Health benefits
Tofu: detoxification
Onions: detoxification
Eggs: enhance immunity, protect eyes and improve eyesight
Ingredients
Squid ( 2 ) | Tofu ( 65g ) |
Gan Xun ( 40g ) | Garlic ( 2 cloves ) |
Squid tentacles (cut from the squid) ( 1 Only ) | Minced meat ( 65g ) |
Chives ( 25g ) | Onions ( 1/4 ) |
Korean glass noodles ( 20g ) | Egg ( 1 piece ) |
Soy sauce ( 1 teaspoon ) | Edible wine ( 1 teaspoon ) |
Taibai powder ( 1.5 tablespoons ) | Sesame oil ( 1 teaspoon ) |
Sugar ( 1 teaspoon ) | Korean hot sauce ( 1 tablespoon ) |
Soy sauce ( 1 teaspoon ) | Sesame oil ( 1 tablespoon ) |
Cooking ~ How to make fried and stuffed squid
1. Wash the squid after removing its internal organs, cut it open and keep the tentacles for later use
Soak Korean-style winter noodles in warm water until soft , drain the water
2. Combine cuttlefish whiskers, minced meat, tofu, leeks, and sweet potatoes.Xun, onion, garlic, Korean glass noodles, chopped, less than 0.5CM in size
3. Boil a pot of water in a steamer to prepare the steamed squid
Put the filling into the squid body with a spoon.Pay attention to pressing the filling as well as possible, and even the squid head is filled with filling.Finally Use a bamboo skewer to tighten the tail of the squid so that the filling will not fall out
Use a bamboo skewer to poke a few holes in the squid body
Put the squid into the steamer , steam over high heat for about 20 to 30 minutes
4. Mix the squid seasoning , smear on the squid
5.In a frying pan, turn on medium heat and place Add half a tablespoon of oil.When the pan is hot, add the cuttlefish into the pan.Fry both sides until fragrant.Remove from the pan in about three minutes.Cut into pieces and serve.
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