Coriander is the main cooking method of coriander yán sui (coriander).
It is said that coriander was introduced by Zhang Qian during the Western Han Dynasty when he was on a mission to the Western Regions. Its young stems and fresh leaves have a special fragrance, which is often used as an embellishment for dishes, and it is indispensable to the flavor of coriander.
Coriander, veritable is an aromatic vegetable, its aroma comes from the many volatile oils contained in coriander, when we cook, adding some coriander can not only go fishy and fresh, but also bring the unique fragrance of coriander.
It's the season when seafood is on the market in large quantities, and squid is also one of the seafood products that everyone usually likes.
The meat is crispy, high in protein and low in fat, and is also one of the favorite ingredients for weight loss people.
Autumn is dry, squid is cold, nourishing the yin and nourishing the stomach, and is also suitable for autumn consumption.
Squid cholesterol content is relatively high, some friends do not dare to eat, in fact, as long as the control of squid intake, and cooking less oil is good, because the squid itself contains taurine has the effect of inhibiting the accumulation of cholesterol in the blood.
Today I introduce a healthy way to eat squid, coriander fried squid roll, the taste is salty and fresh, there is the aroma of coriander, very appetizing.
<h1 class= "pgc-h-arrow-right" > coriander popping squid roll</h1>
200 g squid, 1 clove of garlic, sliced, 1 green onion, cut into sections, 1 piece of ginger, 10 g of coriander, cut into segments, 15 g of oil
Seasoning: 2 tsp light soy sauce, 1 tsp vinegar, 1/2 tsp sesame oil, 1 pinch of white pepper, 1 tsp corn starch,
method:
1. Squid should be handled in advance.
The skin on the surface of the squid should be torn off, this layer of skin tastes bad, and after cooking, the color is not good, so remember to tear off this layer of skin.
In order to make the squid more flavorful and faster frying, the squid generally has to change the knife and cut the pattern on the surface, so that the squid is heated and rolled up, and the finished product is also very beautiful.
2. Put 500g of water, 1 teaspoon of salt, 10g of cooking wine in a pot, after boiling, add the cut squid, blanch and shape, fish out and set aside. The time of scalding does not take long, and you can see the squid rolled up, fished out, and can be flushed with cold water.
Sauté the oil, garlic, green onion and ginger until fragrant, add the squid rolls, coriander, and sauce and stir-fry.
See the video below for details.
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Tips:
1. When buying squid, choose fresh, thick flesh.
Selection method of squid: a. Look at the skin, shiny, hand press, fish meat is elastic.
b. Look at the integrity of the appearance of the squid, if the squid head and the body connection is about to fall off, it is not too fresh.
c. Smell the smell, if there is a fishy smell, it is not too fresh.
2. Squid should be blanched first to remove the odor, when blanched, put some cooking wine in the water.
I am the author of Happy Home Food, thanks for reading and attention.