Exercise:
(1) Wash the fresh squid, cut it horizontally into rings, put it in a basin, and add refined salt and monosodium glutamate to marinate it slightly;
(2) clean onion, celery and red pepper, and cut into diamond-shaped blocks;
(3) Put seafood sauce, barbecued pork sauce, peanut butter, Chili sauce and oyster sauce into a bowl, and add sugar and pepper to make a dry pot seasoning.
(4) Wash the pan, fire, inject refined oil, heat to 40%, add squid rings, onions, celery and red peppers, and pour out and drain the oil.
(5) Leave the bottom oil in the pot, stir-fry the seasoning, dried Chili festival and fried garlic in the pot, then pour the slippery squid rings and other raw materials, cook the yellow wine, stir-fry quickly with high fire, finally pour the sesame oil and red oil, sprinkle with crispy peanuts, take the pot out and put it in an alcohol stove. Ingredients: fresh squid 1 strip, onion 1 root, dried pepper 1 bar, 2 slices of ginger, onion 1 slice.
Seasoning: salt, soy sauce, soy sauce.
Exercise:
(1) The squid is eviscerated and membranous, and cut into filaments to control humidity.
(2) Fry in an oil pan until it is slightly yellow, take it out, and shred the onion, ginger and onion.
(3) Leave the bottom oil in the pot and heat it to 50% heat. Add dried chilies and stir-fry until fragrant. Add shredded onion and ginger and stir fry.
(4) Add the onion and shredded squid, boil the salt, stir-fry with soy sauce, and serve on a hot iron plate. Ingredients: onion, green pepper, shredded ginger, minced garlic, squid, cooking wine.
Exercise:
(1) First, peel off the squid, then cut it into small pieces and replace it with a flower knife. My flower knife technique is too poor, the knife is vertical and horizontal closely, and the effect is beautiful.
(2) Blanch the squid with boiling water.
(3) Cut the onion and green pepper, and prepare shredded ginger and minced garlic.
(4) Put a proper amount of oil into the pot and heat it with high fire. First stir-fry the ingredients, then add squid and pepper, stir-fry quickly, and add wine to taste. Ingredients: fresh squid, celery, black pepper, sugar, salt, cooking wine.
Exercise:
(1) Fresh squid slices are stripped of excess film, and the knife is slightly inclined to cut the well pattern. Grab it with cooking wine, boil it in boiling water, and make squid flowers.
(2) The celery is stripped of hard fibers and cut into pieces.
(3) Take the hot oil out of the pan, stir-fry the celery for a while, pour in the squid, and add black pepper, sugar and salt to taste. Ingredients: 2 squid strips, 20g glutinous rice, 20g diced meat, mung beans, diced mushrooms, diced sour radish, 2 tablespoons scallion, 0.5 tablespoon garlic 1 teaspoon pepper noodles, soy sauce 1 teaspoon, starch, sesame oil, eggs 1 piece and 4 toothpicks.
Exercise:
(1) Squid is eviscerated and legs are removed.
(2) Soak mung beans and glutinous rice overnight, blanch squid legs with boiling water, take out and drain, cut into shreds, and mix the diced meat with salt, starch and soy sauce;
(3) Mix the mixed diced meat with mung bean, diced sour radish, squid leg, pounded pepper, onion and garlic, season with salt, pepper noodles and sesame oil, and mix with glutinous rice to make stuffing.
(4) Put the prepared stuffing into the squid, label it, steam it in a steamer for 30 minutes, let it cool, cut it into circles with a thickness of 1cm, and dip it in the sauce (each seasoning has its own flavor, and sweet potatoes like spicy food).
(5) There is also a piece of squid rice sausage, both sides of which are stained with starch and egg liquid, and fried in a pot with low fire. Ingredients: squid, garlic, cooking wine, sugar, ginger, soy sauce, sesame oil, leek, etc.
working methods
(1) (You can let the seller kill the squid before buying it) Draw a net gently on the squid with a knife and marinate it with cooking wine, salt and soy sauce for 20 minutes;
(2) Stir-fry ginger and garlic in hot oil, and then pour sauce (cooking wine, soy sauce, sugar and sesame oil) to boil;
(3) Add squid and stir-fry until it turns white, then add chopped basil or chopped coriander and stir-fry to serve. Cut 300 grams of dried squid into two pieces along the length after the water rises, carve herringbone patterns with a straight knife method, then cut into small pieces, and marinate with onion ginger juice, yellow wine and cooked oil 1 hour. Add a few drops of white wine, oyster sauce, soy sauce, refined salt, white sugar, sesame oil and starch to a small amount of cold gravy, and make a sauce for later use. Put the frying spoon (pot) on the fire and put the lard. About 80% ripe, put the marinated squid into the pot to drain the oil, pour it into the strainer to drain the oil, and stir-fry the onion, ginger and garlic while it is hot. This dish is fresh and tender, reddish in color, not fishy or greasy, and has a unique flavor. Dried squid in Sichuan cuisine is also a famous dish. The method is: wash the dried squid, soak it in a little water to soften its texture, and then shred it and cook it. This dish is colorful, delicious, tender and smooth, and the more you chew it, the fresher it is, which is very distinctive.