Night market squid whiskers are integrated into the restaurant and sold well with a highly valuable open flame iron plate

Night market squid whiskers

This dish is inspired by the grills and spicy stir-fried seafood at roadside night stalls. It is our original dish that has been sold for 5 years. After being integrated into the restaurant, it is equipped with an open flame iron plate with a strong sense of value, and it is very popular.

1 short squid should be 200 grams in boiling water, peeled, cut into two whiskers into a group of segments; 120 grams of green onion shredded; 200 grams of soaked curd bamboo, 60 grams of celery cut into 4 cm segments; rice pepper, Hangzhou pepper 20 grams each cut into 1 cm segments. 2. Place the celery segment, the hangzhou pepper segment, and the millet pepper segment in the oil leak, place it on the oil drum, and wait for the oil to be flushed at low temperature. 3. Squid whiskers, humus bamboo dipped in 200 grams of corn starch.

Rationale 1. When 1 kg of peanut oil is poured into the pot and heated to 40%, add squid whiskers and curd bamboo and fry until crisp, drain and fish out. 2. Heat the oil in the pot and add the shredded shallots and fry until they are five ripe, then put them out and place them on the bottom of the iron plate. 3. Pour 20 grams of peanut oil into the pot and heat it, add 5 grams of minced shallots, minced ginger and minced garlic to simmer, then add 10 grams of peppercorns and cumin grains, add 15 grams of dried chili pepper segments and stir-fry incense, add 45 grams of secret spicy sauce, 10 grams of Donggu soy sauce, 20 grams of Haitian oil consumption, 40 grams of sugar, add 3 grams of monosodium glutamate and chicken powder, add 100 grams of water, 20 grams of wet starch, add fried squid whiskers, curd bamboo, celery segments, and hangzhou pepper segments of millet pepper segments to quickly stir-fry, and then add 10 grams of rattan pepper oil. Fry 20 grams of seasoning oil, stir-fry evenly, put on the surface of the shredded shallots, and light an alcohol lamp at the bottom to serve.

1. Take 100 grams of sesame pepper segments and dried pepper segments and soak in water. 2. Cut 500g of parsley, celery, green onion and ginger into large pieces. 3. Cardamom, sand kernels, fragrant leaves, southern ginger, peppercorns, star anise, white root, fragrant fruit, seedless grass fruit each 50 grams of hot water brewed for 1 hour. 4. Pour 1.2 kg of peanut oil into the pot, fry all the above materials in turn to produce fragrance, and then fish out all the slag to become homemade cooking oil. 5. Pour 200 grams of homemade cooking oil into the pot, add 50 grams of spicy pot ingredients, spicy chicken fresh, haitian oyster sauce, and 100 grams of sugar.