How To make Black Bean Sauce Squid
1 lb Squid, cleaned
-Chinese-style (see below) 2 tb Fermented, salted black
-beans (available at Asian -groceries) 2 Cloves garlic, minced
2 tb Rice wine, or 2 Tbs mirin
-or sherry 1 ts Ginger, grated
2 Scallions, chopped into
-1/2-inch pieces 1 Tb regular soy sauce
1 ts Sugar
1 ts Cornstarch dissolved in
1 tb Water
2 tb Vegetable oil
Many people shy away from dishes with names like Black Bean Sauce Squid because they think it involves the preparation of a complicated sauce. In fact it is quite easy. The black beans themselves, fermented and salted when you buy them, are the sauce. All you do is add a little rice wine to make a paste. Then it's just like any other stir-fry++a couple of minutes of high-heat cooking, continuously stirring, and the dish is done. Prepare black bean sauce mixture by adding to the beans: rice wine, soy sauce and sugar. Let sit for 15 minutes. Saute garlic and ginger in the oil over medium heat in a heavy frying pan or wok until garlic is slightly browned. Turn up heat. Add squid and scallions. Stir-fry for 30 seconds. Pour in black bean sauce mixture, and cook for 2 minutes. Add cornstarch and, when sauce thickens, remove from heat and serve. [Score squid diagonally at three quarter inch intervals. Turn and repeat at right angles to original cuts. Don't cut all the way through the squid body. Cut each scored squid body into three or four pieces. When cooked, the squid will roll up and the crosshatching will catch and hold the sauce. It's much easier to do than to describe. S.C.] From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen Ceideberg; February 22 1993.
How To make Black Bean Sauce Squid's Videos
How to Make Squid with Black Bean Sauce
An oldie but goodie dish. Black bean sauce has been taken over by the new fad favorites like General Tso's Chicken, Sesame Chicken and orange beef.
so I decided to bring this dish back!
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Stir-Fried Squid with Black Bean Sauce [Daily Dish – Seafood]
# recipes for dinner # Chinese food cooking # side dish recipes # potluck ideas
Chinese Squid In Black Bean Sauce Recipe (Chinese Seafood Recipe)
Chinese Squid In Black Bean Sauce Recipe (Chinese Seafood Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
It's best to use baby squid as they are much more tender.
Ingredients:
250g Squid
220g broccoli
4 cloves of garlic
Half of a cm ginger root
1 spring onion
120g black bean sauce
Methods:
Chop the ginger, garlic and spring onion
Cut broccoli into bite-sized pieces and place on a dish for later
Crosscut squid – do not cut through like so
Boil 1 litre of water in a pan and blanch broccoli for a minute then drain
Place squid into the same water for about 10 seconds until each piece curled and drain
Heat 1 tablespoon of oil in a wok until smoking hot
Add garlic, ginger and spring onion and fry for few seconds
Add black bean sauce and fry for a minute
Add squid and broccoli and stir-fry for a minute
Drizzle few drops of sesame oil and salt to your taste
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Fried Squid Flowers | Cantonese Sea Food | Black Bean Sauce | Fresh Squid Recipe | Chinese Recipe
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Fried Squid Flowers
The addition of green (bell) pepper and black bean sauce to the squid makes a colourful and delicious dish from the Cantonese school.
Serves 4
Ingredients:
- 350-400 g/12-14 oz prepared and cleaned squid
- 1 green (bell) pepper, cored and seeded
- 3-4 tbsp vegetable oil
- 1 garlic clove, chopped finely
- 1/4 tsp finely chopped ginger root
- 2 tsp finely chopped spring onions (scallions)
- 1/2 tsp salt
- 2 tbsp crushed black bean sauce
- 1 tsp Chinese rice wine or dry sherry
- a few drops of sesame oil
Method:
1. Open up the squid and score the inside of the flesh in a criss-cross pattern.
2. Cut the squid into pieces about the size of an oblong postage stamp. Blanch in a bowl of boiling water for a few seconds. Drain and dry well on paper towels.
3. Cut the (bell) pepper into small triangular pieces. 3 a Heat the oil in a preheated wok and stir-fry the (bell) pepper for about 1 minute. Add the garlic, ginger, spring onion (scallion), salt and squid. Continue stirring for another minute.
4. Finally add the black bean sauce and wine, and blend well. Serve hot, sprinkled with sesame oil.
Chapters:
0:00 - Ingredients & Measurements
0:25 - Steps & Process
2:39 - Plating, Serving & Presentation
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