5 squid strips
Potatoes 1
Onions are half as small.
condiments
Half a spoonful of salt
A little sugar
A little cooking wine
Soy sauce 1 tablespoon
2 tablespoons vegetable oil
Steps of burning squid with potatoes
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1. Wash the palm-sized squid with cold water. If it is frozen, it needs to be soaked in cold water to thaw.
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2. Hold the neck, pull out the whole head and internal organs, throw away the hyaline cartilage, and don't break the "ink". In fact, squid ink is very nutritious and good for human body, but we are used to throwing it away and not eating it, so it doesn't matter once it is broken, but the color and taste are slightly affected.
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3. Hold your head and squeeze out the hard mouth in the middle and throw it away.
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4. Tear off the epidermis and cut into wide pieces. Note that if there is this translucent tissue, it is squid seeds, which are delicious when cooked. Don't throw it away.
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5. Cut the head vertically and treat the whole body. (You can blanch it to remove impurities, or you can not blanch it, because squid is relatively small and easy to cook. After blanching, the meat gets old easily and tastes bad. If you use large squid slices with thick meat, you can quickly blanch them in water at 70-80 degrees.
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6. Wash and scrape the potatoes, cut the onions into thin strips and chop the chopped green onion.
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7. Heat hot oil in a hot pot and saute chopped green onion. Without scallion, scallion leaves will make do, and the fragrance is not as good as scallion.
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8. Stir the onion evenly, add a spoonful of soy sauce and add water to boil.
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9. Cut the potatoes into hob blocks. A hob block is to roll up potatoes and cut them into triangular pieces. This kind of block is random in shape, moderate in size and thickness, and easy to cook. Generally, this kind of block is used to make freshly ground three kinds of medicines.
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10. Pour the potatoes into the pot and stew until they are 70% or 80% ripe, which is only a matter of three or two minutes.
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1 1. Turn down the heat, add squid, salt, cooking wine and sugar, and mix well.
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12. stew for three or two minutes, turn off the fire when the squid changes color, then cover it and stew for a while with waste heat, and serve.