Eel porridge

Ingredients: 1 cup of white rice, 2 eels, a little shredded ginger, a little chopped green onion Seasoning: 8 cups of water, 1 tablespoon of cooking wine, 1 teaspoon of salt, a little pepper

Porridge notes

1. Buy freshly killed eels so that they won’t have a fishy smell when cooked. Add some vinegar to the water when washing to clean the mucus.

2. The mucus and blood of the eel will dirty the porridge, so blanch it before putting it in.

Dietary therapeutic benefits: replenish deficiency, benefit the five internal organs, and expel wind evil

Eel, also known as yellow eel, long fish sea snake, etc., is delicious and meaty, with few spines and thick meat. It often lives in rice fields, streams, ponds, canals, lakes and other silted bottoms. It is produced in various parts of my country, with the Yangtze River Basin, Liaoning and Tianjin producing more. The production period is from June to October, and the fattest ones are produced from June to August. Eel is snake-like in shape and cylindrical. It has a thick head and a thin tail. The body surface is protected by a smooth mucous membrane. It has no scales, is yellow-brown in color, and has irregular dark spots on the body. The fins are underdeveloped and basically disappear. There is only one three-sided spine in the body. The meat is tender and delicious.

1. In the old days, wandering people were generally called "Dali Pills" sellers. In fact, there is a recipe for "Dali Pills" in the ancient medical book "Ben Jing Feng Yuan", and one of the main ingredients is eel.

2. Summer eels eaten one month before and after the Lesser Heat are the most nutritious and delicious.