Pickled Pepper Squid Roll

Name: Pickled Pepper Squid Roll
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chilled squid; Some Lettuce slices; Some Pickled peppers; Some Bubble ginger; Some Garlic slices

by Uncle Tiger

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

When you start to eat seafood, you generally like the original flavor in places near the sea. Steamed, boiled, and stewed are said to have the original flavor and highlight the freshness and smoothness. Sichuanese, they have a strong taste, and the most inseparable thing is of course chili. Combining seafood and chili to create Sichuan-flavored seafood cuisine, it can be said without any ambiguity that it is absolutely Sichuanese's original creation!
Today’s typical Sichuan seafood dish: pickled pepper squid rolls. "

Ingredients

Pickled Pepper Squid Roll

1. Pickled pepper, pickled ginger and garlic are all sliced. Prepare a bowl of juice in advance: water starch, monosodium glutamate, pepper, and a little oyster sauce.

2. Humph, I always feel that the squid looks very ghostly.

3. The squid is cut longitudinally from the belly side, the spine is removed, the mouthparts and eyes are removed from the inside of the head, and the film on the back is torn off.

4. The knife and the cutting board are at 45°, and the outer surface of the squid (the surface where the skin is torn off) is hit with a cornflower knife. The depth of the knife should reach 2/3 or more. Be careful not to cut it through, and then change it to about 3 cm wide. Piece. This step is the key to the formation of dishes. Be careful, take your time, and don’t worry.

5. Add cooking wine and pepper, mix well and cast for 20 minutes. Boil some boiling water, blanch the squid for a while, roll over the squid (don’t wait for the water to boil) and take it out immediately. Don’t blanch it for a long time, otherwise the taste of the squid will be bad.