Description:The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young Taste: Fresh Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Do 10 grams of squids, pig's fat red meat...
Fry the squid silk
- The style of cooking is classified: Sichuan Cuisine | Seafood | Suit the taste of both old and young
- Taste: Fresh
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: Do 10 grams of squids, pig's fat red meat is 100 grams
- Condiment: Continue 10 grams of wine, 1 gram of gourmet powder, 100 grams of mung bean sprouts, 10 grams of sesame oil, Sichuan salt is 1 gram, mix 75 grams of oil, 10 grams of soy sauce
- Fry squid's silk method:
- 1,Select big one, body thin drying squid for use, bone and end to end, the crosscut becomes the filament (if squid is really up to the mark, can bake on the small fire slightly, it is soft, easy to shred that make it heated) ,Clean (should not have been steeped for a long time) with the warm water ,Crowd and do water. The pork cuts 6 centimetres long, 0.3 centimetres of with a girth of silks. Mung bean sprouts go the root and bud one.
2,The frying pan is put on the middle fire, it is hot to put the oil and burn to 60%, after putting loach's fish silk and slightly stir-frying before stewing and frying, cook, enter, continue wine look through, fry again, put shredded meat fry jointly, add bean sprouts fry evenly and then, put Sichuan salt, soy sauce finally, fry perfume of offering, add gourmet powder, sesame oil drench.
- Note:
- Craft key
1,Fry the squid silk, cook uniquly with Sichuan the law of the squid silk - fry into a dish. But it is different from other cuisine of frying to fry the squid silk, because the squid does and includes little moisture (each hectogram, nearly include 16 grams, left and right sides) ,The fire is prosperous to stir-fry before stewing and fry demanding, the oil is bolling hot, stir it quickly. With 60% of the oil warm ( 170 ??) while stir-frying before stewing and frying ,Begin to emit blue and green smoke in the pan the oil at this moment, after the squid silk enters the pan because the oil conducts heat fast, make the top layer of raw materials solidify and form the burnt membrane quickly, has prevented the internal moisture from oozing out, guarantee to be fragile and tender inside outside dishes.
2,Pay special attention to, as the squid silk begins one to contract, cook into the cooking wine in time, and add the shredded meat rapidly, stir-fry before stewing and fry together with squid silk, when the moisture of shredded meat will be stir-fried before stewing and done, and then add refined salt, gourmet powder, white sugar to fry fragrantly and tastily. This section of procedures are " Fetch the treasure in the fire " Key,it must guard against stir-fry before stewing at pan for a long time,otherwise present squid by texture phenomena wizened at high temperature, the silk floss is old and chewing.
Flavor characteristic
1,Do squids and make dishes, all rises and sends with alkali water first, make him tender, with the skill and technique of burning, braising, producing etc. again, it it mixes with to be fresh flavor raw materials and at soup,it last desk. But this dish cooks an abnormal rule, construct cutting and slicing skill and duration and degree of heating skillfully, it is characterized to use Sichuan Cuisine " Fry " Law,until it is crisp that if making, do, with the loose to make tough, used in because there aren't squid, mix comfortable pork silk and mung bean sproutses freshes delicate more directly, it is golden yellow to make a dish into have color and luster, the silk floss is tough and loose, do the characteristic with long perfume, take the course of its own in numerous squid dishes.
2,Dish this salty fresh bad smell type, it is fragrant and suitable to go well with wine, go with rice crisp and tender for characteristic to do.
