Grilled Unagi with Cucumber

Name: Grilled Unagi with Cucumber
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 bars Eel; 2 pieces Soil cucumber; 1 whole garlic; 5 slices Sliced ginger; 1 Shallots; 2 pcs Red chili; 2 tablespoons Highly Liquor; 1 tablespoon Soy sauce; 1 tsp pepper; Some oil; Some salt

by Scarlett WH

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Today, a friend happened to give away some unagi that he caught in the country, and he was lucky. Cucumber roast eel is a special dish in Hubei. To talk about its characteristics, of course, we must use specific ingredients, that is, the local old cucumbers. Because the tender cucumbers are green and astringent, the stewed soup is not thick and tastes bad; but the soil cucumbers should not be too old, too old cucumbers have no toughness No nutrition; to choose this kind of plump and round old cucumber with a slight yellowish skin and a little crack on the stem is the most suitable. "

Grilled Unagi with Cucumber

1. Prepare raw materials;

2. Heat the pan with cold oil, add ginger garlic and red pepper to stir fry;

3. After sauteing, add an appropriate amount of eel cubes and stir fry;

4. Stir-fry until the eel changes color, then add an appropriate amount of high-quality white wine and stir-fry;

5. Add appropriate amount of soy sauce and stir fry evenly;

6. Add appropriate amount of water;

7. Add cucumber cubes and stir-fry evenly, then turn to low heat and cook for five minutes;

8. Add appropriate amount of salt and pepper to taste, then add the juice to the plate over high heat, sprinkle with chopped shallots on the surface.

9. Serve it.

Tips:
1. The eel is fishy, and the two magic weapons to remove the peculiar smell are to add a lot of ginger garlic and red pepper; the second is to add a moderate amount of high white wine; 2. Use local cucumbers, which are more suitable for stewing. Note that the use is to remove the core and seeds in the middle.