Tempeh is full of flavor! Spicy soy sauce cuttlefish, the moment the pot is opened, the strong aroma comes to the face

Soy sauce cuttlefish

Soy sauce cuttlefish ball is a kind of Cantonese cuisine, which is characterized by rich nutrition, white and green, salty and fresh taste, tempeh aroma, tender texture

· Difficulty: Average

· Cooking time: 1 minute 30 seconds

· Taste: Fresh

ingredient

· 200 g cuttlefish

· 45 g red pepper

· 35 g green pepper

· 50 g celery

· A little tempeh, sliced ginger, minced garlic and green onion

· 4 g salt

· 4 g chicken powder

· 15 ml cooking wine

· 10 ml water starch

· 4 ml light soy sauce

· Edible oil to taste

method

1 Cut the clean cuttlefish meat into thin slices.

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2 Washed red peppers cut in half, remove the seeds and cut into small pieces.

3 Cut the washed green peppers in half, remove the seeds and cut into small pieces.

4 Wash the celery and cut into segments.

5 Put the cuttlefish fillets in a bowl, add a little salt, chicken powder, cooking wine, pour in the appropriate amount of water starch, mix well, and marinate for 10 minutes.

6 Bring water to a boil in a pot and pour in a little cooking oil.

7 Add green and red peppers, stir well and cook for half a minute until they are broken.

8 Remove the blanched green and red peppers, drain and set aside.

9 Pour the cuttlefish into a pot of boiling water and simmer until it changes color.

10 Scoop out the boiled cuttlefish, drain and set aside.

11 Stir in oil, add slices of ginger, minced garlic, green onion and tempeh and sauté until fragrant.

12 Pour in the watered cuttlefish and sauté well.

13 Pour in cooking wine and stir-fry well.

14 Add green pepper, red pepper and celery and stir-fry well.

15 Add salt, chicken powder, soy sauce and stir-fry well to taste.

16 Pour in an appropriate amount of water starch.

17 Stir-fry quickly.

18 Add the sautéed ingredients and place on a plate.

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