Exercise:
1. Peel the fresh squid, cut it into crosses, then slice it, add black pepper and a spoonful of salt, mix well and let it stand for 20 minutes.
2. Cut the sweet pepper into sections, a little ginger and garlic into sections, and onion into sections.
3. Use a spoonful of raw flour to size the squid. Take a small pot, put half a bottle of oil and heat it to 50%. Put the squid pieces in and fry them until they are rolled up. Take out and drain the oil.
4. Take another oil pan, heat it with a teaspoon of oil, stir-fry the minced ginger and garlic a little, add the pepper slices, stir-fry with salt twice, add the fried squid, stir-fry for another half minute, and finally take the onion slices out of the pan.
Squid Soup
Raw materials:
500g squid, sliced mushrooms, peas and carrots, a little parsley, and fish floss.
Accessories:
5g of minced garlic, 5g of salt, 3g of cooking wine, 4g of soy sauce, 5g of onion Jiang Shui, 3g of starch, water starch, pepper and sesame oil.
Exercise:
1. Wash the squid, cut about 2/3 of the squid into small pieces, put them into a food conditioner, and add 2 grams of salt and a little pepper to make squid slurry; The other 1/3 squid has a straight knife pattern on its surface, and then sliced horizontally, rinsed in cold water, dried and mixed with a little starch.
2. Wrap the squid slices in squid pulp, put them in boiling water, cook until they are solidified, and take them out.
3. Boil water in a pot, add minced garlic, sliced mushrooms, sliced carrots and peas, cook for 3 minutes, add squid pieces and cook for about 1 minute, add salt and soy sauce to taste, turn off the fire, sprinkle pepper, vinegar and sesame oil, mix well, and put coriander into a bowl.
Tips:
Squid is rich in nutrition and delicious in meat, which has been deeply loved by consumers. It has basically the same nutritional function as squid, octopus and other brachiopod seafood, and is rich in trace elements such as protein, calcium, phosphorus, iron, selenium, iodine, manganese and copper.
Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis. Regular consumption can prevent anemia. It contains polypeptide, selenium and other trace elements, and has antiviral and radioprotective effects. At the same time, it can supplement brain power and prevent Alzheimer's disease. Squid is a healthy food for middle-aged and elderly people.
Pineapple Calamari
Raw materials:
Ingredients: 600 grams of squid and 4 canned pineapples.
Accessories: 50g tomato sauce, sugar 100g, 60g vinegar, 2kg big oil (oil consumption 130g), refined salt 10g, 3g monosodium glutamate, chicken soup 100ml, water starch 40g, starch 50g, sesame oil 20g, chopped green onion and Jiang Mo.
Production method:
1. When changing squid into pieces with a length of 5cm and a width of 3cm, it is necessary to grasp the direction of changing knives and cut them into two pieces with a length of 1/3 to form a whisker, 2/3 scraping cross knife. The pineapple disc is semicircular.
2. Mix pineapple juice, sugar, tomato sauce, vinegar, salt, chicken soup and water starch monosodium glutamate into juice.
3, pot fire, put oil in, burn to 60% heat, add squid with starch, fish out when fried into pineapple, drain the oil.
4. Leave 50g of base oil in the pot, stir-fry with onion, ginger and garlic, and then add the prepared juice and squid. After the juice is cooked evenly, pour the sesame oil from the pot and put it on the plate. Put eight semi-circular pineapple slices around.
Features: fragrant but not greasy, sweet and palatable.
Source: Binzhou Food Network
Squid ring with sauce
Ingredients: 20 small squid, minced pork 1/2kg, onion 1 root, soy sauce, pepper, sugar, vinegar, (Chili oil), starch, Jiang Mo1/2tsp, minced garlic1tsp.
Production process:
1。 Cut the small squid in pairs, and then cut the wheat ear knife inside. Then blanch in boiling water for 30 seconds until it curls, take it out and drain.
2。 Heat a wok, add 2 tbsp oil, then add minced pork and stir-fry until cooked. Add 1 tbsp soy sauce, 1/2 tsp sugar and 1/2 tsp pepper, and stir well. Add chopped green onion, take it out, cool it a little and fill it with squid rolls.
3。 Making pouring sauce: heat a wok, add 1/2 tbsp oil, 1/2 tbsp Jiang Mo, 1 tbsp minced garlic, 1/4 tbsp water, and then add 1/2 tbsp soy sauce.
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Gourmet tea spectrum: jasmine squid rolls
Ingredients: 400g squid, 7g jasmine tea, cooking wine15g, 4.5g refined salt, 25g wet starch, garlic paste, onion paste, ginger slices, 500g vegetable oil (about 60g edible) and fresh jasmine tea 10.
Method:
1. Cut squid into spikes, cut into rectangular pieces with a length of 5cm and a width of 3cm, blanch them in a boiling water pot, roll them up, take them out and drain them.
2. Boil the jasmine tea with boiling water, pour out the tea, and then brew it with boiling water for the second time. When the tea aroma in tea leaves is removed, take the tea juice soaked for the second time, and add cooking wine, refined salt and starch to make juice.
3. Put the wok on a strong fire, heat it, pour in plain oil and heat it to 70% to 80%, then fry the squid rolls until cooked, and take out and drain the oil.
4. Leave a little oil in the original pot, add appropriate amount of garlic paste, onion knots and ginger slices to stir-fry for fragrance, take out onion knots and ginger slices, add squid rolls, add sauce, turn it over a few times, sprinkle with a few jasmine flowers, and serve.
Features: this dish is beautiful in appearance, smooth and tender, with elegant jasmine fragrance. This dish was originally created by Shanghai Meilong Town Restaurant. Because of its beautiful shape, novelty and uniqueness, it is deeply loved by foodies.
I like eating squid very much, so I came to share it with you ~
Teach you to cook all kinds of squid: stew small squid with meat
Practice: 1) Pork belly is cut into pieces (but I don't use pork belly, it is pork with a little fat, which seems to be the shoulder. Because, the pig said that the small squid itself has high cholesterol. Although he later said not to take his words seriously, I decided not to use pork belly. After boiling, pour off the blood, wash off the floating foam on the meat, slice the ginger and cut the onion into sections for later use. 2) Heat a little oil in the pot, pour some sugar, stir-fry the dog with soy sauce, pour in the meat, stir-fry until it changes color, add cooking wine, salt, onion, ginger, star anise, pork and water, boil over high fire and stew for about 50 minutes-to be exact, I stewed for 49 minutes. Then pour in the washed small squid and stew for about 20 minutes. If there is a lot of juice left, turn on the fire and drain it.
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Crispy squid roll
Ingredients: squid 200g, leek 1 00g, onion100g, a little salt and pepper, oil1tablespoon.
Sesame oil 1 teaspoon, spring rolls 12.
Exercise:
1. After the squid is boned, it is washed and diced, and seasoned with a little salt and pepper.
2. Cut the leeks and shallots and soak them in boiling water until soft. Heat the wok over medium heat, saute the squid until fragrant, add a little sesame oil and cover the lid.
3. Put the squid, leek and onion into the spring rolls, roll them up, and fry them in a wok for 5 minutes on medium heat.
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Fried fresh celery
Ingredients: Xianyou, celery, egg white, chicken essence, onion, ginger and salt.
After washing the squid, cut it into wide strips, change the knife according to the size of the fish head, put it in a bowl, add egg white, corn starch and salt and mix well.
Cut celery and onions.
Heat the oil pan, pour in the mixed squid and shredded ginger, stir-fry a few times, pour in celery while rolling, add appropriate amount of salt and chicken essence, stir-fry a few times quickly, and serve.
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Casserole braised fish with yellow skin
Cut the cutterhead into slightly wider strips, and add Jiang Mo, salt and wine for curing. Cut ginger slices and onion slices for later use. Put oil in the pan, until the oil is hot and the ginger and onion slices are slightly fried, then stir-fry the fish. On the other side of the casserole, boil water and add a little oil to the hot pot. When the squid is finished, transfer it to a casserole, add a proper amount of water (about half of squid), mix the wampee, wine, salt, dried tangerine peel and a small amount of sugar, cover it, and simmer slowly. Remember to turn it once or twice in the middle to prevent uneven heating and poor taste. Stew until the water is basically dry, add a little soy sauce and sesame oil, and turn over the fire several times to collect the juice.
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Curry fresh squid
Raw materials:
500g of fresh squid, 250g of potato, 0/5g of Shaoxing wine/kloc-0, 2g of refined salt, 2g of monosodium glutamate, 0.5g of white sugar, 0/5g of water starch/kloc-0, 75g of cooked clear oil, 0/0g of minced onion and ginger, 0/0g of broth100g, and 75g of cooked clear oil.
Method:
(1), potatoes are washed and peeled, cooked in a water pot, peeled out and quickly cut into rolls; After the fresh squid is washed, it is carved with a cross knife pattern on the fish body, then cut into squares, and put into a boiling pot to be scalded into rolls.
(2) Put the wok on a big fire, heat and cook 500g of clear oil, fry the squid, and pour out and drain the oil; Leave 50g of oil in the pot, stir-fry curry oil until fragrant, add potatoes, broth, salt, monosodium glutamate, white sugar, minced onion and ginger to taste, add starch and push it evenly, then put the squid rolls back into the pot and turn the marinade evenly, pour in the cooked clear oil and take it out of the fish dish.
Features:
Turmeric is fresh and salty, squid is tender, potatoes are crisp and rotten, and sauce is wrapped in oil.
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Fried squid rolls with salt
Its cuisine is Cantonese.
The basic characteristics are fresh, tender and refreshing.
The basic materials are squid and coriander tender stems. Seasoning: salt, monosodium glutamate, yellow wine, crude oil, sesame oil, garlic slices, shredded onion and vinegar.
Exercise:
(1) Cut the squid into flower knives, blanch it with boiling water, pick it up, and cut the coriander into sections. Put garlic slices, shredded onion, salt, yellow wine, monosodium glutamate, vinegar and broth into a small bowl and mix into small ingredients.
(2) Put the squid in an oil pan, stir-fry for a while, take it out, heat the pan, put the oil in, pour the squid into the pan, stir-fry for a few times, and put it on the plate.
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Scallop squid
raw material
350 grams of squid.
Onion 6
200g fresh pineapple.
50 grams of tomato pieces
25 grams of minced garlic
Legislation
1. Slice the squid with an oblique cross knife, blanch it and control it to dry.
2. Cut the fresh pineapple into pieces and put it on the plate.
3. Season into marinade, boil the oil pan, stir fry the squid twice, and put the pan on the pineapple block. Smiling means 1, and the adoption rate of the answer is10.4% 2010-07-1218: 25. Dry-pan squid needs 300g fresh squid, 50g onion, 50g celery, 20g red pepper 1, 20g fried garlic, 20g dried Chili festival 10g, crispy peanuts, seafood sauce, barbecued pork sauce, peanut butter, Chili sauce, oyster sauce, refined salt, yellow wine, pepper, sugar, monosodium glutamate and red oil. Onions,