When eating seafood, places near the sea generally like the original flavor. What is steamed, boiled, or stewed is said to give the original flavor and highlight the freshness and smoothness. Sichuan people have a strong taste. Of course, the most inseparable thing is chili. Combining seafood with peppers to create Sichuan-style seafood cuisine can be said unequivocally that it is definitely the original creation of Sichuan people!
Let's have a typical Sichuan-style seafood dish today: squid roll with pickled pepper.
Squid roll with pickled pepper
Recipe Recommendations
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- garlic slices appropriate amount
- super spicy
- explosion
- ten minutes
- ordinary
Steps for Squid roll with pickled pepper
1
Slice pickled pepper, pickled ginger and garlic. Prepare a bowl of juice in advance: water starch, monosodium glutamate, pepper, and a little oyster sauce.
2
Hmph, I have always thought that squid looks very ghostly.
3
The squid is cut lengthwise from the stomach side, the spine is removed, the mouthparts and eyes inside the head are removed, and the membrane on the back is removed.
4
Angle the knife and the chopping board at 45°, and use a wheat ear flower knife on the outer surface of the squid (the surface with the skin removed). The depth of the flower knife should reach more than 2/3. Be careful not to cut it through, and then change it to a width of about 3 centimeters. block. This step is the key to shaping the dish. Be careful, take your time, and don't rush.
5
Add cooking wine and pepper and mix well for 20 minutes. Boil some boiling water, blanch the squid with water, roll the squid (don't wait for the water to boil) and remove it immediately. Don't blanch it for too long, otherwise the taste of the squid will be bad after it is cooked.
6
Raise the oil pan, fry the pickled peppers, pickled ginger, and garlic slices until fragrant at 80% heat.
7
Pickled peppers, pickled ginger, and garlic slices, stir fry until the aroma is fragrant, and add blanched squid rolls.
8
Finally, the water-catching starch can be ready to go out of the pot!