Squid rolls with black beans and vegetables Chinese style

Ingredients for 4 servings:

• 1 handful of dried mu-err mushrooms
• 1 handful of shiitake mushrooms, dried
• 1 liter of water
• 2 tbsp oyster sauce
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce (mushroom soy sauce)
• 3 squid tube(s)
• 2 tbsp sambal oelek
• 3 tbsp paste (black bean and garlic paste)
• 3 tbsp soy sauce, light
• 2 m.-sized onion(s)
• 4 cloves garlic
• 1 kg cauliflower, fresh or frozen
• 1 kg broccoli, fresh or frozen
• 500 g sugar snap peas, fresh or frozen
• 2 tbsp, heaped stock powder (meat or vegetable stock)
• 3 bell peppers, colored
• 4 chili peppers, medium to very hot
• 2 m.-sized onion(s)
• 3 tbsp fish sauce
• 3 tbsp peanut oil
• 3 tbsp oil for frying (olive frying oil or olive pomace oil)
• 1 tbsp sesame oil, toasted
• 1 tsp, heaped ginger, finely chopped
• 2 tbsp soy sauce, dark
• 2 tbsp soy sauce, light
• ½ bunch of spring onions
• salt and pepper
• 2 cups rice (Thai, aromatic or Basmati rice)
• 2 ½ cups water
• 2 pinch(s) turmeric (1/2 tsp or 3 pinches)
• 2 carrots, optional
• 1 jar bamboo shoot(s) (or 3 whole bamboo shoots/shoots and cut yourself) 150-200g
• 1 tsp cornstarch or topioka starch
• 1 tsp palm sugar
• 1 tsp, sautéed Szechuan pepper (regular black pepper will do too)

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

also Asian style or Szechuan style with special cutting technique for diamond patterns for the squid rolls

Asian cuisine is actually very quick and everything is cooked in no time. However, the preparation is a bit more complex and there is a lot to do. First, prepare the dried mushrooms. To do this, fill a pot with 1 liter of water and soak a good handful of dried mu-err mushrooms (tree ears) and a handful of dried shitake mushrooms. Add 2 tablespoons each of oyster sauce, light soy sauce, and mushroom soy sauce to the water with the mushrooms and stir. Heat the pot and let it boil briefly. Then let the pot rest and leave the mushrooms in the hot water for at least half an hour or an hour, or later in the warm water. Don’t discard the liquid; you will need it later. Now prepare the squid tubes. After thawing, wash the frozen squid tubes and cut each in half. Then cut each half widthwise into 3 to 4 cm wide strips. Then score these strips in a diamond pattern on the outer skin. First, use a very sharp knife to make diagonal, parallel cuts at a 45° angle, 3 mm apart (but do not cut through). Second, rotate the strip you have cut in one direction 90° and repeat the cutting technique perpendicular to the first cut to create the diamond pattern. Place the finished cut strips in a bowl. Now add 2 tablespoons of sambal oelek, 3 tablespoons of black bean garlic paste, and 3 tablespoons of light soy sauce. Mix well and let rest in the marinade until needed. Peel and halve the onions. Cut the halves into thirds or quarters, depending on their size. Then separate the onion wedges (separating the onion layers) and store them in a covered bowl until needed. Peel the garlic cloves, then finely chop and mince. Add a few drops of oil and mix to prevent them from oxidizing. Then add to the squid strips and mix. Now prepare the vegetables. If using fresh vegetables, cut the cauliflower and broccoli into 2-4 cm florets and wash them. Bring a pot of 2 liters of water to a boil and add 2 tablespoons of granulated meat or vegetable stock. Briefly blanch the cauliflower florets, broccoli florets, and snow peas in the stock (no longer than 1 minute). Then, using a slotted spoon, transfer the vegetables to cold water (ice water is better) and let them rest until needed. Cut the bell peppers into small, bite-sized rectangles or squares (all three colors) and store in a bowl until needed. Finely slice the chili (including seeds) if you can stand them. Otherwise, halve the chilies lengthwise and remove the seeds. Place them in a small bowl and set aside. Chop two more onions as described above. Finely slice half a bunch of spring onions into rings and set aside. Peel and finely chop or grate the fresh ginger (thumb-sized piece). This will yield approximately 1 heaped teaspoon. Meanwhile, prepare the rice. If using a rice cooker, wash 2 cups of rice for 4 people in a fine sieve and drain. Place the rice in the rice cooker and add the same amount of water plus half a cup of water (2 cups of rice, 2 cups of water, plus half a cup of water). Add 1 level teaspoon of salt and 3 pinches of turmeric powder and turn on the cooker. Note: Use 1 cup (200-250 ml). If you like, you can also make carrot flowers as additional preparations. This is a visual treat and will look nice in the finished dish. To do this, wash 2 carrots and peel them (or not). Score the carrots lengthwise 5 to 7 times. This means cutting 3 mm wide triangular strips lengthwise at regular intervals around the carrot. Then cut the carrot into thin slices to create the flowers. Drain the bamboo shoots from the jar and discard the pickling water. Remove the soaked mushrooms from the pot, but don’t discard the liquid. Cut the mushrooms into strips (approx. 0.7 to 1.5 cm). The preparations are now complete, and it’s time to prepare the dish. There are two ways to prepare this dish: either as a 1-stir-fry or 2-stir-fry version, with the vegetables prepared in wok 1 and the squid prepared in wok 2. I’m describing the 1-stir-fry version here. Heat 1 tablespoon of olive-pomace oil in a wok, frying pan, or suitable casserole dish (sunflower or rapeseed oil will also work, of course) and briefly but hotly fry the vegetables, which have been removed from the ice water and allowed to drain. The best results are achieved when the vegetables are sautéed individually, i.e., separately. This means separate cauliflower, separate broccoli, separate snow peas, and separate onion. This way, each vegetable retains its own unique flavor. If you need to speed things up, add 3 tablespoons of oil and the sugar snap peas, then the cauliflower, and then the broccoli in that order. If you’re making carrot flowers, fry them first. Fry briefly, about 1 minute, but until hot. Add 1.5 tablespoons of fish sauce and 1 tablespoon of sesame oil and toss the vegetables. Remove the vegetables from the fryer and set aside in a bowl. In the same frying pan, fry the onion pieces and bell pepper pieces briefly and until hot. Remove from the fryer and set aside. Wipe out the wok or frying pan and add 1.5 tablespoons of peanut oil. Heat the oil, add the chopped onions, and fry. Remove the squid from the marinade and add to the onions. Increase the heat to maximum. The squid will now roll into tubes, revealing their diamond pattern. This should happen in the first 2 minutes. Once the rolls are formed, add the bamboo strips first, then the mushroom strips. Also add the chopped ginger, palm sugar, and Sichuan peppercorns. Bring to a boil briefly, then reduce the heat. Add the precooked vegetables and stir in. Take 2 ladles of the mushroom broth, pour it into a cup, and stir in the cornstarch until smooth. Return it to the wok, stir in, simmer for about 2 minutes, and sprinkle with the sliced ​​spring onions. Done. Serve with rice.