Stir-Fried Cuttlefish Rolls | Eight Major Cuisines of China · Min (Fujian) cuisine

Name: Stir-Fried Cuttlefish Rolls | Eight Major Cuisines of China · Min (Fujian) cuisine
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 300 g Cleaned cuttlefish; 25 g Bamboo shoots; As needed Green peppers; As needed Garlic; As needed Scallion whites; As needed Fine salt; As needed MSG; As needed Cornstarch; 1 pinch Pepper powder; As needed Superior Stock

Delikitchen @delikitchen_

Stir-Fried Cuttlefish Rolls is a famous Fujian cuisine known for its delicate appearance and tender texture. The cuttlefish are sliced into rolls, displaying a pristine white color complemented by vegetables such as green peppers and bamboo shoots, enriching the dish's colors and adding a fresh flavor.

Delikitchen @delikitchen_

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Ingredients

1 hour

2 people

Main Ingredient
300 gCleaned cuttlefish
Auxiliary Ingredients
25 gBamboo shoots
As neededGreen peppers
As neededGarlic
As neededScallion whites
Seasonings
As neededFine salt
As neededMSG
As neededCornstarch
1 pinchPepper powder
As neededSuperior Stock

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Steps

1 hour

1

Prepare ingredients.
2

Score the cuttlefish with a crosshatch pattern, then slice into pieces 6cm long and 3cm wide.
3

Slice the scallions into horseshoe shapes, cut the green peppers into diamond shapes, slice the bamboo shoots, and mince the garlic.
4

In a bowl, combine fine salt, MSG, pepper powder, superior stock, and cornstarch to make the seasoning sauce.
5

Heat oil in a wok to about 70% hot, quickly deep-fry the cuttlefish strips, then remove and set aside on a plate.
6

Keep some oil in the wok, and sauté the minced garlic, scallions, green peppers, and bamboo shoots until fragrant.
7

Add the fried cuttlefish rolls back into the wok and pour in the seasoning sauce.
8

Quickly stir-fry until evenly mixed, then thicken with the slurry and serve.
9

Key Points to Note:
❖ Ensure consistent depth when scoring the cuttlefish to guarantee even cooking.
❖ The oil must be approximately 70% hot for deep-frying to seal in the tenderness of the cuttlefish.
❖ Stir-fry quickly to prevent overcooking and retain the cuttlefish's delicate texture.
❖ Adjust the thickening slurry to the right amount, ensuring the sauce coats the ingredients without being excessive, to highlight the main ingredient's flavors.