Eel is nutritious. Are there any classic ways to eat eel?

The mention of eels brings back many memories of my childhood. Those days of catching loaches and eels are gone forever. The eels bought in the market today are basically artificially bred, and they are not as delicious as those caught in the fields before. Of course, the nutritional value may not be much different, but the taste is still quite different.

Eel is not only tender in texture, but also has high nutritional value. It is rich in protein and vitamins, especially vitamin A, which can improve eyesight. In addition, eel is also rich in DHA and lecithin, commonly known as "brain gold", both of which have high nutritional value. Therefore, eel is also known as "water ginseng", which shows its high nutritional value.

There are many ways to eat eel, and the methods are different in different places. Next, I will mainly talk about my method.

The first one is sauerkraut and eel soup. I’m afraid this dish is not very practical, because I have higher requirements for raw materials. The eels need to be wild, and the sauerkraut should be from our south. Northeastern sauerkraut should be used. It's possible, but I haven't tried it. First slaughter the fresh eel, remove the head and internal organs, but not the bones. Cut it into sections and put it into a bowl. Add a small amount of rice wine and marinate it. Add camellia oil to the pot. When the oil smokes, add ginger slices and pour in the eel. , pepper, stir-fry for a few times, then add the chopped sauerkraut and stir-fry. Then add boiled water and salt, simmer for ten minutes and then add an appropriate amount of salt before eating. Although the steps are simple, as long as the ingredients are good, this soup will definitely be very fresh and not fishy at all.

The second one is stir-fried eel fillets. This method is different from the soup above. You can buy artificially cultured eel fillets at the vegetable market. When you buy it, you can ask the merchant to do it for you (many local vegetable markets in the south can do this). Remove the head, tail and internal organs, pick off the bones, take it home, slice it and blanch it. This can reduce the surface stains on the eel. slime. Add an appropriate amount of oil to the pot, heat the oil, add ginger slices, minced garlic, millet pepper, stir-fry until fragrant, add bean paste and stir-fry red oil, add eel meat and cooking wine, continue to stir-fry, add a little water and salt, turn Stir-fry over medium-low heat until cooked, then add some celery or onions, stir-fry until cooked, stir-fry until the water is dry, sprinkle with some peppercorns and serve.

In addition to the above two, there are also yam and eel soup, fried eel with leeks, braised eel, steamed eel, eel porridge, eel noodles, etc., all of which are very delicious. Among my two methods, if you are making soup with sauerkraut, you don’t need to remove the bones, because if you only use meat to stew the soup, it will not be as thick, but if you are dry-stewing or making porridge, you can remove the bones, otherwise it will affect the food, so everyone When cooking eel, you must choose the preparation method reasonably.