Accessories: Shiitake mushrooms (fresh) 20 grams of asparagus 50 grams

Seasonings: green onions 15 grams of white soy sauce 10 grams of white vinegar 5 grams of garlic 5 grams of starch (fava beans) 10 grams of monosodium glutamate 3 grams of sesame oil 10 grams of peanut oil 40 grams of each moderation

Pop Fried Squid Rolls practice:

1. Squid grafting crucifix knife, cut into 6 × 3.3 cm long pieces, blanch in a pot of boiling water, raw flowers into a roll, control the water;

2. 6 × 3.3 cm long piece, blanch in a pot of boiling water, raw flowers into a roll, control the water;

2. scallions to the roots and whiskers, wash, take the white onion cut horseshoe onion;

3. mushrooms to the tip, washed, cut rhombic slices;

4. asparagus peeled, cleaned, cut rhombic slices;

5. slices of mushrooms, slices of asparagus blanching, and seasoning, wet starch seasoning into Marinade to be used;

6. pot on high heat, pour peanut oil, burn ten percent hot, the squid into the frying pan, deep-fried until cooked, fish out;

7. 50 grams of oil back to the high heat, pour marinade boil, quickly into the fish on the rolls of the rapid frying, and then upside down a few times on the plate that is complete.

For more information on fried squid rolls, see Mint.com Food Library/shiwu/baochaoyouyujuan