Raw materials
Fresh squid, vegetable oil, green garlic shoots, celery, mung bean sprouts, bean paste, onion, ginger and garlic, salt, monosodium glutamate (MSG), pepper, chili powder, pepper powder, pepper powder, each appropriate amount.
Practice a
(1) the squid with a knife cut into squid rolls, blanched in boiling water spare. Another green garlic shoots, celery wash, cut into segments to be used.
(2) mung bean sprouts and green garlic seedlings, celery into the pot stir-fried until cooked into a plate spare.
(3) then in the frying pan put bean cloves, ginger and garlic to burn out the flavor plus fresh soup, and then into the squid rolls, add salt, monosodium glutamate, thin thickening of water starch, quickly poured into the green garlic, celery, bean sprouts on top of the chili powder, pepper.
(4) pot of hot oil, poured on the squid rolls, and then sprinkled with peppercorns into the end.
Practice two
1, the squid clean.
2, cut into finger-thick strips along the grain.
3, when the water boils put a little salt into it and cook the squid.
4, cooked after fishing out soaked in cold water.
5, make dipping sauce: water tower of old vinegar, soy sauce and a little salt mixed together.
6, squid dipped in the sauce can be eaten.
Practice three
Squid washed, remove the outer layer of purple skin; pig red (duck red) cut into small pieces, cucumber cut thin strips; scallions cut into segments
2. bowl of red chili peppers, peppercorns, cinnamon, daiquiri, plus water to soak on
3. Prepare the ice cubes or iced water to be used
4. Boil the water, the squid over the water, become curled immediately fished out to immerse in the ice cubes or Ice water
5. pan into the oil, six minutes hot into the Pixian bean paste stir-fried red oil color, pour into the pig red (duck red), seasoned salt, stir-fry over high heat until cooked, sheng to a large bowl.
6. Wash the pan, into the oil, stir-fry cucumber strips, slightly stir-fry can be sheng out to a large bowl. Drain the squid and put it on the fried pork red (duck red) pieces and
cucumber strips.
7. pot under the soup (spare ribs soup or chicken soup), boil and adjust the salt, chicken essence, taste, slightly saltier than ordinary soup can be, poured into the squid bowl.
8. red pepper, peppercorns, cinnamon, dashi from the water, drain, chili pepper cut section, all into the frying pan (slightly more than the frying oil), slowly fry over low heat, until the color becomes burnt after fishing out. Turn on high heat and heat the oil, splash into the squid soup with scallion segments (to splash on the scallion segments), then serve.
Precautions
1, squid over the water fishing, the speed must be fast, seven minutes cooked. The hot soup poured into the back will also cook the squid.
2, squid out of the squid should be quickly put into the ice to cool down, this is to ensure that the elasticity of the fish body of the key steps.
3, like red oil more, fried spices when the oil more. I do not put more oil because I like the soup mellow and clear.
4, soak the spices, you can ensure that the spices in the frying and stir-frying of the full flavor, but will not be burnt prematurely.
This is all the seafood practice. The method is very simple, but also need to practice diligently, so that