Food to nourish the body
Eels are a species of fish in the family Synbranchidae, with an average body length of about 25–40 cm, some up to 1 m long. Eels have a cylindrical body, bare skin without scales, lacking even fins, the dorsal fin is connected to the caudal fin and anal fin.
The fins of the eel have no spines, the gills are reduced to a hole below the head, the tail is tapered, the back is brown, the belly is white or light brown.
The eel's mouth is quite large and can be extended, both jaws have small teeth for eating fish, worms, crustaceans and other small aquatic animals at night.
The eyes are very small, eels breathe through the membranes of the abdominal cavity and intestines, without a swim bladder.
According to Oriental medicine, eel has a sweet taste, warm properties, has the effect of nourishing blood, warming yang, benefiting the spleen, nourishing the liver and kidneys, strengthening tendons and bones, eliminating rheumatism, clearing the meridians and is used to treat fatigue, coughs, diabetes, aching tendons and bones, and body weakness.
Eel is rich in phosphorus, calcium, iron, protein, lipid, and very high levels of vitamins B1, B2, B6, PP and D.

In addition, this fish also contains many trace elements that help promote metabolism and blood circulation, strengthen muscles, making the male body healthy and strong.
Therefore, dishes made from this fish are delicious and nutritious, with unique flavors, such as eel vermicelli, eel porridge, eel hotpot, eel soup, fried eel, braised eel, stir-fried eel with pork belly, stir-fried with lemongrass and chili, etc.
Delicious and nutritious dishes from eel
Spicy eel soup, freshwater eel vermicelli, soft and fatty braised eel with banana and bean, spicy stir-fried eel with lemongrass and chili... are nutritious dishes that warm the body in winter.
Nghe An eel soup
This dish was once voted by CNN as one of the 7 best breakfast dishes in the world along with Kenya's Mandazi sweet bread, Turkey's Kuymak, America's catfish corn soup...
Unlike other soups that have a thick consistency, Nghe An eel soup is more about texture.
After cleaning, marinate the eel with annatto oil, fish sauce, pepper, seasoning powder, chili powder, satay, chopped shallots, and turmeric juice to absorb the flavor and remove the fishy smell.
Next, saute shallots, turmeric, and fresh chili until fragrant, then stir-fry the marinated eel until firm. Add the pork bone broth and season to taste.
This dish cannot be without onions and Vietnamese coriander. When eating, dip rice paper or bread, Do Luong rice paper into the eel soup and slurp. The spicy taste, the heat spreads through each fiber of the eel, both chewy and soft, quickly dispelling the cold of winter.
Crispy eel vermicelli
Eel vermicelli soup has 2 forms: stir-fried or fried. After cleaning the eel, marinate it with crushed shallot juice, fish sauce, turmeric powder, seasoning powder, and pepper for 30 minutes. Then roll it in fried flour and fry until golden brown and crispy.
Eel vermicelli broth is simmered from pork bones and grilled eel bones for fragrance, add grilled onions, grilled ginger, and coriander roots for fragrance.
When eating, put the blanched vermicelli in a bowl, add Vietnamese coriander, green onions, then ladle hot broth over it, and put the fried eel on top.
Add chili to enhance the flavor. Crispy fried eel vermicelli should be eaten hot because if left for too long, the fried eel will absorb water and become soft and lose its crispiness.
Crispy dark brown eel pieces, clear broth, sweet taste, soft and chewy vermicelli. A bowl of hot eel vermicelli is suitable for cold weather.
Stir-fried eel with lemongrass and chili
Stir-fried eel with lemongrass and chili is attractive in color, aroma and taste with firm, rich eel meat, fragrant with lemongrass, a little spicy from chili, betel leaves, and scallions. This dish is delicious as a snack, a drink, or with white rice.
Note that after filtering the eel meat, absolutely do not wash it again because it will make the dish smell fishy and lose the nutrients from the eel blood. If you like a stronger spicy taste, add more chili. Sprinkle some fried onions if you like to enhance the flavor of the dish. Replace the betel leaves with Vietnamese coriander depending on your taste.
Braised eel with banana and bean
Ingredient:
- Ricefield eel: 2 medium eels, clean slime, remove 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, crispy edges
- 1 small piece of tofu, cut into small pieces and fried in an air fryer until golden brown.
- A few green bananas, peeled, cut into pieces and boiled briefly.
- 2 tomatoes, cut into wedges
- Spices, yeast, apple cider vinegar, herbs: onion, coriander, perilla, betel leaves, crushed garlic
Making :
- Cut the eel into pieces, put the lolot sausage in the middle, roll it up, secure it with string, add a little cooking oil to the pan, and 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 vinegar for fragrance, finally add herbs and garlic and it's done.
Braised eel with banana and bean dish is very suitable to enjoy on cold days:
*Some dishes and pictures taken by Fb Loan Tran.
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