Three small rolls-You Are Foodie

By Miranda
34

Three small rolls

The first time I heard of the practice of "three cups" was in a Taiwanese Bento restaurant near the school in junior high school. The owner was an authentic Taiwanese. The products of the small restaurant were also very different from the common fast food, which naturally attracted many students.There is a saying in the menu that "Sanbei chicken" didn't understand the meaning of "Sanbei chicken" at first, but thought it was the same as ordinary braised chicken nuggets. Later, it was learned that the practice of "Sanbei chicken" originated from Jiangxi. It is said that a Jiangxi jailer only used a cup of stewed chicken nuggets made of sweet wine, lard and soy sauce for Wen Tianxiang to eat due to the limited conditions in prison, so it got its name. Later, it evolved into a common cooking technique in Hakka cuisine.One cup of sesame oil, one cup of soy sauce, one cup of rice wine, plus nine layer pagoda, ginger and garlic seasoning, also make the name of "three cups of small rolls" famous all over the country.

Main Ingredients

Small volume 250g (or squid)

Auxiliary Ingredients

Garlic 5-valve
Shredded ginger appropriate amount
basil Moderate amount (basil)

Seasonings

Step 1 . First, remove the small roll of ink sac, internal capsule and tooth bone.

Step 2 . Clean the coil and cut the coil/section for use.

Step 3 . Bring the pot to a low heat, add sesame oil to heat, and then add ginger and garlic to saute until fragrant.

Step 4 . Add the processed rolls, soy sauce and rice wine, turn the fire and continue to stir fry until the soup dries.

Step 5 . Sprinkle some nine layer Titian before coming out of the pot, and then serve.

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