Chinese Food
Mom's private dish hot and sour squid roll
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I love this spicy squid roll made by my mother since I was young. I always miss the taste in my memory. In fact, filial piety is not about how much money. It's not about how many good things to buy for parents. It's about how much time to go home and have a look. They've cooked a meal for their parents for most of their lives. They must feel very happy and happy. Mum.IOU 。
Cooking ingredients
Cooking Steps
Step1:Wash the squid and remove the red film. Use a scalpel (be careful not to cut it off) for standby.
Step2:Wash and dice the garlic moss, and then dice the mustard tuber (the mustard tuber has forgotten to take photos
Step3:Blanch the squid in a boiling water pot. Drain it for standby (the fresh squid must be blanched, or it will leave a lot of water when fried).
Step4:Cut garlic cloves and peppers into small pieces. Stir fry garlic moss after hot oil.
Step5:Put a small amount of water in the process of stir fry to prevent the bottom from being pasted. Then put the diced mustard mustard and the boiled water into the squid and stir fry continuously.
Step6:Put a little cooking wine, two spoons of white vinegar, a proper amount of oil consumption and clear water to stir fry the sauce and serve it out of the po
Cooking tips:1. The garlic moss must be cut into small sections, so that it is easy to fry and taste. 2. Squid must cut the soft side of the squid (the other side is more flexible) when making a diagonal flower cutting knife. Otherwise, the squid will not roll up when blanching. In this way, it's a lot worse to sell.
