Shredded squid in Korean hot sauce
material
2 fresh squid, onion, green pepper, Han teacher hot sauce, a little soy sauce, sugar, green onion, ginger
method
1. Wash the squid, try to remove the film on the surface Cut into silk If it is cut horizontally, then the final finished product is rolled Look at your preferences, the green pepper is cut into thin wires If it is to be combined with the squid roll, you can soak the green pepper in the water After a few minutes it will become a green pepper roll Very good, but to ensure that the cut is fine, some onion shreds can be touched on the knife from time to time to touch some cool water or light a candle So that you can effectively avoid stimulating the onion and ginger also cut into strips;
2. Washed squid can be salted first to facilitate the taste, then burn a pot of hot water Put in a few slices of green onion, ginger boiled and blanched the squid shreds to remove the fishy taste If you are really worried about the taste, you can add a little cooking wine to the water for a long time not to be too long After the squid changes color, you can fish it out and rinse it with flowing water;
3. Drain the squid and set aside the oil in the frying pan After the oil is hot, add shallots, ginger, dried chili peppers and stir-fry the squid shreds 2-3 spoons of Korean hot sauce and stir-fry evenly, add 1 spoonful of sugar 1 spoonful of chicken essence Stir fry well Faster because seafood is easy to get old;
4. Stir-fry well, pour in the chopped green pepper and onion shredded, pour in 2 teaspoons of soy sauce to taste and mix well;
Tips
1. If you like it, you can add a few dried peppers to increase the flavor; 2. This brand of hot sauce is delicious, not salty, the sauce is very strong and the aftertaste is very sweet, you can try it; 3. Do not choose the soy sauce added at the end of the day, you can use soy sauce or cold vegetables to taste soy sauce Light and fresh soy sauce so as not to overcolor the finished product and blacken it.
Well, here's how we make Korean squid squid. I believe that under our clever brains, as long as we have someone to guide, these very simple methods we can learn, but more is what we learn after we learn to make delicious food? Is it after a long period of study that we can really do a good job of Korean squid shreds?