Oil free squid rolls with pepper

Oil free squid rolls with pepper

Introduction:

"Today's squid rolls with colored peppers is a way to avoid cooking fumes. Put all the raw materials into the pot, cover the pot tightly, and simmer for 5 minutes. When it comes out, it smells delicious. Squid rolls are tender and delicious, and the color peppers are crisp when cooked. The most important thing is that you don't put a drop of oil. It's still delicious. "

Production steps:

Step 1: remove the internal organs of squid and wash it

Step 2: remove the head and open the body

Step 3: tear off the black film on the body and head

Step 4: cut the inner flower knife into 6 cm long and 5 cm wide pieces

Step 5: cut the head and whiskers into pieces

Step 6: all the ingredients are ready, green and red pepper cut into diamond pieces, garlic slices, ginger slices, squid roll in advance into boiling water blanch

Step 7: put all the ingredients into the pot, pour in the seasoning, stir well, cover the pot, simmer for 5 minutes over medium heat, and don't turn over the pot

Step 8: when the time is up, open the lid of the pot, take in the juice slightly, stir fry evenly and get out of the pot

Step 9: pack and eat

Materials required:

Squid: one

Green pepper: half

Red pepper: half

Ginger: a small piece

Garlic: 4 cloves

Soy sauce: 20g

Oyster sauce: 10g

Salt: 2G

Water: 50g

Note: squid black film removal is very simple, draw a cross in the middle of the back, and then lift it in four directions, the black film can be easily removed; squid should be boiled before it is cooked to remove the fishy smell and form a roll; the better the sealing of the lid, the better the effect of the dish.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh