High-protein, Low-fat and Delicious [three Fresh Eel]

Name: High-protein, Low-fat and Delicious [three Fresh Eel]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice field eel; Some Lean meat; 1 piece Big red pepper; Some Chive flower; Some ginger; Some sesame oil; Some Mountain pepper oil; Some Chicken Essence

by Delightful food temptation

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The rice eel is tender and delicious. The nutritional value is very high. Eel is rich in DHA and lecithin, which is the main component of the cell membrane of various organs and tissues of the human body, and it is an indispensable nutrient for brain cells. According to research data from the United States, regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of replenishing brain and fitness. The special substance "eel" contained in it has the effects of clearing heat and detoxification, cooling blood and relieving pain, dispelling wind and swelling, moisturizing the intestines and stopping bleeding, can lower blood sugar and regulate blood sugar, and has a good therapeutic effect on hemorrhoids and diabetes. It contains very little fat, so it is an ideal food for diabetics. Unagi contains a surprisingly high amount of vitamin A. Vitamin A can improve vision and promote the metabolism of the skin. Per 100 grams of eel meat, the protein content is 17.2～18.8 grams, the fat is 0.9～1.2 grams, the calcium is 38 mg, the phosphorus is 150 mg, and the iron is 1.6 mg. In addition, it also contains thiamine (vitamin B1) and riboflavin ( B2), niacin (vitamin PP), ascorbic acid (vitamin C) and other vitamins. "

Ingredients

High-protein, Low-fat and Delicious [three Fresh Eel]

1. Use your thumb and index finger to hold the eel with a proper amount, and knock the eel faint. Nail the eel's head to the nail in the center (belly down), use a knife to cut off the back bone under the head of the eel, straighten the eel with the left hand, press it on the wooden board, hold the knife in the right hand, and use the tip of the knife to re-start under the bone Break open the eel at the end. Then press the back bone of the rice field eel with the left hand, and separate the flesh from top to bottom with the knife in the right hand, then cut off the intestines connected to the head, pull out the internal organs from top to bottom by hand, and then cut off the head.

High-protein, Low-fat and Delicious [three Fresh Eel] recipe

2. Put the eel meat on a flat plate in the refrigerator for 1 hour (frozen eel meat will not be slippery when cut). Finally, cut the eel meat into short and suitable eel shreds, and put the eel shreds into a bowl for later use. The amount of lean meat is cut into slices and then shredded.

3. Add an appropriate amount of salt to the eel bowl, and add an appropriate amount of shredded pork to stick together. In another bowl, beat half an egg white, an appropriate amount of cornstarch, and then grab them together. When you lift the egg whites, the batter is straight. Pour the egg white paste into the marinated eel bowl and grab it together. Add an appropriate amount of salad oil and grab it again (after adding salad oil, it will not stick to the pot).

4. Heat the pot, pour the salad oil and cook until it is 40% hot (insert the chopsticks and make a small bubble on the side of the chopsticks), drop the eel into the pot one by one, and use the chopsticks to pull the eel apart. When the surface of the eel changes color, Pour into a colander to filter out the oil.

5. 1 large red pepper, remove the stems and seeds, and cut into shreds; appropriate amount of leek flowers, cut off the head and tail, and cut into segments equal to the length of the eel; appropriate amount of ginger, slice first, then shred; appropriate amount of fresh shiitake mushrooms, remove the stems , A flat knife breaks Xiangru open, and then cut into silk.

6. Heat the pan, remove the oil and lighten the pan. Add shredded ginger and stir fry until fragrant. Then add shredded shiitake mushrooms, red pepper shreds, and chive flowers. Add appropriate amount of salt, chicken essence, and pepper, and stir-fry evenly. Add the eel and stir fry evenly, add the appropriate amount of salad oil, shake the pan and stir evenly, add the appropriate amount of mountain pepper oil, fragrant sesame oil, and finally add an appropriate amount of clear broth and stir evenly, then the pan is ready.

7. Finished picture

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