Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chinese stir-fry with squid and cucumber. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chinese Stir-Fry with Squid and Cucumber is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Chinese Stir-Fry with Squid and Cucumber is something which I have loved my entire life.
Heat some oil in a frying pan and stir fry ginger and red chili pepper quickly. Then add the squid first → then next the cucumber and stir-fry ♪ Season with ★ ingredients and add the sesame oil for the finishing touch. When the cucumber was in season. I often had this menu at my parent's house.
To get started with this particular recipe, we have to first prepare a few components. You can cook chinese stir-fry with squid and cucumber using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Stir-Fry with Squid and Cucumber:
- Take 140 grams Squid (cuttlefish)
- Take 1 to 2 Cucumber
- Take 1 dash Ginger ( tubed ) ・ Red chili pepper (roundly sliced)
- Get 1 tbsp ★Sake
- Prepare 1 little less than 1 teaspoon ★Chinese Chicken stock powder
- Get 1 dash for fragrance ★Soy sauce
- Take 1 dash Salt for the cucumber
- Take 1 dash Salt for the squid
- Get 1 dash Flour for the squid
- Make ready 1 tbsp Vegetable oil for stir frying
- Make ready 1 tsp ★ 「Sesame oil」 for finishing
Remove from heat and place squid and sauce on a plate. Add cooked celery, soy sauce, Shao Hsing cooking wine, pepper, and salt. I used the most fuss-free way of preparing the cucumbers: just slice and use. Even without "sweating" (by applying salt to force out the water) or de-seeding, the cucumber taste crunchy after cooking, so I didn't bother with the extra steps.
Instructions to make Chinese Stir-Fry with Squid and Cucumber:
- Peal the cucumber with a peeler in a zebra pattern. Cut it vertically into half and in about less than 1 cm thick diagonal slices Sprinkle some salt and keep it for a while, then pat dry with a paper towel.
- Make a crisscross pattern cuts on the squid and cut it into bite size Pat dry and sprinkle salt and pepper then thinly coat with flour.
- Heat some oil in a frying pan and stir fry ginger and red chili pepper quickly. Then add the squid first → then next the cucumber and stir-fry ♪ Season with ★ ingredients and add the sesame oil for the finishing touch.
- Done! Transfer to a serving plate and enjoy while it is hot. It won't be watery even when cold, and it is so delicious.
I used the most fuss-free way of preparing the cucumbers: just slice and use. Even without "sweating" (by applying salt to force out the water) or de-seeding, the cucumber taste crunchy after cooking, so I didn't bother with the extra steps. Stir-fry the cucumber with poultry or shrimp. A mild sweet and sour sauce lightly melds the chicken and cucumber together. Or for a simple vegetable dish, consider stir-frying the cucumber with lots of fresh ginger shreds, and a bit of sugar, vinegar, and.
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