Fried squid with wheat

Stir fried squid with wheat ear

Raw materials for stir fried squid

Ingredients: 400 grams of soaked squid, 50 grams of cooked bamboo shoots, 25 grams of wet mushrooms, 500 grams of lard (75 grams).

Ingredients: red pepper, scallion, monosodium glutamate, fish sauce, pepper, sesame oil, Shaojiu, Shangtang, starch.

Processing steps of fried squid with wheat ear

1. Wash the squid, use a vertical knife from the top right of the head down to the tail to cut diagonal lines (knife distance should be close), turn the squid, and then cut diagonal lines from the top right of the tail down, shovel out one piece every 3 cm. Cut mushroom and pepper into pieces. Cut the bamboo shoots into slices after carving.

2. Mix the soup, monosodium glutamate, fish sauce, pepper, sesame oil and starch water to make the sauce. Mix squid with wet starch and set aside.

3. Stir fry the cauldron and heat it. Pour in lard. When it's 50% hot, add squid and oil. Remove lard. Stir fry lard in cauldron, stir fry shallot, bamboo shoot, mushroom and pepper, add squid, cook in Shaojiu, thicken with sauce, add 25g lard and mix well.

Features: crisp and delicious, with rich flavor. After careful knife work, it looks like wheat ears, so it's named.

Fried squid with wheat

Fried squid is a famous traditional dish in Guangdong Province. It is crisp, delicious and fragrant. After careful knife work, it looks like wheat ears, so it is named.

essential information

Fried squid with wheat

Cantonese cuisine

Special Cantonese cuisine

Basic characteristics

It is crisp, delicious and fragrant. After careful knife work, it looks like wheat ears, so it is named.

Basic materials

400 grams of soaked squid, 50 grams of cooked bamboo shoots, 25 grams of wet mushrooms, 500 grams of lard (75 grams), a little red pepper, scallion, monosodium glutamate, fish sauce, pepper, sesame oil, shaosa, soup, starch.

Basic system

1. Wash the squid, use a vertical knife from the top right of the head down to the tail to cut diagonal lines (knife distance should be close), turn the squid, and then cut diagonal lines from the top right of the tail down, shovel out one piece every 3 cm. Cut mushroom and pepper into pieces. Cut the bamboo shoots into slices after carving.

2. Mix the soup, monosodium glutamate, fish sauce, pepper, sesame oil and starch water to make the sauce. Mix squid with wet starch and set aside.

3. Stir fry the cauldron and heat it. Pour in lard. When it's 50% hot, add squid and oil. Remove lard. Stir fry lard in cauldron, stir fry shallot, bamboo shoot, mushroom and pepper, add squid, cook in shaosa, thicken with sauce, add 25g lard and mix well.

Longitude: 104.06573486

Latitude: 30.65946198