The day before yesterday and yesterday, the last time I went to the TV station "Good Butler" to shoot the dish was broadcast.
It just so happens that there is no public account for korean hot sauce squid whiskers.
Hurry up today, friends who have not watched the show, do as you go, and try this not too spicy squid whisker at home.
Ingredients: 1 pound of squid, onion, bell pepper, ginger and garlic slices, small red pepper, chives.
Seasoning: oil, white vinegar, cooking wine, soy sauce, Korean hot sauce, sugar, white pepper.
Preparation steps:
1: Place the squid in a bowl and soak in white vinegar for about 20 minutes. Tear off the black film and cut into segments.
2: Bring water to a boil in a pot, pour in the squid and blanch it.
3: Cut the onion and bell pepper into strips, and cut the chives and millet peppers into rings.
4, wok pour oil, heat into the ginger garlic slices, pepper rings and stir-fry fragrant,
5: Put two spoonfuls of Korean hot sauce, one spoonful of cooking wine, add squid whiskers, and bell peppercorns.
6, put the onion stir-fry, add a small amount of sugar, pepper to taste,
7: Remove from the pot and sprinkle with chives.
Squid cooking, I have done it several times before in various methods and ingredients. Stir-fried with leeks and stir-fried with garlic.
This time it is for people who love squid and want to have a strong taste but not too spicy.
Tips:
1. If you love spicy, you can change korean hot sauce to Pixian bean paste, or laoganma tempeh sauce.
2, soak the squid with white vinegar, easy to tear off the surface of the black film.
3, in advance of the rapid boiling fishing out, in order to maintain the taste of squid, can not be fried in the pot for too long, otherwise too old bite can not move.