When visiting the market in the morning, I saw a flash of "small pipes" in the fresh catch and directly grabbed some scales without asking the price. I didn't expect that such a plate would cost 65 yuan, when I hated it. Friends said that such a fresh tube was definitely worth it, so I stayed for this.
My friend said it would be better to deal with it, throw it into the marinade and cook the wine. How can such fresh ingredients be used in such a cooking method, the best way is to eat umami "water burning".
Water burning, in the eyes of ordinary people, is thrown into the pot and boiled out. In fact, the method of water burning is very demanding on the ingredients, and only fresh ingredients can have the most delicious taste and will not be fishy.
In addition, when the water is burning, the time for the heat to blanch the water must also be properly grasped to be just right. Another point is that the water burning is not simply boiled, and the specific method also applies to prawns. I'll share this practice with you today, hoping to help you with your culinary skills.
Ingredients: 700 g tube (squid), 3 slices of ginger, 2 shallots, 1 tsp of fine salt, 1 tsp of corn oil
Seasoning: Mustard steamed fish tempeh sauce or garlic aged vinegar soy sauce sauce
Cooking steps:
1. Tubules? Isn't this squid? Sorry this is called a small tube, compared to the squid it is a large size smaller and the texture is different. I prefer small tubes to squid because the usual catch is a lampshade trap and then comes ashore on the same day. If you are lucky, you can also buy a "flash and a flash" live tube in the morning and evening market, because it has not been frozen and landed for a short time, so the delicious taste of the tube is absolutely first-class.
Handling the tubule does not require peeling like a squid, just need to spread the "belly pocket" slightly to see the "ink bucket" of the tube and tear it by hand to remove it. This is followed by tearing off the long strip of "gelatinous" tape on the back and finally digging and squeezing out the mouth.
2, the required accessories are relatively simple, do not need a bunch of ingredients and seasonings like Sichuan cuisine. Just two shallots and three slices of ginger are needed to help remove the fish, and prepare them in advance before cooking.
3: Pour the right amount of water into the pot, then add the shallots, ginger and spoon into a small spoon of fine salt. Finally, pour in a little cooked oil or unscented oil such as corn oil (salad oil), bring to a boil over high heat, then reduce heat and cook for five minutes.
4: Then turn the maximum heat into the processed tube, pour in and stir with a colander. Allow the tube to be fully heated, blanch for another 20 seconds and then remove the plate. One thing to note when fishing out is that there will be a lot of hot water in the small tube, remember to tilt the plate left and right to let the hot water flow out and pour out.
5, the small tube at this moment is not the best time to eat, do not be anxious. The tubule must be allowed to cool the air-dried surface slightly for a good taste. It takes about ten minutes to stand, and you can prepare your favorite dipping sauce at this time.
6, dipping sauce according to personal taste to adjust, the most popular is mustard soy sauce. But the older generation's favorite garlic aged vinegar soy sauce, as for which delicious is waiting for your comments.
Landlord Tips:
1. The tubule does not need to be torn off the epidermis
2, the time of boiling water should be short
3. Dip sauce as you like
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