Kung Pao Squid

Materials:

1 squid, 3 tablespoons dried Chili, 1 wine, 5 tablespoons soy sauce, 3 tablespoons sugar and black vinegar, 1/2 cups water, a little sesame oil and 1 tablespoon white powder.

Exercise:

1. Squid tears off the outer membrane, cuts the cross pattern obliquely from the inside, and then cuts it into squares.

2. Blanch the squid in boiling water for a while, roll it into a cylindrical flower shape, take it out and drain it.

3. Take the oil pan, stir-fry the dried chilies with 3 tbsp oil, cook the wine along the edge of the pan, pour the seasoning to boil, and then add the squid roll and mix well.

Fried octopus

Its dishes are Korean.

Features delicious, crispy octopus, salty and delicious.

raw material

250g of fresh octopus, canned bamboo shoots15g, 25g of mushrooms, 35g of edible fungi15g, 35g of soybean oil, 25g of soy sauce, 2g of cooking wine15g, 2g of monosodium glutamate, 25g of starch, 5g of onion, 3g of garlic, 5g of ginger, 2g of refined salt and 65g of sesame.

manufacturing process

1. Wash octopus and cut into 3cm pieces; Shredding canned bamboo shoots and water mushrooms; Tear auricularia auricula into small pieces; Peel onion, ginger and garlic, wash and chop. 2. Blanch the octopus with boiling water and control it to dry. 3. Heat a wok spoon with high fire, add soybean oil, add chopped green onion, Jiang Mo and minced garlic and stir-fry until it is 50% hot, then add octopus slices, shredded bamboo shoots, shredded mushrooms and auricularia auricula slices, stir-fry for a few times, and add seasoning.