Mini Squid in Sweet and Sour Sauce

by Editorial Staff

Mini squid in sweet and sour sauce with pineapple garnished with rice and vegetables.

Ingredients

  • Mini squids – 100 g
  • Onions – 40 g
  • Bulgarian pepper – 50 g
  • Celery stalk – 50 g
  • Garlic – 2 teeth
  • Hot red pepper – 0.5 pod
  • Ginger root – 2 cm
  • Fresh pineapple – 50 g
  • Starch – 3 g
  • Soy sauce – 30 ml
  • Sugar – 20 g
  • Vinegar – 25 ml
  • Tomato paste – 40 g
  • Water to taste
  • Rice – 30 g
  • Vegetables s / m – 50 g
  • Fresh cilantro

Directions

  1. Scald the squids with boiling water and clean them under cold water from films and chitinous chords. I also recommend checking them for ink inside. I think women’s fingers will penetrate more easily into a squid carcass than mine.
  2. Chop the garlic and ginger with a knife. Chop hot peppers arbitrarily, but thinly. Grind the rest of the vegetables and fruits.
  3. Immediately prepare and place the tomato, vinegar, sugar, starch diluted with water near the stove. Do not forget to boil rice.
  4. Throw ginger, hot pepper and garlic into a frying pan. Stir and fry for a minute.
  5. Next, add bell peppers, onions, pineapple, celery. Fry over medium heat for 5 minutes.
  6. Add tomato paste, water, squid, sugar, soy sauce and vinegar.
  7. Heat the squid in the sauce for 10 seconds and pour in the diluted starch.
  8. Add chopped cilantro and remove mini-squids in sweet and sour sauce from heat.
  9. Boiled rice and warmed up in a frying pan with a little butter and mini-vegetables.

Serve mini-squids in sweet and sour sauce with rice and serve. Enjoy your meal!

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