Eel Cucumber Roll
1.
Preparation materials: Eel Tianxiapu grilled eel, cucumber, egg, sweet pepper, salt, vinegar, light soy sauce, sugar, small red pepper, black pepper.
2.
Rinse the vegetables with running water first, take a section of cucumber and cut into small cubes, and cut the sweet pepper into cubes for later use;
3.
Then boil the eggs in a pot under cold water until they are fully cooked, take out the cold water and peel them, then cut into small cubes for later use (this step can only take the egg whites, I used them so as not to waste them);
4.
Cut the thawed eel in advance into small cubes and turn in the microwave for two minutes, until the aroma comes out, take it out for later use;
5.
Use a paring knife to cut the cucumber into thin strips and trim both sides;
6.
Then roll it up and put it in a tray for later use;
7.
Put the diced egg, diced eel and diced cucumber and bell pepper in a bowl, add salt, sugar, a little bit of vinegar and freshly ground black pepper and mix well;
8.
Put the mixed dices into the cucumber rolls one by one, and a colorful and quick eel and cucumber roll is ready~
9.
Mix light soy sauce, vinegar, sugar and small red peppers to make a sauce. It tastes better when dipped in it. Cucumber is very crisp and crisp, eel is fresh and sweet and chewy, and it has the fragrance of eggs. The taste is very rich~