Health effects
Squid: dispels wind and dampness, diuresis and relieves stranguria
Ginger: reduces qi and relieves vomiting, resolves phlegm and relieves cough, dissipates cold and relieves symptoms Cooking wine: low protein
Ingredients
Squid ( 6 ) | Green and red peppers ( One each ) | Ginger ( Several pieces ) | Garlic ( number of cloves ) |
Cooking wine ( One tablespoon ) | Pixian chili sauce ( One tablespoon ) |
Light soy sauce ( One tablespoon ) | Sugar ( a spoon ) | Water starch (appropriate amount) | Oil (appropriate amount) |
How to make spicy squid flowers
1.Clean the squid, remove the internal organs and peel off the outer membrane.
2. Cut the squid tube in half and cut it into pieces of about the same size.Use the knife to score the inner surface of the squid tube at an angle, evenly spaced (I cut almost 2mm apart, the inner wall is not easy to cut), and then cross it and score again.
3. Chopped squid.
4. Add ginger slices and cooking wine to boiling water, turn off the heat, and quickly add the chopped squid.Blanch for 5 seconds.
5. The squid curls and turns white and is quickly removed from the water.
6. Wash and remove the seeds from the green and red peppers, cut them into diamond-shaped pieces, and slice the ginger and garlic..
7. Heat the oil in the pan until it is 60% hot, add the ginger and garlic slices and stir-fry until fragrant, then add Stir-fry a spoonful of Pixian chili sauce over low heat to produce red oil.
8.Add green and red pepper cubes and stir-fry until raw.
9.Add squid and stir-fry for a while, add cooking wine, light soy sauce, and sugar.
10. Pour in water starch and cover with gravy.
11.Plate it and eat!
Tips
1.When cutting squid flowers, score the inner surface of the squid tube at an angle and at even intervals.2.Blanching should be done after the water is turned off and the heat is turned off, and the time should be short.
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