Monopterus albus is the most important food in summer. Monopterus albus is warm and sweet. Entering the liver, spleen and kidney meridians, it has the effects of tonifying the middle energizer, invigorating qi and nourishing blood, strengthening tendons and stopping bleeding, nourishing liver and kidney, expelling wind and dredging collaterals. Yam is a good product to tonify kidney and deficiency, and this health soup is the easiest to tonify in summer. Here are some ways to make eel soup.

The first method, yam eel soup.

Slaughter and clean the eel, and cut the eel into flower knives.

Boil the water in the pot and blanch the yam.

Then put it into the eel section and blanch it and wash it.

Stir-fry shallots and ginger in a wok.

Stir-fry Monopterus albus, add cooking wine, stir-fry, then pour into casserole and cook for five minutes.

Add carrots and yam, continue to stew for 10 minute, and season with salt and pepper.

Add coriander and chicken essence, pour sesame oil, bring to a boil, and turn off the heat. This is the first simple and delicious eel soup.

The second method is to stew eel.

Add a spoonful of dry starch to the three-stage fish and stir well.

Heat the pan and fry the wide oil until it is 70% cooked. Put the eel in the pot and fry for about one minute.

Fry until the surface is slightly yellow, and remove the slightly dry oil.

Put the fried eel segments into a bowl, add vinegar and a little chicken soup, monosodium glutamate and shredded ginger.

Steam on high fire for 30 minutes.

Heat another pot, pour a little oil, add onion and garlic and saute until fragrant.

Add chicken soup, vinegar and monosodium glutamate to boil.

Thicken the pot with wet starch and pour it on the steamed eel.

The third method is to stew eel with tofu. Boneless fish, cut into seven centimeters long, then put into rectangular pieces and fry in oil pan until golden brown.

Cut the tofu fish into small pieces, cut the broccoli into small flowers, and cut the onion into horse ears.

All ingredients except eggs, onion Y, are poured into the pot and boiled for 15 minutes, and then an egg is boiled for three minutes.

Finally, add seasoning and shallots. If it's too much trouble, the eel can be boned, but try to use eel with good meat quality that won't break when cooked.

The fourth method, eel porridge.

Put the Jianghu Monopterus albus into boiling water and a small casserole, then take out the bones, put the rice into the small casserole and cook it in the original soup. After the rice is boiled, add the eel meat, add the green leaves, add a little salt, turn off the heat and take out.