Chinese Food
Braised eel with garlic
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There is a legend in the Jianghu. Most of the baked eel in the Japanese food store are processed semi-finished products. They don't bake eel themselves at all. The first time I heard about this rumor, I felt that my pure mind was greatly impacted. There was a sense that my outlook on life was subverted. So I don't believe that every time I eat Japanese food, I order roast eel and taste it carefully. Then Only found. I really can't distinguish the roasted eel sold in the shop, which is cut into small pieces and placed in exquisite small plates, from the frozen vacuum packed Bushui eel I bought from the supermarket. You don't want to find the same supplier, soulmate. With the first feeling of being cheated, I felt angry. Later I was used to being calm. Now it doesn't matter at all. I am in the mood of I don't know what to eat, order eel rice. At least you know what it is before you eat, and you will never be disappointed.. I. mature At this time, I can finally throw out a light sentence. At that time, people were very stupid
Cooking ingredients
Cooking Steps
Step1:Wash and drain the thawed eel. Cut into 1.5cm thick sections for us
Step2:Soak garlic in warm water for 15 minutes and peel it for us
Step3:Cut the scallion into inch sections (leave a little to cut the scallion for dish). Slice the ginge
Step4:Put a little more oil in the pan. Put the cold garlic oil in the pan. Fry slowly over low heat for about 68 minutes
Step5:Fry the garlic until golden brown. Pour out most of the oil. Stir fry the onion, ginger and dried pepper
Step6:After picking out the garlic, fry the eel until both sides turn yellow. It will take about 58 minutes. Then pour the garlic back
Step7:Bring the beer to the boi
Step8:Light soy sauce, sweet sauce and a few drops of old soy sauce. Simmer for 30 minutes. Drain the soup to a proper consistency. Add a few drops of vinegar before cooking. Sprinkle with scallio
Cooking tips:1. The garlic must be fully fried in a small fire. The fire is big and easy to burn. The garlic can produce more fragrance under cold oil. Before frying fish, the garlic should be picked out. Otherwise, the garlic will be burnt when frying fish. 2. The oil content of eel is very high. After frying, most of the oil of garlic must be poured out. Otherwise, it is very greasy. Garlic oil can fry other dishes or cold mix. 3. If there is too much oil in the process of frying fish, you can use kitchen paper to wipe and suck part of it. There is salt in both soy sauce and sweet sauce. So don't add a lot of salt. 4. The soup should be dried. It can be wrapped in eel to make delicious dishes.
