Fried squid rolls in oil
raw material:
500 grams of net squid, 30 grams of bamboo shoot slices and cucumber slices, 1500 grams of oil (about 100 grams), 30 grams of cooking wine, 15 grams of vinegar, 2 grams of salt, 5 grams of monosodium glutamate, 2 grams of green onion and garlic slices, 40 grams of water starch, 20 grams of pepper oil.
Preparation Method:
1. Split the squid, put a wheat ear flower knife in it, blanch it with boiling water with the bamboo shoots, and pour out the control water. 2, with a bowl to the juice: cooking wine, vinegar, salt, monosodium glutamate, green onion, garlic, starch, cucumber slices. 3, spoon sit on the oil, wait for the oil to mature, flush the squid, pour out. Put a small amount of oil in the original spoon, pour the squid, bamboo shoot slices, juice, topsep, drizzle with pepper oil, and the spoon is ready. Operation key: Squid flower: two 45 degrees, squid on the pier, slope 45 degrees, slope knife 45 degrees, chopping knife to be straight. Depth: slope knife shallow, chopping knife deep. The juice should be suitable. The oil temperature is slightly higher, and the operation should be fast.
peculiarity:
Wrapped in juice and oil, fresh and salty, light and refreshing.