Oil-blasted Squid

Name: Oil-blasted Squid
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 325 g Soaked squid (cut into small chrysanthemum blades on one side, opened into 1-inch long sections); 40 g Beijing scallion; 10 slices Sliced garlic cloves; 12.5 g Yellow wine; Vinegar, a pinch; 6 g Salt; MSG, a pinch; Pickled melon rice, a pinch; 45 g Water chestnut flour (mixed into wet water chestnut flour); 150 g Clear soup; Sesame oil (for oil blasting and stir-frying), to taste

A Beijing-style dish of rehydrated squid scored in a crosshatch pattern, blanched and then quickly seared in hot oil, tossed with garlic, scallion, and diced pickled melon for a crisp, tender bite.

20 min

Easy

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Ingredients

Soaked squid (cut into small chrysanthemum blades on one side, opened into 1-inch long sections) 325 g

Beijing scallion 40 g

Sliced garlic cloves 10 slices

Yellow wine 12.5 g

Vinegar a pinch

Salt 6 g

MSG a pinch

Pickled melon rice a pinch

Water chestnut flour (mixed into wet water chestnut flour) 45 g

Clear soup 150 g

Sesame oil (for oil blasting and stir-frying) to taste

Instructions

Cutting and Sauce Mixing

Cut the squid into small chrysanthemum blades on one side, open into 1-inch long sections. Mix scallion, garlic, vinegar, salt, wine, wet water chestnut flour, MSG, pickled melon rice, and clear soup in a bowl.

Blanching and Oil Blasting

While heating a large wok with high flame, blanch the squid sections in boiling water until they curl, remove, drain, then immediately put into the sesame oil wok for a quick blast, quickly pour into a colander to drain oil, and set the squid sections on a plate.

Re-fry

Pour sesame oil into the original wok, add scallion and garlic, stir-fry a few times, then return the squid sections to the wok to stir-fry together until all seasonings coat the squid.