Thai Style Mixed Squid
by Flying summer flowers
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash and shred onion, coriander and millet, wash and cut into small sections, take a green orange slice (or cut 3-4 slices of green lemon) and set aside
2. Clean the squid (remove the internal organs, cartilage, teeth and eyes), cut it longitudinally and cut it with a cross knife on the inner surface, and then cut it into small pieces, and cut the squid head and tentacles into appropriate sizes.
3. Add water to the pot and bring to a boil. After the squid is blanched until it changes color and rolls up, remove the cold water
4. Put shredded onion, blanched squid, coriander, green orange slices (or lime slices) into a bowl, add spicy millet, salt, light soy sauce, MSG, and squeeze into the remaining orange juice (or lime juice) ), just stir evenly.
Tips:1. The ratio of hot and sour can be adjusted according to personal taste and dosage.
2. Thai food and Vietnamese food usually have fish sauce, but some people are not used to it, and they don't always have it at home. I used soy sauce instead.
3. I cut the squid into a flower knife. I think it will be easier to absorb the soup. Of course, you can also cut it into small pieces or squid rings
