Squid with garlic(suan miao you yu )

Squid with garlic

Introduction:

"Garlic squid is a Shanghai dish with beautiful color, salty fragrance and delicious taste, which is very popular with the whole family. At the same time, Kwai is a super fast dish. Squid is very tender and easy to cook. It needs to be hot for a short time, or when it is fried, otherwise the meat will harden and it will not taste good. In addition to low protein and taurine, squid is also a kind of food with high calorie requirement. It can inhibit the cholesterol content in blood, prevent adult disease, relieve fatigue, restore vision and improve liver function. The polypeptides and trace elements such as selenium have antiviral and anti radiation effects. Traditional Chinese medicine believes that squid has the functions of nourishing yin and stomach, tonifying deficiency and moistening skin. "

Production steps:

Step 1: cut open the squid, tear off the reddish brown skin, and take out the vertebrae and white mucous membrane in the stomach.

Step 2: inside out, 45 degree angle, 3 mm interval, gently draw oblique knife; first, oblique knife, a knife down, can't drag the knife, action should be fast, force should be uniform.

Step 3: after drawing, gently draw the oblique knife with the previous marking at an angle of 90 degrees and an interval of 3mm.

Step 4: then cut the sliced squid into strips first, and then into slices.

Step 5: boil water in the pan, blanch the squid slices, pick up the squid slices when they curl, and soak them in ice water.

Step 6: heat the oil in the pan, add the garlic and stir fry until it is cut off.

Step 7: add dried squid, black pepper, shredded ginger and stir fry quickly.

Step 8: add red pepper, salt stir fry well, then out of the pot.

Step 9: salty, fragrant and delicious

Materials required:

Fresh squid: moderate

Garlic sprouts: right amount

Red sweet pepper: moderate

Ginger: right amount

Black pepper: right amount

Salt: right amount

Note: first put the squid in the refrigerator for a certain period of time, then take out a little thaw, you can easily peel; soak the squid in vinegar for about 10 minutes, you can also easily peel, wash and cooking will not affect the taste. We need to cut the squid. We need to cut the inside of the squid, not the outside, because if we cut the outside, the squid will not roll. Blanching time should not be too long, see squid roll up immediately. The time of stir frying should not be too long after adding squid, in order to avoid the squid meat aging and affect the taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Miao You Yu