Squid tripe with onion flavor
By LudieWiegand
Ingredients: white sugar,soy sauce,Jiang,garlic,red pepper,vinegar,oyster sauce,green pepper,salt
Recipe Recommendations
- green pepper appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- salt 2 teaspoons
- oyster sauce 1/2 spoon
- soy sauce 1 tablespoon
- white sugar 1 teaspoon
- vinegar 1/2 spoon
- salty and sweet
- flavoring
- ten minutes
- ordinary
Steps for Squid tripe with onion flavor
1
All raw material drawings.
2
Remove the dirt and skin the belly of the small squid and wash it.
3
Cut the green onions into sections about the same length as the squid belly.
4
Put appropriate amount of spring onions into the stomach of the little squid in turn. (Don't use too much onions)
5
Add appropriate amount of water to the pan, add ginger slices to bring the water to a boil, then add 1 teaspoon of salt, add the tripe of small squid, blanch it, remove and serve on a plate.
6
Take a little green and red pepper, onion white, and ginger, cut it into the ground, and place it in a bowl.
7
Heat appropriate amount of oil in another pan, pour it into a bowl while hot and drizzle with the seasoning.
8
Then add 1 teaspoon of salt, 1 teaspoon of light soy sauce, 1/2 teaspoon of oyster sauce, 1 teaspoon of sugar, and 1/2 teaspoon of vinegar, stir well, pour on the belly of the small squid, or dip it into it.Squid tripe with onion flavor Make Tips
Poetic heart phrase: 1: The squid belly filled with green onions should not be too large, but the length of the little finger should be appropriate. If it is a large squid belly, it should be cut after blanching it is better to eat. 2: Don't pour too much green onion, and the length should be a little longer than the squid belly. In this way, the scalded squid belly will shrink and just wrap the green onion, just like a small white radish, which is very beautiful. 3: If you eat it with juice, when you pour it, not only pour it on the surface, but also pour it on the scallion section on the mouth of the squid belly, so that the juice will flow along the scallion section to the inside, making it more delicious when eating.