Slurpfish rolls
By VicentaLakin
I made a squid roll out of soy sauce today. It tastes good. The bean petal sauce, which began in West Han, China, was said by the ancients: "The soy saucer, the best of all. It's a traditional Chinese healthy and nutritious odour. The bean petal sauce is not only delicious, because it contains abundant nutrients, proteins, fats, vitamins, calcium, phosphorus, iron, etc., but is also rich in sub-oil acids, soybean acids, unsaturated fatty acids and soyphosphate, often eating very good therapeutic effects on health。
Recipe Recommendations
- squid 500G
- bean paste 50g
- onion 150g
- red pepper 100g
- Jiang 5g
- garlic 20g
- corn oil 30ML
- cooking wine 10ml
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Slurpfish rolls
1
Prepare food: fresh squid 500 grams, red pepper 100 grams, onions 150 grams, ginger 5 grams, garlic 20 grams, wine 10 milligrams, corn oil 30 milligrams, soybean gravy。
2
The squid tore off the membrane and cleaned it and cut the blades on its side。
3
A pot of water had been boiled and the squid had been placed in it, and it was seen that it was immediately rolled out of cold water and dry water reserves。
4
Onions and chili are washed and sliced, and ginger and garlic slices are replaced。
5
The boiler heats up with corn oil, and when it gets hot, it's onions and peppers。
6
Ginger and garlic under the pot。
7
50 grams of soy sauce
8
The water from the canyon sauce, added to 5 grams of white sugar, has been removed。
9
Put onions, Paprika and squid rolls together in it。
10
10 milligrams of wine added to the scooter。
11
It's a good job。Slurpfish rolls Make Tips
One doesn't add salt because the bean petals smell salt. Two of the squid flowers cut the inside of the squid, and when it is hot, the roll is immediately recovered, otherwise the meat is more likely to age。