Stir fried cuttlefish rolls(min cai bai chao mo yu juan )

Stir fried cuttlefish rolls

Introduction:

"Cuttlefish is not only fresh and crisp, but also has high protein content, high nutritional value and medicinal value. Cuttlefish is rich in protein, and its shell contains calcium carbonate, cutin, mucilage, and a small amount of sodium chloride, calcium phosphate, magnesium salt, etc.; the ink in cuttlefish contains a kind of mucopolysaccharide, which has been proved to have a certain anti-cancer effect on mice. "

Production steps:

Step 1: wash the cuttlefish first.

Step 2: peel off the skin and viscera.

Step 3: cut into 6 × 3cm strips with a cross knife.

Step 4: remove the pedicels and seeds of green pepper, wash and cut into rhombus, peel potatoes and slice carrots.

Step 5: cut onion and garlic into pieces.

Step 6: put oil in the pan, add cuttlefish and stir fry.

Step 7: put it out for use.

Step 8: take another pot of oil, add onion, garlic stir fry.

Step 9: add green pepper, carrot and potato chips and stir fry.

Step 10: stir fry with salt.

Step 11: stir fry in stock.

Step 12: add cuttlefish and stir fry.

Step 13: add pepper powder and starch powder and stir fry.

Step 14: add monosodium glutamate and stir fry evenly.

Step 15: serve on plate and enjoy.

Materials required:

Cuttlefish: 400g

Potatoes: 20g

Green pepper: 1

Carrot: 20g

Salt: 3 G

MSG: 2G

Garlic: 10g

Scallion: 15g

Peanut oil: 30g

Starch: 10g

Pepper: 2G

Note: Cuttlefish and eggplant are gram, eating together is easy to cause cholera.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Min Cai Bai Chao Mo Yu Juan