Fried squid with balsam pear(ku gua bao you yu )

Fried squid with balsam pear

Introduction:

Production steps:

Step 1: prepare the raw materials: cut squid into pieces with a flower knife; cut balsam pear into diamond shaped pieces;

Step 2: boil water in a wok, add squid slices after boiling;

Step 3: after the squid slice is slightly rolled, it is immediately fished out to control the water content;

Step 4: after the water is boiled again, add a small amount of salt and a few drops of oil into the bitter gourd blanching water;

Step 5: in a small bowl, add starch, pepper and salt, and then add appropriate amount of water to stir evenly;

Step 6: add a little oil into the pot, and stir fry ginger slices, carrot slices and scallion sections together;

Step 7: add the boiled squid and balsam pear and stir fry twice;

Step 8: add the prepared seasoning water starch, collect the sauce and thicken it,

Step 9: add the remaining shallots and stir fry evenly;

Step 10: put it on the plate.

Materials required:

Squid: 1

Balsam pear: 1

Carrot: right amount

Ginger slices: right amount

Shallot: moderate

Starch: right amount

Oil salt: right amount

Precautions: 1. When dealing with squid, first scrape off the mucus film on the surface of squid, and then put a cross knife on the surface; 2. When blanching squid, pay attention to the time, and take out the squid after a little roll, which will be old after a long time; 3. When blanching balsam pear, add appropriate amount of salt and a few drops of oil to keep the emerald green color of balsam pear; 4. When frying, mix the lake with salt and other seasonings in advance When stir frying, just saute shallot, ginger and carrot first, then add the raw materials after blanching, and finally add the bowl juice and thicken it.

Production difficulty: ordinary

Technology: explosion

Production time: 10 minutes

Taste: light

Chinese PinYin : Ku Gua Bao You Yu