Scrambles

Recipe Recommendations

• cuttlefish 1条约800g
• celery 100g
• carrots 100g
• onion
• garlic
• pepper of 3
• potato starch 5g
• salt 10g
• white granulated sugar 10g
• chicken essence a little
• red Label rice wine 20ml
• white vinegar a little

• sour and salty
• fried
• half an hour
• ordinary

Steps for Scrambles

1

(a) The ink torso is cut off from the edge, the bone, the internal organs and the ink bladder is removed, the skin is torn off, and the inside and out is cleaned

2

The wrists remove the eyes and mouth, tear the skin off, wash the suction and other parts of the stain

3

first, the ink stem is split vertically into a five-cm long slice, with the inside side up on the board

4

the knife and the ink are at an angle of 45°, with a parallel blade slashing at a distance of approximately 3 mm (cut to about 2/3 and not cut)

5

a parallel blade with a distance of about 3 mm, cut every six to seven strokes, i.e., 5 cm wide and 2 cm wide

6

it's about 4 cm long

7

celery leaves, slashed to about 3 cm long, carrots to the skin, sliced into diamonds

8

celery and carrots are boiled, picked up and dried

9

(a) Onion wash, slashing to 2 cm long, garlic to skin, slice to slice, little red pepper to tip, slashing to 1 cm long, potato starch to mix 50 mL

10

The frying pan and the salad oil are burned to 50% heat, first onions and garlic fragrance

11

I'm going to have a little red pepper for about 10 seconds

12

Put in the good ink and turn it into a microvolt

13

I'll put it in the hot celery and carrots

14

(a) The pouring of rice wine for about 30 seconds, with salt and white sugar

15

Pour it into a water starch and then join the chicken

16

When you're finally in vinegar, you get out

17

Let's go, let's eat

Recipe Categories

• hot dishes
• Chinese cuisine
• Elderly recipes
• Taiwanese cuisine
• Summer recipes
• banquet dishes