Ingredients required: 500 grams of squid, 50 grams of ham, 100 grams of butter, 30 grams of winter shoots, 120 grams of green onion, 50 grams of green cabbage cores, 100 grams of tomatoes, 40 grams of flour, 100 grams of sour cream, 100 grams of broth, salt and pepper, 500 grams of oil for frying.
Rinse the squid with water (to wash off the alkali flavor), spread it flat on the cutting board, slash it twice in the fish body, make the fish body plane into a small diamond-shaped block, do not cut the fish skin, the depth of the knife is two-thirds of the fish, cut it into diagonal cubes after cutting the knife, the winter bamboo shoot ham is cut into slices and plated, and the green vegetables are washed and left from the root for about 5 cm.
After the frying pan is heated on the fire and adds grease to heat the oil, put the cut squid into the pan and fry, fry until the squid are all rolled up and drained, leave a little oil in the pan, put the winter shoot core into the pot and stir-fry until it is broken, then pour the squid roll and ham slices into the pot to continue stir-frying, after frying, pour in the prepared shallot sauce and stir-fry evenly, out of the pot and plate.
The above seasoning is not used in the preparation of the shallot sauce, the specific method: wash the shallots into thin slices, add butter to the pot when heated, put the slices of shallots slightly sautéed, then add tomato puree to continue to stir for a few minutes, then sprinkle with flour and stir well, pour in yogurt, stock and salt, pepper and cook for a few minutes.
![The umami-flavored stir-fried squid rolls are loved by adults and children[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)