Hot fried squid with pickled pepper-You Are Foodie

By Ellen
12

Hot fried squid with pickled pepper

The pickled pepper squid in the hotel is always very large and red. Its color is so bright that it looks like a woman swaggering through the market at night, bringing people infinite reverie. Only for viewing. This kind of pepper, if you eat it in your mouth, will be mostly soft and sour, and it will be sweet without the crisp.The pickled pepper at home was made by my mother, so I kept a low profile. I only vaguely saw the thin shadow of pickled pepper. Only when you eat it in your mouth will you find that the sour and spicy flavor of pickled peppers has completely penetrated into the squid. The sour and spicy flavor is a little sweet and delicious, with endless aftertaste. The snow-white squid is stained with bright red sauce, and a few green chives are scattered in the meantime. The traditional squid shows a seductive style. The highlight of this dish is the pickled pepper. If you don't believe it, you'll have to try it.

Main Ingredients

Fresh squid appropriate amount

Auxiliary Ingredients

Shallot A moderate amount of
Hydrous starch appropriate amount
Chicken meal appropriate amount
Cooking wine appropriate amount
Light soy sauce appropriate amount
Pickled chilli appropriate amount
Pickled ginger appropriate amount
Pickled chilli appropriate amount

Experience of eating goods:1. try to choose frozen fresh squid for this dish. If frozen squid is used, it is best to marinate it with cooking wine and shredded ginger for 15-20 minutes before blanching.2. it is better to tear off the black film on the surface of the squid. Although it has no effect on the taste of the dishes, the color of the squid will be black and red, which will affect the color matching of the dishes.3. fresh ginger can be used instead of soaked ginger at home.4. you should blanch the squid first, otherwise a lot of water will come out.

Step 1 . Buy the whole squid (I forgot to shoot it), remove the black film on the surface and sundries on the head, remove the head and prepare it for use. Cut the whole squid vertically into two symmetrical pieces, and then cut the two pieces with a flower knife.

Step 2 . The cut squid will curl gradually after being put into the pot for blanching. When it is completely rolled, it can be drained with a colander. At this time, if the black film is not removed completely, it can be further removed. The scalded squid film will tear easily.

Step 3 . Dice pickled pepper and pickled ginger. Prepare a proper amount of chilli (this is my mother's homemade bean paste

Step 4 . Heat the oil in the pan, add the chilli to stir fry the aroma, and add other hot sauce to stir fry the aroma if you are hot. If you have enough base oil, stir fry the red oil. (This chili is made by my mother with big red pepper. The bean paste is very hot, so you don't need to add other hot sauces.)

Step 5 . Add pickled ginger and sea pepper to stir fry until fragrant.

Step 6 . Sprinkle in a proper amount of Chinese prickly ash and stir fry until fragrant. Add the boiled squid and stir fry over high heat for a few minutes.

Step 7 . Stir fry soy sauce and chicken essence over high heat for 1 minute. If it is not salty enough, add salt. Add some starch water to stir up a thin sauce to make the taste more even and hang on the squid. Serve on a plate.

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