Most of the time, baby squid is stir-fried with garlic and fermented black beans, but my daughter doesn't like the taste of fermented black beans. So, I use soy sauce to stir-fry it instead. This soy sauce seasoning is very fragrant and delicious, and combined with the tender and chewy baby squid, it tastes fantastic. The method is very simple. If you like baby squid, you must give it a try—you'll definitely love it!
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Ingredients
- 500 g baby squid
- 2 pcs shallot (peeled / diced)
- 2 tbsp minced garlic
- 50 g onion (peeled / diced)
- 1 pcs green onion (diced)
- 5 pcs baby corn (cut into pieces)
- 2 tbsp cornstarch (for cleaning)
Sauce mixture
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp sugar
- 1 tsp oyster sauce
- ½ tsp chicken powder
Garnish
- 1 tbsp diced coriander
- 1 tbsp diced green onions
- 1 tsp Diced hot pepper
Instructions
- Mix the baby squid with cornstarch, rinse thoroughly with water, and pat dry.
- Add 1 liter of water to a pot and bring it to a boil over high heat. Add the baby squid and blanch for 1 minute. Drain and set aside.
- Add 1 teaspoon of oil to a pan and heat over medium-high heat. Add shallots, onions, and ¼ teaspoon of salt, and stir-fry for 1 minute
- Add minced garlic, chopped green onions, and baby corn, and continue to stir-fry for 1 minute until the garlic is golden brown
- Turn to high heat and add the baby squid. Add the sauce in three separate batches, stirring well after each addition to evenly coat all the ingredients
- Stir fry until the baby squish coated with the soy sauce evenly. Dish it up and sprinkle the granish. Server it hot.
Notes
Tips and notes
1－Blanching the baby squid in water first can prevent excessive moisture and ensure it cooks quickly.
2- Add the soy sauce seasoning in three separate batches, ensuring each time to bring the sauce to a boil and stir-fry until fragrant (about 30 to 45 seconds) before adding the next batch of sauce to stir-fry.
3- The sauce must be stir-fried until fragrant to bring out its flavors. Adding it in three separate batches helps maintain high heat and prevents the dish from becoming too wet, otherwise it may turn into a braised dish with soy sauce with_baby squid
excellent recipe
首先多謝教學。我都跟閣下學了不少菜式。感謝🙏
但今次材料和步驟都漏了不少，可以補圓嗎？
例如：粟粉沒有列在 ingredients內，但 instruction 有提、魷魚要𠝹花也沒有提、椒絲也不在 ingredients 內等等。
你好，謝謝支持，粟粉因為是用於清洗墨魚仔，沒有一定份量，所以沒有寫明在材料清單，另外這是墨魚仔，不需要界花的，而且亦不需要椒絲，辣椒粒只是點綴，不需要加的
我會之後加會裝飾那個步驟，謝謝你意見