Name: Yam Eel Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Rice field eel; 100g Chinese Yam; 50g carrot; Some Green onion ginger; 25ml Cooking Wine; Some salt; Some pepper; Some Chicken Essence; Some parsley; Some sesame oil

Yam Eel Soup

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Xiaoshu is the eleventh of the 24 solar terms in the Chinese lunar calendar. Every year around July 7th, the sun moves to 105 degrees of the yellow longitude. This time is the beginning of Xiaoshu.
As the saying goes, "The sky becomes impermanent and the rain continues when the summer falls into the sky during the small summer season." Due to the humid and hot weather, various diseases have also begun to enter the high-incidence period. At this time, we must pay attention to the maintenance of the spleen and stomach in order to survive the small heat.

Humidity and sultry heat are the characteristics of the Xiaoshu season, and moisture is the natural enemy of the spleen. Excessive moisture can cause weakness of the spleen and stomach and even cause related diseases. Therefore, the maintenance of the spleen and stomach during the Xiaoshu season is particularly important.
The summer eel is the most nutritious and delicious for one month before and after the small department, so the eel is the most delicious food in the summer.
Rice field eel is warm in nature and sweet in taste, enters the liver, spleen and kidney meridians;
It has the functions of invigorating the middle and nourishing qi, nourishing blood and solidifying, warming the yang and spleen, strengthening the essence and stopping bleeding, nourishing the liver and kidney, dispelling wind and dredging collaterals;
Huai Yam is a good product for strengthening the kidney and invigorating deficiency. This health soup is the best tonic and health soup in the Xiaoshu season. "

Yam Eel Soup

1. Prepare all the ingredients.

2. The rice field eel was slaughtered and washed, and the head was removed and a knife was cut on the body and then cut into sections.

3. Boil the water in the pot and let the yam blanch until it is cold.

4. Add the rice field eel to blanch and wash and cool.

5. Pour oil in the wok and sauté the scallions and ginger.

6. Pour in the rice field eel and stir fry.

7. Add cooking wine and saute until fragrant.

8. Pour the rice eel into a casserole, add an appropriate amount of boiling water and cook for 5 minutes.

9. Then add yam and carrots.

10. Cover and continue to cook for 10 minutes.

11. ·Add salt

12. Pepper to taste.

13. Add balsamic vinegar, chicken essence, pour in sesame oil and turn off the heat.

Tips:
The eel should be killed and cooked. The eel contains more histidine and has a delicious taste. The histidine in the eel after death will be transformed into toxic substances, so the processed eel must be alive.

The rice eel is blanched with boiling water to wash off the outer mucous membrane, and the boiled soup can reduce the fishy smell.

Fry the pot with green onion and ginger, then add the rice eel to the cooking wine and stir fry. The stew can also remove the fishy smell of the rice eel and make the soup delicious.