Stir-Fried Squid Rolls

Name: Stir-Fried Squid Rolls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 500 g Cleaned squid (split open, scored with wheat-ear pattern on the inside); 30 g Bamboo shoot slices; 30 g Cucumber slices; 1500 g (approximately 100 g used) Oil; 30 g Cooking wine; 15 g Vinegar; 2 g Salt; 5 g MSG; 2 g Chopped scallion; 2 g Sliced garlic; 40 g Water starch slurry; 20 g Sichuan pepper oil

Glossy and sauce-coated, tender with savory notes, light and refreshing on the palate.

25 min

Easy

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Ingredients

Cleaned squid (split open, scored with wheat-ear pattern on the inside) 500 g

Bamboo shoot slices 30 g

Cucumber slices 30 g

Oil 1500 g (approximately 100 g used)

Cooking wine 30 g

Vinegar 15 g

Salt 2 g

MSG 5 g

Chopped scallion 2 g

Sliced garlic 2 g

Water starch slurry 40 g

Sichuan pepper oil 20 g

Instructions

Step 1

Split the squid open, score it with wheat-ear pattern cuts on the inner side, blanch together with the bamboo shoots in boiling water, then drain and set aside.

Step 2

In a bowl, mix the sauce ingredients: cooking wine, vinegar, salt, MSG, chopped scallion, sliced garlic, starch, and cucumber slices.

Step 3

Heat oil in a wok, wait until the oil is about 60-70% hot, briefly stir-fry the squid, then remove and drain. Add a small amount of oil to the same wok, add the squid, bamboo shoot slices, and prepared sauce, toss quickly, drizzle with Sichuan pepper oil, then serve.