White fried cuttlefish roll beautiful color, tender and delicious

Features: Cuttlefish color white roll, with red, green, yellow and other ingredients beautiful color, eye fish tender and delicious. Ingredients: cuttlefish 400 grams Accessories: winter shoots 25 grams, green pepper 15 grams Seasoning: salt 3 grams, monosodium glutamate 2 grams, garlic (white peel) 10 grams, green onion 1...

Ingredients: cuttlefish 400 g

Accessories: 25 grams of winter shoots, 15 grams of green peppers

Seasoning: 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of garlic (white skin), 15 grams of green onion, 30 grams of peanut oil, 10 grams of starch (broad beans), 2 grams of pepper

Features: Cuttlefish color white roll, with red, green, yellow and other ingredients beautiful color, eye fish tender and delicious.

method:

1. Slaughter the cuttlefish and clean it, cut it into 6×3 cm long strips;

2. Remove the mushrooms, wash and cut into diamond shapes;

3. Remove the stems and seeds of the green peppers, wash and cut into diamond shapes;

4. Peel, wash and slice the winter shoots;

5. Wash and slice the carrots;

6. Remove the roots of the green onion, wash, take the white cut of the green onion, cut the garlic into rice;

7. Put the wok on the high heat, pour in the cuttlefish when the peanut oil is 70% hot, turn the pot over and pour into the colander to drain the oil;

8. Leave the remaining oil in the pot, first put the garlic rice and green onion white in the pot, soak it, then add the cut mushrooms, winter shoots, green peppers, carrots and flip a few times, add 25 ml of bone broth, condiments, wet starch (thinly hooked), oiled cuttlefish rolls, stir-fry a few times, and serve.

Production Tips:

1. Due to the oil process, 250 grams of peanut oil need to be prepared;

2. The depth of the carving of the fish should be consistent, the size should be uniform, the oil should be vigorous, and the action should be fast.