Shredded squid with Korean spicy sauce
By VicentaLakin
Recipe Recommendations
- fresh squid a
- red pepper half a
- yellow pepper half a
- purple cabbage half a
- coriander two
- Jiang a
- lemon slices two pieces
- Korean chili sauce half a tablespoon
- rice vinegar a tablespoon
- cold soy sauce half a tablespoon
- white sugar 1.5 teaspoons
- salt 1.5 teaspoons
- olive oil half a tablespoon
- medium spice
- mix
- half an hour
- simple
Steps for Shredded squid with Korean spicy sauce
1
raw materials. Soak the ginger paste in 1 tablespoon purified water for 10 minutes, drain and set aside.
2
Shred purple cabbage, red pepper and yellow pepper, blanch in boiling water, immediately remove and place in ice water.
3
Remove the internal organs and remove the purple skin of the squid, shred it and blanch it in water, and place it in ice water soaked in lemon.
4
After five minutes, rinse and drain with ice purified water. Use salt, olive oil, and grasp and mix well.
5
Preparation sauce: spicy sauce, rice vinegar, white sugar, a little cooked sesame seeds, cold soy sauce, ginger juice.
6
Pour into the mixed vegetables and grab the coriander stems and mix well.Shredded squid with Korean spicy sauce Make Tips
1. Cold soy sauce is available in supermarkets. It is lighter than light soy sauce, but it is fresh. No, you can use steamed fish soy sauce instead.
2. The squid store will help you handle it. Go home and clean it yourself and tear off the outer layer of purple fascia. Choose squid for cold salad and don't choose the big ones! A little smaller and tender.
3. Blanching water is the process of quickly boiling the ingredients through a large fire. However, in this dish, the blanched vegetables are only taken out after they are inside, and do not cook them. In fact, you can eat it raw. Considering hygiene issues, it is better to scalm it with boiling water. The squid is about to boil.
4. Soaking squid in lemon ice water has the effect of removing fishy smell and making the meat firm and elastic.
5. Korean chili sauce is sold in supermarkets. It is quite delicious when used to stir-fry Korean spicy rice cakes. It can also be used to stir-fry meat. It tastes good.
2. The squid store will help you handle it. Go home and clean it yourself and tear off the outer layer of purple fascia. Choose squid for cold salad and don't choose the big ones! A little smaller and tender.
3. Blanching water is the process of quickly boiling the ingredients through a large fire. However, in this dish, the blanched vegetables are only taken out after they are inside, and do not cook them. In fact, you can eat it raw. Considering hygiene issues, it is better to scalm it with boiling water. The squid is about to boil.
4. Soaking squid in lemon ice water has the effect of removing fishy smell and making the meat firm and elastic.
5. Korean chili sauce is sold in supermarkets. It is quite delicious when used to stir-fry Korean spicy rice cakes. It can also be used to stir-fry meat. It tastes good.