Eel Noodles

Name: Eel Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 6g Chinese cabbage; 3g carrot; 100g Eel; 5g oil; 8g Sugar; 25g Cooking Wine; 6g Soy sauce; 1g White sesame; 1g Shallots

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Eel is mostly used in Japanese cuisine. It seems that as soon as Japanese is added, its value doubles. A bowl of eel rice costs half a piece of Grandpa Mao. It is still bare, with only a few pieces of fish on the rice, not even a side dish. This kind of treatment is really unacceptable. What can I do if I finish the fish in a few bites? So I should improve it myself. I don't want to eat rice anymore, so I replaced it with dried noodles that don't need kneading. After the noodles are cooked, there is no need to over-water, even if it is dry-mixed, it will not stick. After taking a long time, the noodles will still not stick and break easily. The eel in this bag has a strong sweetness, so less sugar is added when cooking the sauce. The whole taste is very fragrant, the eel is sweet and soft, and the side dishes are rich, and you will be finished in a while! "

Eel Noodles

1. Prepare the main ingredients.

2. After the eggs are evenly stirred, pour a little oil in the pan, pour the eggs into an omelet, and set aside.

3. After the water in the pot is boiled, add the cabbage and carrots.

4. After removing the vegetables, add Arowana + active fermented hollow noodles and cook for 6 minutes on medium heat. This noodle adopts active yeast fermentation process, hollow noodle body, easy to taste, more delicious, durable cooking, and does not paste the soup, so feel free to cook.

5. Scoop out the noodles with chopsticks and fold them into a bowl.

6. Pour the bagged eel into the pot and heat it slightly.

7. Place the eel on the noodles. Add some sugar, cooking wine, and light soy sauce to the pot, heat it until thick, and pour it on the surface of the eel.

8. Shred the egg skins and place them in a bowl with the cabbage and carrots. Sprinkle white sesame seeds and spring onions on the surface of the eel.

9. Add some boiling water to the boiled sauce pot, stir well, and pour it into the noodles to form a soup.

Tips:
1. Generally, the noodles should be over-cold water, otherwise the noodles will be sticky, so this noodles can be used without over-watering.
2. The eel should not be fried for too long, it will curl up and affect its appearance.
3. The thick sauce is cooked for the first time to make the surface of the eel shiny. The second time to add the soup diluted with water is to add some soup to the noodles to make the overall taste better. It is easy to lose the taste if only added once.