How to cook eel and chestnut? What are the methods of making chestnut, preserved egg and lean meat porridge?

Chestnut is one of the earliest famous nuts eaten in my country. It is rich in nutrients such as protein, carbohydrates, fat, calcium, phosphorus, iron, zinc, and multiple vitamins. It has the effects of prolonging life, strengthening the spleen and stomach, stopping bleeding and reducing swelling. So, how to make yellow eel chestnut delicious? What are the methods of chestnut preserved egg and lean meat porridge? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to make delicious eel and chestnut

2. How to make chestnut preserved egg and lean meat porridge

3. How to cook chicken with durian and chestnuts

How to make delicious eel and chestnut

Ingredients: green onion, ginger, salt, eel, chestnut, vegetable oil, sugar, cooking wine, MSG, soy sauce, soup, pepper, and sesame oil.

practice:

1. First, use scissors to cut a knife on the head of the eel, then remove the internal organs, clean it, cut off the head and tail, and cut it into 3 cm long segments.

2. Use a knife to make a "X" cut on the chestnut skin. Large chestnuts can be cut in half.

3. Cut off the roots of the green onions, peel off the old skin, wash, and cut into 1 cm long segments; peel the ginger, wash, and cut into slices

4. Wash the pot, add 500 grams of water, bring to a boil over high heat, put in fresh chestnuts and cook until the skin opens, then remove the chestnuts, peel off the skin and take out the chestnut meat for later use.

5. Wash the pot and place it on high heat. Add 500 grams of water and bring to a boil. Put in the eel segments and blanch them. Take them out and wash off the mucus and blood stains with clean water. Drain the water and set aside.

6. Wash the pot and place it on medium heat. Pour in vegetable oil and heat it. Add ginger slices and scallion segments and stir-fry until fragrant. Then add the eel segments and stir-fry briefly. Add cooking wine and fresh soup and simmer for a while. Then, add soy sauce, sugar, and salt, and simmer over low heat for about 10 minutes.

7. Then, add the chestnut meat, cover the pot, and continue to simmer over low heat for about 10 minutes. When the chestnut meat is soft and the soup is almost gone, add MSG and turn to high heat to reduce the juice. At the same time, thicken with water starch, drizzle with sesame oil, sprinkle with pepper, and serve.

How to make chestnut preserved egg and lean meat porridge

Ingredients: 100g rice, 100g chestnuts, preserved eggs, 5g salt, 10ml oil.

practice:

1. Wash the rice, add a little oil and mix well, then marinate for 30 minutes.

2. Shell the chestnuts and preserved eggs, and cut into small halves.

3. Wash the chicken breast and put it into a pot of clean water and cook it.

4. After cooling, tear the chicken into thin strips along the texture of the chicken and marinate with a little oil and salt for a while.

5. Pour an appropriate amount of water into the pot, bring it to a boil over high heat, then add the marinated rice.

6. Add chestnuts, bring to a boil again, then simmer over low heat for 30 minutes.

7. When the rice porridge is soft, put the shredded chicken into the pot, stir evenly with a spoon, continue to cook over low heat for another 5 minutes, and finally add salt to taste.

How to cook chicken with durian and chestnut

Ingredients: 1 free-range chicken, 1 durian, 250 grams of chestnuts, rock sugar, wolfberry, and salt as appropriate. (Suitable for a family of 3-5 people)

Steps:

1. Shell the chestnuts and set aside the flesh.

2. Shell part of the durian, remove the hard shell and cut into pieces; boil the durian seeds, peel and take out the flesh; leave a piece of durian flesh for later use.

3. Kill the local chicken, remove the hair, remove the internal organs, wash and chop into pieces.

4. Rinse the chicken pieces with clean water to remove the foam.

5. Put the chicken pieces into the pressure cooker.

6. Add chestnut meat, durian seeds, durian shell, rock sugar, salt and appropriate amount of water.

7. Cover the pot and cook on medium-low heat for 30 minutes after the steam comes out.

8. After the chicken soup is ready, open the lid, add the durian meat and cook for another five minutes. Pour into a soup bowl and sprinkle with wolfberry.

Note: People with internal heat or damp-heat constitution should not eat it.