Home burning squid
By VicentaLakin
Accompanying dry squid bubble method。
Recipe Recommendations
- dried squid appropriate amount
- Shallots, ginger and minced garlic appropriate amount
- edible alkali appropriate amount
- pork fat appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Home burning squid
1
Dry squid immersed in hot water for three hours。
2
Clean out the bubbling squid and tear out the thin film outside。
3
5% of alkalin water (15ml alkali, 3,000ml clean water)。
4
Squids who have been in the water have been in the water for eight hours。
5
After a bubble, clean water is washed out of the bone, and the film is washed out. (If there is more bubbles, it can be bubbled for two days and storage for a longer period of time will require freezing and storage from the water)。
6
A comparison of bubble hair。
7
From the inside of the squid (the bone side) to the 45-degree slashed cross knife (for beauty, taste)。
8
Water in the pot。
9
The squirted squid squirt burned for 10 seconds。
10
Get the squid slices of dry water。
11
Porks cut thins, onions cut paste, and set the starch。
12
In the pot, the oil is released and the oil is put in the meatloaf。
13
Smelting to fat and yellow。
14
It smells like a fire。
15
Down into the squid chops。
16
I'm going to add salt to the fire。
17
A little water。
18
Add a bit of raw and flat。
19
Add a little bit of stench to the flat。
20
Drowning water starch by the pot。
21
The soup juice will shine and the pallet will come out。
22
Start (traditional)。