Description
This is a very popular recipe from the far East, it is made in all the Chinese eateries. If you like squid and Chinese food, you will certainly rate it is prepared quickly. And rice - the perfect complement to this dish.
Ingredients
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Figure
3 pack
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Squid
500 g
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Onion
2 piece
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Carrots
1 piece
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Pepper
1 piece
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Peppers red hot chilli
0.5 piece
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Sesame oil
1 Tbsp
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Vegetable oil
2 Tbsp
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Garlic
2 tooth
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Soy sauce
3 Tbsp
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Vinegar
1 Tbsp
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Dessert wine
50 ml
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Sugar
1 Tbsp
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Starch
1 Tbsp
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Green onions
Cooking
Take the basmati rice bags from the "Mistral", put into boiling water and cook for 12 minutes. While cooking the rice, cook the squid with vegetables.
Squid clean, cut off ears, cut one side deployed, making the inner side of the deep incisions in the form of a "grid".
Cut the squid into rectangles about 2 by 4 cm.
Put the squid in boiling water for 30 seconds, recline in a colander and rinse with cold running water. You should get "bumps" from squid.
Vegetables wash, peel. Cut onions into 4 pieces, bell pepper squares, hot red pepper thin strips, carrot and garlic into thin circles.
For cooking it is better to take the SAI, in the absence of take pan or saucepan with a thick bottom. Pour a mixture of vegetable and sesame oil heated, put all the vegetables and fry, stirring occasionally, 5 minutes.
Put the vegetables "bumps" of the squid, fry for 2 minutes.
Prepare the sauce. Mix soy sauce, rice vinegar, dessert wine, sugar, starch.
Pour dressing squid with vegetables, quickly stir, disconnect the fire, the sauce thickens immediately. Give squid to infuse for another 2 minutes.
Get ready the rice with a fork, give water to drain, open edge of the bag, put the rice on a plate (I serve with bowls).
Rice put the hot squid with vegetables, sprinkle with green onion. Bon appetit!
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