The oily eel meat is separated by colorful vegetables. Just looking at the colorful colors makes me feel good. The taste is very rich, sweet and spicy, spreading out in the mouth
Preparation materials: unagi kabayaki, color pepper, onion, salt and pepper powder, cumin powder, sesame, garlic, cooking wine, soy sauce, green onion, ginger, green onion;
Step 1: Defrost kabayaki eel in advance,cut it into strips and then cut it into 3cm chunks for later use.
Step 2: Mince the garlic and mince the onion and ginger.
Step 3: Put the eel pieces into a bowl, add garlic, green onion and ginger, and then pour in a tablespoon of cooking wine and light soy sauce.
Step 4: Wash the bell peppers and Onions and cut them into 3cm pieces.
Step 5:To prepare the skewers, soak in water for 5 minutes, then thread the eel cubes, colored pepper cubes and onion cubes on the skewers at intervals.
Step 6: Place the skewers on a grease-paper lined baking tray, brush with oil and brush with barbecue sauce over the vegetables;
Step 7: Preheat the oven to 200C, put the skewers in and bake for about 3 minutes. Remove the skewers, turn them over and brush them with oil for another 3 minutes.
Step 8: Sprinkle with salt and pepper according to personal taste. Add cumin powder if you like barbecue flavor. Sprinkle with chili powder if you like spicy taste.
1, Because eels are semi-finished and already seasoned, they do not need to be salted or roasted for too long
2, Bamboo stick to soak in water to prevent scorch fire; The vegetables above can be adjusted according to personal preference, such as broccoli, mushrooms are ok ~
The colorful vegetables sandwiched between chunks of bbq eel are satisfying to eat
In my opinion, the best way to shorten the distance is to have a bbq eel together. The delicious food is combined with wine, and we talk freely between pushing and changing cups. The feelings are getting closer and closer.
I have bbq eels and stories. Do you have wine?