Chinese Food
Fried squid rolls
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Burning is a kind of cooking technique of Cantonese cuisine. It uses boiled water or soup to boil raw food. It is called burning. This way of handling food can retain the nutrition and freshness of food to the greatest extent. Add some shallot, ginger and pepper to enrich the taste with hot oil. Finally, pour the Jiale seafood and dip it in the fresh seafood to enhance the flavor. There is no need to worry about the proportion of the sauce. The time-saving and labor-saving taste also has more layers.
Cooking ingredients
Cooking Steps
Step1:Material map. I used the processed squid roll bought by the supermarket.
Step2:Slice the shallot. Slice the carrot. Slice the ginger.
Step3:Put a proper amount of water in the milk pot. Add ginger and boil it. Remove the frozen squid roll and yellow wine and blanch for 12 minutes, then take out the water for cooling and control.
Step4:Put shredded ginger, scallion, carrot and pepper on the processed squid roll. Heat peanut oil and pour it on these spices.
Step5:Add 15ml of Kellogg seafood and dip it in the fresh dew to improve the freshness and fragrance, but at the same time, the problem of anxiety about the proportion of sauce is eliminated. Mix well and eat.
Cooking tips:1. Jiale seafood dip is more suitable for dipping and cold mixing. The taste is salty, fresh and sweet. It is especially suitable for mixing and dipping seafood products. 2. Carrot shreds are used for color matching. If you are not used to eating raw carrot shreds, you can fry them in advance or not put them. Warm and warm fashion - Sina food blog. Headline signing author. Food freelance writer. Favorite thing is to cook and make thurasheng's favorite food. Here I will release some delicious food, travel notes and some warm and interesting little things from time to time. The official account of WeChat is -nns_0625 (or search warm). Micro-blog - warm is still delicious.
