1. A carrot

2. One or two green onions, depending on the thickness.

3. One or two green peppers, see if you like them.

4. A piece of ginger

5. salt

6. salad oil

Main ingredients:

Two big squid, the normal color is gray with reddish outside, and the inside is white and shiny, with tough but not hard meat and fresh and salty smell. It is best not to use water, which is too soft, brown, transparent and smelly-_-|||||| |.

Cookware: wok and spatula

Production process:

1. Handling squid: Before washing, there may be sediment on the surface, and the sucker of the tentacle is hard and can be washed off. Find the squid's neck (Lingling-_ ||||), insert scissors and cut the squid vertically. You can see that the internal organs under the squid head are only connected to the meat plate. Grab the squid head with one hand and the squid meat board with the other, and you can tear it off completely when you pull it. Cut the internal organs with scissors and throw them away. Squid eyes and mouth (a hard object like parrot's mouth in the middle of tentacles) are cut with a kitchen knife according to the size of two or three tentacles. After cutting, gently stop a few knives on each tentacle and don't cut it off. The inside (white side) of the squid meat plate is flat. Tool changing method: the knife surface is inclined at 60 degrees with the cutting board, and it starts to cut parallel to the edge of squid neck. Each knife is about 3mm apart, and it should be cut deep enough but not cut off. Cut the whole meat board and rotate it 30 degrees counterclockwise. Start cutting in the same way, but it can be cut less deeply. After cutting the whole piece, turn back to the original position, cut the meat board into pieces with a width of about 3 cm along the first cutting direction, and then cut the length of the pieces vertically into 4-5 cm, or even shorter. (Take a breath and sit down ... My head is a little dizzy ...-_-|||||| |)

2. scald squid with boiling water. Don't put too much at a time. Fill about seven or eight tablets with a colander and shake them in boiling water a few times. Squid will be rolled into a beautiful meat roll, and you can take it out. Blanch the squid claws together for a long time. Blanch and drain.

3. Wash a few seasonings (of course, you don't need to wash salt! ! -_-+|||), all shredded or all sliced. Such as shredding: 4-5 slices of ginger, shredded; Cut carrots into 5 cm long slices obliquely, and then shred them; Cut the onion into 5cm pieces and shred; Cut the green pepper into as thin shreds as possible. Slice: cut 4-5 slices of ginger; Cut carrots into 3-4 cm pieces obliquely, and cut green onions into 3-4 cm pieces and break them into four and a half pieces (that is, cut one knife in half and then cut one knife in each direction); Cut the green pepper into slices the size of carrot slices.

4. Bring the wok to a boil and add about 3 tablespoons of salad oil. On medium-high heat, cook for about half a minute (I don't know how hot it is ...-_-|||), then add ginger, carrots and green peppers and stir fry (if sliced, add onions at this time). It will be slightly cooked (partially transparent) in about 2 minutes. Add squid, stir-fry for 3-4 minutes, add salt and stir-fry onion.

Precautions:

1. Standard status: Wang: Squid meat is white and full, its spines are full of vitality, like white hedgehogs, and sometimes there are gray-red curly tentacles, like strange snails. Carrots are red and shiny, green peppers are about to drip, and scallions are a little green. There will be a little gravy. Smell: delicious. Taste: sweet and delicious. Squid is tender and tough enough, and the taste of seafood (indescribable, delicious anyway! -_-|||||), the food is sweet and crisp, and smells like onions ~ ~ ~

2. Don't cook squid for too long ... just cook it until it rolls up, or it will get old! !

Remember to drain the squid after blanching! ! We're' firing' the squid, not cooking it ...-_-|||||||

hiccup