Learn to cook

Chapter 38 Stir-Fried Shredded Squid

raw material:
10 grams of dried squid, 100 grams of lean pork, 100 grams of mung bean sprouts, 1 each of green and red peppers, 10 ml of cooking wine, 10 ml of sesame oil, 75 ml of cooking oil, 10 ml of soy sauce, appropriate amount of monosodium glutamate and salt.

Production process:

1. Remove the bone, head and tail of the dried squid, cut it into thin strips, wash it with warm water, and squeeze out the water; cut the pork into thick strips; remove the roots and buds of the mung bean sprouts; shred the green and red peppers.

2. Put the frying pan on medium heat, heat the oil to [-]% heat, add the shredded squid and stir-fry briefly, add the cooking wine and stir-fry again, then add the shredded pork and stir-fry.

3. Add bean sprouts and shredded green and red peppers and stir well. Finally, add salt and soy sauce, stir-fry until fragrant, add monosodium glutamate, and drizzle with sesame oil. Serve.

Nutritional effect:

The nutritional value of squid is extremely high, the protein content is 16% to 20%, and the fat content is extremely low, only less than 1%, so the calories are extremely low.

Tips

Because dried squid contains very little water, stir-fry requires high heat, hot oil, and quick turning.It is advisable to use [-]% oil temperature when stir-frying.When the shredded squid begins to curl up, add the cooking wine in time, and do not stir it in the pot for a long time, otherwise the squid will become dry and shriveled under high temperature, and it will be too old to chew.

(End of this chapter)