Stir-fried Cuttlefish Blossoms
Score the cleaned squid in a crosshatch pattern, cut into pieces, and blanch. Stir-fry in hot oil, then add scallions and garlic. Thicken with cornstarch slurry and season to taste.
Ingredients
cleaned cuttlefish (washed, scored in cross pattern, cut into pieces, blanched)
250 g
diced white scallion
to taste
garlic slices
to taste
cooking wine (for sauce)
to taste
stock (for sauce)
to taste
wet starch (for sauce)
to taste
fine salt (for sauce)
to taste
lard
to taste
vegetable oil (for stir-frying)
to taste
Instructions
1
Ingredient preparation
Wash the cuttlefish, score it in a cross pattern, cut into 1.33 cm cubes, and blanch in boiling water. Place cooking wine, stock, wet starch, and fine salt in a bowl and mix into a sauce.
2
Stir-fry
Place the wok over heat, add vegetable oil, and heat to 90% of full heat. Add the cuttlefish, stir-fry briefly, then pour into a colander to drain excess oil.
3
Finish cooking
Place the wok with remaining base oil over heat, add scallion and garlic, stir-fry until fragrant, then add the cuttlefish cubes and stir-fry together. Add the prepared sauce.
