ginger and tie onion.

Step 5: blanch the tofu at the bottom of the plate, add the marinated eel.

Step 6: add ginger, scallion and Douchi on top.

Step 7: add some chicken essence, cooking wine, a little sesame oil, cover with plastic film, steam for about half an hour.

Materials required:

Eel: 1

Tofu: 1 piece

Douchi: right amount

Scallion: right amount

Ginger: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Note: Eel should not be eaten with vinegar and ginkgo. People with chronic diseases and allergic history of aquatic products, spleen and kidney weakness, phlegm and diarrhea should not take it.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh