This paper introduces a complete set of drying methods for squid. Squid should be cooked before eating, because there is a polypeptide component in fresh squid, and incomplete eating will lead to intestinal peristalsis disorder. Squid and other aquatic products are cold, and people with spleen and stomach deficiency should eat less. Squid contains more cholesterol, so patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat it. Squid is a hair product, and people suffering from eczema, urticaria and other diseases should not eat it.
Mixing method of dried squid
Raw materials:
A dried squid.
Accessories:
Shredded onion, shredded green and red pepper, salt, monosodium glutamate, Chili oil, oyster sauce.
Exercise:
Soak dried squid in warm water for 10 hour or more. After soaking, tear it into silk by hand (or cut it into filaments with a knife). Add salt, monosodium glutamate, Chili oil and oyster sauce into chopped green onion and green pepper, and mix well.
How to sauce squid and broccoli.
Required materials: dried squid and broccoli.
Seasoning:
Clear water (half dried squid), 3 tablespoons of soy sauce, 2 tablespoons of soy sauce 1+1,1 tablespoon of garlic paste1,half a spoonful of sugar, 2 tablespoons of oyster sauce, appropriate amount of black pepper and salt,
Exercise:
1, the dried squid is soaked in water for about half a day, washed and drained after soaking;
2. Add salt and cooking oil to clean water and boil;
3. Add broccoli and cook;
4. Put all the seasonings into the pot and boil;
5. Add the soaked squid after the sauce is boiled;
6. Add broccoli when the sauce is 2/3 dry;
7. Add broccoli and cook for a while.
8. Finally, add some sesame oil.
Braised dried squid with lettuce
Ingredients: lettuce 300g, dried squid 100g, salt 4g, pepper 3g, monosodium glutamate 3g, cooking wine 15g, onion slices 8g, ginger slices 10g.
Methods: 1. Peel lettuce, cut into rolling blades, and pour water for later use. Soak dried squid in clear water for 5 hours, then cut into pieces and fly.
2. Set the pot on fire, add water to boil, pour squid, lettuce, onion and ginger slices and cooking wine to boil, skim the floating foam, pour into casserole, simmer for 45 minutes, season with salt, pepper and monosodium glutamate, and take out.
Fried pork noodles with shredded squid and loofah
Ingredients: pork noodles 200g, loofah 300g, onion slices 50g, shredded squid 30g, red pepper 30g, onion slices15g, garlic slices10g, salt, sugar, soy sauce, rice wine, ginger juice, cornmeal and peanut oil.
Practice: Wash and slice pork noodles, and mix well with salt, sugar, soy sauce, raw flour and peanut oil for later use; Wash the loofah, cut into pieces, and splash water for later use; Add oil to the pan, stir-fry garlic slices, onion slices and red pepper slices, stir-fry pork noodles with high fire for a while, then add loofah, onion and dried squid, add appropriate amount of ginger juice and rice wine, continue to stir-fry, and finally add salt and sugar to taste and thicken.
Drying method of squid whiskers
1. Soak the dried squid in warm water, scrape off the black film on it, clean it, drain the water and taste it.
2. Shred garlic shoots, sliced onions, shredded green peppers, shredded ginger and shredded leeks.
3. Put the base oil in the pot, stir-fry the onion, add the garlic sprout and shredded green pepper to taste and put it in the dry pot as the base material.
4. Heat the squid whiskers in hot oil, put the base oil in the pan, stir-fry shredded ginger and dried chili after heating, pour the squid whiskers, drain the water in the cooking wine, thicken with salt, monosodium glutamate, chicken essence, fresh dew, soy sauce and pepper, slightly stew the juice, add red oil and sesame oil, and add dried garlic out of the pan.
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