Kung Pao Squid

Kung Pao Squid

Kung Pao dish is a traditional and famous dish in Sichuan, represented by Kung Pao chicken diced. However, among Kung Pao chicken diced, I dislike eating peanuts the most. I really don't like adding peanuts to it to affect the taste. The Kung Pao squid made this time is mouth-watering from the name, but the diced chicken is replaced with squid and no peanuts are added. Sweet and sour sauce is served with fresh and smooth squid rolls. The fresh squid is bright in color and spicy and delicious. It is a good food delivery and a good dish to entertain relatives and friends at parties.
Invincible seafood soup

Invincible seafood soup

A clear and faint seafood soup is very popular both in the hot summer and in the cool autumn. The reason is because it tastes fresh and elegant, and the most important thing is that it lacks oil. This soup, when you look at it, looks like red, yellow, white and green floating stars, making people salivate; when you taste it in your mouth, you have the faint sweetness of seafood, coupled with the spicy taste of white pepper, everything is just right. The recipe for soup is very simple. Anyone can make it without any skills. If you feel that your appetite has not been very good recently, you may wish to give it a try.
Oil splashed squid

Oil splashed squid

"Oil splashing" belongs to a cooking technique, in which the raw materials are not put into the pan and hot oil is poured into the dish. The effect of hot oil is magical, and the potential of these non-flavored foods that are splashed on them has been explored. I heard someone once say,"It's better to have no meat for three days than two days without splashing oil." It is quite simple to pour (pour) squid with oil, but the taste is first-class, the color is beautiful, there is a kind of tenacity in the mouth when you eat it, and the taste is very fragrant.