The Delicious Mie Aceh + Eel

Hi friends steemians, my post times to share stories about aceh and eel noodles, usually aceh noodles cooked mixed with crab, squid, shrimp, danging, fish or other, but this time I want to share the story of aceh noodle dishes in the eel mix, maybe some of us imagine the eel just feel amused let alone eat it, is not it ..?

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I want to explain a little about the eel.

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Eels are a type of animal that is hermaphrodite protogini, long shape has a thin tail and no spine, eels we usually encounter in rice fields and rivers or swamps so that eel can be found almost in all areas of Indonesia including Aceh.

Eels have a high protein content, tasty savory, delicious flavor and can survive for quite a long time as long as the eel skin remains moist. Eels are also high economic value and some even have a business of eel cultivation.

The benefits of danging rice pads for health include strengthening bones and minimizing the occurrence of bone loss, iron, iron in human body functions to prevent anemia, Contains calories, rich in vitamins and protein, good for eye health and development of neural network functions and many more. According to the parents in my village eels can also increase the vitality of men.

Aceh Noodle is a cuisine made from yellow noodles or instant noodles made from flour without preservatives and then cooked with spices formulated by the seller of noodles itself, aceh noodle is very easy to find in every coffee shop or specialty shop that sells the dish, about cooking noodles aceh depends on cooking spices so no wonder every stall has a distinctive taste of each.

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In cooking this eel noodle is almost the same as cooking crab or shrimp noodles. Eels first cleaned or dirt in the stomach and in small iris to easily penetrate the spice noodle dishes later.