Traditional Chinese medicine believes that squid has the functions of nourishing yin, nourishing stomach, replenishing deficiency and moisturizing skin. It can effectively treat anemia, relieve fatigue, restore vision, and improve liver function; the peptides and selenium contained in squid have antiviral and anti-ray effects.
Black fungus is dark and brown in color, soft in texture, delicious in taste, rich in nutrients, and can be vegetarian or meaty. It not only adds style to China dishes, but also nourishes blood and retains the face, makes the skin ruddy and radiant, and can prevent iron deficiency anemia and other medicinal effects.
stir-fried squid rolls
Recipe Recommendations
- squid 400 grams
- black fungus appropriate amount
- green pepper appropriate amount
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- fish sauce appropriate amount
- pepper appropriate amount
- cornflour appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried squid rolls
1
Clean the squid and tear off the black film on the outer skin.
2
On the inside side after cutting, cut the cut obliquely and slice it.
3
Blanch in boiling water and remove.
4
Soak and wash black fungus, chop green onions, ginger and garlic, and shred green peppers and carrots.
5
Mix soy sauce, fish sauce, pepper and corn flour with water to make a sauce.
6
Put oil in a frying pan and saute chives, ginger and minced garlic.
7
Add green peppers and shredded carrots and stir-fry briefly.
8
Pour in the scalded squid roll.
9
Add the washed black fungus.
10
Pour in the mixed juice.
11
Stir fry well and remove.stir-fried squid rolls Make Tips
Blanch the squid until cooked, and stir-fry quickly over high heat when frying.