Manufacturing step (8)
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1. Soak squid in water until soft, cut it open, peel off brown clothes and clean up sundries.
2. Put a cross knife in and cut it at a 45-degree angle, so that it will roll up when frying.
3. Cut into small pieces; Seed the green pepper and cut into pieces, shred the ginger and chop the garlic.
4. Heat the pan (no need to put oil). When the pan is hot, pour in the squid, stir fry a few times, and see that the squid slices are rolled up and put away for use.
5. After washing the pot, put oil and heat it, and add ginger and garlic to saute.
6. Add about 2 tablespoons of bibimbap sauce and stir-fry until fragrant.
7. Pour in squid, stir fry a few times, spray a little white wine and put a little salt.
8. Add green pepper slices and stir fry a few times.
Cooking Skills (4)
1, bibimbap sauce is salty, just add a little salt, or put a little soy sauce instead.
2, soil squid note: cut out beautiful lychee patterns. It should be noted that the pattern is cut internally rather than externally; When cutting the pattern, start from a corner and cut at a 45-degree oblique angle. Pay attention to the distance between each knife as much as possible. After cutting, transfer the squid and start cutting from the other corner.
3. Stir fry with "white stir fry" first. "White frying" means heating directly without putting oil in the pot, then adding squid and stir-frying quickly until the squid rolls up. You can also replace the squid with boiled water, let it roll up, pick it up and drain it, then fry it, roll it up, and it won't take long to cook.
4. Grasp the time of speculation. Whether it is dried squid or fresh squid, it should not be cooked for a long time. Squid cooks quickly. If cooked for a long time, it will become old, tough and unpalatable.