Spicy Squid

Name: Spicy Squid
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Squid; 2 pcs green pepper; 3s Green garlic; 2 pcs Millet chili; 4s parsley; 3 tablespoons Spicy oily glutinous rice cake; Some oil; a little salt; a little Soy sauce

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The nutritional value of today's protagonist is not inferior to beef, and it is often seen in the streets, especially in food stalls. It is rich in protein, amino acids, and low in fat. People who are afraid of getting fat can eat it with confidence! Yes, this is squid, also known as soft fish and calamari.
The barbecue squid on the food stall is quite big, but there is a small squid that is more delicious than the large one, and it can be completed in a few minutes at home. The taste and texture are better than that of the food stall. Two bites and one full of spicy sauce, whether it's rice or steamed buns, the dishes will be washed out in a blink of an eye! "

Ingredients

500g Squid
2 pcs Green Pepper
3s Green Garlic
2 pcs Millet Chili
4s Parsley
3 tablespoons Spicy Oily Glutinous Rice Cake
Some Oil
a little Salt
a little Soy Sauce

Spicy Squid

1. Squid is naturally defrosted, small in size, very uniform, suitable for stir-frying;

2. Tear off the outer membrane, clean the internal organs, and drain the water;

3. Green and red pepper, green garlic, coriander, oily spicy pepper are ready;

4. Cut the green chili into thick strips, cut the green garlic into sections diagonally, cut the coriander into inch sections, and cut the millet spicy into circles. The amount of oily spicy chili pepper depends on the taste;

5. Pour an appropriate amount of oil in the wok, and stir-fry the oily spicy chili pepper and millet spicy ring on a low heat to get the red oil;

6. Then put the squid into the pot, stir fry over high heat, the body will be slightly discolored and straightened;

7. Put the chili cubes and green garlic into the pot and stir fry together to change the color and smell, and the squid has completely changed color. Pour a little soy sauce and sprinkle a little salt;

8. Put the coriander section into the pot, turn off the heat, turn a few times, and serve.

9. Spicy squid, spicy and snappy!

Tips:
1. The squid I use is not big, suitable for stir-frying and white-boiled. The outer membrane and internal organs should be cleaned up before use; when stir-frying, the fish body will shrink and become straight and it will be cooked. Don't fry too old;
2. The side dishes can be adjusted to suit your own taste.