Eel cuisine full of affection -- Pu Shao eel covered rice(chong man nong qing mi yi de man yu liao li pu shao man gai fan )

Eel cuisine full of affection -- Pu Shao eel covered rice

Introduction:

"When I was in Tokyo, I was always dragged to Huaishi restaurant by customers or friends. They were basically in Ginza. There were several good restaurants. Unfortunately, I couldn't even remember their names. Waterfall Khan, anyway, was always a food box. If it was opened, it would be two floors. If it was better, it would be three floors. In my opinion, the content is just sushi, tempura, fried food, boiled food and so on, which is far worse than hot spring cuisine. However, once I accidentally enjoyed this eel meal, which was really good. I can't remember the name of the small shop or the town in Ginza. I only remember the smile and the strong fragrance between the lips and teeth of the kimono Obasan. My eel meal is based on my memory, and the finished product is for BF. In the hot summer, it's very lucky and bitter to cook eel in a hot kitchen. Moreover, my bone picking technique is not very skillful, and I almost cut my finger several times. But when I think of the Bento made for my beloved, everything becomes sweet. No matter what I do, it's mixed in the dishes It's a delicacy that can never be turned off by our conscientiousness and persistence. "

Production steps:

Step 1: wash the eel, remove the head and viscera, cut off the tail and leave only the middle part

Step 2: cut the middle part into three parts evenly and remove the bone

Step 3: use oyster sauce, starch, rock sugar, salt, pepper, soy sauce, flavoring to make marinade

Step 4: marinate the eel fillets for two hours

Step 5: heat the oil in a pan and fry the eel slices to make the juice

Step 6: press with shovel from time to time to make sure every angle is thoroughly fried

Step 7: collect the soup over the fire, but don't dry it up

Step 8: Loading

Step 9: pour the soup, sprinkle with black pepper powder, and then pour with honey

Step 10: wipe well with a shovel, put into the microwave oven, high heat for two minutes

Step 11: serve rice, cover with eel fillets, it's done. It's no worse than the Huaishi food I ate in Ginza

Materials required:

Eel: moderate

Rice: right amount

Oyster sauce: 2 tablespoons

Veteran: a small spoon

Rock sugar powder: 1 teaspoon

Pepper: 1 teaspoon

Starch: 1 teaspoon

Honey: a small spoon

Black pepper: right amount

Weilin: moderate amount

Salt: a little

Note: the taste is very salty, put salt carefully

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Chong Man Nong Qing Mi Yi De Man Yu Liao Li Pu Shao Man Gai Fan