Raw squid fried with garlic fish sauce 300gr squid

1 garlic bulb, 1 small ginger branch, fresh chili
Spices: 1 teaspoon fish sauce, 1 teaspoon sugar, pepper, chili sauce, salt, cooking oil Delicious dishes every day: Fried squid with garlic fish sauce and catching rice. How to make fried squid with garlic sauce Squid cleaning by removing all the ink bag and washing with dilute salt water (or using white wine), then rinse with clean water and put in the basket, drain. Use a knife to gently wash the squid body to soak the seasoning (or leave the whole baby as you wish).
Garlic peeled, crushed, chopped. Ginger washed, peeled, crushed or sliced. Washed chili, cut into pieces.
Mix fish sauce: Mix 1 teaspoon fish sauce, 1 teaspoon sugar in a small bowl, stir to dissolve.

North the pan on the stove, heat the oil and fry the squid and fry the better. Take out a disc lined with oil absorbent paper to limit grease.
Still using the same pan, pour the fried oil into the small bowl and use a portion to fry the garlic, when the garlic is fragrant, add the squid, chilli, ginger together, stir well. After that, add the mixed fish sauce to the island to infuse spices. Boil for about 2-3 minutes for the shallow fish sauce to cling around the squid and the squid turns yellow, then turn off the heat.
Put the squid on a plate, eat with hot rice or dot with chili sauce.

Galbi – grilled ribs. Galbi is the common name of grilled ribs in Korean cuisine. Galbi is usually beef or pork ribs soaked with soy sauce and then grilled. Bulgogi – grilled beef. Bulgogi is marinated with soy sauce and sugar, which makes the dish fragrant and softer. Beef bone soup, also known as seolleongtang, is made from hardened beef and bones. Samgyetang – Chicken ginseng. Every year in the history of Korea there are 3 hottest days called Chobok, Jungbok, Malbok. During these hot days, ginseng chicken dish is wanted by many people because it has the effect of dissipating the heat. Sindubu-jjigae is a spicy stewed tofu dish. Soft tofu is made with soaked soybeans, also known as “beef in the vegetable garden”. Naengmyeon – cold noodles. This noodle dish is used in a large bowl, has a strong smell, and has a sweet and refreshing taste like dissolving the heat of summer. However, this is not the reason why this noodle dish is rejected in the cold season. Japchae – Burmese mixed with Korea. The main ingredients are made from vermicelli and seasonally arranged vegetables (usually sliced ​​carrots, onions, spinach, mushrooms) and meat (usually beef). Korean people use sesame oil (sesame oil) to fry. The main spices of this dish are soy sauce and chili. Gimbap – Seaweed roll rice. In terms of shape, Gimbap is like Japanese Sushi, but is processed larger and inside there are many different types of foods creating unique colors. Bibimbap – Mixed rice. Normally a bowl of bibimbap rice must have at least 7 colors: white rice, egg yellow, green vegetables, brown meat … Common vegetables are chopped cucumbers, carrots, vegetables. bina, the price has been outrageous. Kimchi is a dish that should not be missed because this is a dish that Koreans respect and indispensable in daily meals. Not only is the country’s traditional dish, kimchi is also a favorite dish for many tourists.