Stir-fried cuttlefish is a famous food in Shilin Night Market, with 5 or 6 families gathered in the market, and the high density is also a major feature. This snack is fried with fresh flower branches, bamboo shoots and carrots, thickened into soup, and seasoned with vinegar and sugar. The soup tastes salty and slightly sweet and sour, while the flower branches and bamboo shoots are particularly fresh and refreshing. This dish is fried with fresh cuttlefish, bamboo shoots and carrots, thickened into soup, and seasoned with white vinegar. The taste is salty and slightly sweet and sour, and the cuttlefish is particularly fresh and refreshing.
Raw materials:
600g of cuttlefish, 4 carrots 1/,2 wet auricularia (or mushrooms), 4 bamboo shoots 1/,2 cucumbers 1/,2 shallots (cut into pieces), 2 tablespoons of sand tea sauce, 2 teaspoons of salt and sugar 1/.
Practice:
1, cuttlefish washing; After the film is removed, the cut flowers are blanched for later use. Slice all the vegetables except onion and blanch for later use.
2. After the onion is sauté ed, add sliced vegetables and stir-fry until fragrant, then add seasonings and boil.
3. Add the cuttlefish sticks, boil them, and add the white powder to thicken them.
4. Add some black vinegar and sesame oil and mix well before serving.
Conclusion It is well-founded that cuttlefish is not popular in the inland. After all, it is far less delicious than wild cuttlefish raised artificially in the inland. Taiwan Province's raw fried cuttlefish is also the overlord of many Taiwanese night markets. Have you learned how to eat authentic raw fried cuttlefish yourself if you can't go to Taiwan Province?