(Main materials and auxiliary materials)

Dried squid 10g Shaoxing wine 10g.

Pig fat and lean meat ...100g monosodium glutamate ............. 1g ...

Mung bean sprouts ............100g sesame oil ............ 10g.

Sichuan salt 1g mixed oil 75g.

Soy sauce 10g

(Cooking method)

1. Select large and thin dried squid, remove bones, head and tail, cut it into filaments horizontally (if the squid is too hard, it can be baked with low fire to soften it for shredding), wash it with warm water (it is not advisable to soak it for a long time), and squeeze out the water. Pork is cut into 6 cm long and 0.3 cm thick silk. Remove the roots and bud petals of mung bean sprouts.

2. Put the wok on medium heat, add oil and heat it to 60%. After the shredded fish is slightly fried, add Shao wine and stir fry, that is, add shredded pork and stir fry, and then add bean sprouts and stir fry. Finally, add Sichuan salt and soy sauce, stir-fry, add monosodium glutamate and drizzle with sesame oil.

(Process key)

1. Dry stir-frying shredded squid is a unique cooking method in Sichuan-dry stir-frying shredded squid into vegetables. However, the dried squid shreds are different from other dried cooking, because the water content of shredded squid is very small (about100g16g), so cooking needs fire, boiling oil and quick rotation. When cooking, the oil temperature should be 60% (170℃). At this time, the oil level in the pot began to emit black smoke. After the shredded squid is put into the pot, the surface of the raw material quickly solidifies to form a coke film, which prevents the internal moisture from oozing out and ensures that the dishes are crisp outside and tender inside.

2. It is especially important to note that when the shredded squid begins to shrink, it is necessary to cook the cooking wine in time, and quickly add the shredded pork and stir fry it with the shredded fish. When the shredded pork is dry, add salt, monosodium glutamate and sugar and stir fry. This operation process is the key to "taking treasure from fire". It is forbidden to stir-fry in the pot for a long time, otherwise the loach fish will dry at high temperature and be too old to chew.

(Flavor characteristics)

1. When dried squid is used as a dish, it is first swelled with alkaline water to make it tender, then boiled, stewed and fried, with delicious raw materials and soup as a dish. However, the cooking of this dish is unconventional. It adopts the unique "dry frying" method of Sichuan cuisine, making it crisp and dry, loose and tough. Directly used to shred squid and put it in the pot. With tender shredded pork and mung bean sprouts, the finished dish has the characteristics of golden color, softness and crispness, and long dry taste, which is unique among many squid dishes.

2. This dish is salty, delicious, dry, fragrant, crisp and tender, and is suitable for table wine.

Shredded squid

Cooking Sichuan cuisine

All kinds of delicious food and seafood dishes

The characteristic dried squid is not delicious because of its soft texture and lack of umami flavor. Unless it is cooked skillfully, it is difficult to become delicious. When cooking dried squid, it should be swelled with alkaline water to make it fresh and tender, then roasted and stewed, with delicious raw materials and good soup to enhance its flavor. However, the cooking of this dish is unconventional. It uses skillful knife skills and heat, adopts the method of "dry frying", which is crisp in the dry and loose in the tough, and adds delicate and tender shredded pork and mung bean sprouts to make the finished dish have the characteristics of golden color, soft and crisp, and long dry flavor. This dish is suitable for drinking.

Raw material: dried squid100g.

Ingredients: pork fat and lean meat100g, mung bean sprouts100g.

Seasoning: Sichuan salt 1g, soy sauce 10g, Shaoxing wine 10g, monosodium glutamate 1g, sesame oil 10g and blended oil 75g.

In the production process (1), dry squid with large body and thin body is selected, boneless, head and tail are removed, cut into filaments horizontally (if the squid is too hard, it can be slightly roasted and heated on low fire to soften it, so as to facilitate shredding), washed with warm water (it is not suitable to soak for a long time), and squeezed dry. Pork is cut into 6 cm long and 0.3 cm thick silk. Remove the roots and bud petals of mung bean sprouts.

(2) Put the wok in medium heat, put oil and heat it to 60%, add shredded squid and stir fry, then add Shaoxing wine and stir fry, that is, add shredded pork and stir fry, then add bean sprouts, finally add Sichuan salt and soy sauce, stir fry until fragrant, add monosodium glutamate and drizzle with sesame oil.