Sauted squid in Zhuhou sauce(zhu hou jiang bao you yu hua )

Sauted squid in Zhuhou sauce

Introduction:

"When sorting out the seasonings at home, I found a bottle of Zhu Hou sauce. I don't know when it was the product of a big gift bag. I've never cooked a dish with Zhu Hou sauce, so I use its impulse to cook a dish to feel its taste. So I fried a squid whisker with Zhuhou sauce for the first time. When I tasted the first bite, I immediately felt that it was not the taste of Cantonese food? The taste is fresh and sweet in the mouth, fragrant in the aftertaste and soft in the feeling. Finally, I realized that the most classic flavor of Cantonese cuisine is mostly from this Zhuhou sauce. So Baidu: Zhuhou sauce is delicious in color, moderate in sweetness, and fragrant in black sauce. It is a good seasoning product with unique flavor. For more than 100 years, Zhuhou food has become one of the most distinctive food ingredients in Foshan, which is well-known and praised by people. This time, I made a fried squid flower with Zhuhou sauce, which fully combines the sweetness of Zhuhou sauce with the delicious squid, so that you can make delicious authentic Cantonese dishes at home. "

Production steps:

Step 1: main ingredients: squid a side ingredients: coriander, red pepper, garlic, ginger seasoning: Zhu Hou sauce, soy sauce, salt, cooking wine

Step 2: remove the head of the squid, cut the squid open to remove the internal organs, and sprinkle the skin of the squid. Let the inner wall of the squid face up. First cut parallel patterns with a 45 degree oblique knife to three fourths of the thickness of the meat. Then turn it 90 degrees and cut vertically. After the whole squid is cut, cut it into triangle or strip shape according to the pattern

Step 3: Boil the water in the pot, pour in a little salt and cooking wine to remove the fishy smell, and then quickly put the cuttlefish into the pot to blanch, and then quickly take out the cuttlefish. The time should not exceed 20 seconds, so that the beautiful cuttlefish will take shape, and the blanched cuttlefish will be washed and dried in the water

Step 4: stir fry garlic, ginger, red pepper slices and seasoning in oil, then add 2 spoonfuls to the sauce, stir fry over low heat

Step 5: stir fry the sauce until fragrant, bring to a high fire, and quickly put the blanched squid into the pot to stir fry

Step 6: add proper amount of cooking wine, soy sauce and salt to taste

Step 7: Sprinkle coriander stalk before leaving the pot

Materials required:

Squid: one

Coriander: moderate

Red pepper: right amount

Garlic: right amount

Ginger: right amount

Zhu Hou sauce: right amount

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Note: 1, to change the squid knife, cut the inside of the squid, do not cut the outside; 2, after the squid is hot, it is best to soak in cold water for a while, so that the squid can be crisp and tender, chewy; 3, stir fry the sauce with a small fire first, and then stir fry it with a big fire; 4, the whole process should be done at one go, fast, powerful .

Production difficulty: God level

Technology: explosion

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Zhu Hou Jiang Bao You Yu Hua