Most people know that eel not only has delicious meat but also is rich in nutrients and has a variety of cooking methods. When eating eel, we often wash off the eel blood with tap water, but we don’t know that eel blood can also have a certain positive effect on the body, which is beneficial to health. So, how to eat eel blood?

In the eyes of many people, eel blood is not edible because its blood contains harmful substances, and it is easy to affect our physical and mental health if eaten by mistake. However, in fact, such endotoxins in eel blood are very easily dissolved and destroyed at high temperatures, so eel blood cannot be eaten raw, but can be eaten cooked.

The way to make congee with eel blood is: first, put the rice and water in the pot, then cut the small tail of the eel, and then put it into the pot as a whole. The prerequisite is to keep the eel in cold water for a while, wash off the surface dirt. Let it swim in the pot, and the blood will come out with it. When the blood is similar, you can start cooking.

It may seem terrifying, but in order to obtain fresh eel blood, one has to be daring, and it can also be done by nailing the head of the eel with a nail, then cutting off the small tail, and the blood naturally flows into the pot. In short, it is not possible to kill the eel first and then bleed, as this is harmful and not edible.

Eel blood has the effects of replenishing blood and Qi, promoting the Yang and invigorating the spleen and stomach, nourishing Yin and blood, tonifying the kidneys and enhancing Yang, and removing wind and smoothing the pulse. It’s no wonder it’s said to be a tonic for health and nourishment. However, eel blood is harmful and must be heated to a high temperature before consumption. If the body is weak and the resistance is poor, it is recommended not to try eel blood and it is better to eat some ingredients without endotoxins that have therapeutic effects on diet, to prevent any accidents.

Corn and pork rib congee is a nutritious porridge that not only has the meaty aroma of pork ribs but also the fresh fragrance of corn, delicious and nutritious. At the same time, it can also have a good effect of nourishing the stomach, playing a certain positive role for the human body, and is deeply loved by everyone. So, what is the method of making corn and pork rib congee?

First, buy high-quality pork ribs, wash them clean and boil them in boiling water for a while to remove the blood. Then rinse off the foam with clean water. Peel the corn, remove the corn silk, and cut it into appropriately sized pieces. Wash the rice and soak it for a while.

Then, put the corn and pork rib together in the electric pressure cooker, add an appropriate amount of water, which must be enough to cook the congee. After boiling on high heat, switch to low heat to continue cooking. You can also add other ingredients according to your own preference. Once the corn and pork rib soup is cooked, remove the corn and pork rib and leave the soup in the pot.

Finally, add the rice to the soup, then remove the bones from the pork rib meat and tear it into small pieces before adding it to the congee pot. There’s no need to spit out the bones either, as it is a well-cooked corn and pork rib soup, so there’s no need to worry about the congee losing nutrients after removing the bones. After boiling, add a moderate amount of salt and monosodium glutamate for seasoning, stir well, and then it’s ready to enjoy.

The delicious corn and pork rib congee is now ready, with a simple and easy-to-follow method, making it possible to try making it at home. Compared to the one made in restaurants, it is cleaner and more hygienic, and you can also choose the flavor according to your own preference, with many benefits.

As everyone knows, pumpkin contains a wealth of dietary fiber, which can promote gastrointestinal motility, accelerate human digestion and absorption, and is beneficial for defecation. For patients with diarrhea, this is not conducive to alleviating the condition. However, pumpkin can also be made into porridge, which has the good effect of nourishing the stomach and alleviating stomach discomfort. This seems to be contradictory. So, can you eat pumpkin when you have diarrhea?

The answer is yes. Pumpkin is warm in nature, sweet in taste, and non-toxic. It enters the spleen and stomach meridians, can moisten the lungs and benefit the qi, resolve phlegm and pus, expel worms and detoxify, relieve cough and asthma, treat lung abscess and constipation, and has diuretic and beauty effects. In traditional Chinese medicine, there is a saying that diuretics are beneficial to the anterior Yin and solidify the posterior Yin, so diuretics can be used to treat diarrhea, and pumpkin has a diuretic effect, therefore, it can be used to treat diarrhea.

Therefore, eating pumpkin when having diarrhea will not affect the condition and can even have an auxiliary therapeutic effect. Moderate consumption of pumpkin can also supplement nutrients. Pumpkin contains vitamin B, vitamin C, calcium, starch, protein, carotene, phosphorus, and other components, making its nutritional value quite rich.

Pumpkin is rich in carotene and vitamin C, which can strengthen the spleen and stomach, and has a good effect on preventing night blindness and protecting the liver, as well as many other aspects. It can also make our skin softer and smoother. At the same time, the pectin and other substances contained can protect the mucous membranes of the gastrointestinal tract, making us immune to the irritation of rough foods.

Therefore, it is said that one can eat pumpkin when having diarrhea, and it can be eaten with complete confidence without causing any adverse effects on the condition. However, it must be based on moderate consumption and not in excess. At the same time, due to the loss of a lot of nutrients in the body of those with diarrhea, it is best to eat more foods rich in protein and other nutrients to prevent the body from becoming more frail.

In fact, dried bean curd can be paired with a variety of ingredients, and stir-fried dried bean curd is the most common way to make it. However, it is also important to understand various cooking techniques when making dried bean curd, especially when stir-frying it. Those who like chili can add some chili for a better taste.

Firstly, ingredients:

Dried bean curd sticks, napa cabbage, red bell peppers, scallions, garlic, and seasonings.

1. Soak the dried bean curd sticks in water until they are open, then tear them into pieces.

2. Tear the bell peppers into small pieces by hand.

3. Wash the napa cabbage, and tear it into strips by hand.

4. Cut the scallions diagonally into segments, and slice the garlic.

5. Heat oil in a wok, add sliced garlic and stir-fry until fragrant, then add the dried bean curd sticks and stir-fry until heated. Add napa cabbage and bell peppers, stir-fry together, add some oyster sauce, and then add a little water, stir-fry until well combined. Add other seasonings to taste, and stir evenly.

6. Add a little starch slurry for thickening and stir-fry until it’s done, then dish out.

Secondly, main ingredients:

250 grams of green peppers, 100 grams of dried bean curd sticks

Supplementary ingredients: 50 grams of lean pork

Ingredients: 10 grams of cooking wine, 8 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of granulated sugar, 10 grams of scallions, 10 grams of ginger, 5 grams of garlic, 50 grams of peanut oil, 10 grams of chicken oil, 15 grams of starch (mung bean starch), and other seasonings as needed.

How to make stir-fried dried bean curd with green peppers:

1. Wash the green peppers, cut into eye-shaped slices. Soak the dried bean curd sticks in warm water until soft, then cut into 3 cm long pieces; wash the pork, and slice it thinly.

2. Heat oil in the pot, stir-fry the sliced pork until it changes color, then add the dried bean curd sticks, scallions (sliced), ginger (sliced), and garlic (sliced) for a brief stir-fry. Add cooking wine, refined salt, and sugar, stir-fry until the green peppers are cooked. Thicken with 15 grams of wet starch (5 grams of starch mixed with water), drizzle with chicken oil, and then dish out and serve.

3, Heat the pan, make sure it’s very hot. Add oil, then add garlic, ginger, chili peppers, and stir-fry until fragrant.

4, Add the drained clams and stir-fry.

5, After a while, when the shells of the clams start to change color, add soy sauce and stir-fry.

6, Cover the pot and simmer.

7, Once most of the shells of the clams have opened, add scallions and stir-fry.

8, Serve and garnish with the dish.

Second, Steps1, Soak the clams in salt water for half a day to make them spit out the sand.

2. Place the pot on a high heat, and when the vegetable oil is about 60 degrees hot, add the sweet potato pieces and fry slowly.

3. Remove the sweet potato pieces once they are fully cooked and slightly golden on the outside.

4. Leave a small amount of oil in the pot, add rock sugar, and add a little water while stirring continuously.

5. Cook over low heat until the rock sugar begins to slowly dissolve.

6. The sugar has started to melt but is still quite light in color, with large bubbles.

7. All the sugar has melted, with shallow color and large bubbles. Pay attention to the heat, and do not let the temperature get too high.

9. At this point, the sugar has turned golden yellow, and the bubbles have also begun to shrink.

8. The sugar has started to thicken and has some viscosity, with some bubbles disappearing. This is when you need to be particularly attentive, as you cannot let the temperature get too high, or the sugar will turn bitter and caramelize.

10. Quickly add the fried sweet potato pieces.

11. Stir-fry the sweet potato pieces evenly and then serve.