Shiitake mushroom and squid soup:?
Ingredients: 50g of shiitake mushrooms, 100g of squid, 20g of minced shrimp and meat, 30g of winter bamboo shoots, refined salt, sugar, rice wine, pepper, Appropriate amounts of MSG, lard, wet starch, minced green onions, and sesame oil. Method: ?
First wash the squid and cut it into diagonal cubes, blanch it in boiling water, remove and drain
Remove the stems of the mushrooms and wash them into slices. Heat up the wok, add lard, add minced onions, minced meat, winter bamboo shoot slices, and shiitake mushroom slices and stir-fry
Pour in water, then add soaked shrimps, rice wine, refined salt, and white sugar, and cook After opening, add squid slices, thicken with water starch after a while, add MSG, pepper, and drizzle with sesame oil and serve.
Stir-fried squid rolls with coriander:
Ingredients: water-fried squid, coriander segments, shredded green onions, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil, The flavor characteristics of the soup stock: white and green, fresh and salty, crisp and light, with a strong coriander flavor
Production process:
1. Cut the inside of the squid with a "single knife", Then straighten the knife into a wheat ear-shaped flower knife, then change it into a 6 cm long and 3.5 cm wide piece, scald it into a roll in boiling water, drain it into clean water and let it cool to remove the alkali smell.
2. Put shredded green onions and garlic slices into a bowl, add cooking wine, MSG, salt, vinegar, pepper, and stock to make a sauce. 3. Heat the frying spoon, add peanut oil and heat until 90% hot, put the squid rolls in Boil hot water for a while, take it out and drain the water, immediately put it into hot oil and fry it, then quickly pour it into a colander to drain the oil.
3. Leave the bottom oil in the frying spoon and heat it over high heat, pour in the squid rolls , cook the sauce into a bowl, stir it a few times, sprinkle in the coriander segments, stir-fry evenly, and pour in the sesame oil