Fried squid rolls in soy sauce

Fried squid rolls in soy sauce

Introduction:

"Every weekend is a time to relax. You don't need an alarm clock to go to bed in the morning, you can go to bed later in the evening, you don't want to go to the Internet, and you can eat at will. It seems that everything is off track with time. It's really comfortable! Although I've become very lazy, I'm a housewife. For the sake of the daily life of the three members of the family, I still have to do it with all my heart. It's just that time is not so tight! "

Production steps:

Step 1: wash the squid and take two pieces.

Step 2: after removing the tail, take one of them and place it on the cutting board with the inner cavity upward.

Step 3: use the knife to slant the knife plate to 4 / 5 of the depth, with an interval of 3 mm or so, and then use the knife straight to cross the front knife line for 90 degrees, with an interval of 1.5 mm or so, with a depth of 4 / 5.

Step 4: cut about 4.5cm long and 2cm wide horizontally.

Step 5: blanch the sliced squid in boiling water.

Step 6: roll the squid into small rolls and take it out.

Step 7: peel the onion, wash and cut into pieces.

Step 8: remove the green pepper, wash and cut into diamond shaped pieces.

Step 9: put a spoonful of oil in the pan.

Step 10: after heating, put all the materials in and explode quickly.

Step 11: remove and drain.

Step 12: leave a small amount of oil in the pot, add scallion and ginger, stir yellow and remove.

Step 13: add a large spoon of sweet flour sauce, stir up the flavor of the sauce, then add a small spoon of yellow rice wine, two small spoons of sugar and a small spoon of chicken essence, and then sprinkle with half a teaspoon of boiling water, stir fry over low heat.

Step 14: boil until sticky, put in all the materials, stir evenly and then put on the plate.

Materials required:

Squid: about 250 grams

Onion: one

Green pepper: Five

Sweet flour sauce: 1 tablespoon

Oil: 1 tablespoon

Sugar: two teaspoons

Yellow rice wine: a small spoon

Chicken essence: a small spoon

Boiled water: half spoon

Scallion: right amount

Ginger: right amount

Precautions: 1. The knife should be deeper, otherwise it is not easy to shrink. 2. Scald and oil quickly, otherwise squid will grow old easily. 3. When boiling sauce, the heat should not be too high, otherwise it is easy to boil off

Production difficulty: unknown

Technology: explosion

Production time: 20 minutes

Taste: Maotai flavor