100g of freshwater eel can contain about 18.7g of protein, 0.9g of fat, 150mg of phosphorus, 39mg of calcium, 1.6mg of iron, vitamins, vitamin D, and B vitamins such as B1, B2, B6, and niacin. In addition, eel meat also contains many other beneficial vitamins and minerals for health.
In traditional medicine, eel has the properties of gratitude, nourishes the uterus, helps repair damage, expels dampness, strengthens tendons and bones. Using eel with a dosage of about 200-500g and various cooking methods can bring many health benefits such as cooling down, moisturizing the intestine, calming the mind, strengthening tendons and bones, as well as regulating blood circulation.
You can refer to the cooking instructions below to make delicious eel porridge that can be enjoyed by both the elderly and children.
Ingredients
– Freshwater eel: 500g
– Sticky rice: 80g
– Chili: 1 fruit
– Garlic: 1 clove
– Ginger: 1 piece
– Purple onion: 10g
– Spring onion: a little
– Ginger leaves: 4 sprigs
– Turmeric powder: 1/2 teaspoon
– Soup powder: 1 teaspoon
– Cooking oil: 1 tablespoon
– Fish sauce: 3 tablespoons
– Salt: 3 tablespoons
– Ground pepper: a little
Instructions
Preparing the ingredients
– Rub the eel with a little salt for about 5-10 minutes to remove the slime, then rinse with water. Next, add the eel and 4 sprigs of ginger to a pot of water and cook over medium heat until the eel is cooked. Remove, let it dry, then separate the meat and bones.
– Soak the sticky rice in warm water for about 30 minutes, then drain.
– Peel and finely chop the purple onion and garlic. Clean the spring onion and cut into small pieces.
Cooking the porridge
– Cook the eel bones with 400ml of water and 1 piece of ginger. When the water boils, add 2 tablespoons of fish sauce and the sticky rice, stir well.
– Simmer until the water boils again, then reduce the heat, partially cover the pot. Boil for 10 minutes, then turn off the heat for 10 minutes. Repeat this process 3 times to cook the porridge. Remove the eel bones and ginger.
Stir-frying the eel
– Add 1 tablespoon of cooking oil to a pan and heat it up. When the oil is hot, add the eel meat and stir-fry over medium heat until the eel meat is firm.
– Then add the chopped purple onion, chopped garlic, chili, 1/2 teaspoon of turmeric powder, and 1 tablespoon of soup powder. Stir-fry for another 5 minutes. Before turning off the heat, add 1 tablespoon of fish sauce to enhance the flavor.
Final dish
– Scoop the cooked porridge into a bowl, add the stir-fried eel meat and chopped spring onion, sprinkle some ground pepper, and the eel porridge is ready to serve.
When you eat it, you will feel the soft and flavorful rice grains, the rich and aromatic eel meat.
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