【Exploded colorful squid flowers with XO sauce】

Overview

Squid is delicious and low in fat. There are many quick-frozen squid flowers in the supermarket, which look very beautiful. I had long thought of doing it myself at home, and this time it finally came true. I used to think that cutting a flower knife was difficult, but after actually operating it, I found that it was not that difficult at all. As long as you have a sharp knife and some care, you can do it~

Tags

• hot dishes
• common dishes
• cooking wine
• dried fungus
• extra virgin olive oil
• freshly ground black pepper
• garlic
• onions
• oyster sauce
• squid tube
• sugar
• xo sauce
• ginger
• green beans
• red bell pepper
• salt
• yellow bell pepper

Ingredients

Steps

1. 1 Prepare all kinds of ingredients, and also prepare some more ice water (save it for cooling the squid and green beans later);

   

2. 2 First wash the dried fungus and soak it in water;

   

3. 3 Clean the squid, peel off the black film on the outside, and remove the bones;

   

4. 4 Cut the squid tube into a triangle;

   

5. 5 Use an oblique knife, about 45 to 60 degrees, to cut from one corner of the squid, but be careful not to cut it off. The larger the angle, the more wild and unrestrained the squid flowers will be after blanching;

   

6. 6 After cutting with the oblique knife, cut the straight knife in the direction perpendicular to the grain of the oblique knife, but do not cut it either;

   

7. 7 After cutting, cut the squid into small pieces, square or triangular as you like;

   

8. 8 Make a pot of water, bring to a boil over high heat, and blanch the green beans for about 2 minutes until the green beans become more vivid in color. Immediately after taking it out, immerse it in ice water;

   

9. 9 Put the ginger peel in the pot, add cooking wine 1, and bring to a boil over high heat;

   

10. 10 Put the processed squid into the pot, blanch it over high heat for about 10 to 15 seconds, until the squid is rolled up and then take it out;

    

11. 11 Immediately immerse the fished squid in ice water;

    

12. 12 After it is completely cooled, take out the squid, drain the water, and set aside (I also cut the squid with a smaller angle, so there are two kinds of squid flowers);

    

13. 13 Prepare the other ingredients: peel the ginger and shred it (the ginger skin was used when blanching the squid), wash the soaked fungus, remove the old roots and tear into small florets, peel the garlic and cut into thick slices, cut the red and yellow peppers and onions into strips of similar thickness, drain the green beans;

    

14. 14 In a small bowl, add cooking wine 2, oyster sauce, XO sauce, sugar, and freshly ground black pepper in sequence, mix well and set aside (the step-by-step diagram will not be posted one by one);

    

15. 15 Place the non-stick pan on the stove, heat it over medium heat, and pour in the olive oil;

    

16. 16 When the oil is 50% warm (the oil is not smoking yet), add the sliced garlic, shredded ginger and onion;

    

17. 17 Stir-fry until fragrant and onion shreds are slightly translucent;

    

18. 18 Add shredded red and yellow bell peppers, peas, and black fungus, turn to high heat, and stir-fry a few times;

    

19. 19 Add the prepared sauce and stir-fry until the soup thickens slightly;

    

20. 20 Add drained squid flowers;

    

21. 21 Stir-fry over high heat for about 30 seconds until the sauce thickens and hangs on the ingredients;

    

22. 22 Turn off the heat, add a few drops of sesame oil, and then decide whether to add some salt to taste according to your personal taste;

    

23. 23 After mixing well, put it on a plate, take it out of the pot, and eat (this is another flower knife effect with a relatively small angle of the slant knife) ~~