Stir Fried Squid Rolls

Stir Fried Squid Rolls Ingredients:

• Squid
• Scallions
• Garlic
• Carrot
• Cooking Wine
• Vinegar
• Salt
• Sugar
• Liquid starch

Stir Fried Squid Rolls Directions:

1. Cut scallion into segments, and then into thin slices. Smash and chop some garlic cloves into fine pieces.
2. Cut carrot into thin pieces.
3. The squid should be cleaned. Remove the layer of filmy substance from inner side of the squid. Use a towel to wipe away extra moisture on the squid.
4. Cut off the head of the squid. We will only be using the body part for this dish.
5. The key to this dish is to score the squid in the right way. This will ensure the squid will curl into “flower rolls” when blanched and cooked. The cuts should only be made on the inside of the squid, because squid curls from inside out. First: make parallel diagonal shallow cuts from one end to the other end, the cuts should be slanted. Next: make parallel diagonal shallow cuts in the opposite direction, creating little “diamond shapes”. Make sure you don’t cut all the way through for any of the above knife cuts. Finally, having scored the inside of the squid, cut it into bite-size pieces.
6. Parboil the squid and carrot in a wok of boiling water. The squid pieces will become rolls. Scoop them out and place in a strainer. Set aside for later.
7. To make the sauce that goes with the dish, mix cooking wine, vinegar, salt, sugar and liquid starch.
8. Heat up the wok. Place chopped scallion and garlic into the wok. Stir fry briefly. Then place the parboiled squid and carrot into the wok. Add some sauce. Stir fry the mixture. Make sure all the ingredients are evenly cooked. Scoop them out into a serving plate. The dish is now ready to serve.