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How to make stir-fried shredded squid

Wash the fresh squid. Divided into two. Peel off the skin of the squid. Cut into shreds, wash and beat the egg whites and add salt and seasoning. Add less salt and seasoning. Don't put enough but only 1/3. Wrap the flavor and egg white onto the shredded squid. Then take dry cornstarch and mix the caught shredded squid into the cornstarch, so that the excess cornstarch can be shaken off so that it does not occupy too much on the shredded squid. Put 1000 grams of oil in the pot. The fire is heated until the oil temperature is 70% hot. Remove the pot from the heat and scatter the shredded squid that has accounted for the cornstarch into the pot. Then fry over high heat. Fry until golden brown. Remove shredded squid. The fried shredded squid is golden in color and crispy on the outside and tender on the inside.

Dry stir-fry has two flavors: spicy and non-spicy. If you want it spicy, add dried chili shreds. Sesame. Slices of green onion. Sichuan peppercorn. Garlic.

Put the garlic in the pot. Fry the garlic until golden brown, add shredded Sichuan peppercorns, dried chili peppers, sesame seeds and green onions, stir-fry twice and then add the fried shredded squid. Add salt and seasoning, stir-fry, drizzle with red oil (chili oil) and sesame oil, take it out of the pan and put it on a plate.