Squid cake
By VicentaLakin
I didn't do it before, I just ate. Now that parents are old, their tastes are deteriorating, so most of the food in the family is of little taste. He kept talking about cooking, but never kept his promise. I've been looking for a few simple and delicious dishes, and I've had a good resonance. Today's show is the squid fried pastry made three days ago, which is not really an innovative dish, but because the process of doing it was completely gone, and it was quite good because of the change of "smelty + black pepper powder." The first time I did it, I didn't count the sauce, and I hope I can do better next time. For the first time, 800 made a simple dish. I don't know if I'm burning or fried. That's the first time you've officially been in the kitchen. Leave a name to remember: 6.2 squid fried rice cakes (more successful, my dad also took out two drinks of white wine, ha ha.) 6.3 mountain molybdenum carrots (after scoffing, a little weird) 6.4 felts (good taste, i.e. too much sauce, a little change in color for a long time, but it tastes good. I'm drying up a plate myself
Recipe Recommendations
- squid one
- Slice rice cake half a bag
- Tianjin garlic spicy sauce
- green onion
- Jiang appropriate amount
- sesame oil
- black pepper
- oil small amount
Steps for Squid cake
1
Zero steps to pack the squid: clean up the organs, wash up, cut the slices, boiled the squid with water from the spoons, spend the best part of his life getting a spare; and cut the ginger in reserve. No pictures of this move. Imagine yourself. In the pot: pour oil, warm onions, 10 seconds later, squid, double-and-triple-heated, year-old cake, year-old pastry softly with garlic sauce, soy sauce, black pepper。
2
The pot's finished, don't explain。
3
It's the next day's pineapple, laughed at by people in the circle of friends... well, I'm not really happy, smelling weird, studying it again。
4
It's made yesterday. It's too much sauce. It tastes good. The recipe was shared, but I never saw it. Make a backup。Squid cake Make Tips
1. Once the rice cake slices soften, they tend to stick to the pot; you can add small amounts of water several times and stir-fry more frequently to prevent the bottom from scorching. 2. This is my mom's (our Wang Laoda) secret cooking weapon—a black iron wok. Fish tastes great in it, but other dishes usually end up with a stew flavor which isn't tasty. My classmate really loves this big black wok. However, my dishes don't have such a heavy stew flavor; does this count as turning the mundane into the magical? I am Chef Zhang—all forced by our family's Wang Laoda...