Flower Roll Squid
A Zhejiang-style dish featuring squid scored in a crosshatch pattern, blanched, quickly stir-fried, and plated on pineapple chunks.
Ingredients
rehydrated squid (scored in a crosshatch pattern, cut into chunks, blanched and drained)
350 g
scallions
6
fresh pineapple (cut into chunks and plated)
200 g
tomato chunks
50 g
minced garlic
25 g
Instructions
1
Step 1
Score the squid in a crosshatch pattern, cut into chunks, blanch, and drain.
2
Step 2
Cut the fresh pineapple into chunks and plate.
3
Step 3
Mix the seasonings into a braising sauce, heat oil in a wok until hot, add the squid and stir-fry briskly a couple of times, toss the wok, and plate on top of the pineapple chunks. Serve immediately.
