1, raw materials: fresh squid (excluding head and neck position) 200 grams, fresh soup 20 grams, 1 pickled pepper, 20 grams of magnolia slices, 20 grams of fresh vegetable hearts, 1 green onion, 3 grams of ginger slices, 5 grams of garlic slices, 5 grams of soy sauce, 4 grams of refined salt, 3 grams of cooking wine, 1 gram of monosodium glutamate, 8 grams of sugar, 10 grams of vinegar, 8 grams of water starch, 500 grams of edible oil
2, the main container: 1 wok, 1 stir-fry spoon, 1 bar plate, 2 seasoning code buckets, a number of seasoning spoons
Taste characteristics: salty and fresh with sweet and sour
Texture characteristics: tender and crisp texture
Color requirements: brownish yellow color
steps:
1, the initial processing and cutting: squid to remove the outer film to wash and wash the incium into a cross cross pattern of 0.3 cm, two-thirds deep as raw material, and then cut into 5 cm long and 4 cm wide pieces, magnolia slices into 4 cm long, 2.5 cm wide thin slices, pickled peppers, green onions cut into "horse ears" shape, fresh vegetable hearts washed.
2. Preparation of mustard juice: salt, cooking wine, vinegar, soy sauce, sugar, monosodium glutamate, fresh soup, water starch, and lychee sauce;
3, cooking: first of all, the squid pieces into a roll of water fished out, the pot into the oil to burn 60% of the oil temperature, under the squid rolled over the oil, pour out the remaining oil, put the bubble pepper, ginger slices, garlic slices, green onions, magnolia slices, fresh cabbage heart fried raw poured into the sauce, squid rolls stir-fried evenly, to be collected juice bright oil up the pot to plate into dishes.
Key points:
1. The complete body part of the squid can also be used for cooked alkali water.
2, in front of the squid to be hammered knife, the knife pattern is the same depth, the knife spacing is uniform.
3, squid blanching water, oil time should be short, otherwise it will affect the texture of the dish.
Critical Control Points:
1. Operation style: the action of hooking, the action of holding the stir-frying spoon, the action of serving the pot, the action of turning the pot, and the action of the dish out of the pot.
2. Stage fire characteristics: blanched water and fire, oily heat, stir-fried heat.
3. The amount of condiments: soy sauce, vinegar, refined salt, and sugar.
4. Finished product effect and loading method.