Blanched Squid Flowers
A seafood dish of cuttlefish scored into a decorative flower pattern, quick-blanched with wood ear mushrooms and leafy greens.
Ingredients
squid
500 g
hydrated wood ear mushrooms
35 g
greens
35 g
cooking wine
to taste
fine salt
to taste
Chinkiang vinegar
to taste
MSG
to taste
minced ginger
to taste
minced scallion
to taste
Sichuan pepper oil
to taste
stock
to taste
Instructions
1
Prepare the Squid
Remove the cartilage from the squid, peel off the outer skin, and wash thoroughly. Cut the squid body in half crosswise, score a crosshatch pattern on the inside, then cut into 2 cm-wide pieces.
2
Prepare the Side Ingredients
Wash the wood ear mushrooms and greens. Cut the greens into sections. Blanch briefly in boiling water, then remove and drain well.
3
Blanch the Squid
Blanch the scored squid pieces briefly in boiling water, then remove.
4
Season and Plate
Combine stock, fine salt, cooking wine, MSG, and vinegar in a pot and bring to a boil. Add the scored squid, wood ear mushrooms, and greens. Sprinkle with minced scallion and ginger, drizzle with Sichuan pepper oil, bring quickly to a boil over high heat, and plate immediately to serve.
