1. Raw materials need to be hydrated squid, asparagus, ginger, garlic, scallions, pickled peppers, gravy powder, salt, pepper, chicken broth, cooking oil

2. cut the squid into a rectangular shape, as for the squid on the flower of how to cut it believe that we all know it, not to say more here. Bamboo shoots cut into thin slices, ginger and garlic slices, scallions cut into 4-centimeter-long segments, pickled peppers cut into diamond-shaped segments.

3. Boil water in a pot, wait for the water to boil under the squid copied, squid become rolled up after fishing for use. Cooking oil in the pot, to be burned to eighty percent of the time, poured into the copied squid rolls stir fry a few times, and then immediately into the chopped ginger and garlic and pickled peppers, to be out of the fragrance of the green bamboo shoots, stir-fry a few times to add salt, chicken and pepper, stir fry a little bit of thin thickening (remember, it must be thin thickening, a thickening of five parts of the proportion of water), stir fry immediately (or else it will be a paste pan), and then join the green onion, and then finally drizzle a little bit of The last thing you need to do is to add a little bit of cooking oil and then you can start the pan.

How to make crispy squid rolls 38tx.com

Ingredients:

Squid, cilantro. Seasonings: salt, monosodium glutamate, yellow wine, raw oil, sesame oil, sliced garlic, shredded green onion, vinegar

Practice:

(1) Grave the squid into a flower knife, and scald it with boiling water to retrieve it, and slice the cilantro into segments. Put the sliced garlic, shredded green onion, salt, yellow wine, monosodium glutamate, vinegar, and stock into a small bowl and mix into a small sauce.

(2) put the squid into the frying pan to explode a little fished up, hot pan, put the oil, the squid into the turn, and then pour the small ingredients, stir-fry a few times on the plate can be.