避风唐炒鱿鱼


避风唐炒鱿鱼

Fried squid in Bifengtang, a delicious and refreshing attack As the hot oil rolls, the squid is rolled into golden flowers, and every inch of its texture is filled with the warmth of garlic and chili. The crispy and fragrant Bifengtang wrapped with squid tentacles, first there is a crisp sound when you bite it, followed by the squid's juicy and tender taste bursting on the tip of your tongue. The garlic is burnt and not bitter, the chili is slightly spicy to enhance the freshness, and the salty and fragrant Bifengtang is perfectly integrated with the sweetness of the squid itself.

Ingredients

Steps

  1. Peel and clean the squid
    Peel and clean the squid
  2. change the knife to cut circles
    change the knife to cut circles
  3. Mix the chopped squid with salt and cornstarch for 5 minutes, then rinse with running water.
    Mix the chopped squid with salt and cornstarch for 5 minutes, then rinse with running water. Mix the chopped squid with salt and cornstarch for 5 minutes, then rinse with running water.
  4. Rinse the squid and drain the water, add cornstarch, a little salt, ginger, scallion, pepper and cooking wine, mix well, then add an egg yolk and mix well for later use
    Rinse the squid and drain the water, add cornstarch, a little salt, ginger, scallion, pepper and cooking wine, mix well, then add an egg yolk and mix well for later use Rinse the squid and drain the water, add cornstarch, a little salt, ginger, scallion, pepper and cooking wine, mix well, then add an egg yolk and mix well for later use
  5. Ingredients: diced pepper, ginger, garlic and onion
    Ingredients: diced pepper, ginger, garlic and onion Ingredients: diced pepper, ginger, garlic and onion Ingredients: diced pepper, ginger, garlic and onion Ingredients: diced pepper, ginger, garlic and onion
  6. Heat the oil to 60 degrees, fry the squid for 3 minutes, remove from heat, turn off the heat, let the oil in the pot cool completely, then heat the oil to 80 degrees and fry the squid for the second time.
    Heat the oil to 60 degrees, fry the squid for 3 minutes, remove from heat, turn off the heat, let the oil in the pot cool completely, then heat the oil to 80 degrees and fry the squid for the second time.
  7. Fry the squid for one minute and set aside.
    Fry the squid for one minute and set aside.
  8. Heat oil in a pan. Add green and red peppers, ginger, garlic and onion and stir-fry for 1 minute. Set aside.
    Heat oil in a pan. Add green and red peppers, ginger, garlic and onion and stir-fry for 1 minute. Set aside.
  9. Put a little oil in a pan and simmer on low heat. Pour in the typhoon shelter ingredients and stir fry for half a minute.
    Put a little oil in a pan and simmer on low heat. Pour in the typhoon shelter ingredients and stir fry for half a minute.
  10. Add the squid and stir fry for 1 minute. Then add the ingredients you just fried, stir fry for 1 minute and turn off the heat.
    Add the squid and stir fry for 1 minute. Then add the ingredients you just fried, stir fry for 1 minute and turn off the heat.
  11. Turn off the heat and sprinkle with chopped green onions. Stir fry twice and layer.
    Turn off the heat and sprinkle with chopped green onions. Stir fry twice and layer.
Languages
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- English version
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- 日本語 (Japanese) version
- 한국인 (Korean) version
- แบบไทย (Thai) version
避风唐炒鱿鱼 - 简体中文 (Simplified Chinese) version