Ingredients: 350 grams of squid (fresh)

Accessories: 20 grams of mushrooms (fresh), 50 grams of winter bamboo shoots

Seasoning: 15 grams of shallots, 10 grams of white soy sauce 5 grams of white vinegar, 5 grams of garlic, starch (bava beans), 10 grams of MSG, 3 grams of sesame oil, 10 grams of peanut oil, 40 grams of each.

How to stir-fry squid rolls:

1. Cross-cut squid Cut the scallions into 6×3.3 cm long pieces, put them in a pot of boiling water for a while, roll them into rolls, and remove the water;

2. Remove the roots from the green onions, wash them, take the white scallions and cut them into water chestnuts; < /p>

3. Remove stems from shiitake mushrooms, wash and cut into diamond-shaped slices;

4. Peel off skin from winter bamboo shoots, wash and cut into diamond-shaped slices;

5. Shiitake mushrooms Blanch the slices of winter bamboo shoots and winter bamboo shoots, mix them with seasonings and wet starch to make a marinade for later use;

6. Put the pot on a high fire, pour in peanut oil, heat until it is 10% hot, and put the squid into the oil pot. medium, fry until cooked, take out;

7. Leave 50 grams of remaining oil, put it back on high heat, pour in the marinade and bring to a boil, quickly add the fish rolls and stir-fry twice, then stir Just swish the pot into a plate and it's ready.