How to cook pan-fried squid?

Guoba is a common snack in daily life, and is loved by everyone, especially young people. Guoba is indispensable when traveling or gathering with friends. Squid is another common food. If you combine these two ingredients, you can make a very delicious Hunan dish - Guoba Squid.

Materials

Ingredients: Lotus root starch (100g) Millet (200g)

Supplementary ingredients: bamboo shoots (10g), fresh mushrooms (10g), eggs (120g)

Seasoning: Soy sauce (5g) MSG (3g) Vinegar (2g) Pepper (2g) Starch (broad bean) (3g) Ginger (5g) Scallion (5g) Peanut oil (35g)

Production process

1. Add a small amount of water to the lotus root starch, add eggs, salt, MSG, pepper, and mix well;

2. Put the lotus root starch paste evenly into a pot and cook until it becomes a paste. Scoop it into a plate, spread it flat and let it cool. This is the "squid";

3. Cut the squid into 3 cm long and 1.5 cm wide slices;

4. Cut the soaked shiitake mushrooms and fresh bamboo shoots into slices;

5. Take a small bowl, add pepper, MSG, soy sauce, vinegar, green onion, ginger, 100 ml of soup and salt to make brine;

6. Wash the iron pot and place it on the fire. Pour in peanut oil and heat it. Put the pancake into the pot and fry it until golden brown. Take it out, drain the oil and put it on a plate.

7. Add broth, squid slices, mushroom slices, and bamboo shoots to the original pan with oil. Bring to a boil, adjust the taste, thicken with starch, and immediately pour into a serving plate.

Process Tips

1. When frying the squid, stir gently to avoid breaking it into pieces;

2. When preparing the brine, be quick and pour it into the wok while it is still hot so that you can hear the crackling sound of the wok;

3. Because of the deep-frying process, you need to prepare 500 grams of peanut oil.