Spicy squid ring
Materials:
Frozen squid tube, Laoganma bean temp, soy sauce, salt, pepper, starch, ginger, garlic, pepper, pickled ginger, pickled pepper, green pepper, red pepper and onion.
Practice:
1. Wash the inside and outside of the squid test tube, tear off the red skin on the surface and the black film on the inner surface, cut into circles, remove the water in boiling water for more than ten seconds, take it out and rinse it, soak it in cold water for a few minutes, and drain it for later use.
2. Laoganma bean temp, soy sauce, pepper, salt, a little starch and a certain amount of water to adjust the flavor juice.
3. Stir-fry ginger and garlic slices in hot oil, then stir-fry pepper and pour in flavor. Pour in squid rings and stir-fry quickly. Pour in ginger and pepper slices at the same time, and then cook in the sauce.
4. Cover the squid ring with sauce, pour in green pepper and red pepper slices, and then stir fry (onion slices can also be added).
Flammulina velutipes and kelp
Materials:
Flammulina velutipes; Cucumber; Chili oil; Bitter; Soy sauce; Garlic water; Onions; Sesame oil; salt
Practice:
1. Dry kelp, wash it, soak it, and then change the water several times in the middle. If there is rice water, the effect will be better; Cut kelp into shreds and cook in a pot, adding baking soda when cooking, about 15 minutes.
2. Boil the kelp soft and soak it in boiling water for a while; Shred cucumber, remove the tail of Flammulina velutipes, then wash it and cook it with slow fire (for a short time, put Flammulina velutipes in water and then boil the water).
3. Chop kelp, cucumber and Flammulina velutipes in a large bowl, add salt, Chili oil, soy sauce, vinegar, garlic water, onion and sesame oil and mix well.