How much is eel per jin on the market?
Eel is also known as white eel, river eel, Japanese eel, and so on. Its flesh is delicious and nutritious, with high edible value, and it is a good nutritious food for patients with prolonged illness, weakness, anemia, tuberculosis, and other conditions. Many people like to buy it to eat. Below, let us take a look at the market price of eel!
The market price of eel
The market price of imported eel is about 40-45 yuan per jin, while the price of wild eel is relatively much higher, at about more than 100 yuan per jin.
How to select eel
Generally speaking, good-quality live eel must meet conditions such as having a soft, blue-green body, containing moderate fat, having no off-odor, tasting delicious, and being suitable for long-term keeping. Everyone must pay attention when buying.
The nutritional value of eel
1. Eel is rich in vitamin A and vitamin E, with levels 60 times and 9 times those of ordinary fish, respectively. Among these, vitamin A is 100 times that of beef and more than 300 times that of pork. Abundant vitamin A and vitamin E are greatly beneficial for preventing vision degeneration, protecting the liver, and restoring energy. Other vitamins such as vitamin B1 and vitamin B2 are also very rich.
2. Eel meat is rich in high-quality protein and various essential amino acids for the human body. The lecithin it contains is an indispensable nutrient for brain cells. In addition, eel also contains DHA and EPA, commonly known as “brain gold,” at levels higher than other seafood and meats.
3. Eel also contains a large amount of calcium, and both its skin and meat are rich in collagen.
4. Eel contains a very rare protein called sierolock protein, which has good effects in strengthening virility and the kidneys, and is a health food for young couples and middle-aged and elderly people.
Common ways to cook eel
1. Braised eel
[Ingredients] 600 grams of sea eel, 50 grams of soaked shiitake mushrooms, and appropriate amounts of scallion, red chili pepper, refined salt, soy sauce, Shaoxing wine, white sugar, vinegar, and salad oil.
[Method] ① Wash the sea eel and cut into square pieces, slice the shiitake mushrooms, cut the scallion into sections, and dice the red chili pepper. ② Heat the oil to 60% hot, add the sea eel pieces and slip-fry until done, pour into a strainer to drain the oil, leave the remaining oil in the wok and return it to high heat, add the scallion sections and diced red chili pepper, stir-fry until fragrant, add refined salt, soy sauce, Shaoxing wine, white sugar, the sea eel pieces, and a small amount of clear water. After bringing to a boil, turn to medium heat and cook for 5 minutes. When the sauce has thickened, drizzle with vinegar and transfer to a plate.
2. Steamed eel
[Ingredients] 500 grams of live eel, and appropriate amounts of soaked winter mushrooms, sliced fatty pork, dried shrimp, scallion sections, ginger slices, vinegar, pepper powder, monosodium glutamate, cooking wine, refined salt, and white sugar.
[Method] ① Slaughter and clean the live fish, cut the fish into 5-cm-long sections, but leave the bottom slightly connected, not completely cut through. ② Place the eel on a plate, add the seasonings, put the sliced fatty pork, shiitake mushrooms, dried shrimp, scallion, ginger, and so on on top of the fish, and steam until cooked. ③ After the fish is steamed, pick out the scallion and ginger, pour the soup in the plate over the fish, and separately mince ginger and add vinegar for dipping the fish.
3. Stewed eel with red dates
[Ingredients] 1 eel, and appropriate amounts of angelica, astragalus, red dates, and rice wine.
4. Eel rice
[Ingredients] 1 eel, several bamboo skewers, 2 tablespoons of yellow granulated sugar, 3 tablespoons of soy sauce, a little ginger juice, a little rice wine, 1 teaspoon of honey, and an appropriate amount of white sesame seeds.
[Method] ① Wash the eel, remove the head and tail, then split into 3 fillets, add sugar, soy sauce, ginger juice, and a little rice wine, and soak for 20 minutes to let it absorb the flavor. Then take out the eel, and bring the remaining sauce to a boil over low heat for later use. ② Thread the bamboo skewers into the eel meat in a rotating manner to secure it. Prepare an oven, first grease the baking tray with a little oil, place the eel skewers on it, and bake at 200°C for 6-8 minutes. During this time, turn them over from time to time and brush with sauce multiple times. When taking them out, brush with a little honey and sprinkle with white sesame seeds.
[Method] First wash the eel and cut into sections for later use, then add water to a pot, put in all the ingredients and seasonings together, move to a pot and stew for 40-50 minutes, until the eel is tender and cooked.
[Effect] Suitable for women to eat during postpartum confinement.