Description
My family loves calamari. Salads with them, I cook a lot and in different ways. That's one of the options, with vegetables and hot pepper oil. The salad is prepared by stir-fry, cool and infused. The result is a juicy, spicy salad with crisp vegetables and tender squid. As a bonus will tell you how I do peppermint oil.
Ingredients
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Squid
2 piece
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Onion
1 piece
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Carrots
1 piece
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Red sweet pepper
1 piece
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Daikon
0.333 piece
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Vegetable oil
2 Tbsp
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Soy sauce
2 Tbsp
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The sugar syrup
1 Tbsp
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Coriander
0.5 tsp
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Garlic
2 tooth
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Cucumber
1 piece
Cooking
For this salad squid can make it. Not defrosting much, take out the inside. Carcasses pour boiling water and leave to cool. Then rinse well under running water, removing any clotted the skin. Ready. Left to dry and cut into rings with a thickness of 0.5 cm.
Vegetables to clear, wash, dry and cut into thin strips, and onions-along bulbs. I cut by hand, to me it tastes better, but it is possible to use a special grater. The carrots and daikon to put in one bowl and prisolit.
Put the cucumber into another bowl and prisolit. After 5 minutes, carefully squeeze the vegetables from the juice.
Hot pepper oil very quickly using stir-fry, sauté onion and bell pepper.
To lay out the squid rings, add the rosehip syrup and intensively stirred for a minute.
Add the pressed vegetables and pour soy sauce. Warm up a minute, stirring.
Remove from heat and add to hot oil with finely chopped garlic and crushed coriander.
Mix and allow to cool and steep for a few hours. In the refrigerator.
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