Sour and sweet eel recipe-Chinese Food-best chinese food recipes-cooking food

Sour and sweet eel

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Cooking ingredients

potatoes:moderate amount

seaweed:moderate amount

carrot:moderate amount

sugar:moderate amount

brown sugar:moderate amount

vinegar:moderate amount

raw:moderate amount

bamboo salt:moderate amount

pepper:moderate amount

water lake powder:moderate amount

sunflower oil:moderate amount

Cooking Steps

Step1:Steam the potatoes. Mash them. Mix with bamboo salt and pepper. Slicing seaweed and rolling mashed potatoes (I didn't buy sushi seaweed. Good time. Just the right size. No need to cut it

Step2:Add a little oil to the pan. Don't use too much. Wrap the rolled strips with paste. Fry them for shaping. Set them on a plate for later use. 2 teaspoons vinegar 3 teaspoons sugar 1 / 2 teaspoon brown sugar 1 / 2 teaspoon light bamboo salt 5 teaspoons water mix well.

Step3:Stir fry the carrot slices with oil. Pour them into the condiment of the previous step and cook them. Add water and starch to thicken them. Pour them on the vegetable eel.

Cooking tips:1. I don't like the name plain eel very much. But I can't think of the name. Let's call it that first. What's your suggestion? 2. The vinegar I bought is from Zhenjiang. It's very sour and sour. So I added a little more sugar. This bowl of underjuice is tasted and added at the same time. It's more in line with my taste. It's sour, sour and sweet. If I made this dish on New Year's Eve, I don't know what the reaction would be. It's hard for everyone to adjust. 3. When adding sugar, I suddenly thought of brown sugar. But at this time, I have added a lot of white sugar. How can I forget the brown sugar at the critical time? Try it all with brown sugar next time ~ there are skills in making delicious dishes.