Shuang Kwai white tube] -- refreshing and quick fried(shuang jiao bai guan qing shuang gan tian de kuai shou xiao chao )

Shuang Kwai white tube] -- refreshing and quick fried

Introduction:

"Seafood, with its unique delicious, so when cooking, you don't need to do too much seasoning, try to be simple, in order to eat its own taste. Fresh tubules, washed and cut into circles, used for steaming, or directly blanched and dipped in sauce, are very good. The tubule I bought this time is very fresh. It's the one that hasn't been frozen in the sea. Unfortunately, it's not big. In order to make children like it better, I still choose the flower cutter. This flower knife belongs to the common "wheat flower knife", which should be used by many people. But if the angle is not well controlled, the "ears and grains" cut out are square, not sharp. Because this small pipe is really small, so I cut it with a larger knife pitch this time. If it's a big squid, the knife pitch can be cut a little smaller, so that the wheat ears will be more beautiful. If I buy it next time, I'll take the last step of fine pitch. This time, I'll do it first. I hope I can give a reference to my friends who don't know the "wheat knife technique."

Production steps:

Step 1: raw material drawing.

Step 2: wash the small tube for standby.

Step 3: cut the tube belly into small pieces of wheat. (attached at the end)

Step 4: cut green pepper, red pepper and ginger into small pieces in turn,

Step 5: Boil appropriate amount of water in the pot, put the water into the small tube after boiling, turn off the fire when the water starts again, take it out and wash it with clean water.

Step 6: heat up the oil, add ginger slices and stir until fragrant.

Step 7: add green pepper and green pepper.

Step 8: stir in 1 / 2 teaspoon salt and a little cooking wine until cooked.

Step 9: Wheat knife method: after cleaning the tube belly, cut it in half from the "thin tube" on the back.

Step 10: take a straight knife with even stripes, and don't cut off the bottom. (cut from the wide end)

Step 11: turn it a little bit and start cutting from the small end. The inclination of the knife is about 45 degrees. Cut 4 times continuously.

Step 12: cut off at the fourth cut. (it's still oblique cutting, not straight cutting.)

Step 13: continue to cut, then cut 4 times.

Step 14: cut off at the fourth knife.

Step 15: cut to the end in turn, and then cut all.

Step 16: after cutting, put it into a boiling water pot and blanch it in water, then roll it up immediately.

Materials required:

Squid: 400g

Round green pepper: half

Red sweet pepper: half

Ginger: moderate

Table salt: 1 teaspoon

Cooking wine: a little

Note: the heart of the poem phrase: 1: after boiling water, immediately remove the small tube and wash it with clean water until cool. It's Crispy enough. 2: Because the blanching water, so do not fry too long, so as not to affect the taste too old. 3: Stir fry with a big fire.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Shuang Jiao Bai Guan Qing Shuang Gan Tian De Kuai Shou Xiao Chao