1。 Cut the washed squid into strips and marinate it overnight with soy sauce, soy sauce, oyster sauce, pepper, cumin powder, shredded ginger and cooking wine.

2. Cut the onion into thick strips and put it at the bottom of the baking tray.

3. put that marinate squid into a baking tray covered with onion.

Step 4 cover the baking tray with aluminum foil

5. Preheat the oven at 200°c for 5 minutes, and bake the baking tray for 20 minutes. Come out! You can smell the mouth-watering fragrance and serve it! ! ! ! !

Squid not only has the fresh flavor of seafood, but also has the fragrance of meat. As long as the fresh squid is cooked properly, it tastes fresh and tender, and its lips and teeth remain fragrant.

1, the squid is eviscerated, washed and dried, and the onion and coriander stalks are cut into inches; Taking out the squid body and removing the film on its surface; The squid body is divided into two parts and marked with a flower knife; Cold oil in a hot pot. When the oil temperature is low, add shredded ginger, garlic slices, red pepper segments and cumin grains, and stir-fry over low heat to give a fragrance.

2, squid, stir-fry in the fire; Cooking wine and light soy sauce; Stir-fry squid until rolling, add onion and coriander; Add salt and monosodium glutamate, stir-fry a few times, and you can go out.

3. Warm reminder: 1, the squid head can be used for other purposes; 2, too lazy to cut the wheat ear roll, cut it into strips and blocks, but the wheat ear roll is very familiar and beautiful; 3, according to the specific situation of the pot and stove, the squid should be cooked less at a time, and the small fire in the big pot is slow, and the fried squid will definitely be awkward; When you fry squid, you need to stir-fry it with fire in order to keep its fresh and tender taste. 4. Onions and parsley soften slightly, and turn off the fire immediately; 5, fresh squid does not need to be blanched, and the freshness is preserved to the maximum extent; 6. If you don't like peppers and cumin, you can omit them. Just saute with scallion, and it tastes good. 7, onions should wait until the squid changes color, put it in advance, it is too soft and rotten, affecting the taste and the appearance of the dish; 8. As long as the soy sauce is a little bit, it can also be omitted. Eating too much will change the delicious taste of squid.

Sauté ed squid with scallion

I don't like putting too much seasoning on fresh seafood. For example, this scallion-fried squid feels that it will bring the fresh fragrance of squid to the extreme.

5, I fired the squid, a few tips that I usually follow: 1, choose fresh squid, don't go up; 2. After the squid is washed, be sure to control the moisture; 3, fresh squid, it is best not to drown, drowning will lead to a large loss of umami and nutrition; 4. Fired the squid. When the pan is hot, add squid. After the squid is discolored and rolled, it is quickly seasoned out of the pot. 5. The oil used for frying squid is slightly more than that used for ordinary cooking, which can better lock the juice of squid and avoid the feeling of finished products; 6, the seasoning idea is simple, and too much seasoning will cover up and change the really delicious taste of squid; 7. If the fire and wok at home are not big enough, the amount of fried squid at a time should be small, and don't be greedy. Otherwise, the squid can't be heated quickly and evenly, which will lead to a lot of water precipitation and affect the taste.

Dietary characteristics of fried squid with onion

Squid is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can prevent anemia. Squid is not only rich in amino acids needed by protein and human body, but also a low-calorie food containing a lot of taurine. Squid can inhibit the cholesterol content in blood, prevent adult diseases, relieve fatigue, restore vision and improve liver function. The polypeptide and trace elements such as selenium contained in squid have anti-virus and anti-radiation effects. Chinese medicine believes that squid has the functions of nourishing yin, nourishing stomach, tonifying deficiency and moistening skin.