豆瓣鱿鱼花 ~ Brown Squid with Hot Bean Paste

 

食谱取自 ： 名食谱@第86期

豆瓣鱿鱼花

材料：
300g 水发鱿鱼
1大匙 蒜末
1大匙 姜末
1大匙 辣椒末 （ 我没放 ）
1/2大匙 烤香芝麻
80ml 清水

调味料：

2  1/2大匙辣豆瓣酱
1大匙 蚝油
2小匙 糖
1大匙 绍兴酒

 

做法 ：
1．鱿鱼洗净后，切片，然后切花。放入沸水中，大火烫熟一会。捞起，用冷水冲洗一下，沥干。

2．锅里烧热2大匙食油，加入蒜末，姜末和辣椒末，慢火爆香。放入调味料和清水，大火煮沸。

3．放入鱿鱼，改用大火快速翻炒片刻至收汁。离火，上桌，撒上芝麻，即可享用。

 

Recipe source : Famous Cuisine @ No . 86

Brown Squid with Hot Bean Paste

Ingredients :
300g  brown squid
1tbsp chopped garlic
1tbsp chopped ginger
1tbsp chopped red chillies
1/2tbsp roasted sesame seeds
80ml water

Seasoning :
2 1/2tbsp hot bean paste
1tbsp oyster sauce
2tsp sugar
1tbsp “ ShaoXing “ wine

Method :
1. Rinse brown squid and score the inside of the squid flesh deeply in a crisis-cross pattern . Blanch in the boiling water , remove and rinse under cool running water , drain well .

2. Heat up 2tbsp cooking oil in a wok , sauté garlic , ginger and red chillies over low heat . Add in seasoning and water , bring to boil over high heat .

3. Add in squid , stir-fry constantly over high heat until combined . Cook until then sauce is thick . Remove from heat , sprinkle with sesame seeds . Serve hot .