2 mushroom squid soup:

Raw materials:

50g of water-soaked mushrooms, 0g of water-soaked squid100g, 20g of shrimps and 30g of winter bamboo shoots,

Salt, sugar, yellow wine, pepper, monosodium glutamate, lard, wet starch, chopped green onion, sesame oil.

Exercise:

1. First, clean the squid, cut it into rectangular shapes, blanch it in boiling water, and drain it.

2. Mushrooms are pedicled, washed and cut into pieces. Heat a wok, add lard to heat it, add chopped green onion, minced meat, sliced winter bamboo shoots and sliced mushrooms and stir fry.

3. Inject clear water, then add the soaked shrimps, yellow wine, refined salt and white sugar. After boiling, add squid slices, thicken with water starch for a while, add monosodium glutamate and pepper, and drizzle with sesame oil.

Fried squid rolls:

Raw materials:

Water-soaked squid, coriander segments, shredded onion, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil and broth.

Flavor characteristics: green in white, salty in fresh, light in crisp and strong in coriander flavor.

Production process:

1. First cut the inside of the squid into a straight knife, then cut it into a flower knife in the shape of an ear of wheat, then change it into slices 6 cm long and 3.5 cm wide, and scald it in boiling water. The fish in the clear water seems to be too cold, and the alkaline taste is removed.

2. Slice the onion and garlic and put them into a bowl. Add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste into juice.

3. Stir-fry the spoon with high fire, and inject peanut oil until it is 90% hot. Soak the squid rolls in hot water first, take them out and control the water, immediately fry them in hot oil, and then quickly pour them into a colander to control the oil.

4. Leave the oil at the bottom of the frying spoon, pour in the squid roll, cook the sauce in the bowl, quickly turn it over a few times, sprinkle in the coriander section, stir well, and pour in the sesame oil.