Practice: Wash the squid board, cut it into strips, blanch it in boiling water 1 min and pick it up. Peel and slice the yam and soak it in cold water. Wash vegetables and cut them into strips. Stir the egg mixture with wheat flour and fry the vegetables with 70% boiling. Pour 8 cups of bone soup into a hot pot, add yam, cook lemonade, fish sauce, rice wine and soy sauce until the yam is soft and rotten, add squid strips and cook until cooked, add salt and chicken essence, stir well, put in a soup bowl and add fried vegetables.

Functions: moistening intestine and relaxing bowels, clearing away fire, clearing away heat and toxic materials, nourishing yin and reducing fire, nourishing yin and nourishing blood, and caring skin.

2, big squid tender tomato squid soup.

Practice: cut the big squid to remove the internal organs and black mucosa, wash and dry, and cut parallel knife lines on the big squid with a diagonal cutting edge, and the deep layer is 3/4 of the meat thickness; Turn the big squid over 90 degrees, cut out parallel cutter lines again, and then cut into strips about 5 cm long and 3 cm wide; Wash the shrimp (first put it in the quick-freezing room of the refrigerator for 30 minutes, which is easy to shell), gently break off your head and you can see that there are shrimp lines connected. Pull it gently and then remove the shell. Grab the shrimp in the bag with cassava starch, then rinse it with tap water, and repeat it to make the shrimp smoother; Cleaning tomatoes, removing pedicels, mashing two of them with a blender, and cutting the remaining two into 6 petals; Cut garlic into powder; Add unsalted butter to the hot pot, melt it, stir-fry garlic and tomato sauce for three minutes; Pour in whipped cream, water, black pepper and tomato petals and cook for 10 minute, stirring twice in the middle; Finally, add big squid and fresh shrimp to boil, add lemonade, sugar and salt to taste and serve.

How to make squid tender?

3. Squid is tender when fried.

Ingredients: squid (fresh) (350g), Pleurotus ostreatus (fresh) (20g) and Phyllostachys pubescens (50g).

Seasonings: green onion (15g), white soy sauce (10g), white rice vinegar (5g), garlic (5g), cassava starch (cowpea) (10g), chicken essence (3g) and sesame oil (65438).

Practice: cut the big squid into 6 teeth with a cross knife.

Cm long, blanch in a boiling water pot, put the raw flowers in a plate, and control the moisture. Cleaning onion to remove fibrous roots, and cutting onion roots into horseshoe-shaped onions; Removing pedicels from Pleurotus ostreatus, washing, and cutting into prismatic blocks; Peel the bamboo, wash it and cut it into prismatic pieces. Soak Pleurotus ostreatus slices and Phyllostachys pubescens slices in water, and mix with seasoning, starch and flour to make marinade. Put the pot on the stove, pour in cooking oil, heat it to 100%, put the big squid in the pot, fry it until it is cooked, and then take it out. Put 50 grams of residual oil back on the stove fire, pour in the marinade and boil it, quickly add the fish roll and stir-fry it twice, then turn over the pan and put it on the plate.