T/CZCA 029-2022 Puning Vegetable Stir-Fry with Wheat Spike Flowers and Squid

Scope

Main technical content: 5.2 Cooking 5.2.1 Preparation 5.2.1.1 Wash the fresh squid, remove the internal organs and outer/inner membranes. Score the squid body with a crisscross pattern, then cut it into 5-6 evenly sized acute triangles from head to tail. Remove the squid head and cut the mouth into small pieces for later use. 5.2.1.2 Soak the mushrooms in water until fully rehydrated, then cut them into pieces for later use. 5.2.1.3 Wash the red and green peppers, remove the seeds, and cut them into acute triangles for later use. 5.2.1.4 Blanch the fresh bamboo shoots in cold water for 15 minutes, remove and rinse under cold water, then cut them into bamboo flower shapes for later use. 5.2.1.5 Take a small bowl, add cornstarch and water, then add MSG, fish sauce, pepper powder, and sesame oil to make a sauce for later use. 5.2.2 Processing 5.2.2.1 Blanch the prepared squid, remove and drain, then fry in 160°C oil. Remove and drain the oil for later use; fry the prepared green and red peppers and bamboo flowers separately. 5.2.2.2 Heat a wok over medium heat, add a small amount of oil, then stir-fry the scallions and mushrooms until fragrant. Add the squid, green and red peppers, and bamboo flowers and stir-fry for 30 seconds. Pour in the sauce and stir-fry quickly until well combined. Serve immediately.

Development Information

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