Stir-fried Squid Flowers with Zhuhou Sauce

Overview

When I was sorting out the seasonings at home, I found a bottle of Zhuhou sauce. I don’t know when it came from a gourmet gift package. I had never cooked with Zhuhou sauce, so I had the urge to cook a dish with it to feel its taste. So for the first time, I fried a squid tentacle with Zhu Hou sauce. When I took the first bite, I immediately felt that this was not the taste of Cantonese food. It has a fresh and sweet taste, a fragrant aftertaste, and a soft feeling. I finally realized that most of the most classic flavors of Cantonese cuisine come from the flavor of this Zhuhou Sauce. So I searched on Baidu: Zhuhou Sauce is delicious in color, moderately sweet, and has a fragrant black bean flavor. It is a unique condiment. For more than 100 years, Zhuhou Food has become one of Foshan's most distinctive food ingredients, famous far and near, and highly praised by people. This time I made a dish of fried squid flowers with Zhuhou sauce, which fully combines the sweetness of Zhuhou sauce with the deliciousness of squid, so that you can make delicious authentic Cantonese-style dishes at home.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• cooking wine
• coriander
• light soy sauce
• squid
• zhuhou sauce
• garlic
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Main ingredients: a piece of squid Side ingredients: coriander, red pepper, garlic, ginger Seasoning: Zhuhou sauce, light soy sauce, salt, cooking wine

   

2. 2 Remove the head from the squid, cut open the squid, remove the internal organs, and scatter the squid skin. With the inner wall of the squid facing up, first cut parallel patterns at a 45-degree angle until three-quarters of the meat is thick. Then turn 90 degrees and cut vertically. After the whole piece of squid is cut, cut it into triangles or strips according to the patterns

   

3. 3 Boil water in a pot. After the water boils, pour in a little salt and cooking wine to remove the fishy smell. Then quickly put the cut squid strips into the pot and blanch them, then take them out quickly. The time should not exceed 20 seconds. In this way, the beautiful squid flowers will be formed. Rinse the blanched squid flowers in the water and set aside

   

4. 4 Make oil in a pot and sauté minced garlic, minced ginger, red pepper slices and seasonings until fragrant. Add 2 tablespoons of Zhuhou sauce and stir-fry over low heat until fragrant

   

5. 5 After the sauce is fragrant, turn up the heat and quickly put the blanched squid flowers into the pot and stir-fry

   

6. 6 Then add appropriate amount of cooking wine, light soy sauce, and salt to taste

   

7. 7 Just sprinkle in coriander stalks before serving