Ingredients: 500g fresh squid; 1 red pepper; 1 green pepper; 1 shallot; Ginger 1 small pieces

Seasoning: 2 tsps of sesame oil (6g); 2 tablespoons of soy sauce (6g); Cooking wine 1 spoon (30g); Salt 1 teaspoon (3g); Sugar 1 teaspoon (3g); Monosodium glutamate 1/2 teaspoons (1.5g)

Practice: 1. Wash cuttlefish after removing bones, viscera, eyes and ink skin;

2. Wash the onion and cut it into sections; Wash fresh ginger and cut into thin slices; Shred green and red peppers for later use;

3. Add an appropriate amount of water to the pot, and after boiling, put the washed cuttlefish into boiling water (add cooking wine, ginger slices and onion segments at the same time). After thoroughly cooking, take out the cuttlefish, drain the water and let it cool;

4. Cut the cooled cuttlefish into filaments, put them in a plate, add refined salt, sugar, soy sauce 10 minute, and finally add monosodium glutamate, sesame oil and shredded pepper, and mix well to serve.

Features: the meat is delicious, tender and delicious.

Tip: Cook cuttlefish quickly to avoid the meat from hardening.

The practice of sauce lobster sauce fish.

300g fresh cuttlefish.

750g of oil (about 50g), 2 tbsps of soy sauce, Shaoxing wine 1 tbsps, sesame oil12 tbsps, refined salt monosodium glutamate14 tbsps, sliced onion and garlic, a little Jiang Mo, and appropriate amount of starch.

1. Wash cuttlefish, tilt the "cross" flower knife, change it into a strip with a length of 5cm and a width of 3cm, blanch and curl it in boiling water, immediately take it out, drain the water, then pour it into 80% hot oil to fry it, and pour it into a colander.

2. Leave a little base oil in the original pot, cook Shao wine with onion, ginger and garlic, add soy sauce, refined salt and monosodium glutamate to stir fry, add soup to boil, thicken with water starch, add cuttlefish roll, stir fry evenly and pour sesame oil, and serve.

Tips:

1, change cuttlefish into sea rabbit, which is called sauce-fried sea rabbit.

2. Replace soy sauce with scallion segments, which is called scallion bursting ink color.

Materials for frying cuttlefish:

500g cuttlefish (fresh small cuttlefish)

Ginger slices 10 slices of onion 2 seasonings: cooking wine 1 tablespoon of salt 1 teaspoon. Exercise:

1. Wash the cuttlefish. If it is too big, cut it into small pieces. Cut the onion into pieces.

2. Boil a small pot of water and quickly pour in the cuttlefish. This can prevent water from coming out during frying.

3. Heat the oil pan and saute the chives in Jiang Mo; Add cuttlefish, cooking wine and salt, stir-fry and take out.

This cuttlefish is tender, fried with sweet noodle sauce and leek, and tastes fresh. It's simple. Take a look:

The method of frying cuttlefish with leek

I don't like sweets, so I don't put sweet noodle sauce.

The following is my recipe:

1, peeled cuttlefish, washed and shredded; Cut leek into 3 cm segments; Shred ginger for later use.

2. Blanch the shredded cuttlefish in boiling water, remove and drain for later use.

3, from the oil pan, after the oil is hot, stir fry the shredded ginger, pour in the shredded cuttlefish, burn Shao wine, add salt to taste, add a little water to the shredded cuttlefish, and pour in the leek and stir fry.

Note: Don't scald cuttlefish for too long; You can use chicken essence instead of salt to taste, and the taste is fresher.

The practice of frying Mo Dou fish

Exercise:

1, two dried cuttlefish, soaked in clear water, washed and cut into filaments.

2, pork tenderloin two or two, shred and add a little raw powder and mix well. Half a bell pepper, shredded. (Sweet peppers are used for color matching. You can do without them. A small piece of Jiang Ye shredded.

3. After the oil in the wok is hot, stir-fry the shredded ginger for a while, that is, stir-fry the shredded pork until it becomes discolored, add shredded cuttlefish, cooking wine, soy sauce, salt and a little pepper, turn on the high fire, stir-fry all the materials in the wok for about three minutes, then add shredded sweet pepper, and take it out after mixing well.

Precautions:

1. It may take a long time to soak cuttlefish, so I put cuttlefish in the water the night before. After soaking all night, I had something to eat at noon the next day!

2, cuttlefish should be cut as thin as possible to facilitate cooking. If it is cut too thick, the frying time will be relatively long, and the cuttlefish will become old and difficult to chew.

3, it is not recommended to put too much seasoning, because cuttlefish will be rare and delicious as long as it is fried with cooking wine and covered with its fishy smell.

The practice of ginger squid

Ginger juice: vinegar 30g Jiang Mo 10g salt 1g monosodium glutamate 1g sesame oil 1g and mix well.

Practice: Boil boiling water in the pot, add the washed cuttlefish, blanch for 2 minutes (the small cuttlefish is tender, so it must not be cooked for too long), put it in a plate and dip it in ginger juice.