How to eat:
Squid should be fermented before cooking. The method is as follows: firstly, the squid is soaked in clear water for 4-8 hours, so that the fish body absorbs water and becomes soft, and the dirt on the fish body is filtered to make the fish body pink. Then soak the soft squid in alkaline water for 3 hours. When the fish becomes bright pink, soft and slightly increased in thickness, take it out and soak it in clear water until the fish expands and is elastic. There are various cooking methods for fried squid. Cantonese people like to cut the belly of squid into a grid, then slice it and fry it with chicken slices, delicacies and seasonal dishes, so that the fried squid rolls up and blooms, with a refreshing taste. Of course, you can also shred squid and fry it with leeks and green garlic, or steam, roast and make soup.
1 Sichuan cuisine-the practice of squid in casserole
It is characterized by bright color, rich soup flavor and long heat preservation time, and is suitable for eating in winter.
raw material
Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
manufacturing process
1, put 2000 grams of clean water and 50 grams of quicklime and dried squid in the basin for soaking 12 hours, and stir twice during this period to make the squid expand evenly, then take it out and rinse it with clean water;
2. Cut the prepared squid into thick shreds with a length of 4cm and a width of 1cm, including chicken skin, poplar, mushrooms and ham, and wash the onion and ginger and pat them loose;
3. Burn the iron solder red, flatten the hair sewn on the pig's trotters, then soak it in warm water for half an hour, scrape off the burnt skin and hair, and wash it;
4. Put1000g supernatant into a casserole, add onion, ginger and cooking wine, put the pig's trotters on fire, boil them, skim off the floating foam, and simmer for about 90 minutes to form a thick soup;
5. Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and preferably add pepper and salt noodles to taste.
4 "Squid with ginger sauce (Figure)
Raw materials:
1 kg fresh or foamed dried squid, 3 tablespoons soy sauce, 1/2 tablespoons vinegar and sugar, 1 tablespoon sesame oil, 1 tablespoon ginger garlic and pepper powder, bean paste, cooking wine, thick sauce, sugar, salt and monosodium glutamate.
Exercise:
1. Clean squid and dry it;
2. Cut the crosshairs on the inside of the squid, and then cut into pieces;
3. Mix all the materials to make sauce;
4. Boil the water, blanch the chopped squid for about one minute until it is rolled up and fished out;
5. drizzle or dip in the sauce.
18 Dry fried shredded squid
Features: delicious dry flavor, crisp bean sprouts and unique flavor.
Raw materials:
Dried squid 1 50g, pork fat and lean meat100g, mung bean sprouts100g, vegetable oil100g, refined salt 2g, monosodium glutamate10g, cooking wine15g, soy sauce/.
Production process:
① Remove the head, tail and bone of squid, cut it into shreds, wash it with warm water and drain it. Cut the fat lean meat into 6 cm long and 0.3 cm thick silk, and remove the bud petals and roots of mung bean sprouts.
(2) Put the pot on a big fire, put the oil in and heat it to 60%, add shredded squid, add cooking wine, add shredded pork, add refined salt, sugar, soy sauce and cooking wine, stir fry until it is dry, add bean sprouts, stir fry until it is broken, add monosodium glutamate and drizzle with sesame oil, and serve.
19 Sichuan cuisine-dry fried shredded squid
Features white storage, dry, crisp, the best wine.
raw material
A dried fish (about 150g). 50g of mung bean sprouts and 50g of pork. Soy sauce 10g, cooking wine 15g, vegetable oil 25g, sesame oil 10g, salt 2g and lard 20g.
manufacturing process
1. Tear off the head, whiskers and bones of dried squid, bake them with fire to soften them, cut them into filaments, wash them with warm water, and control the moisture.
2, mung bean sprouts choose to cut off the head and tail. Pork is cut into two thick shreds.
3. Heat the lard in a wok, drain the blood with shredded pork, stir fry, add a little soy sauce and cooking wine, and serve.
4. Wash the pan, heat the vegetable oil, fry the shredded squid, soften and curl, cook wine, stir-fry the shredded Huo Nan pork and mung bean sprouts, add a little sesame oil, and take out the pan.
25 Sichuan Casserole Squid Law
It is characterized by bright color, rich soup flavor and long heat preservation time, and is suitable for eating in winter.
raw material
Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
manufacturing process
Put 2000 grams of clean water, 50 grams of quicklime and dried squid in a basin, soak them for 12 hour, stir them twice to make the squid swell evenly, then take them out and rinse them with clean water; Cut the prepared squid into thick and thin shreds with a length of 4cm and a width of 1cm, including chicken skin, catkin, mushrooms and ham, and wash the onion and ginger and pat them loose; Burn the iron solder red, iron off the hair sewn on the pig's trotters, then soak it in warm water for half an hour, scrape off the burnt skin and hair, and wash it; Put1000g supernatant into a casserole, add onion, ginger, cooking wine and pig's trotters, bring to a boil, skim the floating foam, and simmer for about 90 minutes to form a thick soup; Put 250g chicken soup in the pot and blanch shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and preferably add pepper and salt noodles to taste.
Comments 1 ┆ report
Answer: hx03 19
Grade: Master
June 6, 2005 microwave cookbook:
Roasted squid and chopped green onion eggs
Materials (two persons):
2 eggs, squid 1 strip, onion (finely cut) 1 tablespoon, wine 1 tablespoon, salt 13 tablespoons, sugar 1 tablespoon, a little ginger juice, 2 tablespoons flour, salad oil 1.
Exercise:
1. Wash squid, drain water, and cut into 3cm long strips.
2. Beat the eggs in a bowl and add squid, onion, salt, sugar, ginger juice, wine, etc. And stir evenly. Finally, add flour.
3. Spread round paper (cooking paper) on the bottom of the flat container, pour in the prepared egg batter, cover it with plastic wrap, and microwave heat it 1 min.
4. Concentrate and mix the surrounding parts in the middle, then cover with plastic wrap and heat for 2 minutes; Remove the plastic wrap and cooking paper, and then let it stand for 30 minutes.
5. Put salad oil in the pot, heat it, bake it on both sides, pour the sauce on it, and serve.