5分鐘DIY 美食 | 洋蔥炒中卷，台式美味料理，開胃的下酒菜

Hi, everyone! I am Fen. This is the First Lady of Taiwanese Cuisine. Hello, everyone! Today we are going to cook "stir-fried neritic squid with onions" -- super easy and delicious OK, let's get started Taiwanese cuisine! The ingredients are: neritic squids 2 neritic squids The big onion is imported This with red skin is imported This one is from Taiwan. Look at the color. This is tenderer and sweeter It is softer and more delicious after stir-frying Left: Imported onion. Right: Local onions from Taiwan Onions, chili, garlic There is much chili... slightly spicy But this big chili is less spicy, add as much as you like it --OK What about the seasonings? Oil, salt MSG, this is optional Soy sauce is also optional it doesn't matter if you add it or not I've stir-fried it with soy sauce, and it's delicious, too. Check the description of the video for the detailed recipe! neritic squid, the skin has been removed There is red skin, but I have removed that 1. Dealing with neritic squids The inner shells are also removed earlier Have the inner shells been removed? Yes -- OK I need to wash this -- ok slighted cut? -- yes Just slits, right? --Yes Check the info card for more related videos cut in half First Lady, such a big piece? Yes It's better to eat big, isn't it? --Yes This will shrink a bit But this one is fresh, it's not waterlogged, so it doesn't shrink much -- um First Lady, why don’t your neritic squids have heads? Heads? That day... I just cooked and finished the heads Everyone, the neritic squids are also called "Tao-tyu" in Taiwanese it's a mollusk the shells of a mollusk is in the body First Lady has already removed them Now these delicious parts are just for you You can rinse again after you cut them into pieces If it feels a little sticky, rinse it with water again Cut it into chunks? normal size... it's up to you [2. Vegetables] Cut as you want it -- ok [2. Vegetables] Garlic Are Taiwanese onions spicier? No, the same as the imported ones don't cut it too small We are just having these in Taiwan... so small They are tender, take this opportunity to add a little Rinse the onion Remove the water with a sieve Turn the heat on --Low heat Into the wok [3. Stir fry neritic squids] Saute it with water, right? right Chili, too? So early? Oil Add oil when the wok has no water in it Oh spicy hot! --Well (Add oil when the wok has no water in it) No really Because this big chili is not very spicy Add oil when there is no water in the wok Well, so that the oil won't spray everywhere Do you stir-fry the neritic squids first or the onions first? Stir-fry this first Oh! Stir-fry the neritic squids first (On high heat) Add a little salt, on high heat -- 1 salt spoon of salt (1g) (On high heat) If you want to stir-fry with other vegetables --um The neritic squids need to be boiled first so that there will be no water We don't need to boil neritic squids first So don't blanch them A little water is out of the squids, the sauce is to be absorbed by the onions OK, good If you want soy sauce, you can add a little bit now then add less salt It's almost half cooked now -- yeah I should take it out take it out So it's not... it should be taken out first? To maintain its tenderness? --Right 'Cause they will be too hard if you stir-fry for too long -- oh So it takes about 1 minute to stir-fry? Slightly... curly -- Curl (when starting to curl) it's half-cooked. Now add onions [4. Stir fry onions] Add a little salt to the onions -- half a salt spoon of salt [4. Stir fry onions] You add salt slowly because the onions vary in size and personal preferences may vary The chili is to add the colors -- um Very fragrant -- Much onion's fragrance I can smell the onions Getting softer now... Don't make it too soft. Now it's slightly soft Let's add back the neritic squids the heat can be higher -- oh Check the info card for related videos It goes with rice well We put the neritic squids back when the onions are almost done Oh let me stir fry Feeling like to stir fry Let's try it Is that ready? See how salty it is... Good! [5. Adjusting saltiness and adding spring onions] can be a bit saltier [5. Adjusting saltiness and adding spring onions] Seafood is already a bit salty (add 0.5 spoons of salt= 0.5g) As they are originally salty You're done testing the saltiness OK, add this -- um {Gradually add salt} OK, let's add spring onions at the end -- OK Wow, it's so beautiful! Not bad, right? -- Awesome Do you want to add white pepper? No -- OK MSG is optional, the onions are already very sweet Just a little bit of MSG (optional) OK! --Wow... So fast! Fast and delicious These two squids have been frozen for almost 2 weeks They were beautiful when I got them You made the neritic squid pieces so big normal size for me Well... Some fishermen can cut them more beautifully I just cut what I like them to be -- Haha... Beautiful? --Yes! Looks delicious They were a gift from your uncle. They were shipped to him right after the fishermen caught them. He bought them for me I cooked half of them right after he gave them to me. They were just like other squids I just want to keep some and make a video So these were kept in a freezer for about 2 weeks Great seafood is rare It's not easy to get Sometimes they are not fresh The redder the skin, the less fresh it is They were bright that day They are not so pretty today -- Oh They were more beautiful, and they could move that day! Yummy If you like them fresh you need to find them frequently. Sometimes you just can't get fresh ones I had the chance to get good ones, so let's film this video Oh, we are blessed to see you cook them if you see them in the market Just get them home and cook right away If you see it, and if you like it, buy some and freeze Let's try it I feel like I live by the sea -- hahaha a little -- yes and... A bit spicy. Crunchy onions... It's delicious -- The onions need to be slightly crunchy, not too soft The taste of neritic squids is awesome It tastes like eating dried squids, very fresh! Goes well with rice, delicious Like our videos? Please subscribe to our channel & hit the little bell See you at 6 o'clock next Saturday (Taiwan time) Bye-bye!

Channel: 芬姐&台菜一姐

Views: 141,808

Keywords: 芬姐, 芬姐的日常, 洋蔥炒中卷, 洋蔥料理, 中卷炒洋蔥, 中卷炒, 中卷炒什麼, 5分鐘diy, 美食, 洋蔥食譜, 洋蔥做法, 透抽料理, 透抽食譜, 透抽做法, 中卷料理, 中卷食譜, 中卷做法, 透抽, 中卷, 鎖管, 槍烏賊, 料理, 洋蔥, 比例, 配方, 食譜, 作法, 做法, 台菜, 台式料理, 台灣料理, 台灣菜, 台菜一姐, 婆婆的拿手菜, stirfry, Neritic, squid, cuttlefish, seafood, onion, recipes, 洋葱炒中卷, 洋葱料理, 中卷炒洋葱, 中卷炒什么, 5分钟diy, 洋葱食谱, 洋葱做法, 透抽食谱, 中卷食谱, 锁管, 枪乌贼, 洋葱, 食谱, 台湾料理, 台湾菜

Id: WWGkDqX_h3U

Length: 8min 9sec (489 seconds)

Published: Sat Dec 03 2022