Learn to cook

Chapter 7 Quick Fried Squid
raw material:
1 Shuifa squid, 2 green garlic, 1 red pepper, 3 slices ginger, 15ml cooking wine, 6g sugar, 5g salt, 30ml light soy sauce, appropriate amount of sesame oil.

Production process:

1. Wash the green garlic, and cut into oblique slices with the red pepper; tear off the surface film of the squid, wash, cut obliquely from the inside and cross-knife, and then cut into pieces.

2. Blanch the squid pieces in warm water (about 70°C) to roll them up and pick them up immediately.

3. Pour 30ml of oil into the pan and heat it up. Stir-fry garlic slices, red peppers, and ginger slices. Add cooking wine, sugar, salt, soy sauce, sesame oil, and squid and stir well. Add green garlic leaves before serving. Plate out.

Nutritional effect:

Squid is a valuable and nutritious seafood. It is nutritious and has a unique flavor at the same time. It is a common dish with wine and meals.

Tips

The squid meat is thin and easy to shrink, and it cannot withstand long-term cooking. To fry the squid to taste, you must first cut vertical and horizontal knife edges on the squid body. Blanch it in boiling water, take it out, and then stir-fry it over high heat. When frying the squid, add salt to the oil first, so that the fried squid will be tasty.

(End of this chapter)