Dried shredded squid shoots
Preparation: Sauté.
Flavor type: salty and umami.
Scope of application: hot dishes for feasts.
raw material:
Dried squid 125 g
Wet starch 5 g
Fat lean pork 150 g
125 g of lard
2 g shredded ginger
Winter shoots (shelled) 150 g
Refined salt 5 g
7 g of shredded pickled chili peppers
10 grams of sake
Sesame oil 8 g
10 g soy sauce
Fresh soup 15 g
Preparation Method:
1, winter shoots with fresh and tender parts cut into two coarse wires, blanched a water drainage, the fat 30% thin 70% of the pork washed, cut into 7 cm of the two coarse silk, squid to wash the head, cut horizontally into fine wires, soy sauce, rice wine, salt, monosodium glutamate, wet starch, fresh soup pair into juice.
2, put the pot on the high heat, the oil is boiled to 60% oil temperature, the squid is sautéed for about 1 minute, cooked into the shao wine and simmered a few times, and then sautéed with shredded meat, ginger and winter shoot shreds until the shredded meat is dry, stir-fry the shredded chili peppers evenly, cook into the ziji, and put the sesame oil into the plate evenly.
Features: This dish winter shoots are crisp, shredded meat, dried squid and fragrant. It is a good accompaniment to wine.
Operation Essentials:
1, all kinds of raw materials to be shredded evenly.
2, squid into the pot into the dry but not hard can be under the shredded meat with the same sauté, shredded meat shrunk to water dry and bright oil can be cooked.
3, the amount of juice should be small. Make the dish look soft again.
Think about it
1. What role does fatty meat play in the dish? No, no?
2. What kind of heat should be used for this dish to meet the requirements of the dish?
3. What are the consequences of using too much to the dish?
