Lantern small tube means that the fishing boat light trapping, because it is offshore, so it seems particularly fresh. Originally I thought it was expensive, but after thinking about the pork I thought the price was acceptable.
I don't think there is any other way to cook the tubers. The only option is water searing, also known as blanching. Older fishermen say that water-burned small tubes are the freshest and tastiest.
It's just that this seemingly simple home practice is actually quite delicate. It is not what you think of the water open pour in and fish out to eat, which is why many people do it themselves when they feel not as good as the restaurant. So today's food sharing to take you to make this delicious water burning small tube, I hope you will like.
Ingredients: 700 grams of tubers, 1 green onion, 3 slices of ginger, 1 pinch of salt
Sauce: 3 cloves of garlic, 1 tsp of aged vinegar, 1 tsp of soy sauce, 1 pinch of chicken essence, 1 tsp of oyster sauce, a few drops of sesame oil
Steps to make:
1, most people can't tell the difference between squid, octopus, cuttlefish, and squid, and today, we'll show you that squid has branches. This is called a small tube also belongs to the squid, its flavor is very fresh taste excellent. As long as the freshness of the small tube is relatively high, it is very fresh and sweet. When you buy it, you can judge it from three aspects, one is the spots on the tubules if it is a live tubule the spots will keep flashing. Secondly, you can judge by the color and fishy smell of the tubules, and lastly, the sense of touch. To buy a good small tube, you have to look and touch and check.
2, the required accessories are very simple, is the production of seafood essential old three onions, ginger, garlic.
3, the green onions after processing clean, and then cut two slices of ginger together into the pot. When the water boils, add a tsp of cooked oil and a pinch of salt. Add a pinch of salt to make the tubers more flavorful, and a tsp of oil to give them a better texture.
4. Pour in the tubers when the water reaches the boiling point and turn them with a slotted spoon. When blanching, the heat must be kept at maximum.
5. Only with the fire at its maximum can you blanch the small tubes quickly. During the blanching period, use a slotted spoon to keep turning the small tube to make it evenly heated. In the feeling of seven points cooked state can be fished out, because the small tube stomach with boiling water plus residual heat enough to ensure that the small tube cooked through.
6, if you for food requirements are higher, you can fish out the small tube into the ice water to let it quickly shrink to increase the crispiness of the taste. After making can not be eaten immediately, but also must be slightly dry for 8 minutes. Allow to air-dry on the surface for optimal serving. For dipping, you can make your own dipping sauce, such as wasabi or soy sauce, to your liking. Or use crushed garlic as a base as I did, and it's up to you to decide what tastes best.
Landlord Tips:
1, small tube as fresh as possible, water burning will be delicious.
2, the process of blanching to maintain a high fire
3, blanching time should be controlled, to avoid overcooking cooked old.
4, the dipping sauce according to their own preferences to mix