Hot squid with pickled pepper(huo bao pao jiao you yu )

Hot squid with pickled pepper

Introduction:

"The squid with pickled peppers in the hotel is always very big and red. It looks like a flamboyant woman at night and brings people endless reverie. It's just for viewing. This kind of pepper, if eaten into the mouth, is mostly soft and sour, less crisp and sweet. The pickled peppers at home are made by my mother herself, which is much more low-key. I can only vaguely see the thin shadow of pickled peppers. Only when you eat it into your mouth, you will find that the hot and sour taste of pickled peppers has completely penetrated into the squid. The hot and sour taste is sweet and delicious. The snow-white squid is stained with bright red sauce, and some green chives are scattered among them. The traditional squid shows a kind of charming style. The highlight of this dish is the pickled peppers. If you don't believe it, you'll have a try, and you'll want to eat it. "

Production steps:

Step 1: buy the whole squid (forget to shoot), remove the black film on the surface and the debris on the head, remove the head and reserve it. Cut the whole squid body vertically and divide it into two symmetrical pieces. Next, cut the flower knife on the two pieces.

Step 2: the sliced squid will gradually curl in the boiling water. When the squid is completely rolled, it can be removed with a colander. At this time, if the black film is not removed, it can be further removed, and the hot squid film will tear well.

Step 3: cut pickled pepper into small pieces and pickled ginger into shreds. Prepare the right amount of bad pepper. (this is my mother's homemade Douban sauce

Step 4: heat the oil in the pot, add the lees and pepper to stir fry the aroma. If you like spicy, you can add some other chili sauce to stir fry the aroma. If you have enough base oil, you need to stir fry the red oil. (this pepper is made by my mother. The bean paste made by big red pepper is very hot, so I don't need to add other hot sauces.)

Step 5: stir fry the ginger and sea pepper to get the flavor.

Step 6: sprinkle some pepper and stir fry until fragrant. Then add the blanched squid and stir fry for a few minutes.

Step 7: add soy sauce and chicken essence, stir fry over high heat for 1 minute. If it is not salty enough, add salt. Add proper amount of starch water and thicken it to make it taste more uniform. Hang more on the squid. It's ready to serve.

Materials required:

Fresh squid: moderate

Pickled pepper: appropriate amount

Pickled ginger: right amount

Spicy grains: right amount

Soy sauce: moderate

Cooking wine: moderate

Chicken powder: right amount

Starch: appropriate amount

Shallot: moderate

Note: food experience: 1. To make this dish, try to choose chilled squid. If you use frozen squid, you'd better marinate it with cooking wine and shredded ginger for 15-20 minutes before blanching. 2. It is better to tear off the black film on the surface of squid. Although it has no effect on the taste of dishes, the color of squid will be black red, which affects the color matching of dishes. 3. If there is no pickled ginger at home, you can use fresh ginger instead. 4. Blanch the squid first, otherwise it will produce a lot of water.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Huo Bao Pao Jiao You Yu