Fried squid with Hanfeng(han feng jian kao you yu )

Fried squid with Hanfeng

Introduction:

"Frying needs a thick pan and the risk of oil explosion, but you don't need to open the oven. The fresh squid should be cleaned up, pickled with Korean sauce and fried in a thick pan. It's a good snack and food. "

Production steps:

Step 1: Main pickle map;

Step 2: put all the ingredients except squid into the cooking machine, including sugar or honey, and beat them into mud, namely pickle juice.

Step 3: wash the squid, peel off the skin, add all the marinades, and marinate for more than 30 minutes. (the longer the marinating time, the better the taste. My family can't wait.)

Step 4: dress the pickled squid with bamboo sticks;

Step 5: heat the pan, put in squid (if the bottom is thick enough, you can use no oil; if the bottom is not thick enough, you can add a little oil), turn to medium and low heat to fry;

Step 6: turn the squid over, cut the squid board with scissors and continue to fry;

Step 7: fry until both sides are set, add appropriate amount of pickled squid sauce, and continue to fry until cooked.

Step 8: if you don't need to take photos as a memento, and don't pay attention to appearance, you can also fry squid in this way;

Step 9: in the process of frying, use scissors to cut the squid into the size suitable for the entrance;

Step 10: add the marinade;

Step 11: continue to fry until done.

Materials required:

Fresh squid: 2

Onion: half

Ginger: 1 small piece

Garlic: 6 petals

Korean sauce: 5 tablespoons

Korean chili sauce: 1 teaspoon

Thin sugar: 2 tablespoons

Precautions: 1. When dealing with squid, you must peel off the thin skin to make squid tender; 2. Honey can be used instead of sugar; 3. It's OK to go directly into the oven and bake with high temperature, but don't overdo it; 4. Chili sauce and big sauce are salty, and squid itself tastes salty, so don't add salt; 5. If you like spicy food, you can add more chili sauce.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Han Feng Jian Kao You Yu