Stir fried squid with coriander(lu cai xiao chao yuan sui bao you yu )

Stir fried squid with coriander

Introduction:

"Fried squid with coriander" is a traditional Shandong dish. Coriander is "coriander", commonly known as "coriander". Its cooking is simple, the key is to make the sauce delicious. The main ingredient for frying this dish is "fresh squid". The ingredients and condiments are coriander stem, shredded green onion, shredded ginger, sliced garlic, salt, sugar, pepper, chicken powder, Huadiao wine and a little water starch. In fact, the ingredients are so simple. Be sure to clean up the squid before firing the dish. The key is to tear off the inner and outer membrane, so that the fried food will taste good, otherwise it will have the feeling of filling teeth. It's a hot dish because it's too hot to chew. Although the preparation method is simple, it's all under the control of the hand within a few seconds. If you slack off a little, it will taste bad. To make this dish, we must use "fresh squid". And those unscrupulous vendors who sell squid often add some harmful substances, such as preservative (formalin), whitening agent (Lysol) and caustic soda. What do you think it will feel like when you eat it? It's all deadly seasoning, ha ha! Even if you eat undead people, those substances will have some chemical reactions in your stomach. They will not only keep your intestines fresh, but also burn the complete set of organs that you use to live and eat every day. Burn and bleach the mucous membrane and organs inside, and do some antiseptic treatment. Wow, it's called undead, and you have to peel off the skin. Those hawkers are also so immoral! So it's still fresh insurance. The main methods of this dish are as follows; "

Production steps:

Step 1: remove the intestines and wash the squid, tear off the inner and outer membrane, and then use a knife to break it.

Step 2: cut the squid into four pieces.

Step 3: cut the squid at an angle of 45 degrees on the inside of the squid, with a knife distance of 3 mm and a knife depth of 3 / 4.

Step 4: change the vertical knife to arrange the full flower knife at the cross angle, and the knife pitch is 3mm.

Step 5: cut the flower knife into pieces and set aside.

Step 6: stir in a bowl of soy sauce, add salt, sugar, chicken powder, pepper, vinegar and Huadiao wine.

Step 7: add a little starch, add water to mix well, and put half of the shredded onion, ginger and garlic into it.

Step 8: bring the water to a boil and add the squid.

Step 9: scald the squid until it is rolled and take it out.

Step 10: heat with a frying spoon, add proper amount of cooking oil, saute shallot and ginger, and then blanch the squid.

Step 11: add appropriate amount of coriander stem and cook in a bowl.

Step 12: when the sauce is gelatinized, it can be taken out of the pot and the operation is completed.

Materials required:

Fresh squid: 250 grams per slice

Coriander stalk: 20g

Shredded scallion: 10g

Shredded ginger: 10g

Garlic slices: 10g

Dry starch: 2G

Water: 25ml

Salt: 1g

Sugar: 2G

Chicken powder: 2G

Pepper: right amount

Huadiao wine: 10g

Vinegar: 2G

Cooking oil: 15g

Note: this dish features white color, fragrant smell, salty taste, tender and slightly crisp. Warm tips: 1. After removing the intestines of squid, tear off the light brown film on the outer skin and the white film inside, otherwise the taste is not good. 2. Squid head can be fried, roasted, or made into three delicacies soup or hot and sour soup. 3. Stir fry the squid in a bowl. Stir fry it over high heat. When the sauce is gelatinized, it should be taken out of the pot immediately. Otherwise, it will get old after a long time. This kind of privately made Shandong cuisine "fried squid with coriander" is ready. It tastes good, for your reference!

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Lu Cai Xiao Chao Yuan Sui Bao You Yu