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 the squid 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, add the mixed cuttlefish and shredded ginger, stir-fry a few times, add celery when 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.
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Korean squid soup
Exercise:
1, Taomi soup. Charred squid, celery, cabbage and carrot respectively, and put them into ice water to stir.
2, Taomi soup to boil, add rice Korean hot sauce, soy sauce. Add the freshly burned celery, cabbage and carrots and cook for a while.
3. Put the squid in before cooking. If it's too much trouble, celery, cabbage and carrots can be cooked directly in rice soup.
4, squid must be burned separately, otherwise the whole pot will be awkward and the soup will not taste good.
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Spicy fried cumin squid
1. Wash fresh squid, especially small squid in squid fishing, one by one. Although it is troublesome, it is the cleanest way.
2. Cut the squid into pieces of appropriate size, blanch it with hot water and take it out immediately, so that there won't be too much water when frying.
3. Pour the right amount of oil into the pot, it doesn't matter if there is more. Stir-fry the prickly ash, then take out the prickly ash, add the onion and ginger into the pot, add the squid to stir-fry, add a little white vinegar and cooking wine, add cumin to stir-fry, and finally add the garlic hot sauce (preferably the garlic hot sauce of Tianjin Limin).
Don't fry for too long after adding the hot sauce, otherwise it will be bitter and can be cooked.
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Korean fish soup!
The basic materials are fish rolls, peanuts, pepper, pepper, sugar, vinegar and monosodium glutamate.
Recipe exercise 1. Cook the fish rolls slightly when the soup pot is on fire; 2. Heat the wok, leave the bottom oil, add pepper and pepper, stir fry slightly, add fish rolls, sugar, vinegar, salt and monosodium glutamate, and add peanuts to stir fry.
Exercise:
1, Taomi soup
2. Burn the squid, celery, cabbage and carrot respectively, and add ice water to stir.
3. Wash the rice soup and boil it. Add rice, Korean hot sauce and soy sauce. Add the freshly burned celery, cabbage and carrots and cook for a while.
Put the mullet in the pot and take it out.
If it's too much trouble, celery, cabbage and carrots can be cooked directly in rice soup.
The squid must be cooked separately, otherwise the whole pot will smell and the soup will not taste good.
Squid tube with iron plate
Ingredients: 2 whole squid (about 400g), tinfoil 1 piece, minced onion 15g, 20g salad dressing, seafood sauce 15g, black pepper 15g, monosodium glutamate 3g, brine 1000g, and color.
Exercise:
1. Put the whole squid in boiling water and blanch for 3 minutes with medium fire. Take it out and simmer in salt water for 30 minutes.
2. Take a pot, add salad oil, and when it is 70% hot, add chopped green onion and stir-fry until fragrant. Add salad dressing, seafood sauce, black pepper and monosodium glutamate to make juice.
3. Burn the teppanyaki to 90% heat, spread a piece of tin foil folded into a boat shape, put a straight knife with a spacing of 1 cm along the head and tail of the pickled squid tube, then put it into the tin foil, pour the prepared juice on the table and sprinkle with chopped green onion.