Puffed eel rice
By VicentaLakin
Eels, another classic food of importance in Japanese cooking. Out of a preference for the dailies, Uncle Bo is particularly fond of the sweetness of the porridge, the sweetness of the porcelain eel, the taste of the hot rice, the taste of the area that touches the sauce, and the power of the meal. Plumbing, which means cutting fish out of the crumbs and dressing them with sweet and spicy sauce, which is mainly made of soy sauce. The steps taken to treat eel are cumbersome and the calibration is more uncertain. It's a good thing I can't find a vacuum-packed and sold eel in a supermarket freezer right now, enough to save my heart
Recipe Recommendations
- sweetening
- roast
- ten minutes
- ordinary
Steps for Puffed eel rice
1
The finished products will be purchased to heat the eel by means of microwaves, as illustrated in the bag。
2
When hot oil is taken from the pot, it is poured into sauce, white sugar and wine, and boiled to the point where it becomes available。
3
Get the microwave hot eel out and cut the spare 6-8。
4
Fill up rice, shape the eel and lay it on rice。
5
On the basis of the original sauce, water the additional sauce prepared in step 2, soak the sea moss, white sesame and onions。