Raw materials:
Water mushroom 50g, 100g of water squid, shrimp minced meat 20g each, 30g of asparagus slices,
Salt, sugar, wine, pepper, monosodium glutamate, lard, wet starch, minced green onion, sesame oil, each appropriate amount.
Practice:
1. First, wash and cut the squid into diagonal squares, blanch them in boiling water, and then lift them up and drain them
2. Remove the tips of the mushrooms, and wash them into slices. Wok on the fire, into the lard hot, add minced onion, minced meat, asparagus slices, mushroom slices stir-fry
3. Injected into the water, and then add the soaked shrimp and wine, salt, sugar, boil into the squid slices, a few moments after the thickening of the water with cornstarch, add monosodium glutamate, pepper, and drizzle with sesame oil that is complete.
Coriander Explosion squid roll:
Raw materials:
Water squid, cilantro section, shredded scallions, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil, soup
Flavor characteristics: white and green, fresh and salty flavor, crispy and light, cilantro flavor
Production process:
1.the squid inside the graver", a word knife", and "the first", the first "squid", and the first "squid", and then the second, and then the "Squid". A word knife", and then curved straight knife into a wheat-shaped knife, and then changed into 6 cm long, 3.5 cm wide block, scalded in boiling water into a roll, fishing such as water in the cool, in addition to clean alkali flavor.
2. Shredded green onion, garlic slices with the bowl, add wine, monosodium glutamate, salt, vinegar, pepper, broth into a sauce flavor.
3. frying spoon on the fire, filled with peanut oil burned to 9% heat, the squid rolls first blanch in hot water, fish out and remove the water, immediately into the hot oil to explode a little bit, quickly poured into the funnel to control the oil.
4. frying spoon to stay in the bottom of the oil hot fire, pour into the squid rolls, cook the bowl of flavor sauce, speed upside down a few times, sprinkle cilantro segments, stir-fry evenly, drizzled with sesame oil.