起沙 Q弹 酥脆 浓浓蛋黄香 这就是小时候在大排档吃的味道 | 咸蛋火箭乌贼SOTONG | Mr. Hong Kitchen

只要掌握技巧 成功率99% 看了影片 大家也可与在家自己动手 起锅 这个一定会是你最喜欢的【咸蛋Sotong】

处理Sotong全过程请看这集影片：
   • 马来西亚大排档美食铁板烧Sotong在家也能做 为什么每次炒苏东会出很多水...  

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   • 蔬菜/豆腐 料理 Vegetables Recipe  
   • 汤类 Soup  
   • 猪肉料理 Pork Recipe  
   • 饭类 粉类 面类料理 Rice/Noodles Recipe  
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   • 蛋类料理 Egg Recipe  

Ingredients (Diana Aw)
1. Sotong 250-300g, cut ring shape and marinate with little salt and pepper
2. Egg white little
3. Tapioca flour
4. Raw salted egg 2pcs, steamed the egg yolk under high heat for 10min. Smashed and chopped till fine
5. Curry leaves 2 stalks
6. Chilli padi 1-2pcs, diced

Seasoning
1. Planta 1.5tbsp
2. Sugar 1tsp
3. MSG little

Method
1. Mix the marinated sotong with little tapioca flour, then add egg white and mix. Lastly coat it evenly with tapioca flour
2. Heat wok with oil. Deep fry the sotong for 30sec. Drain and set aside. Filter away any flour in the oil and reheat the oil till 180deg. Re-fry the sotong till crispy and golden brown. Set aside.
3. Add planta onto the cold wok. Then turn on low heat to melt the planta. Add in salted egg and fry under low heat. Add in chilli padi and curry leaves and stir till bubbling. May add little planta if no bubbling. Add sugar and MSG and mix well. Off heat and add in sotong and stir fry till evenly coated.
4. Serve and enjoy! 💕

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