Acne. What are the benefits of eel fish?

How to cook chicken soup in a slow cooker

The main advantage of this electrical appliance lies in the fact that you can put raw food there, fill it with water, set the program and after a certain time you will receive ready-made food. You can prepare chicken soup in a slow cooker with a huge number of additional ingredients: pasta, cereals, mushrooms, legumes. Be sure to add vegetables.

As a rule, the chicken is cut into small pieces or divided into pieces along the joints, and placed in a multi-pan. Then chopped vegetables and other ingredients, seasonings and spices are added. This is all filled with water (mineral without gas or ordinary, but always filtered) or broth and cooked on a suitable program. Some housewives prefer to sauté them in “Frying” or “Baking” before adding vegetables to a dish.

Useful properties of eel

Due to the fact that eel contains complete proteins, all dishes made from this fish are very well absorbed by the body and prevent all kinds of metabolic disorders and weakening of the body's immune response.

In turn, the fatty acids that this fish is so rich in accelerate metabolism and rejuvenate the body at the cellular level. They increase the elasticity of membranes, due to which all nutrients penetrate inside the cells much faster, preventing their starvation and pathological development (which is why oncological tumors usually develop).

In the east, it is believed that eel is able to restore and maintain “male strength” at a high level, as well as rejuvenate the entire body as a whole. Moreover, the latter is true not only for men, but also for women.

It is curious that the Japanese and Koreans use eel meat as a means of helping them endure severe physical activity and heat without health consequences, as well as overcome the chronic fatigue inherent in representatives of these hardworking peoples. This effect is explained by the beneficial effects of polyunsaturated fatty acids on the cardiovascular system of the body. So you can safely adopt the experience of the Japanese and strive to eat this delicious fish more often.

Chicken noodle soup in a slow cooker

Cooking time: 105 min.
Number of servings: 1 person.
Calorie content of the dish: 345 kcal.
Purpose: lunch.
Kitchen: homemade.

Most likely, the dish whose recipe you are reading now is familiar to you from childhood. Chicken noodle soup in a slow cooker is rich and thick. As a rule, all the kids really like him. For the dish, it is advisable to take web vermicelli, but if you don’t have one, you can use thin spaghetti, crumbling it into small pieces. Absolutely any seasonings can be used.

Ingredients:

chicken leg – 1 pc.;
seasonings, salt;
onion – 1 small;
bay leaf – 1 pc.;
egg – 1 pc.;
spider web vermicelli – half a multi-cup;
carrot – 1 small;
potatoes – 2 small;
fresh greens - half a bunch;
water – 1.25 liters.

Cooking method:

Peel the onions and carrots. Wash it. Cut the onion into small cubes and grate the carrots on a coarse grater.
Place the food in the multicooker container. Place the leg there after washing it first.
Salt the food, season it, throw in the bay leaf and add hot water.
Activate “Extinguishing” for an hour and a half.
Peel the potatoes. Cut into cubes. After about half an hour of cooking, add to the broth.
Prepare the vermicelli. When an hour of cooking has passed, add it to the broth and stir thoroughly.
Chop the greens.
Beat the egg with a fork. About 10 minutes before turning off the device, open the lid and leave it like that. Make a funnel in the broth with a spoon and pour in the egg in a thin stream.
After the beep, sprinkle the first one with herbs and serve.

What is mercury and how is it related to seafood?

Fish is rightfully considered one of the healthiest foods. Recently, postulates learned since childhood about the nutritional value and properties of fish have become less stable. Every day, scientists find mercury in fish and force the public to pay attention to the global problems of humanity.

What is mercury

This is a toxic heavy metal that “lives” both in water and on land. Mercury is the only metal that can exist in a liquid state at room temperature. On land, mercury appears through nature (most of the substance is released by volcanoes); humanity is responsible for the rest of the metal emissions. Mercury is released during the combustion of coal in thermal power plants, gold and mineral mining, metal smelting and waste disposal.

Chicken noodle soup in a slow cooker

Cooking time: 75 min.
Number of servings: 8 persons.
Calorie content of the dish: 1120 kcal.
Purpose: lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

Very quickly, using simple commonly available ingredients, a rich chicken noodle soup is prepared in a slow cooker. If there are only a few hours left before lunch, you will have time to cook this first dish. You can use store-bought noodles for the soup or make your own at home. To do this you will need one egg and a little flour. Read how to cook chicken noodle soup in a slow cooker.

Ingredients:

carrots – 1 large;
chicken - half a carcass;
salt, spices;
onion – 1 large size;
celery root – 30 g;
dill, parsley - a bunch;
water – 3.5 l;
noodles – 200 grams;
black peppercorns – 8 pcs.;
tomato – 1 small;
chili pepper - a third of a pod.

Cooking method:

Wash the chicken, cut into pieces. Place in a bowl.
Cut the tomato into cubes, chop the celery, chili pepper, and onion. Grate the carrots. Add to meat. Salt the food, add spices and black pepper.
Fill with hot water, set the “Soup” option for an hour.
Add noodles and chopped herbs to the broth. Activate “Steaming”. Cook for another 7-10 minutes.
After turning off the device, do not rush to close the lid until the first thing has cooled down. This is required so that the noodles do not overcook.

Useful properties of eel

Eel meat contains about 30% high-quality fats, about 15% proteins, a complex of vitamins and mineral elements. Eel contains a large amount of vitamins,,,, and. The high protein content of eel meat has a beneficial effect on the human body.

Few people know that in Japan, the popularity of eel meat increases closer to summer, since eel helps relieve fatigue in the heat and helps the Japanese better endure the hot summer period. Fish oil contained in conger eel meat prevents the development of cardiovascular diseases.

In addition to its incomparable taste, sea eel is a source of Omega-3 fatty acids, as well as sodium and potassium, which are essential for health.

Eel contains a high content of vitamin E, so in hot weather the Japanese love to eat the so-called eel kebab.

Smoked eel also contains a large amount of vitamin A, which prevents eye diseases and skin aging.

Separately, we can note the usefulness of smoked eel for men - the substances contained in eel have a beneficial effect on men's health.

Separate from eel meat, they eat its liver or make soups from it. Since eel dishes are considered expensive, they are often served to guests. The gift of an eel dish can adequately replace a bottle of good wine. The exceptional taste of eel is also revealed when preparing soups.

Rice soup with chicken in a slow cooker

Cooking time: 115 min.
Number of servings: 4 persons.
Calorie content of the dish: 783 kcal.
Purpose: lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

The taste of rice soup with chicken in a slow cooker is incredibly pleasant, and it itself is thick in consistency. Here, in addition to cereals and meat, vegetables are added. They are placed raw or first fried in sunflower oil. To give the dish a beautiful color, add a little turmeric. A few drops of lemon juice add unusual flavor notes to the soup, completing this culinary masterpiece.

Ingredients:

chicken breast – 1 pc.;
lemon - quarter;
rice - a quarter cup;
ground black pepper – 0.25 tsp;
water – 1 l;
salt - half a tablespoon;
vegetable oil – 0.5 tbsp. l.;
turmeric – 0.5 tsp;
carrots – 1 pc.;
onion – 1 small.

Cooking method:

Rinse the breast and place it in the container of the device. Fill with water and salt. Cook for an hour on “Stewing”.
Strain the broth and pour into another pan.
Peel and grate the carrots, chop the onion. Pour oil into a clean bowl. Place the vegetables and cook for 10 minutes on “Fry”.
Pour in the broth. Add rice. Cook on the “Porridge” program for half an hour.
After turning off, place the meat cut into pieces into the dish. Add turmeric, pepper, salt, juice squeezed from a piece of lemon.

Chicken soup with potatoes in a slow cooker

Cooking time: 85 min.
Number of servings: 8 persons.
Calorie content of the dish: 1438 kcal.
Purpose: lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

The recipe for chicken soup with potatoes in a slow cooker is considered one of the simplest. The dish is very light, suitable even for those people who prefer dietary food. In addition to potatoes, Savoy cabbage is added there. If you want to experiment, you can add a couple of spoons of tomato paste to the broth and you get something like borscht. Remember how to cook chicken soup in a slow cooker.

Ingredients:

chicken breast – 1 pc.;
olive oil – 4 tbsp. l.;
carrots – 2 pieces;
sour cream – 5 tbsp. l.;
potatoes – 6 pcs.;
salt – 2 tsp;
onions – 2 pcs.;
ground pepper (black) – 1 tsp;
garlic – 4 cloves;
turmeric – 1 tsp;
Savoy cabbage - half a small fork;
parsley - a bunch.

Cooking method:

Place the breast in a saucepan, add water and cook on the stove for 20 minutes.
Before you start cooking, peel the onions and carrots. Wash it. Cut the onion into cubes, grate the carrots coarsely.
Pour oil into the multicooker bowl. Add the onion and cook on the “Baking” button. When it becomes translucent, add the carrots.
Add the finely chopped potatoes to the bowl when the remaining vegetables have softened. Add crushed garlic and stir.
Pour the broth over the food obtained after boiling the breast.
Set to "Quenching". Cook while stirring.
Grind the meat, shred the cabbage. After a quarter of an hour, add them to the dish. Salt, pepper, add turmeric.
After turning off, add sour cream to the dish, sprinkle with chopped herbs and serve.

The benefits and harms of eel

The easily digestible proteins included in the composition prevent weakening of the immune system. Fatty acids help speed up metabolism and rejuvenate the body.

However, in order for there to be only benefits from eating eel, it is necessary to pay special attention when processing and preparing it. Otherwise, you can introduce parasite eggs into the body. Also, those who are watching their figure should not abuse this product (especially fried or smoked).

At all times, there have been special, delicious products in cooking. The eel can certainly be classified as one of them. Fish is not cheap. Prices are steep, but this is understandable - eel is a rare guest in our lakes and rivers. Everyone knows that an eel looks like a snake, but few people know how many mysterious, sometimes difficult to explain, facts exist in the behavior of this interesting fish.

Let's start with the fact that before getting into the rivers, conger eel larvae travel with the Gulf Stream to the shores of Europe for about 3 years. And this is about 8000 kilometers. Growing up during this time, the fish turn from glass eels into real eels. Having lived in rivers for 5 to 12 years, they then set off again on a long and difficult journey - to the Sargasso Sea, the only spawning ground for eels in the world, to which they have been faithful for hundreds of thousands of years, to lay several million eggs and die. It turns out that life is not only hard for people.

The freshwater rivers and lakes of Russia, Ukraine, the Baltic countries, and Belarus are inhabited by the European eel, which also breeds in the Sargasso Sea. Some eels penetrate into the Dniester, Danube, Don, and Dnieper through the Marmara, Mediterranean and Black Seas. Others, through the Baltic Sea, enter the basins of Pripyat, Western Bug, Shatsk Lakes in Volyn and Lake Beloye in the Rivne region.

Their ability to travel long distances on land on wet grass helps them move from one body of water to another. To breed eels, our fish farms purchase larvae of European glassy eel from Western Europe or larvae of American eel imported from Cuba. On the Shatsk Lakes, eels are caught at night using a harpoon, diving to depths with scuba gear.

The eel is a resident of flowing lakes and rivers. Another interesting thing is that female eels usually live in fresh waters, while male eels prefer brackish and salt water. The length of the eel can reach 2 meters, weighing from 2 to 5 kg. It is only nocturnal. During the day it burrows into the muddy soil, sometimes penetrating up to 1.5 m. A caught eel is practically impossible to hold in your hands. He is slippery, strong, resourceful. On the ground, it bends like a snake and moves quite quickly.

Chemical composition and beneficial properties of eel

The chemical composition, content of proteins, fats and carbohydrates are slightly different between river and sea eels. Sea eel has more protein, iodine, but less calories (up to 100 kcal) and fat, while river eel has slightly less protein, but much more fat and almost 3 times more calories. Iron, phosphorus and potassium are almost equal in both types. Due to the high content of iodine, potassium (272 mg), phosphorus (216 mg), eating eel meat (especially sea eel) prevents diseases of the thyroid gland and atherosclerosis. To preserve these trace elements, eel should be boiled rather than fried.

Smoked eel dishes are especially useful for men, as eel contains unsaturated fatty acids, which help rejuvenate the body and give men strength. It won’t hurt women either - it also rejuvenates their cells, reduces wrinkles, restores hair shine and strengthens nails.

Eel is also useful for restoring strength after illness (100% digestibility of its proteins). Vitamins (A, groups B, D, E) restore vision and work as antioxidants, preventing cancer. However, you should limit the consumption of eel if you have liver and gallbladder diseases and are overweight.

Recipes for dishes with eel

There are a huge number of eel recipes around the world. It has tender, fatty meat. The most delicious eels are those with a silver belly. Eel is an excellent dietary product. Eel can be fried, stewed, baked and smoked, but experts say that the aromatic fish soup overshadows all dishes.

In Great Britain, on the River Thames, there is an island called Il Pie, known to many in the world for its eel pies. In Italy, freshly filleted eel is grilled and served with lettuce. In Lithuania, smoked eel is served with beer.

Smoked eel is delicious on its own with a piece of bread, but eel in salads will excite not only your imagination, but also your taste buds. Try it and you will understand it. Smoked eel can be bought in supermarkets today.

When cutting a fresh eel, be careful not to let its blood get on the skin if you have abrasions or cracks. An inflammatory process may begin, as his blood contains toxic substances.

1. Smoked eel salad

To prepare it you will need potatoes (4 pieces), 4 eggs, a small bell pepper (1 piece), a bunch of parsley, a bunch of green lettuce, 1 teaspoon of balsamic vinegar (you can use regular vinegar), 1 tbsp. a spoonful of olive oil, pepper and salt to taste and the most important ingredient - 200 g of smoked eel.

Boil the potatoes, peel and cut into slices. Boil the eggs, peel, cut each into 6 - 8 pieces. Cut the pepper into slices. Chop the parsley. Cut the eel fillet into small pieces. Place lettuce leaves on a dish, and on them put potato slices, pieces of eel, eggs, salt and pepper, sprinkle with a mixture of olive oil and vinegar, and sprinkle with parsley on top.

2. Eel soup.

Saute 1 clove of garlic, 1 onion, 2 bell peppers in vegetable oil in a saucepan. Add 2 tsp. tomato paste, dill and parsley, 250 ml each of water and white wine. After the mixture boils, add peeled and cut into pieces eel, spices and simmer for 30 minutes over low heat. Pour chopped dill into the soup poured into bowls.

Acne in dietary nutrition

In dietary nutrition, it is difficult to do without tender conger eel fillet with a calorie content of 100 kcal and a relatively low percentage of fat content, unlike river eel (up to 30% fat).

Dietary salads with eel - light, low-calorie, nutritious - will create a sensation at your party among your friends. And you can surprise your loved one with a fish dish made from eel, prepared by you yourself.

An abundance of greens and vegetables will enrich the body with vitamins and minerals. Diet salads with mayonnaise, ketchup and other store-bought sauces are simply incompatible. They will contain olive, sesame, grape, corn oil, lemon juice, balsamic vinegar, mustard, and sour cream.

1. Diet salad with eel.

Cut 120 grams of smoked eel into thin slices. Add fried and chopped pine nuts - 40g, chopped arugula - 100g, halved cherry tomatoes. Place everything on lettuce and season with a mixture of honey (50g) and soy sauce (20g). You can sprinkle sesame seeds on top.

2. Diet salad with avocado and eel.

For the salad you will need: avocado – 1 pc., smoked eel – ½ pc., fresh cucumber – 2 pcs., rice – 4 tbsp. spoons, green onions - 1 bunch, sesame seeds - 1 teaspoon.

For the sauce – 200g. Cut the ginger into thin strips and place in a saucepan. Add 2 hours. spoons of sugar, 2 tbsp. spoons of soy sauce and 4 tbsp. spoons of rice vinegar (or plain). Warm up over low heat. When the sugar is completely dissolved, add 1 teaspoon of wasabi, stir and remove from the stove.

Boil rice in salted water, rinse with water. Cut the peeled avocado into small cubes, removing the pit first. Remove the skin from the eel, cut along the ridge and remove the bones. Cut into small cubes. Peel the cucumber and cut into strips. Mix all the ingredients, add chopped green onions and pour ginger dressing over the salad. At the last moment, sprinkle the salad with sesame seeds.

Eel is not an ordinary fish. Externally similar to a snake, it has a cylindrical shape, only the tail is slightly compressed from the sides. The head is small, slightly flattened, the mouth is small (compared to other predators), with small sharp teeth. The eel's body is covered with a layer of mucus, under which small, delicate, oblong scales are found. The back is brown or black, the sides are much lighter, yellow, and the belly is yellowish or white.

Eels come in both freshwater and saltwater varieties. Appearing on Earth more than 100 million years ago, first in the Indonesian region, the eel also began to live in the Japanese archipelago - especially in Lake Hamanaka (Shizuoka Prefecture). This creature is very tenacious, capable of living even without water with a small amount of moisture. There are currently 18 species of eel in the world.

The river eel is an anadromous fish, but unlike sturgeon and salmon, which go from the seas to rivers to spawn, the eel goes from fresh water bodies to the ocean to spawn. Only in the 20th century was it possible to discover that eel breeds in the deep and warm Sargasso Sea, which, being a gulf of the Atlantic, washes the shores of North America and the islands of Central America. The eel spawns only once in its life, and after spawning all adult fish die. And the eel larvae are carried by a powerful current to the shores of Europe, which takes about three years. At the end of the path, these are small glassy transparent eels.

Juveniles enter our reservoirs in the spring from the Baltic Sea and settle in river systems and lakes, where they usually live for six to ten years.

Eels feed only in warm weather, mainly at night; during the day they burrow into the ground, exposing only their heads. With the onset of frost, they stop feeding until spring. Eels love to feast on various small animals living in the mud: crustaceans, worms, larvae, snails. Willingly eats the eggs of other fish. After four to five years in fresh water, the eel becomes a nocturnal ambush predator. Eats small ruffs, perches, roaches, smelt, etc., that is, fish that live at the bottom of reservoirs.

Having reached sexual maturity, eels rush along rivers and canals into the ocean. At the same time, they often end up in hydraulic structures, which can even cause emergency situations. But most eels avoid obstacles by crawling like snakes some part of the way on land.

The taste qualities of eel are well known. It can be boiled, fried, pickled and even dried. But it is especially good when smoked. It is a delicacy served at the most sophisticated banquets and receptions.

Chicken puree soup in a slow cooker

Cooking time: 65 min.
Number of servings: 4 persons.
Calorie content of the dish: 1835 kcal.
Purpose: lunch.
Kitchen: homemade.
Difficulty of preparation: medium.

If you want to cook something unusual from familiar ingredients, make creamy chicken soup in a slow cooker with mushrooms. It is very delicate in texture, nutritious, and has a pleasant creamy flavor. Most likely, you will be able to feed such soups even to children who flatly refuse to eat first courses. You can add any mushrooms. This recipe for chicken soup in a slow cooker involves the use of champignons.

Ingredients:

champignons – 0.3 kg;
pepper, salt;
potatoes – 0.6 kg;
vegetable oil – 2 tbsp. l.;
onions – 2 pcs.;
garlic – 2 cloves;
cream – 0.5 l (20 percent);
chicken (fillet) – 0.4 kg.

Cooking method:

Peel the potatoes and chop them.
Rinse the meat, cut into small pieces.
Peel the onion. Grind.
Wash the mushrooms and cut into slices.
Crush the garlic.
Place the meat and potatoes into the multicooker container. Add salt and add enough water to cover the food.
Run “Stew” for 25 minutes.
Remove the ingredients and pour the broth into another bowl.
Pour oil into the bowl of the device. Place the onion and activate “Frying” for a quarter of an hour.
Place mushrooms and garlic in a container. Season lightly. Cook on “Roast” for another quarter of an hour.
Place all products into a blender container. Add potatoes and meat to them. Fill with cream. Puree with the blender on low speed. Adjust to taste with spices. By adding broth, you can adjust the thickness.
Pour the puree into the multicooker container. Turn on the "Cooking" option. Cook until the dish begins to boil.

Diet chicken soup in a slow cooker

Cooking time: 75 min.
Number of servings: 2 persons.
Calorie content of the dish: 515 kcal.
Purpose: lunch.
Kitchen: homemade.
Difficulty of preparation: easy.

If you are trying to lose excess weight and eat accordingly, be sure to include dietary chicken soup in a slow cooker into your diet. It is prepared as simply and quickly as possible. It will take a little over an hour to prepare the food and cook it. The recipe suggests using fillet, but it can be replaced with other parts of the carcass. The main thing is to remove the skin from the meat and cut off pieces of fat if you find any.

Ingredients:

chicken fillet – 1 pc.;
potatoes – 2 pcs.;
onion – 1 pc.;
greens - a bunch.
carrots – 1 pc.;
salt pepper.

Cooking method:

Wash the meat, cut into pieces. Place in the bowl of the device, fill with water and start “Cooking”.
Place the onions and carrots there, peeled but whole.
Wash the potatoes. Peel and cut into strips. When the water starts to boil, throw it into the dish. Season with salt and pepper.
After the end of the program, remove the onions and carrots. Pour the soup into bowls, sprinkle with chopped herbs and serve.
Chicken soup in a slow cooker - cooking secrets
Want to make your dish perfect? Remember the secrets of making chicken soup in a slow cooker:
In modern devices from any company: Redmond, Polaris, Philips, Panasonic, there is a multi-cook mode. You can cook soup on it, setting the temperature to 100 degrees and the time for 40-60 minutes.
You don’t have to cook fried vegetables, but add them after turning off the appliance.
The soup will turn out tastier if, after the main program, you keep it on “Warming” for some time.

How did eel get into the human body?

What kind of foreign body do you think is shown on the X-ray?... Employees of medical institutions often have to save inventive people who insert foreign objects into openings of their bodies that are not suitable for these purposes. Aesculapians from Guangdong Province also faced the same situation. It all started with the fact that an unmarried Chinese man, who was fond of watching pornographic films with the participation of exclusively male actors, saw an interesting scene in one of the films - the penetration of an eel into a hole intended for the removal of solid waste products of the human body. The shot with the fish completely deprived the already restless resident of the Middle Kingdom, who uses narcotic drugs, of peace. While taking the next dose, the Chinese decided to repeat the feat of the adult movie worker and, for this purpose, caught a 20-centimeter swamp eel. Having fueled himself with a cocktail of psychoactive drugs, the extreme sportsman concentrated and squeezed the poor fish into his own anus. But the man waited in vain for the return of his “partner” in love games: once in the intestines, the nimble eel was not at a loss and crawled forward in search of the cherished exit. Feeling a stirring inside himself, the drug addict panicked and rushed to the hospital, where he attracted the attention of the nurses with heart-rending cries: “Help me, please! It's moving in my guts! The paramedics arrived in time and quickly pacified the alarmist, giving the doctors the opportunity to conduct an examination. After the X-ray confirmed the man's screams, surgeons began removing the foreign living creatures.

Dead eel

“It was a difficult operation, but we still managed to get an eel weighing 500 grams. The creature did not try to harm the patient’s body, but simply followed its own path. When we pulled out the swamp inhabitant, he was still alive, but died a few minutes later on the operating table. Well, this is the most merciful way out for him. We informed the lover of idiotic tricks that his trick could have resulted in serious injury, because eels have teeth,” angrily broadcasts the doctor who was present when the fish was removed. But the troubles of the gay drug addict did not end there - the police joined the investigation of the incident and charged him with cruelty to animals.

Original link: https://asaratov.livejournal.com/3665190.html

Thoughts and positions published on the site are the property of the authors, and may not coincide with the point of view of the editors of BlogNews.am.

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Video: Chicken noodle soup in a slow cooker

When I was a child, making chicken soup was a whole story. Starting with catching a chicken. Yes, yes, in the village it’s no different. I will not describe the process of plucking, singeing and gutting. The modern housewife has no use for this archaic information at all: she buys already cut chicken meat in the store, rinses it and throws it into the slow cooker, and the cunning kitchen appliance will do the rest itself. Comfortable? Not that word! It's just a little boring, don't you think? Sometimes it’s so nice to tinker in the kitchen, even with chicken soup. And for those who love this business, we offer a recipe for chicken soup in a slow cooker with homemade noodles. You'll be surprised how easy it is to make. And what a delicious, thick and rich soup you will get...

It will take you 1 hour and 10 minutes to do everything. Your multicooker requires programs such as “Stewing” and “Boiling” (which, in turn, can be replaced by ten minutes of “Frying” or “Baking”).

But first of all, the ingredients:

Water – 2.5 liters,
Chicken - “soup set” (say, wings, giblets, ham),
Onion – 1 piece,
Carrots – 1 large or several small, young ones,
Potatoes – 5 medium,
Fresh greens - a small bunch,
Flour – 1.5 standard cups,
Chicken egg,
Salt, black pepper, several bay leaves.

Dangerous acquaintance

In addition to the completely harmless European or common eel, its electric counterpart lives in nature. Although they look similar, they are not related. during a hunt, it kills small fish by releasing a charge of current, the strength of which reaches 600 V. This can be enough to kill even a person. This eel reaches 1.5 meters in length and weighs 40 kilograms. In addition to hunting, the eel uses an electric charge to protect itself from enemies. The radius of its influence is 3 meters. Divers should stay away from this fish because it attacks without warning. Her habitat was

Cooking chicken noodles in a slow cooker step by step

1. Wash the chicken well (preferably soak it), then place it in a multicooker bowl, fill it with water, and add the onion here - peeled, but whole, only cut crosswise on top. This cut will allow the onion to impart maximum flavor to the broth, but not spread throughout the entire bowl. Turn on “Quenching” for 1 hour. Important: if the chicken was bought in a supermarket from a factory shelf, or at the market, but it is a young bird, an hour will be more than enough. If you get a real village aksakalka, after boiling its meat may turn out to be tough, so you will have to cook it for another hour. Or the second option is to use an old, still Soviet culinary trick: marinate the chubaroka in lemon juice for an hour, and then cook it as described above.

2. You need to do the noodles right away. To do this, knead a stiff dough from half the flour, a pinch of salt and an egg (you can also add a spoon or two of water here). Add flour and knead it. Wrap in a plastic bag and set aside to rest for 30 minutes.

3. On a floured table, roll out the dough as thin as possible. It can even reach a “paper” state, when the layer becomes very transparent. Cut as you like - long or short strips, squares, crescents. It is convenient to cut it by folding it in four (sprinkling flour on each layer). Leave the preparations to dry.

4. When the multicooker finishes its program, remove the onion and immediately place finely chopped potatoes and carrot slices into boiling water. Of course, if she is young, fresh from the garden, the soup will be especially successful! Click Boil.

5. After a minute or two, when the soup begins to boil intensely, add noodles, salt, pepper and bay leaves. Wait until the program finishes. That's all!

Bon appetit!

Chicken noodles are prepared in the DEX DMC-50 multicooker.

Step 1: prepare the ingredients.

The slow cooker is a versatile right hand in the kitchen, but even it needs a little help from you. So, first, thoroughly wash the chicken breast, dry it with paper kitchen towels, place it on a cutting board and use a sharp kitchen knife to remove the film, cartilage, and small pieces of fat from the meat. Then we cut it into portions ranging from 2 to 3 centimeters in size, although smaller is possible. Next, using a new knife, peel all the vegetables specified in the recipe, rinse them in cold running water, dry them, place them one by one on a cutting board and continue preparing. Chop the onion into cubes 5–7 millimeters in size. Chop the potatoes into 1.5–2 centimeter pieces. Grind the carrots on a fine, medium or coarse grater, place the rest of the necessary ingredients on the countertop and proceed to the next step.

Step 2: Prepare chicken noodle soup in a slow cooker.

We insert the plug of the multicooker into the socket, fix the Teflon bowl in it, pour in the required amount of vegetable oil and set the “Baking” or “Frying” mode, depending on the functions that your kitchen appliance can perform. After a minute, dip the chopped onion and carrots into the heated fat and cook them, uncovered, for 5 minutes
, stirring occasionally with a silicone or wooden kitchen spatula or a special plastic spoon.
Then we stop the machine and add potatoes with pieces of chicken meat to the bowl. Fill these products with the desired amount of purified water; if you want the soup thicker, then more, if thinner, then less. Next, close the multicooker and set the “Stew” or “Soup” mode for 1 hour
.
10 minutes
before complete readiness, lift the lid, add noodles to the bubbling liquid, salt to taste, bay leaf, ground black pepper and your favorite dried herbs.
Mix everything until smooth and keep the soup covered for the remaining time. After this, we leave it in the slow cooker for another 5-7 minutes
, using a ladle, pour the aromatic food in portions into deep plates and serve it to the table.