Stir-fried squid with egg
Thick Mongolian squid wrapped in soft egg
How to make it
1
Make a cut inside the squid
2
Cut into thin strips perpendicular to the cuts, and mix in the seasoning ingredients one by one in order, carefully kneading them together
3
Add enough water to cover the squid and 1 tablespoon of salad oil (not included in the recipe), bring to a boil, quickly boil the squid and drain
4
Put all of [A] into a frying pan and heat
5
Once the seasonings are boiling, add the beaten eggs and boiled squid. Once the eggs are half-cooked, add the water-dissolved potato starch and mix until combined
6
Transfer to a plate and top with pre-boiled green peas to finish
Ingredients for 2 people
-
- Prepared Mongolian
- 50g
-
[Seasoning]
- salt
- 1/2 tsp
-
- Pick it
- 1/2 tsp
-
- potato starch
- 2 tsp
-
- Salad oil
- 1 tsp
-
[A]
- Scallion oil
- 1 tablespoon
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- salt
- 1/2 tsp
-
- sugar
- Small amount
-
- Chop ginger
- 1 tsp
-
- Beat egg
- 2 pieces
-
- Water-soluble potato starch
- 1 tsp
-
- Green peas (for finishing) - parboiling
- 20g
[PR]
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