No oiled pepper squid rolls
By VicentaLakin
The pepper squid rolls made today are a smoke-free practice. All raw materials are put in the pot with an ancient brain, and the top of the pan is tightened up, and for five minutes, when they come out, the scent comes out. Squid rolls are fresh, and peppers are ripe with a sense of brittle. The most important thing is that a drop of oil still tastes good。
Recipe Recommendations
- squid a
- green pepper half a
- red pepper half a
- Jiang a small piece
- garlic 4-merous
- soy sauce 20 grams
- oyster sauce 10 grams
- salt 2 grams
- qingshui 50 grams
- salty and fresh
- braised
- ten minutes
- ordinary
Steps for No oiled pepper squid rolls
1
Squids remove their organs and wash them
2
Get your head open
3
Tore off the body and the black membrane on the head
4
An internal cutter, divided into 6 cm long and 5 cm wide
5
The head and the mustache are cut into pieces and parts
6
All materials ready. Cream pepper cut into a diamond block, garlic slices, ginger slices, squid rolls into the open water
7
All materials in the pot, into the spices, evenly blended, covered in the lids, made in the fire for five minutes, and there's no need to flip the pot in the middle
8
Time's up. Open the lid. A little juice
9
Let's eat