Stir-Fried Squid Rolls with Camphor Ice

Name: Stir-Fried Squid Rolls with Camphor Ice
Prep time: 14 h
Cook time: 10 min
Total time: 14 h 10 min
Ingredients: 150 g Dry squid (soaked in warm water for 3 hours, deboned and peeled, soaked in wet alkaline water for 10 hours, scored in crosshatch pattern and cut into pieces); 4 g Camphor ice (add water, steam to extract juice); 100 g Bamboo shoots (sliced); 100 g Garlic chives (washed clean and cut into segments); 10 g Fine salt; 10 g MSG; 15 g Starch; 30 g Sugar; 25 g Vinegar; 10 g Cooking wine; 150 g Oil; 15 g Sesame oil; a pinch Ground white pepper; 20 g Soy sauce; a pinch Broth

Rehydrated dried squid is scored in a crosshatch pattern, then stir-fried with borneol juice, bamboo shoots, and garlic sprouts. The dish is traditionally believed to have anti-inflammatory and pain-relieving properties.

14h 10m

Easy

0 favorites

Ingredients

Dry squid (soaked in warm water for 3 hours, deboned and peeled, soaked in wet alkaline water for 10 hours, scored in crosshatch pattern and cut into pieces) 150 g

Camphor ice (add water, steam to extract juice) 4 g

Bamboo shoots (sliced) 100 g

Garlic chives (washed clean and cut into segments) 100 g

Fine salt 10 g

MSG 10 g

Starch 15 g

Sugar 30 g

Vinegar 25 g

Cooking wine 10 g

Oil 150 g

Sesame oil 15 g

Ground white pepper a pinch

Soy sauce 20 g

Broth a pinch

Instructions

Ingredient preparation

Place the camphor ice in a pot with water added and steam over the wok to extract the juice. Soak the dry squid in warm water for 3 hours, then remove the cartilage and outer skin. Soak it in wet alkaline water for 10 hours, then remove and place on the chopping board. Use a diagonal knife to score a crosshatch pattern on the inner skin of the squid, then make perpendicular cuts at 90-degree angles to the diagonal cuts, and cut into uniformly sized diamond-shaped pieces. Slice the bamboo shoots. Wash the garlic chives clean and cut into segments.