Fried cabbage with fresh squid
1. Pickle the cabbage to keep it crisp and tender2. Squid will be crisper after washing3. The water for scalding squid must be opened. Boiling in cold water will reduce the water content, but you should take out the water when it is about to boil, otherwise it will age easily4. The fire should be fierce. After the bowl of juice is put into the pot, it should be quickly stir fried until the pot is full of steam before it tastes better
Step 1 . Dispose of squid. Draw the squid viscera directly, clean the squid eyes and teeth, and scrape the tentacles with the back of the knife to remove the hard shell of the dish washing. Remove the squid bones.
Step 2 . Cut the squid into two pieces and tear off the skin. Use a wheat spike knife from the inside (cut the squid at an angle of 45 degrees with an oblique knife at an interval of about 2-3 mm, and then cut the flower knife at the same interval from the other straight knife at a depth of about 3/5 of the squid slice), cut it into a triangle, use an oblique blade to slice cabbage, and use green, red and black peppers and agaric to prepare them for use
Step 3 . Marinate the sliced cabbage with a little salt, wash the sliced squid with water, and add a little water to the prepared condiment to make a bowl of juice for standby. Add water to the pot. After the water is boiled, pour the squid slices into the pot for 20 seconds, remove them and drain the water. Blanch the prepared agaric and green and red pepper with the water used to blanch the squid for standby.
Step 4 . Heat up the pan with cool oil, add chopped pepper and cabbage, stir fry until the steam comes out, then pour the prepared squid, fungus, green and red pepper together, pour in the bowl juice, stir fry for 20 seconds, then put them out of the pan and onto the plate.
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