When the weather begins to welcome the first cold winds of the season, enjoying a plate of fragrant stir-fried cat'sap will be an extremely attractive dish.
The combination of the natural sweetness of seafood and the crunchy sweetness of bell peppers not only brings high nutritional value but also helps warm the body.
With a simple recipe, this dish can be made quickly with a flavor not inferior to restaurants.
To make bell pepper sticky rice, housewives need to prepare 500gr of fresh squid (should choose ong squid or thick leaf squid); 2 - 3 bell peppers (combined with many colors: green, red, yellow to make the dish more beautiful); 1 onion; celery and green onions; 2 - 3 cloves of garlic and some other basic spices.
When buying fresh squid, clean it by removing the squid bag, intestines and removing the inside spine. Use a knife to cut off the eyes and squid teeth and remove the thin layer on the outside to make the white squid meat more attractive.
To effectively remove the fishy smell, housewives need to wash theink with a mixture of white wine, a few slices of much- appeased ginger and less salt.
Gently soak your hands for about 5 minutes, then rinse the ink thoroughly under the tap and let it dry. Quart the squid into bite-sized pieces, or spread the dragon fruit on your body to make the dish more beautiful.
To prevent the squid from getting tough and discharged into the water when stir-frying, there is a small tip for housewives: basic cleaning. Boil a pot of water, add the squid and simmer for about 20 - 30 seconds until the squid is harvested. Remove the squid and steep in a bowl of ice cream to retain the crunchiness and sweetness.
Wash the bell peppers, remove the trunks and nuts, cut into squares; Peeled onions, sliced into areca bags; Wash the celery and green onions, cut into 3 - 4 pieces; Peeled garlic and minced.
When the squid is cooked, marinate with 1 teaspoon of seasoned coffee beans, 1/2 teaspoon of pepper and 1 tablespoon of rock oil for about 15 minutes to let the squid meat absorb the spices.
Squeeze the pan over the stove, add a little cooking oil and heat over hot before the garlic is defrosted. Adjust the temperature relatively and then let the soaked squid absorb the spices into the island quickly for about 1 - 2 minutes to let the squid meat hunting.
For the previous greeting, add some cooking oil and add the onion and bell pepper to the island with your own hands. Because bell peppers and onions are riper, they should be stir-fried about 3 - 4 minutes in advance until the vegetables are ripe.
The final step is to pour the stir-fried squid back into the pan, season with a little fish sauce and sugar to taste.
Next, add green onions and celery to the island for about 30 seconds and turn off the stove. lock chili stir-fried squid can be eaten with hot rice.
