1. Gourmet Hunan cuisine - sour and spicy squid rolls
The dish knife is neatly worked like a lychee, shaped like a pen holder, the technical requirements for the squid knife are very high, one is uniform, the other is the knife method to be neat, so that after boiling water, it is rolled into a pen barrel, and the outer surface is bulging out like a lychee fruit surface tumor, so that the cooked squid shape is like a pen holder, so it is also called a pen holder squid roll.
Second, gourmet Hunan cuisine - the nutritional value of sour and spicy squid rolls
Spicy and sour squid rolls are rich in high protein, low fat, low calories, and their nutritional value is no less than that of beef and tuna. Squid also contains a variety of vitamins and calcium, phosphorus, iron, iodine, manganese, copper and other elements.
Third, gourmet Hunan cuisine - sour and spicy squid roll gastronomic characteristics
Spicy and sour, flavorful, sour and spicy, delicious, shaped like a barrel
Fourth, gourmet Hunan cuisine - sour and spicy squid roll ingredients
1) Ingredients: squid
2) Accessories: minced pork, shiitake mushrooms, kimchi, net winter shoots, small red peppers, starch.
3) Seasoning: cooking wine, salt, monosodium glutamate, soy sauce, sesame oil, rice vinegar, lard.
5. Gourmet Hunan cuisine - the specific steps of making sour and spicy squid rolls are as follows:
1) Cut pork, shiitake mushrooms, kimchi, garlic, winter shoots and red pepper into small untouched pieces and set aside.
2) Wash the alkali-haired squid, on the side of the transparent cartilage, the oblique cross flower knife, the depth is two-thirds of the thickness, and then cut into cm long, 3 cm wide chunks, add salt, squeeze dry water, mix dry starch and set aside.
3) Heat the oil to 80% heat, add the powdered squid, roll over the oil and drain the oil in a colander. Leave oil in the pot, add pork, shiitake mushrooms, winter shoots, kimchi, minced garlic and red and spicy minced stir-fry, add salt, monosodium glutamate, soy sauce, rice vinegar, chicken broth to taste, then pour in the squid rolls, use wet starch to outline, drizzle sesame oil, out of the pot and plate.