(main materials and auxiliary materials)

Dried squid10g Shaoxing wine10g

Pig fat and lean meat 1 00g monosodium glutamate1g

Mung bean sprouts100g sesame oil10g

Chuanyan 1 g mixed oil 75g

Soy sauce10g

(Cooking method)

1. Select large, thin dried squid, remove bones and head and tail, and cut it into filaments horizontally (if the squid is too hard,

You can bake it on a small fire to make it soft and easy to shred, and wash it with warm water (not for a long time).

Squeeze the water dry. Pork is cut into 6 cm long and 0.3 cm thick silk. Root and bud petals of mung bean sprouts are removed.

2. Put the wok on a medium fire, add oil and heat it to 60%, stir-fry the loach fish slightly, and then cook it in Shao wine.

Stir-fry, that is, add shredded pork and stir-fry, then add bean sprouts and stir-fry, and finally add Sichuan salt and soy sauce to stir-fry until fragrant.

Add monosodium glutamate and drizzle with sesame oil.

(process key)

1. Dry-stir-frying shredded squid is a unique cooking method in Sichuan-dry-stir-frying shredded squid into dishes. Danganying

Shredded squid is different from other dry stir-fried dishes, because dried squid contains very little water (about 16 g per 100 g)

Right), so stir-frying requires strong fire, boiling oil and quick turning. When stir-frying, the appropriate oil temperature is 60% (170℃). At this time, the oil level in the pot begins to emit smoke, and the squid shreds enter the pot because of the rapid heat transfer of the oil, which makes the surface of the raw materials very thin.

Fast solidification forms a coke film, which prevents the internal moisture from oozing out and ensures that the dishes are crisp outside and tender inside.

2. Pay special attention to the fact that when the shredded squid begins to shrink, it is necessary to cook the cooking wine in time and quickly add the shredded pork.

Stir-fry with shredded fish. When the water in shredded pork is dry, add refined salt, monosodium glutamate and white sugar and stir-fry until fragrant.

Taste. This operation process is the key to "taking treasure from fire", and it is forbidden to stir-fry in the pot for a long time, otherwise the loach fish will be high.

The texture is dry at the temperature, and it is too old to chew.

(Flavor characteristics)

1. When dried squid is used as a dish, it is first swelled with alkaline water to make it tender, and then roasted, stewed and fried.

Serve with savory ingredients and soup. However, the cooking of this dish is unconventional, with skillful knife work and heat.

Using the unique "dry stir-frying" method of Sichuan cuisine, crisp is used to dry, loose is used to toughen, and it is directly used for squid shredding.

Pot, with tender and fresh pork shreds and mung bean sprouts, makes the finished dish golden, tender and crisp.

Dry and fragrant, it is unique among many squid dishes.

2. This dish is salty and delicious, with dry, fragrant, crisp and tender characteristics, and is suitable to accompany wine with meals.