</SPAN>
菜系</SPAN></SPAN></SPAN>及功效：</SPAN>京菜</SPAN></SPAN> 气血双补食谱</SPAN></SPAN></SPAN> 产后调理</SPAN></SPAN>食谱</SPAN> 益智补脑</SPAN></SPAN>食谱</SPAN> 糖尿病</SPAN></SPAN>食谱</SPAN> </SPAN></SPAN>
工艺</SPAN></SPAN></SPAN>：</SPAN>红烧 </SPAN>
红烧鳝鱼的制作材料：</SPAN>
主料：</SPAN>鳝鱼300</SPAN>克</SPAN>
辅料：</SPAN>玉兰片10</SPAN>克,</SPAN>胡萝卜10</SPAN>克,</SPAN>油菜10</SPAN>克</SPAN>
调料：</SPAN>酱油25</SPAN>克,</SPAN>醋10</SPAN>克,</SPAN>花椒5</SPAN>克,</SPAN>黄酒5</SPAN>克,</SPAN>味精1</SPAN>克,</SPAN>大葱15</SPAN>克,</SPAN>姜5</SPAN>克,</SPAN>大蒜（白皮）5</SPAN>克,</SPAN>淀粉(</SPAN>豌豆)30</SPAN>克</SPAN>
红烧鳝鱼的特色：</SPAN>颜色褐红，段均整齐，肉嫩汁浓，味道咸鲜。 </SPAN>
红烧鳝鱼的做法：</SPAN>
1.</SPAN> 将鳝鱼剁成长一寸五分的段，玉兰片、胡萝卜都切成长八分，宽四分，厚五厘米的片，油菜宽者切开，切成八分长的段。葱姜蒜切成末；花椒加水调成花椒水；淀粉加水调成芡汁备用。</SPAN>
2.</SPAN> 勺内放入油，烧至八成热时，放入鳝鱼段炸成火红色，倒入漏勺内。</SPAN>
3.</SPAN> 勺内放入底油，用葱姜蒜炝锅，添汤</SPAN></SPAN></SPAN>加入酱、醋、绍酒、花椒水、味精、玉兰片、胡萝卜、鳝鱼段，待汤</SPAN></SPAN></SPAN>烧开后，用慢火煨熟，将鱼段取出放入盘内，将油菜放入勺内，用湿淀粉勾芡，淋上明油，浇在鱼段上即成。 </SPAN>
食物相克：</SPAN>不宜于狗肉、狗血、南瓜、菠菜、红枣同食。</SPAN>
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