白灼鲜鱿鱼
Easy
鱿鱼焯得嫩滑弹牙，配上鲜辣的酱油芥末蘸汁，几分钟就能上桌。
白灼鱿鱼｜ 鲜嫩爽脆，原汁原味，简单快捷下酒菜
视频来源:大熊先生cookathome
Cooking Steps
10
STEP 1 OF 10
切鱿鱼
USES
鱿鱼, cut into rings (600 gram)
YouTube大熊先生cookathome
Open on YouTube ↗将鱿鱼切成大小均匀的块，小条的对半切开。
STEP 5 OF 10
备好浸煮高汤
USES
盐 (0 as needed)·白糖 (0 as needed)·白胡椒粉 (0 as needed)·米酒, splash (0 as needed)
YouTube大熊先生cookathome
Open on YouTube ↗另起一锅水烧开，加入盐、料酒和胡椒粉。
STEP 6 OF 10
加入香料
USES
姜, sliced (4.5 slice)·葱, white parts only (3 bunch)·唐芹, cut into sections (60 gram)·指天椒, sliced (3 stick)
YouTube大熊先生cookathome
Open on YouTube ↗放入姜片、辣椒、芹菜和葱段。
STEP 10 OF 10
调蘸汁
USES
生抽, (for sauce) mix with wasabi (2 tablespoon)·芥辣, (for sauce) to taste (0.33 tablespoon)
YouTube大熊先生cookathome
Open on YouTube ↗将芥末和酱油放入小碗中，搅拌均匀即可。
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