the Soycialist

Baby Squid with Scallion Oil 葱油小管

Written by

Jiannuo

in

TOTAL TIME: 10 minutes

YIELD: 2 servings

CALORIES: 235 kcal per serving

SPICINESS: Not Spicy

A classic home-style dish from Fujian cuisine, known for its simplicity and speed. The dish retains the natural sweetness and springy texture of the baby squid, with the aroma of scallion oil infused throughout. Light and refreshing, it’s perfect for busy days when you want to get dinner on the table quickly. Baby squid is high in protein, and with the main seasoning being steamed fish soy sauce, this makes for a very healthy side dish.

INGREDIENTS 备菜

Item 配菜Amount 用量
Squid Tubes & Tentacles 小管鱿鱼1 pound
Scallions 葱20 g
Garlic 蒜3 – 5 cloves
Ginger 姜3 – 5 slices
Shallot 红葱头1/2 (opt.)
Red Chili 红辣椒1 (opt.)
Thai Chili 小米辣1 (opt.)
Sichuan Peppercorn 花椒10 g (opt.)
Cooking Wine 料酒15 g
Seasoned Soysauce (Seafood) 蒸鱼豉油10 ml
  1. I usually buy the squid from Whole Foods, using an even mix of squid tubes and tentacles.
  2. Cut the white part of the scallions into segments and slice the green part into thin strips (check this video and watch from 0:48 to learn slicing scallions into thin strips).
  3. Slice the ginger, mince the garlic and shallot, cut the red chili into thin strips, and finely chop the Thai chili. The chilies are optional and can be adjusted to taste.
  4. Shallots and Sichuan peppercorns are also optional – I personally enjoy the numbing aroma of Sichuan peppercorn, and fried shallots add extra fragrance to the scallion oil. That said, the only truly essential aromatics are scallions, ginger, and garlic.
  5. Cooking wine and seasoned soy sauce for seafood are common Chinese condiments, easily found in Asian supermarkets. Be sure to buy Shaoxing cooking wine, not Japanese cooking sake (or Mirin) – they are two different products. Shaoxing cooking wine has an amber to brown hue, while Japanese cooking sake is usually clear or pale yellow.
  1. 鱿鱼我一般是从 Whole Foods 购买，鱿鱼管和触须各占一半。
  2. 葱白切段，葱绿切细丝。可以参考这个视频学习如何切葱丝。
  3. 姜切片；蒜和红葱头切末；红辣椒切丝，小米辣切碎。辣椒可根据个人口味添加或省略。
  4. 红葱头和花椒同样是可选的。我个人喜欢花椒的麻香味，红葱头炸过后能让葱油更香。不过严格来说，必不可少的调料只有葱、姜、蒜。
  5. 料酒和蒸鱼豉油是常见的中式调味料，可以轻易在亚超找到。

INSTRUCTIONS 做法

1. Gently rub the squid with salt to remove surface mucus, then rinse thoroughly under cold water. In a pot of cold water, add ginger slices, scallion segments, and a splash of cooking wine. Once the water comes to a boil, add the squid and blanch for about 2 minutes, until it curls slightly and turns opaque white. Remove immediately. 鱿鱼轻轻用盐搓洗去除表面粘液，再用清水冲净。冷水锅中放入姜片、葱段和少许料酒，水沸后下入鱿鱼，烫煮约 2 分钟，见其微微卷曲、色泽转白时立刻捞出。

2. Heat oil in a wok, add Sichuan peppercorns, and fry until aromatic and darkened. Remove and discard (optional). 锅中倒油，下花椒炸至香味溢出、颜色变黑后捞出（此步骤可跳过）。

3.In the same oil, fry shallots until golden and crispy, then remove and set aside (optional). 用同一锅油炸红葱头，至干酥后捞出备用（可选）。

4. Slice the blanched squid and arrange on a serving plate. Top with minced garlic, crispy fried shallots, scallion shreds, and red chili strips. 将焯好的鱿鱼切片摆盘，铺上蒜末、炸红葱头酥、葱丝和红辣椒丝。

5.Heat the oil from step 3 until smoking hot, then pour it over the squid and scallions. 将第三步锅中的热油继续加热至冒烟，趁热淋在鱿鱼和葱丝上。

6. Drizzle a ring of seasoned soy sauce for seafood around the plate and serve immediately. 沿盘边淋上一圈蒸鱼豉油，即可上桌。

Voila! Bon appétit!

Tips:

  • Scallions, ginger, and cooking wine are added to the water to help eliminate any fishy smell. 水中加入葱、姜和料酒，都是为了去除腥味。
  • If you skip the Sichuan peppercorns and shallots, you can simply pour hot oil directly over the scallions and squid.如果不加花椒和红葱头，可以直接将热油淋在葱丝和鱿鱼上。

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