How to make Huangshan Soup

How to make eel soup

In the past 10 days, the topic of health food therapy has continued to rise across the Internet. Among them, "eel soup", as a traditional nourishing product, has seen a 35% month-on-month increase in searches on major social platforms. The following is a complete guide to making eel soup based on current hot topics, including ingredient selection, nutritional data and step-by-step tutorials.

1. Data related to popular health topics across the entire network

2. Classic eel soup recipe (serves 4 people)

3. Detailed production steps

1.preprocessing stage: Blanch the eel in 60°C warm water, remove surface mucus, cut into sections, add 1 teaspoon of salt and marinate for 10 minutes.

2.Sauté to remove the smell: Heat the pan with cold oil and sauté the ginger slices until slightly charred, then add the eel segments and stir-fry quickly until the surface changes color.

3.The key to stewing: Pour 1500ml of boiling water, bring to a boil over high heat, then turn to low heat, skim off any foam, cover and simmer for 40 minutes.

4.Seasoning timing: Add wolfberry 10 minutes before serving, and finally season with salt and white pepper according to taste.

4. Nutritional comparison data

5. Recent hotly discussed points among netizens

1.Techniques for removing fishy smell: A popular Douyin video shows that adding 5ml of white vinegar to scrub can increase the mucus removal efficiency by 40%.

2.Medicinal material combination: Xiaohongshu Notes recommends adding 10g of astragalus to enhance the Qi-tonifying effect, but pregnant women should not use it.

3.Seasonal ways to eat: Weibo food bloggers suggest adding 200g of bitter melon to the stew in summer to balance nourishing and heat-clearing effects.

4.Storage recommendations: The stewed soup can be divided into portions and frozen for storage, but it must be kept boiling for more than 3 minutes when reheating.

Things to note: Monopterus eel serum contains trace amounts of toxins, so be sure to cook it thoroughly; patients with high blood pressure should reduce the amount of salt; it is recommended to consume it no more than 3 times a week. Combined with the current hot weather, this soup can not only replenish nutrients lost through sweating, but also conforms to modern people's pursuit of a low-fat and high-protein diet. It is the preferred option in recent health recipes.