Ingredients: 200g of water-soaked squid, 50g of coriander, 30g of chopped green onion, 4g of salt, 2ml of cooking wine10ml, 2g of monosodium glutamate, 0.7g of pepper, 2g of vinegar, 5g of garlic, 20g of vegetable oil, 7g of sesame oil and 20g of broth-characteristic color: night blindness. Pregnant women and the elderly should eat regularly. -Exercise: 1. First, brush the inside of the squid with a "straight knife", then cut it into a flower knife in the shape of an ear of wheat, then change it into slices 6 cm long and 3.5 cm wide, scald it in boiling water, roll it up, and take it out in clear water. It seems too cold to remove the alkaline smell.

2. Slice the onion and garlic and put them into a bowl. Add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste into juice.

3. Stir-fry the spoon with high fire, and inject peanut oil until it is 90% hot. Blanch the squid roll with hot water first, and then remove it to control the water. Immediately fry in hot oil, and quickly pour into a colander to control deoiling.

4. Leave the base oil in the frying spoon and heat it. Pour squid rolls, put them in a bowl, cook and taste the juice, turn them quickly, sprinkle with coriander, stir well, and pour in sesame oil. -Nutritional value: squid-squid has extremely high nutritional value, with protein content of 16% ~ 20% and extremely low fat content of 1%.

Shredded squid with leek

raw material

200g of squid, 0g of leek 1 00g, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate, 0g of pepper1g, and proper amount of oil.

manufacturing process

(1) Slice squid. Cut the green pepper into sections.

(2) Soak shredded squid in water to remove alkali.

(3) Put oil in the pot, heat it, add squid, leek and seasoning, and stir-fry to taste.

trait

It tastes crisp and refreshing, with a strong leek flavor.

Fried squid shreds with Chili sauce

Sauté ed squid shreds with spicy sauce

Sichuan cuisine

Types and local characteristics

The basic characteristics of squid are crisp, tender, white and spicy, which promotes appetite.

300g squid, vinegar10g, 25g soy sauce, 75g wet starch, 0/0g peanut oil, 0/0g onion/kloc-0, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and 0/.5g refined salt.

1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water.

2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.

3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel onion, wash and chop.

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded red pepper, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.