About
Ingredients
For the Squid ：
6~8 ounce squid
3 cloves garlic, chopped
Scallion slicing to taste
1/8 tsp salt
1/8 tsp white pepper
Olive oil to taste
Rice wine or white wine to taste
For the Salad：
1/4 cup olive oil
Half lemon juice
1 cloves garlic, chopped
1 tsp sugar. 1 tsp salt
Black pepper to taste
1/4 cup fresh cilantro, chopped
1/2 cup pea sprout
1/4 cup sweet pepper, slices
1/2cup cucumber, slices
Chili to taste, chopped
Directions
For the Squid：
Step 1：
Set the Sous Vide Precision to 140℉/60℃.
Step 2：
Season the squid with salt, pepper. Place in a large zipper lock with the olive oil, garlic, scallion
and rice wine. Place the bag in the water bath. Set the timer for 60 minutes.
Step 3：
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry, to section.
For the Salad：
Step 1：
In a small bowl, mix the olive oil, lemon juice, and garlic, sugar, salt, black pepper.
Step 2：
In a large bowl, mix the cilantro, pea sprout, sweet pepper, cucumber and chili.
Finishing Steps：
Toss gently with the squid, salad and the olive oil dressing mixture. Chill until serving.
Setting
Recipe Temp
140℉/60℃
Recipe Time
60 mins
Prep Time