"Scaleless fish" eel (eel) what season to eat? Can pregnant women eat eel? What can't you eat with it?

Ricefield eel, also known as eel, is not only a delicacy on the table, but its meat, blood, head and skin all have certain medicinal value, and have the effects of tonifying blood, tonifying qi, anti-inflammation, disinfection, anti-rheumatism and so on. Can pregnant women eat eel? What can't you eat with?

Monopterus Albus is a tropical and warm temperate fish, camp benthic fish, strong adaptability. Living at the bottom of the water body, it mainly lives in muddy waters such as rice fields, lakes, ponds, rivers and ditches, and even swamps, flooded fields or wetlands.

When is the season good for eels?

As the saying goes, "eat a ginseng in winter and an eel in summer". This "eel" means ricefield eel. Yellow eel meat taste sweet, warm, has the effect of tonifying blood, treating deficiency damage, very suitable for summer, eating eel can also prevent diarrhea caused by summer indigestion and protect cardiovascular system! The high yield period of Monopterus Albus in China is between June and October every year, especially the fattest Monopterus Albus from June to August. During this period, Monopterus Albus is delicious, with few thorns and thick meat.

Can pregnant women eat eel?

Eel is a good tonic for pregnant women. According to the analysis, every 100 grams of eel meat contains 18.8 grams of protein, 0.9 grams of fat, 150 milligrams of phosphorus, 380 milligrams of calcium, 16 milligrams of iron, international units of vitamin A428, and also contains yellow eel A, B and thiamine.

Eel is a high-protein, low-fat food. Its warm taste is sweet and non-toxic, entering the three meridians of the liver, spleen and kidney. According to the "Materia Medica" records: "eel, deficiency damage, treatment of postpartum lochia, blood gas disorder, in addition to abdominal cold intestinal ringing." It can replenish qi, treat deficiency and treat damage, and it is an ideal tonic for the weak and malnourished.

Eating eel often has a strong beneficial function.

Eel is rich in DHA and lecithin, which is not only the main component of the cell membrane of human organs and tissues, but also an indispensable nutrition for brain cells.

According to American experimental data, regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of tonifying brain and keeping fit.

It contains a special substance, "eel", which can reduce and regulate blood sugar, has a better therapeutic effect on diabetes, and contains very little fat, so it is an ideal food for patients with diabetes. Eels contain an astonishing amount of vitamin A.

Vitamin A can improve vision and promote the metabolism of the skin membrane.

Some people say that "eel is eye medicine". People who suffered from eye diseases in the past knew that eating eel was good. Often eating eel has a strong beneficial function, especially for people who are weak, sick and postpartum.

Its blood can also treat mouth and eye deviation. According to traditional Chinese medicine, it has the functions of replenishing qi and nourishing blood, warming yang and invigorating spleen, nourishing liver and kidney, dispelling wind and dredging collaterals and so on.

What can't eel eat with?

1. Dog meat: both dog meat and dog blood have the nature of warm heat and helping yang, while rice field eel is sweet and warm, and the effect of warm heat is stronger, which is not good for ordinary people. And Monopterus Albus has a fishy smell, can not be cooked with dog meat, the two taste strange to eat together, can become a dark dish.

2. Spinach: the sexual and taste functions of eel and spinach are not coordinated, eating together may cause diarrhea, and the oxalic acid contained in spinach will combine with calcium in eel to form calcium oxalate crystals and increase the risk of urinary calculi.

3. Golden melon: ricefield eel nourishes qi in warm, golden melon is cold and cold, the two functions are very different, and the same food function counteracts each other, which is not beneficial to the body. And the two biochemical components are complex, eating together will produce biochemical reactions unfavorable to the human body, harmful to the human body, so it is not suitable to eat together.

4. Persimmon: eel is rich in protein and calcium, while persimmon contains more tannin. The combination of protein and tannin can form tannic acid protein, which makes the protein lose its original nutritional value.

5. Hawthorn: eel has a warm nature, which can tonify the middle and replenish qi, and can relieve deficiency, irregular blood gas, rheumatism and other diseases. But eel and Hawthorn avoid each other, Hawthorn contains more tannic acid, the reason is similar to persimmon.

6. Grape: eel is rich in protein, calcium and other nutrients, and grapes contain more tannic acid. Tannic acid can combine with calcium in eel to form a new substance that is not easy to digest, which reduces the original nutritional value of eel. Therefore, the two should not be eaten together.

How can I eat ricefield eel?

1. Braised Monopterus Albus

[materials] 400 grams of ricefield eel, 2 heads of garlic, 10 grams of ginger, 10 grams of chives, 2 tablespoons of liquor, 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, 3 tablespoons of sugar, 1 teaspoon of white pepper and 2 tablespoons of oil.

[practice] after eviscerating the ricefield eel with ①, wash the mucus off the ricefield eel with warm water, do not remove the bone, cut it into inches and set aside. ② cut the spring onions into small pieces. Wash ginger and garlic into slices and set aside. ③ heat the oil in the wok until 80% hot. Add sliced ginger, garlic and chives and stir-fry until fragrant. Pour in rice field eel, add white wine, soy sauce, Zhenjiang balsamic vinegar and sugar and stir for 3 minutes. Pour in boiling water. Cover and simmer for 30 minutes. After 30 minutes of ④, close the soup over high heat. Sprinkle the soup with white pepper, sprinkle with chopped chives and serve.

2. Ricefield eel with pickled pepper

[materials] 500 grams of rice field eel, 50 grams of pickled pepper, 8 grams of ginger, 8 grams of white garlic, 8 grams of green onions, 8 grams of soy sauce, 8 grams of vinegar, 15 grams of salt, 5 grams of monosodium glutamate, 8 grams of cooking wine, 8 grams of sugar, 30 grams of vegetable oil.

[practice] ① cut the rice field eel slaughtered and washed into 3.5cm long segments. Soak red pepper and ginger in ② and chop them into fines. Set aside. ③ garlic slices, garlic cut into short sections. ④ heat the oil in the pan until 70% hot, put in the eel section and stir-dry, add chopped red pepper, ginger and garlic slices, stir-fry the flavor, stir-fry the cooking wine, add soy sauce, salt, sugar and broth 500ml. Bring the ⑤ to the boil and soften the eel over a low heat. ⑥ when the soup in the pot is basically dried, add monosodium glutamate, green onion and vinegar, dry the juice with bright oil, put it into the pot to cool, and serve.

3. Stewed Monopterus Albus

[materials] 1 ricefield eel, 1 spring onion, 3 cloves of garlic, 1 piece of ginger, 250ml chicken soup, proper amount of sesame oil, a little monosodium glutamate, 1 tablespoon of dry starch, 2 tablespoons of vinegar, 1 teaspoon of salt and 2 teaspoons of salt.

[method] add a spoonful of dry starch to the ① rice field eel section, grasp and mix well. Heat the ② pan, heat the oil until 70% hot, and deep-fry the rice field eel section for about 1 minute. When the ③ is fried until the surface is slightly yellowed, remove and drain. ④ fried yellow eel into a bowl, add vinegar, a little chicken soup, monosodium glutamate, salt, shredded ginger. Steam ⑤ over high heat for 30 minutes. Heat ⑥ in another pan, pour a little oil, add onions and garlic and saute. ⑦ add chicken soup, vinegar, salt and monosodium glutamate and cook until boiling. Thicken ⑧ with wet starch and pour over steamed rice field eel in a hot pot.