Fried cuttlefish flowers with garlic

Overview

Fried cuttlefish flowers with garlic and moss is a dish with bright color, delicious taste and rich nutrition.

Prepare the ingredients, remove the heads and guts of the cuttlefish and wash them, and the fungus is ready.
Peeling and cutting the cuttlefish with a cross-cut knife is a technical job. The cuts must be even. The depth should not be too deep. If it is too deep, it will cut off. It cannot be too shallow. If it does not curl up after blanching, it will not become a flower.
Cut garlic, carrots and fungus into sections and set aside.
Boil the water in the pot. It must be boiling. Put the cuttlefish in and roll it up immediately. Take it out immediately. It takes a total of two or three seconds. It must be fast so that the cuttlefish will not blanch. Blanching is to lock in the moisture of the cuttlefish, making it easier to stir-fry.
Heat oil in a pan and stir-fry chopped green onion until fragrant. Add cuttlefish and stir-fry for a few times. Add a little salt and set aside
Fry the carrots and fungus again
Add the garlic cloves, stir-fry for a few times, add an appropriate amount of salt and stir-fry for about three minutes.
Add cuttlefish, stir-fry quickly, add chicken essence to thicken the sauce, and serve.
The finished product is revealed. This dish is full of color, flavor and flavor.