Simple Sizzling Squid

Name: Simple Sizzling Squid
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g Squid; 30g Cooking oil; 30g Green onions; 30g Very Fresh Soy Sauce; 10g garlic; 3g Thirteen spice powder; 3g ginger; 3g Salt and pepper; 3g Cumin powder

by Rare Reviews

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

As the weather turns warmer on the streets of the night market, various barbecue snacks become lively. In addition to the meat piping, the sizzling squid is also a popular street snack.
As Jiabao’s age grows and what we see and hear increases, we as parents will also symbolically show him a tasting. The sizzling squid that he will never forget the most.
Of course the mother will take it to heart. There are too many hidden health risks in outsourcing, so outsourcing is not allowed. Of course, you have to find a way to solve your hunger at home.
Without iron plates, there will always be iron pans, and there will always be iron pans and non-stick pans. Nowadays, non-stick pans are more and more advanced, non-stick, wear-resistant, not easy to stick, and more convenient to use.
Chilled squid is a very common ingredient for the major supermarkets in Hangzhou, and the seasoning needs to be researched by yourself.
Today, I will share with you a simple method that I have tried many times and tastes even more delicious than bought out. Healthy version of sizzling squid that you can eat at home.

Ingredients

Simple Sizzling Squid

1. Wash the chilled squid, cut into strips and boil in boiling water to change color

2. Remove and drain, set aside, and cut the green onion, ginger, garlic, and red pepper into small pieces

3. Heat the pan with appropriate amount of cold oil, first saute the ginger and garlic when the oil is hot, add appropriate amount of thirteen spice

4. Pour in the right amount and the flavor is extremely fresh and bubbling

5. Pour the green onion, chili and squid together and stir fry evenly

6. Then add appropriate amount of salt and pepper, pepper, cumin powder, stir fry evenly

7. Just serve it out

Tips:
1. Drain the squid nao to reduce the water content, so that the taste will not feel too much water, but more delicious.
2. Personally don't like popping scallions, it makes the house smell of scallion oil, so put it later
3. Chili does not burst because there is a baby (over 4 years old) suitable for mild spicy.
4. The squid itself has a salty taste, no need to add more salt, a moderate amount of salt and pepper is more delicious
5. The whole process is very hot, and the action must be fast.