Among Nghe An specialties, eel cuisine is a typical dish. Eel meat is soft, delicious when cooked and has very high nutritional value. The abundant source of nutrients, vitamins and minerals makes eel a food that helps sick people and the elderly recover their health, children develop physically, and pregnant mothers nourish their bodies.
Eel is also good for the eyes, brain, and improves memory. In particular, eel contains little saturated fat, making it an ideal food for patients with diabetes and cardiovascular disease.
Eel meat also replenishes blood, preventing iron deficiency anemia. In addition, eel meat brings more specific health benefits for women such as reducing wrinkles and improving skin health, nourishing skin, hair and nails thanks to the large collagen content in eel.
Eel meat is soft, delicious when cooked and has very high nutritional value.
According to Oriental medicine, eel meat has a sweet taste, warm properties, nourishes the spleen and stomach, has the effect of nourishing blood and qi, warming yang, benefiting the spleen, nourishing the liver and kidneys, strengthening tendons and bones, dispelling wind and eliminating dampness, treating fatigue, coughs and asthma, diabetes, aching tendons and bones, body weakness, internal hemorrhoids, rheumatism, and leucorrhea in women.
Eel has such high food value that it is processed into many different dishes such as eel porridge, eel vermicelli, eel hotpot, eel soup, grilled eel... but in the famous Nghe An specialties there are dishes such as braised eel with banana and bean, stir-fried eel with eggplant, stir-fried eel with lemongrass and chili and eel porridge.
1. Stir-fried eel with eggplant
Ingredient:
Choose eels with short bodies, brown backs and dark yellow bellies for delicious eels. Clean the eels by putting them in a pot, adding salt and covering the lid tightly. At this time, the eels will be sore and wriggling vigorously. Remove the slime from the eels. Wash the eels and cut them into pieces. You can also buy pre-cooked eels.
- Cleaned eel: 0.3kg
- Eggplant: 0.5kg
- Shallots, turmeric powder, fish sauce, spices, pepper (or 1 red chili), cooking oil, betel leaves, perilla leaves, green onions.
Making:
- Cleaned eel, cut into 3cm pieces, marinate with crushed shallots, turmeric powder, fish sauce, spices, pepper (or chili) for 30 minutes.
- Thinly slice eggplant (split into 4), soak in diluted salt water for about 10 minutes to remove all the eggplant sap, then remove and rinse with clean water and drain.
- Add a spoonful of oil to the pan and a little crushed shallots to fry until fragrant. When the shallots start to turn yellow and smell fragrant, add the marinated eel and stir-fry. When stir-frying, the heat must be at its highest, stir-fry for about 5 minutes until the eel is cooked, then pour the eel onto a plate.
- Add a spoon of cooking oil to the pan where you stir-fried the eel. When the oil is hot, add the eggplant and stir-fry with a little seasoning. Stir-fry the eggplant until it is half-cooked, then add the eel and stir-fry the eggplant and eel. After about 2 minutes, add the betel leaves, perilla leaves, and chopped green onions and stir-fry for about 1 minute.
Finished product of stir-fried eel with eggplant, a specialty of Nghe An.
2. Eel braised with banana and bean
Ingredient:
- 2 medium sized eels, clean the slime, remove the bones.
- 80g ground crispy pork shoulder, grind and mix with a little tapioca starch, seasoning powder and chopped betel leaves. Roll fried betel leaf sausage.
- 1 piece of pork belly, fried until the edges are burnt.
- 1 piece of fried tofu, cut into small pieces.
- Peel and cut a few green bananas into pieces and boil briefly.
- 2 tomatoes cut into wedges.
- Spices, yeast, apple cider vinegar, herbs: onion, coriander, perilla, betel leaves, crushed garlic.
How to cook:
- Cut the eel into pieces, put the lolot sausage in the middle, roll it up.
Use string to secure, add a little cooking oil to the pan, pan-fry until golden brown.
- Saute tomatoes + beans + bananas until fragrant, add pork belly + eel and saute until fragrant, add a little fish sauce + filtered water and cook until tomatoes are soft.
- Add enough boiled water to cool, cover the pot and simmer for 20-30 minutes. Next, season to taste, add 1 teaspoon of apple cider vinegar or wine yeast for fragrance, and finally add herbs and garlic. The braised eel pieces are fragrant and extremely attractive.
Braised eel with banana and bean curd served hot with vermicelli and herbs is delicious.
Scoop the braised eel with banana and bean into a bowl, eat hot with vermicelli and herbs for a delicious meal.
3. Stir-fried eel with lemongrass and chili
Ingredient
- 400g fresh eel meat
- Lemongrass, fresh chili, Vietnamese coriander
- 1 tablespoon fish sauce
- 1 teaspoon annatto oil
- ½ teaspoon salt
- 1 teaspoon MSG
Making:
- Clean the eel by putting it in a pot, adding salt and covering the lid tightly. At this time, the eel will feel pain and struggle vigorously. The slime on the eel's body is removed. Wash the eel and cut it into pieces. You can also buy pre-processed eel.
- Lemongrass and chili, finely chopped.
- Marinate eel with 1 teaspoon minced lemongrass, 1 teaspoon annatto oil and ½ teaspoon salt.
- Place the pan on the stove, add oil and saute lemongrass, turn on high heat, add eel and stir well with 1 tablespoon of fish sauce. When the eel is firm, reduce heat to low, add chili. When the water in the pan is almost dry, add Vietnamese coriander and 1 teaspoon of MSG, stir well and turn off the heat.
Stir-fried eel with lemongrass and chili is very delicious and attractive.
4. Nghe An eel porridge
Ingredient
- Cleaned eel meat 1kg
- Delicious rice
- Herbs: Vietnamese coriander, green onion, pepper, shallot, cilantro
- Spices: Fish sauce, salt, seasoning powder, MSG, Northern pepper, chili powder, salt, turmeric powder (or annatto powder)
How to prepare:
Boil the eel to get the water (if you don't have eel water, use pork bone water), then marinate and stir-fry with spices including: pepper, shallots, chili powder, seasoning powder, turmeric powder (or annatto powder) until the color comes out. Then fry the onions with oil in a pan, then add the marinated eel and stir-fry until cooked.
The porridge is simmered with pork and beef bones, then a little bit of country rice mixed with clean, washed Xoan rice is added. What's more special is that Nghe An eel porridge must be cooked with whole grains of rice, not crushed or ground into powder. The porridge is cooked thoroughly, the rice grains expand but do not break, the porridge is smooth, not too thick or too thin.
Nghe An eel porridge
Enjoy:
When the porridge is cooked, put the pot on a charcoal stove, low heat, the pot of porridge must always boil. Scoop the porridge into a bowl, then scoop in an appropriate amount of eel, then add seasonings such as coriander, spring onions, chopped Vietnamese coriander, and sliced chili. When eating, squeeze a little lemon to have a delicious bowl of porridge full of flavor.
Note: Eel has high nutritional value but you should not eat undercooked eel. People with gout, high cholesterol, and children under 1 year old should stay away from this dish.
READ MORE POPULAR ARTICLES:
Source: https://giadinh.suckhoedoisong.vn/4-mon-dac-san-xu-nghe-ngon-quen-sau-tu-luon-172240617145121251.htm
Comment (0)