main ingredient: squid, and auxiliary materials: kohlrabi leaves, red peppers, green peppers and carrots

How to make them?

1. Wash the squid, cut it with a knife, and scald it in boiling water

2. Shred red pepper, green pepper and carrot respectively

3. Spread kohlrabi leaves in squid rolls, roll them with shredded red and green pepper and carrot, and cut them into 2cm high and 4cm long.

Ingredients? 35g squid (fresh) Accessories: 2g mushroom (fresh) 5g winter bamboo shoots

Seasoning: 15g shallot? 1 grams of white soy sauce and 5 grams of white vinegar? Garlic 5 g starch (broad bean) 1 g monosodium glutamate 3 g sesame oil 1 g peanut oil 4 g production technology

1. Cut squid with a cross knife into 6×3.3 cm long pieces, blanch them in a boiling water pot, roll the raw flowers, and control the moisture;

2. Remove the roots from the onion, wash it, and cut the scallion into horseshoe onions;

3. Stems of mushrooms are removed, washed and cut into rhombic pieces;

4. Peel the winter bamboo shoots, wash them and cut them into rhombic pieces;

5. Blanch the sliced mushrooms and winter bamboo shoots, and mix with seasoning and wet starch to make marinade for later use;

6. Place the pan on a high fire, pour in peanut oil, heat it to 1%, put the squid in the oil pan, fry it until it is cooked, and take it out;

7. Put 5 grams of remaining oil back on the high fire, pour the marinade to boil, quickly add the fish roll and stir-fry it twice, then stir the pot a few times and serve.

process tips 1. pay attention to the fire, the fire should be strong and fast;

2. Because of the process of frying squid, 5g of peanut oil should be prepared.

1 squid accessory, 1 persimmon pepper, 1 carrot and a half root seasoning, 1 tablespoon of salt and a small amount of vinegar

1 onion, 1 ginger, 1 garlic, 3 pepper, 1 teaspoon of cooking wine and 1 tablespoon of vegetable oil

1. With the skinless side of the squid facing upwards, gently cut the squid into strips with the interval of 3mm, and don't cut the squid

2. After all the cuts, turn the squid around, cut the squid with the interval of 3mm with a knife inclined at 45 degrees, and don't cut the fish

3. Cut the squid with a flower knife into triangular pieces

4. Pour clean water into the pot. Blanch the cut squid until it is rolled, and take it out immediately

5. Cut carrot and green pepper into spindles, and cut onion, ginger and garlic into fine powder for later use

6. Pour oil into the pot, heat it on medium fire, stir-fry pepper and remove the pepper

7. Add onion, ginger and minced garlic into the pepper oil.

2. The time for blanching and frying squid should be short, and the fire should be strong, otherwise the taste will be bad when fried.

3. You don't need to add too much seasoning, and try to keep the original delicacy of squid.