Garlic Eel in Casserole
by Nutritionist Yiye Gourmet
Favorite
Difficulty
Easy
Time
30m
Serving
4
This is the picture taken when the Guangdong Public Channel was recording the program last week. I did it again at home today. The casserole is not the same, so the step diagram is different from the finished picture.
I can't buy a smaller eel today, and it will not work well to make one that is too big. I suggest you don't buy too big eel.
The Dragon Boat Festival is not only the time to eat rice dumplings and salted eggs, but also the most tender and nutritious time of the year when the eel meat is the most tender and nutritious.
The rice field eel is warm in nature and sweet in taste. It enters the liver, spleen and kidney meridians, and has the functions of nourishing qi, nourishing blood and solidifying, warming yang and spleen, strengthening essence and hemostasis, nourishing liver and kidney, dispelling wind and dredging collaterals.
Generally, when making eels, everyone buys them from the market and slaughters them home before making them. In fact, the histidine content in the eels is high, and the histidine in the eels will be transformed into toxic substances after death. So it’s better to slaughter the eel and make it now, but many people don’t say killing the eel, but they are scared when they look at it, such as me~
For the little cook who dare not kill the eel directly, it is easier for us to use the method of scalding.
Unagi has parasites, so it must be cooked at high temperature for enough time, so that you can eat more safely.
I can't buy a smaller eel today, and it will not work well to make one that is too big. I suggest you don't buy too big eel.
The Dragon Boat Festival is not only the time to eat rice dumplings and salted eggs, but also the most tender and nutritious time of the year when the eel meat is the most tender and nutritious.
The rice field eel is warm in nature and sweet in taste. It enters the liver, spleen and kidney meridians, and has the functions of nourishing qi, nourishing blood and solidifying, warming yang and spleen, strengthening essence and hemostasis, nourishing liver and kidney, dispelling wind and dredging collaterals.
Generally, when making eels, everyone buys them from the market and slaughters them home before making them. In fact, the histidine content in the eels is high, and the histidine in the eels will be transformed into toxic substances after death. So it’s better to slaughter the eel and make it now, but many people don’t say killing the eel, but they are scared when they look at it, such as me~
For the little cook who dare not kill the eel directly, it is easier for us to use the method of scalding.
Unagi has parasites, so it must be cooked at high temperature for enough time, so that you can eat more safely.
