【豉葱鱿鱼丝】
by 毛毛妈
我很喜欢这个豉葱鱿鱼丝，很下饭，带便当很棒。
用料:
1：鱿鱼筒两个500克，撕去外面薄膜洗净沥水备用。
2：橄榄油1.5大匙，豆豉1大匙，鲜香蒜蓉2茶匙，姜5克去皮切丝，葱3条洗净切段，小辣椒去籽切丝。
3：用一小碗放入水1大匙，万字牌生抽酱油1.5大匙，盐1/3茶匙，糖1/2茶匙，鸡粉1/4茶匙，香油1茶匙，辣椒油1茶匙，拌匀。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
鱿鱼筒切开后切丝（图A），放入开水锅里烫15秒钟（图B），捞起沥水备用。
不粘锅，加油1.5大匙，置炉上开大火，放入豆豉和煎丝炒香后，放入剩余2料里的葱段，辣椒丝及烫好的鱿鱼丝（图C），翻炒几下，接着放入所有3料（图D），兜匀出锅。鱿鱼很嫩很好味道。
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Today feels like a gift, and your post is the perfect bow on top. Thank you for brightening my day.
nice content!nice history!! boba 😀
nice content!nice history!! boba 😀
wow, amazing