The live broadcast life of Lao Linzi in Northeast China

Chapter 624 Mutual generation and mutual restraint (for subscription)

"One of the most common foods that should not be eaten with eels is...spinach."

"Eel food is sweet and warm in nature, can nourish the middle and nourish qi, and remove cold air in the abdomen, while spinach is sweet and cold in nature, so...eel and this kind of food that can relieve stomach heat cannot be eaten together."

"After all, the medicinal properties and functions of these two foods can be said to be completely mutually exclusive."

"Besides, eels are generally fried and have a lot of fat. Spinach is cold and slippery, and it is easy to cause diarrhea when eaten together. This is also an important reason why the two cannot be eaten together."

"There is one more thing, eel cannot be eaten with dog meat."

"This point has actually been recorded in ancient books, but... unlike spinach, these two are both hot foods, but because of this, eating them together will cause you to get angry. There is a possibility of food poisoning."

Studio.

"Sure enough, all things have mutual generation and mutual restraint!"

"It's normal for all foods to have their own restraints."

"The so-called yin and yang restrain each other, this is an eternal truth."

"Master Li knows a lot of things! How do you remember so many foods that are against each other?"

"Our anchor is just that good!"

"Seeing the anchor busy here, I really have a feeling of tranquility."

"I like such an ordinary and simple life. I cook here alone, while my family laughs and chats beside me... This life is really good."

At this time, Li Yuan had already disposed of all the eels.

On the side, the briquettes are holding firewood in their mouths, and they have already started to help add fire to it.

And the briquettes, which are more than half a year old, have already mastered this skill proficiently, and use it with proficiency.

Li Yuan poured water into the pot, and within a short while, the water in the pot was already boiling.Li Yuan blanched the eel that had just been headed, boned, and cleaned up in hot water, then rinsed with clean water and fished out.

Cut into sections, trim the back into a cross-shaped shape with a knife, and then place it on a plate.

Li Yuan: "The ham and eel dish requires a lot of ingredients. In addition to rice field eel and ham, there are also shiitake mushrooms, magnolia slices, 10 grams of lard suet, appropriate amount of scallions, pea sprouts, cooking wine, refined salt, monosodium glutamate, and water starch. "

"After processing the fish, if you have experience, you can put them on the plate like this, and then we will make the broth."

"Cut scallions into sections, ham, magnolia slices, shiitake mushrooms into slices, pork suet into small cubes, sprinkle on the eel, then add fresh soup, refined salt, cooking wine, monosodium glutamate, and a little chicken essence to enhance freshness."

"After you're ready, put the plate on the drawer and steam it for about 15 minutes."

Li Yuan quickly prepared the cage, then put the rice field eel that had just been plated on it, covered the cage, and started steaming.

Fifteen minutes later, the steamer was opened, and a strong smell came from the steamer. Li Yuan couldn't help swallowing when he smelled the smell.

"Well, it smells good."

Li Yuan carefully removed the eel, then poured the steamed eel soup into the pot, then poured in a little water starch, turned on the fire, and adjusted the juice.

It wasn't until the original juice in the pot became a little milky white and rich, then Li Yuan took out the original juice, poured it over the rice field eel, and sprinkled a few slices of coriander as a garnish, ham rice field eel, that's it. "

The second dish is eel with green bamboo shoots.

Wash a pound of eel, remove the head, tail and bones, and rinse.

One catty of fresh green bamboo shoots, cut into hob pieces with a knife.

One tablespoon of watercress, soaked in seven or eight peppers, chopped on the cutting board and set aside.

One piece of mother ginger, sliced, three cloves of garlic, crushed with a knife.

Li Yuan: "Attention everyone, you don't need to chop the garlic at this time, just crush it like this, and don't crush it too much, otherwise the garlic flavor will be lost too quickly."

The side dishes are ready, start the pan, and burn the oil.

The method of green bamboo shoots and eels is different from the previous ones. The ham and eels eat the fresh flavor of the fish, so try to keep the original taste of the eels.

It is precisely because of this that the steaming method is used for the first dish.

The second dish does not have the step of blanching, so it needs to be stir-fried to remove the fishy smell of the eel.

Put oil in the pot, and when it is [-]% hot, add the peppercorns to fry. After the aroma of the peppercorns is stimulated by the hot oil, Li Yuan quickly removes the peppercorns inside.

At this time, put the eel that has been sliced ​​before into the stir-fry.

The process of stir-frying requires continuous shoveling with a spatula, but although shoveling, the force should not be too strong, otherwise it is easy to damage the eel tissue.

After frying for about 2 minutes, remove the eel from the pot first.

Do not take out the remaining oil in the pot, add watercress, soaked chili minced, garlic, ginger slices, and sugar to the pot, and fry slowly in the oil over low heat until it turns a cherry color.

Then add the eel slices again, and stir-fry with the sauce and seasonings that have been fried before. It takes about 1 minute. After the eel has some flavor, you can add water and stew.

What Li Yuan put in was the water used to blanch the eel before. This water retains the aroma of the eel, so the stewed dishes taste better.

After adding water, add cooking wine, monosodium glutamate, soy sauce, and salt, cook on medium heat for about 5 minutes, and then put the washed green bamboo shoots into it.

The green bamboo shoots are placed late because the green bamboo shoots are tender, and cooking for too long will destroy its taste and nutrition, so put them in at the end and cook for another 5 minutes, which is when the green bamboo shoots taste the best.

When there is only a little soup left, put a few drops of vinegar, then turn it to high heat, collect the juice and shovel it evenly.

Take out the pot and put on a plate.

Green bamboo shoots and eels, ready.

The last dish is braised yellow eel.

The first is to change the knife and chop the eel into [-]-inch and [-]-fen segments.Then cut the prepared carrots into long sections, the thickness should not be too thin, about five centimeters is enough, otherwise it will be easily broken after cooking too thin.

Cut the rapeseed into eighth-length sections, cut the onion, ginger and garlic into mince, and add water to the peppercorns to make peppercorn water.

There is also starch, add water to make gravy, then put oil in the pot, when it is [-]% hot, put the eel segment first, fry it into a fiery red color, and pour it into a colander.

Put the bottom oil in the pot, cook the pot with onion, ginger and garlic, add the soup, add sauce, sugar, vinegar, Shaoxing wine, pepper water, monosodium glutamate, magnolia slices, carrots, and eel segments.

After the soup is boiled, simmer over low heat until cooked, then take out the fish segments and put them in a plate, put the rapeseed in the pot, thicken with wet starch, drizzle with bright oil, and pour over the fish segments.

Braised eel, done.

After finishing the three dishes of eel, Li Yuan also fished out the blanched pork ribs and made them into braised pork ribs.

The salted duck eggs brought back by my uncle's house were cut in half and placed on a plate.

Rinse the zongzi with water and serve.

And fresh cucumbers just picked from the yard.

The cucumber was not big, only a little longer than Li Yuan's palm, and it was covered with fresh thorns, and there was a small yellow flower that was a little wilted at the position of the tail.

(End of this chapter)