Chrysanthemum squid
【Raw Materials】
Ingredients: 300 g of dried squid.
Ingredients: 150 g shrimp, 25 g cooked ham, 12 cabbage buds.
Seasoning: 1000 g cooked lard (100 g actual consumption), cooking wine 50 g, refined salt 5 g, monosodium glutamate 2 g, pepper 1 g, green onion 15 g, ginger 15 g, dry starch 30 g, wet starch 20 g, chili oil 5 g, rice vinegar 5 g, chicken broth 300 g, chanterelle 15 g.
【Method】
1. Cut the ham into rice. Shallots and ginger mashed and juiced with cooking wine. Wash the cabbage buds.
2. On the fish to remove the whiskers, soak in cold water for 1 hour, wash again, soak with alkali for 3 hours, wash, cut into 6 cm long, 4 cm wide pieces, in the reverse 1/4 area of the straight knife method to cut the cross flower knife, and then turn over the edge on the 3/4 width, use the oblique knife method to cross into a word flower knife (depth is 2/3), and then cut into silk, rinse with cold water until there is no alkali taste, blanch it in boiling water, fish it out when it is rolled, that is, it becomes a chrysanthemum shape, and then use cold water to cool, drain the water, put in the green onion ginger juice, salt salt, and then squeeze in the water. Stir in the dry starch and place on a plate. The shrimp stock is also squeezed into a ball shape, embedded in the middle of the chrysanthemum fish, and sprinkled with ham to make flower buds. Combine chicken broth, salt, monosodium glutamate, rice vinegar, pepper and wet starch into a sauce.
3. Heat the cooked lard in a wok until it is 60%, add the cabbage buds, add the fine salt, sauté into the flavor, remove and place around the plate. Wash the pan, add lard to 60% heat, add chrysanthemum squid and smoothly fish it out, neatly placed in the middle of the dish. Leave 50 grams of oil in the pot, pour in the mixture, add chili oil, cover the chrysanthemum fish, and drizzle with chicken fat.
squid
【Features】
Squid is highly nutritious, containing about 66.7 grams of protein, 7.4 grams of fat, and vitamin A230 IU per 100 grams of dry product, which is about 1 times that of squid.
Chrysanthemum squid is an innovative dish carefully developed by Shi Yinxiang, a master of Hunan cuisine and a special first-class chef. He uses the characteristics of large plasticity and easy shape of the fish, and adopts the technique of double-sided knife, which is exquisite in workmanship, colorful, realistic in shape, sour, spicy and tender, delicious and delicious, and is a popular dish in Hunan cuisine banquets in recent years.