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Deep-fried egg noodle
1 eel approx. weighing 50g
10 slices onion, julienne
5 slices of cabbage, cut into small
pieces
1 red chili, sliced into pieces
1 sprig scallion, chopped into 1-inch
length
3 crushed garlic cloves
1 tablespoon soy oil
˝ teaspoon potato starch
1 teaspoon water
Seasonings:
3 tablespoons black vinegar
1 tablespoon sugar
1 tablespoon light soy sauce
2 tablespoons crystal sugar
1 teaspoon gourmet powder
3 tablespoons water
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Method:
Chop eel in slices, reserve eel blood
for better appearance. Blanch egg noodles and transfer into
plate. In a bowl, combine vinegar, sugar, soy sauce, gourmet
powder and water, whisk until blended, set over heat, add crystal
sugar and cook until dissolved. Set wok over high heat, pour soy
oil, and add eel, cabbage, onion, scallion, garlic and chili, sauté
for a while. Pour vinegar mixture and stir constantly, thickened
by potato starch water. Spoon eel mixture on top of noodle and
ready to serve. Please sauté ingredients within 1 minute, if
not, the eel might turn out to be overcooked.
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