People who live by the sea pay attention to "drinking water by water". You can not eat meat for a long time, but you must have a seafood meal every three to five times. Although the big squid is an invertebrate living in the sea, it is still a kind of seafood. Moreover, compared with the body of the big squid, its long eight is more popular.
The taste of Niuhuang throat is crisp and chewy, which is particularly strange. But it should be noted that it is not suitable for long-term heating, otherwise it will become very hard, just like chewing a rubber band. But don't worry, follow my steps and you will definitely make a first-class fried beard. Fried squid with garlic moss and small tail
Required food: garlic platform, squid tail, ginger slices, pepper, star anise, chives, hot sauce, vegetable oil, soy sauce, rice wine, thirteen spices, white pepper, edible salt and monosodium glutamate. The production process is as follows:
The first step is to prepare the small tail of the big squid, clean it and remove the epidermis; After cutting off the head and tail of the garlic table, cut it into suitable long sections for use. Put a teaspoon of edible salt on the garlic surface, then mix well and marinate 10 minutes.
Pour an appropriate amount of cold water into the pot, add ginger slices, wax gourd slices, pepper and star anise, and then boil the water. Pour some rice wine first, then pour the small tail of the big squid into the pot and scald it for a few seconds, then take it out immediately. Scald the small tail of the big squid, cut off the flower knife and cut it into 1-2 feet; Prepare another spoonful of hot sauce, some ginger slices and their shallots. (Hot sauce can also be replaced with bean paste, which will be much less spicy. )
The second step is to directly heat the vegetable pot, then pour in a proper amount of vegetable oil, pour ginger, onion and hot sauce into the pot, and stir-fry for fragrance. Pour the pickled garlic into the pot and stir-fry it quickly until it changes color and is not ripe. Pour in the squid tail, stir-fry twice, add a proper amount of soy sauce, a spoonful of thirteen spices and a spoonful of white pepper, and quickly stir all the seasonings evenly. Hurry up, or you will spoil your taste.
The third step, finally, add a proper amount of edible salt and monosodium glutamate to the pot for modulation. Then fish out the fried squid and put it on a plate. A delicious fried squid tail with garlic moss, just do it! Very fragrant, very satisfied!