I bought some squid on Sunday. I cut a cross flower knife. I made a roll. The rest of the edges are not wasteful. I cut them into silk. I frozen them. I just used them tonight.
Step1:Squid cross knife is used to roll. I usually cut it into rectangles. Then there will be corners. Use it. Cut the sil
Step2:Add cooking wine, white pepper, a little salt and marinate for half an hou
Step3:Agaric hair washin
Step4:Wash and cut scape into four to five centimeter segments. A little dry peppe
Step5:Cong Suan. Shuidian powder. Get read
Step6:Put water, cooking wine, white pepper, boiling in a small pot, put the fungus in it, and then put the marinated squid into it. Turn off the fire when you make a small roll. Leave the pot on the stove (remember). Boil the squid. Not boil it. The time is more than 10 to 15 seconds. Take out the water control
Step7:It's OK to cook with scallion and garlic in hot pot. There are several pieces of ginger left in the last dish. They are used together
Step8:Stir fry and put in scape & dried peppe
Step9:Stir fry. Cook one teaspoon of cooking wine. One teaspoon of delicious food. Proper amount of salt and suga
Step10:Pour in agaric and squid shreds. Over high heat. If you can shake the spoon, just two or three times. Cook a spoon of cooking wine along the edge of the pot. Appropriate amount of water lake powder. Turn off the heat. Pour a little light oil. My Suzi oil. Neutralize the acidity of seafood
Step11:Ye
Cooking tips:First, skin removal should be thorough. In addition to the purple skin, there is a transparent thin skin inside. It's easy to tear off. It's one of the keys to tenderness. Second, boil water. Just a few seconds. Don't boil it. The second key. Third, it doesn't take too long to stir fry. Key three. Fourth, pour the cooking wine along the edge of the pot before collecting the juice. Never pour it directly on the dishes. Key four. Fifthly, the perilla seed oil of Mingyou can promote health without advertising. There are skills in making delicious dishes.