【southern Fujian】seasoned and Delicious Squid

Name: 【southern Fujian】seasoned and Delicious Squid
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Squid; 3 pcs garlic; 1 Shallots; 3 slices ginger; 1/2 Red chili; a little salt; Some Original soy sauce

by Bean Emperor Cook Man

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Time is approaching day by day, and the pace of the Spring Festival is not so far away. Are you working hard and rushing to finish the last batch of goods, or are you rushing to clean up after a holiday? Or you may have traveled a long distance to return to the home you have missed for a long time...
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Today I will introduce this local special banquet dish that was popular in the 90s. Although it is outdated, it is still delicious. The main feature of the dish is the combination of the freshness of seafood and the mellow aroma of soy sauce, giving a unique sweet taste. In this case, the freshness of the squid is relatively large, and the soy sauce selected must be the original soy sauce. The content of amino acids should be higher, so that it will be more sweet and not salty. "

Ingredients

1 Squid
3 pcs Garlic
1 Shallots
3 slices Ginger
1/2 Red Chili
a little Salt
Some Original Soy Sauce

【southern Fujian】seasoned and Delicious Squid

1. When the ingredients are ready, chop garlic and chili into shreds. Scallions are divided into white and green

【southern Fujian】seasoned and Delicious Squid recipe

2. Try to buy fresh squid as much as possible. Many people do not deal with suckers when making squid. I suggest cutting it off so as not to affect the taste!

3. Many people have a soft spot for squid, but they are afraid of seafood allergies. Then tear off the squid film when processing it, so that it will not only have a beautiful taste but also a better taste. Of course, it does not mean that the film cannot be eaten. If you don't want to waste it, you can make it directly but the color will be reddish. Prepare the squid and cut it in half

4. Use an oblique knife to cut out a series of knife marks. Do not cut it. [Choose the inner layer of the squid when cutting the flower knife]

5. Then use the same oblique knife to cut from the opposite side bevel, and cut into the required size block

6. Boil the old ginger in a pot with a little salt and open it. Put the squid and blanch it for 30 seconds and then remove it.

7. Put the squid on the plate, top with white onion shreds, chili shreds, and minced garlic, boil some hot oil and pour it over

8. Put green onion shreds and drizzle with pure brewed soy sauce [light soy sauce], here is adjusted according to personal preference. Many people pour hot oil after topping with soy sauce, and personally prefer to pour pure brewed soy sauce after topping with hot oil. Firstly, the soy sauce is not deteriorated by high oil temperature, and secondly, it retains the mellow and sweetness of the original soy sauce.