Blue pepper squid flowers
By VicentaLakin
Recipe Recommendations
- squid two
- green pepper three
- Jiang a small piece
- garlic three-petaled
- salt 10g
- soy sauce 20g
- sugar 5g
- starch 15g
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Blue pepper squid flowers
1
The squid was washed clean and cut off its wings in three。
2
The squid head removes its mouth and eyes (note: the ink is in the eye and be careful to remove it) and the straw is scraped off with a fingernail. Inches。
3
Take a piece of squid and cut straight through the 2 mm width, without cutting, to 3/4. (Note: When cutting fish or meat, do not cut top-down because the meat is resilient and not easily cut. Push back and forth, like a zipper
4
Then, starting at the top right corner, the knife and squid were 45 degrees and cut 2 mm wide, equally uncut. Each cut is broken。
5
Pepper washes away seeds and cuts into roller blades. (Piples cut with spicy on their hands, which can be washed with white vinegar.) Usually a squid with two peppers。
6
Boiling water, platinum. Paprika goes in the pot and turns with a spoon. Cold water wash. Boil back up. (Pipsy: two drops of oil in boiling water when you're green)
7
Once again, the water boiled, the squid smudged, and 15 digits were recovered, cold water washed, and the asphalt dried up。
8
Get some ginger and garlic. A proper amount of salt in the bowl, a little soy sauce, a little sugar (a little trick: when making meat, a little sugar can be fresh), half a bowl of water, a proper amount of starch. ( starch and water, 1:3)
9
Dry boiler hot oil, put in ginger and garlic chips, put peppers when they smell, and put them in squid half a minute later. After a minute of fire, you pour a fine-tuned juice along the pot. Five seconds of fire, and you're out。