Ingredients

Wild Udon Roe Half Slice about 60 grams, Rice Wine/Sorghum Wine 4 tsp (discretionary), Apple 1/4 pcs.

Step by step

1, take the roe out of the vacuum bag, and demonstrate half of the roe today

2, put the roe on a plate, pour rice wine over it, and soak it on both sides. If you have sorghum wine, it's even better~~~~

3, let the fish rest for a while, and then we'll strip it.

4, about ten minutes of soaking, you will find that the membrane of the fish roe has floated open, tear off the membrane. Basically, soak a little longer will be better to tear, but this is fresh uji roe, so don't soak more than twenty minutes, if you put it for a long time . Then soak it longer.

5, ride la ~ ~ ~ ~ the membrane of the fish roe peeled clean, take the rest of the wine and then the two sides coated.

6, the point comes! The secret to not failing to get the udon roe is the Taiwan Light Datong electric skillet. Many friends will use the pan baked or baked in the oven, in fact, can be, but our good friend Tatung electric pot built-in baked udon roe skills, do not use white. Wash the inside of the electric pot, if you are afraid of getting dirty, you can also lay tin foil. Put the fish roe in, put the lid on the electric pot, and press the switch.

7, do not add water! Don't add water! No! Don't! You have to! Just dry cook it.

8. The Tatung pot is very smart. After you put the roe in the dry pan and bake it, it will jump up in about two minutes.

The point is! Please be sure to open the lid of the pot as soon as it jumps up and turn the roe over.

Not early! Early it's not cooked. And don't be late! Late it crisps up.

Because the pan is still a bit hot, it may not press down, so wait about one to two minutes before you press down with the lid on.

9. After the second jump, take it out quickly!

Let it warm up a bit before you start slicing.

10, the knife must be wiped dry, as to how to cut, it depends on the individual.

My family likes to cut it diagonally, and some people cut it into a strip, all very tasty.

11, Hao Luo Hao Luo!

Generally with udon roe are garlic radish, but my family likes with apple, after eating the mouth does not stink.

Friends of the salinity of the fish roe mastery is just right, not too salty, not fishy at all, the taste is very rich and refreshing ah ~ ~ big push big push.

Tips

Be sure to pick up the roe and turn it over the moment the wok jumps up! Not too early! And not too late either!