Monopterus albus casserole porridge has a very high nourishing effect, is easy to digest, and can also play the role of invigorating qi and enriching blood. Monopterus albus contains DHA and lecithin, which can also promote vision, supplement vitamins, lower blood sugar and regulate blood sugar. You can learn more about its delicious and healthy eating method.

First, the raw materials of eel casserole porridge:

Monopterus albus, ginger, pepper, salt, chopped green onion, coriander and sesame oil.

1. Slice Monopterus albus and cut into pieces. Monopterus albus is a little sticky and can be washed with coarse salt.

2. Cook porridge in casserole. When the porridge is ripe, add eel slices and Jiang Mo.

3. Pay attention to constant stirring when cooking porridge.

4. Add a little salt after cooking, pour in sesame oil, add chopped green onion, coriander and pepper.

Second, the treatment of eels:

Put the eel in a boiling water pot, add a little salt, cover the pot, when the eel is scalded to death and opens its mouth, take it out and rinse it in cold water until it is warm, then put it on the counter, hold the fish head with your thumb and forefinger, pierce it from the back of the fish with a small bamboo knife, cut it open from beginning to end, take out the eel meat, remove the internal organs and rinse it clean.

Three, eel nutrition:

1. Every 100g eel meat contains 90g of water, protein 18g, fat 1.4g, ash 1.4g, carbohydrate 1.2g, vitamin A 50g and thiamine 0.06mg 5 mg, 2.22 mg manganese, 1.48 mg zinc, 0.05 mg copper, 206 mg phosphorus, 34.56 mg selenium and 3.9 mg nicotinic acid.

2. Eel is rich in DHA and lecithin, which is the main component of cell membrane of human organs and tissues and an indispensable nutrient for brain cells;

3. Eel contains "eel element" which can lower and regulate blood sugar, and has low fat content, so it is an ideal food for diabetic patients;

4. Eel is rich in vitamin A, which can improve vision and promote the metabolism of skin membrane.