Boiled Candel

Name: Boiled Candel
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Eggplant (green peel); Some oil; Some Homemade fresh soy sauce; a little pepper; 15g Red pepper; 10g ginger; 30g garlic

by Jackey cat

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There is a yellow peel garden in Yanbu, Foshan. The candel grown in it is said to be the best and most authentic variety of candel. In general, it is green and tender, soft and sweet, and full of pulp. This is the most basic element that candel should have. The entrance is sweet and glutinous, no residue, no gluten, no seeds, and this kind of variety can only be grown in the Huangpi Garden. After leaving here, the autumn candels grown are not so authentic and delicious. Let a friend today. I bought some autumn candels from Huangpi Garden. The roots are long and slender. When you break it, the inside is really white and seedless. The most popular, most direct, most delicious and the most original way to eat is boiled, simply use boiling water. Once blanched, sprinkled with sesame seeds, pepper, and homemade fresh soy sauce, it is delicious enough.

Ingredients

Boiled Candel

1. Wash the candel, prepare ginger, garlic and red pepper

2. Cut off the head and tail of the candel

3. Chop ginger and garlic into minced pieces, and cut red pepper into small pieces

4. Put a small amount of cooking oil in the pot, put the ginger and garlic in

5. Fry on low heat until golden brown, remove most of them for use

6. Add the right amount of very fresh, oyster sauce, sugar, cornstarch water, red pepper diced

7. After it is boiled, set aside, this is homemade fresh soy sauce

8. Put water in the soup pot, add appropriate amount of salt, sugar, cooking oil, and bring to a boil

9. After the water boils, prepare to put the candel

10. Don't worry, put it slowly, and blanch it in the pot while pressing it into the water with chopsticks to make it cooked faster

11. Put the blanched candel in a pot of ice water to cool

12. Then take it out and put it on a plate, sprinkle with white pepper

13. Drizzle with homemade fresh soy sauce, minced golden garlic and white sesame seeds, ready to serve

Tips:
In fact, it takes skill to make the candel beautiful and blue. The water must be boiled and the fire must be strong enough. The temperature of the candel must not be lowered when the candel is put into the pot. It can be effectively ensured that the candel is kept tumbling all the time. The color does not change after burning, but the green and green are beautiful.