Tsui Yi burst squid

Watermelon skin: Qingshu, thirst-quenching, diuresis;

Onions: pass milk, diuresis, detoxification;

Ginger: stomach, solution, cooling, warming;

Garlic: antibacterial, anti-inflammatory, stomachic, sedative effect;

Pepper: treat psoas muscle pain and promote gastric secretion;

Eggs: Antipyretic, poisonous, swollen and visceral;

Celery: governing nervous excitement, headache, and head bulging;

Chrysanthemum: Qingtoumu, Lee blood, in addition to Wen Yu, Liver eyesight;

Carp: Buzhongzhongxue, treatment loss;

First remove the rind, remove the outer crust, and cut it into small pieces. Then put it in a vegetable grinder and add some water to make it porridge. The squid is cut into two-inch segments and then cut into filaments. The celery is also cut into two-inch segments and cut into filaments. Cut the peppers into diamond pieces. Cut onion into two-inch segments of filaments. Cut ginger and garlic into filaments and put them aside for use.

Add squid silk into a porridge-like melon skin, add spices, monosodium glutamate, salt, chicken powder, pepper, vinegar, and sesame oil, beat an egg, and adjust the squid with egg white, then add the starch and put After the pan is warmed, pour the squid that has been brewed for 30 minutes into a pan and fry it. Put the celery silk into the pan quickly, and then pan together.

Put a little oil in the wok, fry the onion, ginger, garlic, and pepper, then add the squid and fry. Then put the oyster sauce, monosodium glutamate, and sugar, stir fry for a while, and put the dish. Into the melons of watermelons and sprinkled with fresh chrysanthemum petals on a hot dish, this way has a unique flavour, and there are nourishing foods that make up for it.