Lychee Squid Rolls

Lychee Squid Rolls

　　Lychee Squid Rolls

　　　Ingredients:

　　One dried squid (about 150g).

　　30g scallion whites, 100g tender cucumber, 25g pickled chili peppers. 30g lard, 20g lychee-flavored sauce, 15g sesame oil.

　　Preparation:

　　Soak the dried squid in water until softened, rinse, trim both ends, cut lengthwise into three strips, then score with a crisscross pattern to create a lychee flower motif, and cut into triangular pieces. Cut scallion whites into olive shapes. Remove seeds and pulp from tender cucumber and cut into small bird-wing shapes. Remove seeds from pickled chili peppers and cut into diagonal slices. Heat a wok over medium heat, add lard, and when it reaches 70% heat (175°C), add the squid slices. When the squid curls into shape, add scallion whites, cucumber, and chili peppers and stir-fry evenly. Add the lychee-flavored sauce, quickly stir to combine, then drizzle in sesame oil, stir well, and transfer to a plate to serve.

　　Features:

　　Golden-red color, shaped like lychees, soft yet chewy, with a rich sweet-and-sour flavor.