小菜
由 CookWhatHK0 次收藏
椒鹽鮮魷將魷魚蘸蛋漿撲生粉氣炸至香脆，再以蒜蓉、辣椒及椒鹽快炒，惹味香口。
魷魚去衣，取出內臟及軟骨洗淨，然後內側斜切出十字花紋，再切成小塊。
Skin the squid, remove the innards and cartilage and rinse clean, then score a cross-hatch pattern on the inside and cut into small pieces.
煲滾水，加入紹興酒和魷魚，將魷魚汆水後撈起抹乾。
Bring water to a boil, add Shaoxing wine and the squid, blanch the squid, then drain and pat dry.
魷魚先蘸上蛋漿，再撲上一層薄薄生粉。
Dip the squid in egg wash, then coat with a thin layer of cornflour.
然後放入氣炸鍋，抹上油，先 180 度氣炸 10 分鐘，再翻面氣炸 6 分鐘。
Then place in the air fryer, brush with oil, air-fry at 180°C for 10 minutes, then flip and air-fry for another 6 minutes.
熱油鑊，爆香蒜蓉及辣椒，倒入椒鹽及魷魚快手炒勻即可。
Heat oil in a wok, stir-fry the minced garlic and chilli until fragrant, add the salt and pepper seasoning and squid and stir-fry quickly to finish.
