Fried squid is a delicious dish. Fried squid is easy to learn and has high nutritional value.

Material: squid or cuttlefish) 1LB, one onion,

3 ~ 4 strips of coriander and half a teaspoon of garlic.

Grilled squid shreds

Materials that can be added or not according to personal taste: half a green lemon or two basil.

Seasoning: salt, pepper, corn starch (that is, water chestnut powder and starch) and butter.

Exercise:

1. Cleaning small squid/cuttlefish (it takes a lot of effort): remove the black skin on the outside of squid/cuttlefish, pull out the bones and internal organs and throw them away, and squeeze out teeth, eyes and ink from the whiskers of squid/cuttlefish. The body parts of squid/cuttlefish are kept intact, washed and drained, and kept cylindrical; Wash and chop squid/cuttlefish, add salt and pepper and stir well.

2. Peel and chop onions; Chop coriander; If you like the smell of nine-story towers or green lemons, use a sharp knife to cut the green skin of green lemons very thin and cut them into pieces.

3. Put 1 chunks of butter in the pot (it is fragrant, and you can use 1.5 tablespoons of vegetable oil or corn oil instead if you are afraid of being fat), melt it with a small torch oil, stir-fry minced garlic and onion until the onion becomes transparent and fragrant, and stir-fry shredded squid/cuttlefish over medium heat, adding a little salt (ten million!

4. Use a spoon to fill the stuffing prepared in 3 into the squid/cuttlefish tube until it is bulging. Then use a pointed bamboo toothpick to pin the mouth of the squid/cuttlefish tube, seal it, and arrange it on the baking tray one by one. Hehe, the squid/cuttlefish tubes filled out one by one are so fat and cute!

5. Preheat the oven at 300F for 5 minutes, put the stuffed squid/cuttlefish tube into the oven, bake at 300F for 10 minute, take it out, turn it over and bake for 10 minute.

6. Take out the baked squid/cuttlefish tube and add some lemon juice to serve.

Recipe ingredients:

1 squid, 3 auricularia auricula, 1 colored pepper, 1 cucumber, 1 carrot, 1 spoon chopped green onion, 1 spoon Jiang Mo, 1 spoon minced garlic, 2 slices onion and 3 slices.

Production method:

Production materials (16 sheets)

1. Soak Auricularia auricula in hot water until it swells fully, wash and tear it into small pieces, wash and cut colored peppers, slice cucumbers and carrots, cut squid into pieces first and then cut into flower knives for later use;

2. Pour chopped green onion, Jiang Mo and minced garlic into a bowl, add salt, sugar, pepper, sesame oil, soy sauce and water, and mix starch with water to make water starch.

3. Pour clear water into the pot, add onion and ginger slices, heat them to boiling with strong fire, add squid 1 min, take them out and drain them;

4. Pour the oil into the pot, heat it to 70% heat, stir-fry the auricularia auricula for half a minute, stir-fry the colored pepper, cucumber and carrot a few times, stir-fry the blanched squid a few times, stir-fry the prepared sauce for half a minute, and finally stir-fry the water starch evenly.

Cooking skills:

1. Grasp the strength when cutting squid;

2. This dish is fried quickly by fire, so the sauce should be prepared in advance for use, and the whole cooking process should be fast; 、

If you don't use water to cook squid, it's just as delicious to replace it with fresh squid or cuttlefish.