It's a stick-meat squid flower

By VicentaLakin

It's a stick-meat squid flower
When you fix your home's sauce, you find a bottle of cuddle sauce, which is the product of a big food bag, and you never cook with a cuddle, and you use it to cook a dish to taste it. So for the first time a squid mustache had been fired with a pole sauce, and it didn't taste like a pickle at first taste? The entrance is sweet, fragrance and tenderness, and it finally recognizes that most of the best tastes of the pastry are from this pillar. So there's a hundred degrees of caviar, fragrance, sweetness, and fragrance, which is not fragrance. For more than 100 years, food has become one of the most distinctive food ingredients in Foshan, well known and well known. And this time, I made a sauerkraut, and I put the sauerkraut's sweetness into the sauerkraut's beauty, so that you could make a delicious sauerkraut at home。

Recipe Recommendations

  • squid a
  • coriander appropriate amount
  • red pepper appropriate amount
  • garlic appropriate amount
  • Jiang appropriate amount
  • Longhou sauce appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount

Steps for It's a stick-meat squid flower

  • Make It
    1
    Main: Squid by-products: cassava, peppers, garlic, ginger sauce: pole sauce, raw, salt, material Wine
  • Make It
    2
    The squid head off, cut open the squid and remove the skin. Let the squid's inner wall go up, cut out a parallel line with a 45-degree slash, cut three-quarters of the flesh, then turn 90 degrees, and then cut the whole squid, and then cut into a triangle or long strip
  • Make It
    3
    When water is boiled in the pot, then a little salt, a little wine is poured, then the squirted squid sticks are quickly burned in the pot, then they are quickly recovered, and not more than 20 seconds, so that the beautiful squid flowers will be formed and the hot squid flowers will be washed up in the water
  • Make It
    4
    It's a pot full of greasy garlic paste, ginger paste, red peppers, two spoons of spicy fragrance
  • Make It
    5
    When the sauce is fried, the fire starts and the hot squid flowers burn in the pot
  • Make It
    6
    Then we'll add the right amount of wine, raw, salty
  • Make It
    7
    I'll put the fragrance in before you go out

    • It's a stick-meat squid flower Make Tips

    1. When scoring the squid, cut the inner side, not the outer side; 2. After blanching the squid, it is best to soak it in cold water for a while; this makes the squid crisp, tender, and chewy; 3. When stir-frying the sauce, use low heat first to bring out the aroma, then switch to high heat to stir-fry once the squid is added; 4. The entire stir-frying process must be done in one go; the speed must be fast, and the heat must be intense.

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