Ingredients: 300 grams of squid, 50 grams of lean pork, 25 grams of pickles, and appropriate amount of pickled peppers.
Production method:
1. Cut squid into rectangular pieces, blanch in 70℃ water to form a pen container, soak in alkaline water for 30 minutes, remove the alkaline smell, add seasoning and wet starch to taste, then blanch in 80% hot oil and take out;
2. Leave the bottom oil in the pot, add minced meat and pickled peppers and stir-fry until fragrant, add squid, add soy sauce, yellow vinegar and monosodium glutamate to stir-fry, add broth to boil and thicken, and serve.
The practice of hot and sour squid pen container II
Raw materials: 200g of dried squid, 50g of lean pork, 25g of pickles, 20g of soaked Flos Magnoliae, 2.5g of dried red pepper, 20g of green garlic, 50g of wet starch, 1 .5g of soda ash, 25g of soy sauce, 1 g of monosodium glutamate,1g of refined salt, 2.5.
Production method:
1. Remove the beard from the squid, mix it with alkaline water, remove the bone, wash it, cut it straight into two pieces from the middle, carve a straight knife every 0.3 cm on the original bone side, then cross-cut it with an oblique knife, cut it into rectangular pieces with a length of 3 cm and a width of 2 cm, put it into a tile bowl, and pour 70% hot water. When heated, the squid pieces will be rolled into the shape of a pen container and poured out. 2. Put the wok on high fire, add the cooked lard, heat it to 80%, roll up the squid, stir fry, immediately pour it into the colander, and filter off the oil;
3. Leave 75g of bottom oil in the wok, heat it to 60%, add lean meat, magnolia slices, pickles, dried red peppers and green garlic, stir fry, then add squid, soy sauce, yellow vinegar and monosodium glutamate, add broth to boil, thicken it with wet starch (25g), support the wok for a few times, and take it out of the pan and put it on a plate. [Dining area]
Cooking skills:
1. Squid alkali expansion: Take 150g lime and 350g alkali, add 2kg boiling water, remove the precipitate after the lime and alkali dissolve, and then add 2kg cold water. Add squid, take it out when the dried squid is full, elastic and shiny, and soak it in clear water to make the squid fully absorb water and remove the alkaline taste.
2. Pickled pickles: wash the water tank and dry it. Add 2500 grams of warm water, 50 grams of refined salt 150, 25 grams of pepper seeds, 0/00 grams of white wine/kloc-0, and 50 grams of white sugar. Then, wash and dry the soaked vegetables, put them in a jar and seal them for a day or two.