Stir-fried Taiwanese Ginger Rolls

Stir-fried Taiwanese Ginger Rolls

by Yu Fei

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Xiaojuan is squid, which is the local name in Taiwan, and it is also called "thorough smoke". Compared with the squid from the mainland, the taste is more tender, and Taiwan’s old-fashioned method of cooking with ginger is addictive. "

Ingredients

Stir-fried Taiwanese Ginger Rolls

1. The small rolls are peeled, gutted, and washed

Stir-fried Taiwanese Ginger Rolls recipe

2. Cut into circles

Stir-fried Taiwanese Ginger Rolls recipe

3. Put all the seasonings in the small rolls and marinate for 10 minutes

Stir-fried Taiwanese Ginger Rolls recipe

4. Heat oil in a pan, sauté ginger on low heat, about 1 minute

Stir-fried Taiwanese Ginger Rolls recipe

5. Turn to high heat, pour in the pickled small rolls, stir fry for 20 seconds, out of the pan

Stir-fried Taiwanese Ginger Rolls recipe

Tips:

Small rolls are easy to shrink, and the cooking time must not exceed 30 seconds, so you must pickle in advance. The seafood is a bit salty, so you don’t need to put too much light soy sauce and salt.

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