Braised squid(yue cai bai zhuo you yu )

Braised squid

Introduction:

"As one of the eight major cuisines in China, Cantonese cuisine is very particular about cooking techniques, especially through techniques to achieve the requirements of beauty, freshness, tenderness and smoothness. "Blanching" is one of the ways to highlight the lightness of Cantonese cuisine. The word "Baizhuo" is increasingly used in restaurant recipes. "Burning" is a Cantonese cuisine cooking technique, boiling water or soup, raw food cooked, known as burning. Blanched squid can keep the original flavor of squid, and then dip in the sauce, the taste is not to be said

Production steps:

Step 1: clean the squid and remove the skin of the squid to remove the fishy smell.

Step 2: draw a diagonal knife on the squid and draw a net. Squid body wing also pulled off the oblique knife.

Step 3: cut the squid slices into three equal strips, cut off the squid eyes and discard them, and cut the shredded squid into sections of appropriate size.

Step 4: put water in the pan, add ginger slices, garlic slices and a little salt and bring to a boil.

Step 5: add the squid and bring to a boil again.

Step 6: after boiling, take out the squid and put it on a plate.

Step 7: dip sauce: take a small spoon of garlic oil, then add soy sauce twice more than garlic oil, stir.

Step 8: the squid dipped in sauce is very delicious. Do you want to try it?

Materials required:

Squid: 1 jin

Garlic slices: how many

Ginger slices: how many

Garlic oil: 1 tbsp

Soy sauce: right amount

Salt: right amount

Precautions: 1. When you draw the oblique knife on the squid, it's better to draw on the side in the belly of the cut squid, and it's easy to scratch on the side of the skin of the squid, which is not easy to grasp. 2. It's better to use a small knife when you draw a slant knife. That way, the strength is easy to grasp, and a large kitchen knife is easy to cut through.

Production difficulty: ordinary

Technology: fried

Production time: 10 minutes

Taste: Original

Chinese PinYin : Yue Cai Bai Zhuo You Yu