Dinner is tired of fast food, might as well do a bit of change, a pasta, a section of eel, with green when vegetables, life, as far as possible to lead a bit more delicate. Pasta, grilled unagi, and cream are all classics that make people wonder just by name. Delicious noodles and tender grilled unagi, wrapped in a variety of fresh and rich sauces, with a wonderful mouthfeel of bouncy teeth, make every foodie eat from ear to ear. In fact, it is not difficult to do, interested friends can try oh!
Ingredients : unagi kabayaki 100g, pasta 100g, onion, garlic, broccoli, mushrooms, cream 80ml, pure milk 50ml, freshly ground black pepper, salt, olive oil.
Step 1 : Wash the blue flowers and break them into small ones, cut mushrooms into slices, cut Onions into small cubes, cut garlic into pieces, and cut defrosted eels into bite-sized chunks for reserve;
Step 2 : Cook the pasta in boiling water with a few drops of olive oil and a pinch of salt for about 8 minutes (according to the time on the package).
Step 3 : remove the cooked pasta, drain the water into a large bowl, and then drop some olive oil and mix well to prevent adhesion;
Step 4 : Put the cut broccoli flowers into the pot and blanch them for about 10 seconds.
Step 5 : heat the pot with olive oil, first cut small pieces of unagi into a small fire slowly fry, put out for later use;
Step 6 : Add garlic and onion in the remaining oil and stir fry until the color changes, then add mushrooms and stir fry until soft;
Step 7 : Add the milk and cream, cook until the cream thickens, then add the cooked pasta and mix well.
Step 8 : Add half of the fried eel and broccoli, add a little salt according to personal taste, quickly stir fry well;
Step 9 : After the water has dried, place in a pan and sprinkle with a small amount of freshly ground black pepper. Sprinkle with the remaining unagi pieces and broccoli flowers.
TIPS : Swap the cream for a black pepper sauce for salty eel and pepper pasta
Fresh grilled eels lie quietly around the smooth pasta, cradled in a thick creamy bechause sauce, carefully rolled up with a fork, and slurped in an ample amount of sauce, satisfying.