Curry chili fried squid 😋

# Stir fried chili curry squid # Octopus menu # Trending # Star Creator Mission # Fast food

Raw Materials

* * * Sai Octopus or Banana Octopus: * * 300-500g (slice thick glasses in the form. When stir frying, it will shrink.)

* * * Spicy curry chili pepper: * * 1.5 - 2 tablespoons (if like Southern spicy, mix a little paste)

* * * Bergamot Leaf: * * 4-5 leaves (torn in half)

* * * red pepper: * * 1 tablet (slice oblique, for color)

* * * Condiment: * * Fish Juice, Beep Sugar (or Sand Sugar), Minor Oyster Sauce

* * * vegetable oil: * * for stir frying

* * Pre-Start Tip: "Stir-fry how not to water Zheng" * *

Notice in the form that the sauce will be intense, not watery. The method is:

> * * Bring the squid to scald in boiling water quickly (just enough to flinch) and scoop up to rest before sautéing * * This method will help the squid not spit out water in the pan.

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* * Doing steps * *

1. * * Stir the curry pepper: * * Set the pan with modest oil. Use a relatively mild medium light. Bring the curry pepper to stir until fragrant. (If dry, add a little water to the curry pepper to melt)

2. * * Seasoned: * * Seasoned with beep sugar, fish sauce and oyster sauce. Taste to a salty taste followed by a little sweet and spicy.

3. * * Into Octopus: * * Speed up the fire a little. Put the octopus on the shelter. Stir quickly. Let the curry chili coat the octopus all over the image.

4. * * Add fragrance: * * Add ripped bergamot leaves and red pepper to it. Stir for another 2-3 times to make the bergamot leaves fragrant.

5. * * Serving: * * Scoop on a plate, eat with hot beautiful rice, and boiled eggs or omelettes will go together very well.

* * Caution: * * Do not stir the squid for too long because it will make the meat sticky and shrink until small.