Fired double squid

Methods of firing double squid

Raw materials for making fried squid:

Dried squid 200g; fresh squid 200g; bamboo shoot 25g; carrot 25g; fresh Lentinus edodes 25g; shepherd's purse 25g; scallion 1; ginger 1 small piece; garlic 2 pieces; proper amount of starch

Ingredients for making fried squid:

30 g edible oil, 1 / 2 tbsp cooking wine (15 g), 1 tbsp white pepper (3 G), 2 tbsp Shacha sauce (6 g), 2 tbsp oyster sauce (6 g), 1 tbsp refined salt (3 G), 1 / 2 tbsp sugar (1.5 g), 1 / 2 tbsp monosodium glutamate (1.5 g)

Processing steps of fried squid

1. Wash and slice garlic, ginger, carrot, bamboo shoot, fresh mushroom and shepherd's purse; cut scallion into sections; blanch carrot, bamboo shoot and mushroom, remove and drain;

2. Soak the dried squid in soft water to remove the inner membrane; clean the fresh squid to remove the black juice and viscera, draw cross knife lines on the inner surface, scald both squid in boiling water, remove and drain;

3. Heat the oil in the pot, saute garlic, ginger and green onion, add squid, bamboo shoots, mushrooms, carrots, shepherd's purse and white pepper, Shacha sauce, oyster sauce, salt, monosodium glutamate, cooking wine, sugar and water, stir fry and taste, and thicken out of the pot.

Characteristics of fried squid:

The meat is delicious, crisp and tender.

Attention should be paid to when making fried squid

If you use boiling water to heat the squid, it will taste more crisp and tender.

Fired double squid

Fried double squid is a dish made of dried squid and fresh squid, which belongs to home cooking.

Food materials

raw material

200g dried squid, 200g fresh squid, 25g bamboo shoots, 25g carrots, 25g fresh mushrooms, 25g shepherd's purse, 1 scallion, 1 small piece of ginger, 2 cloves of garlic and proper amount of starch

Seasoning

30g cooking oil, 1 / 2 tbsp cooking wine, 1 tbsp white pepper, 2 tbsp Shacha sauce, 2 tbsp oyster sauce, 1 tbsp refined salt, 1 / 2 tbsp sugar and 1 / 2 tbsp monosodium glutamate

Production method

1. Wash and slice garlic, ginger, carrot, bamboo shoot, fresh mushroom and shepherd's purse; cut scallion into sections; blanch carrot, bamboo shoot and mushroom, remove and drain;

2. Soak the dried squid in soft water to remove the inner membrane; clean the fresh squid to remove the black juice and viscera, draw cross knife lines on the inner surface, scald both squid in boiling water, remove and drain;

3. Heat the oil in the pot, saute garlic, ginger and green onion, add squid, bamboo shoots, mushrooms, carrots, shepherd's purse and white pepper, Shacha sauce, oyster sauce, salt, monosodium glutamate, cooking wine, sugar and water, stir fry and taste, and thicken out of the pot.

Food characteristics

The meat is delicious, crisp and tender.

The chef knows everything

If you use boiling water to heat the squid, it will taste more crisp and tender.

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