Maybe I ate less delicious food when I was a child, and now I still miss the taste of Monopterus albus that I didn't remember when I was a child. Seriously, I don't remember what it tastes like, but I really want to eat it again. I miss it because my father went out to work soon after I can remember, and I haven't eaten eel since then, let alone such delicious eel.
Eels are eels, too It is not difficult for eel to cook cucumber. It is similar to the cooking method that everyone usually eats, with only slight differences. Here, we talk about how eels cook eels.
Ingredients: appropriate amount of eel, two cucumbers, starch, pickled pepper, cooking wine, celery, bean paste, two or three millet peppers, a small amount of sugar, pepper, salt, monosodium glutamate, soy sauce, coriander and garlic (must be more).
Preparation: It's best to deal with eels when you buy them, but it's hard to deal with them when you bring them home. Cucumber is cut into thick strips, pickled pepper is chopped, celery is cut into strips, and millet is chopped.
The washed eels should be wrapped in starch. Before adding starch, add a little salt to taste and some cooking wine to remove the fishy smell. This will make the eel taste tender, and don't put too much starch. Usually, washed eels don't need water, just sprinkle some starch. Usually, we choose red starch.
Stir-fry: put the right amount of oil in the pot, not too little. You can scoop it up if there is too much oil. Too little won't do, and the taste is not enough. When the oil is slightly smoky, fry the eel and pepper in the oil pan until cooked. Because there is water in the eel, the oil is turbid at first, and it is constantly stirred until the oil turns from turbid to clear, and a lot of oil bubbles appear, which means that it is fried.
Add some cooking wine and a little pepper to remove the fishy smell when it is ready to fry.
Stir-fry: when frying, you need to stir-fry the color and change the taste. Usually you can fry the taste first, because there is a lot of salt in the bean paste and salt in the pickled pepper. Add a small amount of bean paste, stir-fry the eel and color it, then add sour pepper and a small amount of millet pepper to color it. The color is already very good. If it doesn't work, add some soy sauce to color it.
It also has some flavor after coloring. Add a little more salt at this time. If enough salt is added to the eel at the beginning, it is not necessary to add it at this time. Add it later when cooking cucumbers.
Roast: Add the seasoning just mentioned, and the eel will taste almost the same. Then roast the cucumber. Add a bowl of water to the fried eel, bring it to a boil, and cook the eel until it tastes good. When cooking, you can put peeled garlic into the pot and add a small amount of sugar at the same time, and decide whether to cut it according to your own preferences.
Eels will not be cooked for a long time. At this time, add the chopped cucumber and cook together. Add cucumber and taste the soup. If the soup tastes weak, add a little salt. If the soup tastes right, there is no need to add salt. When adding cucumber, add a little celery, which will improve the taste and smell better. If you don't like it, you can leave it alone. After adding cucumber, boil the water and dry it quickly. Try the cucumber and eel again. It is not appropriate to add seasoning. Add chicken essence to the end of the pot.
Finally, sprinkle a little parsley, and a plate of delicious eel and cucumber will be ready. Most cooked foods in Sichuan cuisine are the same, but there are subtle differences according to different people's tastes. In fact, if you really learn a dish, you can cook many dishes, such as eel and cucumber. Personally, I think it is better to replace cucumbers with lettuce heads. Grilled ribs, roast chicken, roast duck and barbecue can all be done in this way. Just add some side dishes according to your own preferences.
One thing is very important. You must put more garlic in the eel. Don't be afraid too much. You can use garlic as a side dish.