Two-Tone Squid Rolls

Name: Two-Tone Squid Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 300 g Fresh cuttlefish (remove the head and tail; score with straight and diagonal cuts in a crosshatch pattern without cutting through, then cut into diamond-shaped pieces); 300 g Rehydrated squid (remove the head and tail; score with straight and diagonal cuts in a crosshatch pattern without cutting through, then cut into diamond-shaped pieces); 8 Bok choy hearts (blanch in boiling water and arrange on a plate); 5 g Pickled chili juice; 5 g Ginger juice; 5 g Garlic juice; 3 g White sugar; 2 g White vinegar; to taste Salt; to taste Monosodium glutamate (MSG); 20 g Cooking wine; 100 g Oil; 3 g Ground white pepper; 25 g Tomato ketchup; to taste Cornstarch slurry (for thickening); to taste Chicken broth

Fresh cuttlefish and rehydrated squid are cooked separately into two contrasting flavors, creating a striking red-and-white Hunan dish.

45 min

Easy

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Ingredients

Fresh cuttlefish (remove the head and tail; score with straight and diagonal cuts in a crosshatch pattern without cutting through, then cut into diamond-shaped pieces) 300 g

Rehydrated squid (remove the head and tail; score with straight and diagonal cuts in a crosshatch pattern without cutting through, then cut into diamond-shaped pieces) 300 g

Bok choy hearts (blanch in boiling water and arrange on a plate) 8

Pickled chili juice 5 g

Ginger juice 5 g

Garlic juice 5 g

White sugar 3 g

White vinegar 2 g

Salt to taste

Monosodium glutamate (MSG) to taste

Cooking wine 20 g

Oil 100 g

Ground white pepper 3 g

Tomato ketchup 25 g

Cornstarch slurry (for thickening) to taste

Chicken broth to taste

Instructions

Prepare the ingredients

Remove the heads and tails from the fresh cuttlefish and rehydrated squid. Score them in a crosshatch pattern with straight and diagonal cuts without cutting through, then cut them into diamond-shaped pieces. Blanch the pieces in salted boiling water with cooking wine until they curl, then drain. Blanch the bok choy hearts in boiling water and arrange them on a plate.

Cook the squid

Heat oil in a wok, then add the ginger juice, pickled chili juice, ketchup, salt, cooking wine, sugar, and garlic juice. Thicken with the cornstarch slurry to a clear, glossy consistency. Add the curled squid and stir-fry until evenly coated, then drizzle with oil, remove from the wok, and plate.

Cook the cuttlefish

In a separate wok, heat a little oil and add the ginger juice, garlic juice, salt, MSG, white pepper, and chicken broth. Thicken with the cornstarch slurry, add the cuttlefish, and toss until evenly coated. Drizzle with oil, remove from the wok, and serve alongside the squid on the same plate.