Squid and root vegetables in oyster sauce
Cut the pumpkin, sweet potato, and lotus root into bite-sized pieces and parboil them
Make cuts on the inside of the squid.
Turn the squid on its side and cut it into thin strips. Add the ingredients for the seasoning in order, mixing each one carefully while kneading.
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
Heat 1 tablespoon of scallion oil in a frying pan and fry the ginger until fragrant, then add [A]
Once the seasonings are bubbling, add the parboiled pumpkin, sweet potato, lotus root, and squid and mix until combined. Finish by thickening the sauce with water-dissolved potato starch
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- Pumpkin
- 45g
-
- Sweet potatoes
- 25g
-
- Lotus
- 30g
-
- squid Prepared
- 50g
-
[Seasoning]
- salt
- 1/2 tsp
-
- Pick it
- 1/2 tsp
-
- potato starch
- 2 tsp
-
- Salad oil
- 1 tsp
-
- Scallion oil
- 1 tablespoon
-
- ginger Minced
- 1 tsp
-
[A]
- Oyster sauce
- 2 tsp
-
- Chinese soup
- 3 tablespoons
-
- soy sauce
- 1/2 tbsp
-
- sugar
- 1 tsp
-
- Water-soluble potato starch
- 1 tsp
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