Health-preserving efficacy Brain-nourishing eels are rich in DHA and lecithin, which are the main components of cell membranes of human organs and tissues and indispensable nutrients for brain cells. Eating eel meat has the effect of strengthening the brain and strengthening the body.
Regulating blood sugar Monopterus albus contains "eel essence" which can reduce and regulate blood sugar, and its fat content is low, so it is an ideal food for diabetic patients.
Clearing away heat and toxic materials and stopping bleeding Monopterus albus contains a special substance "eel element", which also has the effects of clearing away heat and toxic materials, cooling blood and relieving pain, moistening intestines and stopping bleeding.
Nutritional value of Monopterus albus100g, containing:
When purchasing and storing eels, it is best to choose eels with soft skin, grayish yellow color, delicate meat and no peculiar smell. It is best not to buy grayish brown eels.
Now it's best to kill and cook the eel, and don't eat the dead eel. If you need to store it for a day or two, you can buy some loach and put it in a basin with the eel, so as to keep the fresh quality of the eel.
Eating 1 should be avoided, and eel with tofu can double calcium absorption. 2. Use green peppers to lower blood sugar. 3. Use papaya to promote absorption. 4, use Flammulina velutipes to replenish blood. 5, beauty beauty with pine nuts. Avoid 1. Patients with physical allergies and itchy skin should not eat eel. 2. Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates. When eating eel, you'd better kill and cook it now. Dead eels should not be eaten, nor should they be eaten in excess, otherwise they are not easy to digest and may cause dysentery. Monopterus albus ingredient list: 400g Monopterus albus.
Accessories: cinnamon, carrot, onion, ginger, garlic, cooking wine, soy sauce, sugar,
Exercise:
1. First cut the green onion, carrot hob and ginger slices, then cut the back of sliced Monopterus albus, and then cut it into sections. 2. Pour the right amount of water into the pot. After the water boils, pour in a proper amount of cooking wine, plunge it into the eel segment for a while, remove it and wash it with cold water. 3. Put oil in the pan, saute ginger slices and garlic, stir-fry eel segments for a while, then add carrots and green onions, pour in proper amount of soy sauce, add two spoonfuls of sugar, stir-fry and color to taste. 4. Pour in a proper amount of cooking wine and water, so as to be even with the eel section. Add cinnamon, cover the lid, bring to a boil with high fire, and simmer for 20 minutes until the soup is dry and the carrots are soft and rotten, and then take out the pot and plate.