酥炸椒鹽魷魚鬚

酥炸椒鹽魷魚鬚

Title

Serving size

Image-empty-state.png

​材料:

​材料內容

做法:

做法內容

Ingredients:

Ingredients contents

Instructions:

Instructions contents

酥炸椒鹽魷魚鬚

Deep-Fried Salt and Pepper Squid Tentacles

(4 Servings)

Image-empty-state.png

材料:

• Smart Choice魷魚鬚 300克
• 低筋麵粉 60克
• 生粉 60克
• 淮鹽、糖、白胡椒粉少許
• 黑胡椒粉、五香粉、雞粉各少許
• 料理酒1/2湯匙
• 油適量

Ingredients:

• 300g Smart Choice Squid Tentacles
• 60g low gluten flour
• 60g tropical starch
• Spice salt, sugar and ground white pepper to taste
• Ground black pepper, five spice powder and chicken powder to taste
• 1/2 tablespoon cooking wine
• Cooking oil

做法:

1. 將魷魚鬚解凍,清洗乾淨及抹乾水;
2. 魷魚鬚加入黑胡椒粉、五香粉、料理酒及雞粉醃至少1小時;
3. 將低筋麵粉、生粉、淮鹽、糖及白胡椒粉調勻,放進密實袋內,再放入已醃好的魷魚鬚不斷搖使每條魷魚鬚均勻沾上炸粉;
4. 把魷魚鬚放入滾油中大火炸1分鐘,轉中火炸2分鐘,最後再以大火炸1分鐘;
5. 魷魚鬚放廚房紙上吸掉多餘油份即可上桌。

Instructions:

1. Defrost the squid tentacles, wash, drain and dried with towel.
2. Marinate the squid tentacles with ground black pepper, five spice powder and chicken powder for at least 1 hour.
3. Mix the low gluten flour, tropical starch, spice salt, sugar and ground white pepper, transfer the mix in a zip bag, place the squid tentacles in the bag, zipped and shake until coated evenly.
4. In wok add enough oil for deep frying, place it over high heat and once hot enough, deep fry the squid tentacles for 1 minute, then turn over medium heat fry for 2 minutes, turn the heat over high again for the last 1 minutes.
5. Remove the squid tentacles from wok, place them on a kitchen paper to absorb excess oil. Serve right away.