Chinese Food
Home recipe -- fried eel with cabbage
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Go home for dinner - in the evening. It should be pleasant. Huadengchu. In a hurry. Just to go home early. For that bowl of rice. For that safe. Home. A place to rest. Sauteed eel with cabbage - the round and plump eel is tender and delicious, nourishing and nourishing. Sha Cha sauce is a necessary sauce for Chaoshan cuisine. Garlic, onion, peanuts, etc. are mixed together to bring special flavor, shrimp and raw sauce compound fresh and salty taste. Let the eel fresh and refreshing wrapped with a slight sweet and spicy taste; the cabbage fully absorbs the soup of the eel. Both the stem and the leaves are very tasty.
Cooking ingredients
Cooking Steps
Step1:Clean the cabbage and cut it into two pieces for use. Cut red pepper and ginger and put them together for use. Peel garlic and cut it into minced garlic for us
Step2:The eels are slaughtered by caesarean section to remove internal organs, head and tail, and sliced (the stall owner can help kill them
Step3:Stir in a little salt and let stand for 5 minutes. Add 1 tablespoon of raw meal and grasp again. Rinse until there is no mucus on the surface of eel
Step4:Boil about 500ml of water in a big fire. Put in the eel. When you see that the meat around is slightly discolored and rolled up, immediately scoop it up and supercooled it. Then drain it for use
Step5:Heat the oil in a wok over high heat. Saute the shredded chili and ginger until fragrant. Add 200ml of water. Add 1 tablespoon of Huang brand tea sauce. Half of the soup of oyster sauce (seasoned with salty sauce according to your taste). A little pepper. A little seasoned soy sauce
Step6:Add a scoop of raw meal and a little water. Mix into the water. Pour in the casserole to make a thick sauce
Step7:Pour in the processed eel. Stew until the eel is broken
Step8:Heat up the oil in the wok. Add the garlic and stir fry. Pour the cleaned cabbage into the wok and stir slightly
Step9:Add 1 tablespoon Chaoshan fish sauce. Stir fry until it's broken. Put it into the plate. Pour out the extra soup
Step10:Pour the sauce and slice of eel on the cabbag
Cooking tips:1. Monopterus albus during the first time of flying water. Don't cook for too long. Mainly blanching the surface of the blood. In order to prevent the fishy smell is too heavy. 2. water spinach is an oil absorbing vegetable. Therefore, the amount of oil should be excessive. And the oil temperature should be sufficient. Otherwise, it will become black. 3., finally, add the sauce to the rice field eel, and make sure that it can be cooked until it is broken. There are skills in making delicious dishes.
