Fresh squid is peeled off, washed with salt and starch, and then starched by controlling moisture.

Put oil in the pot. When it is 20% to 30% hot, put the squid with the best prize in it and pull it away with chopsticks. You can take out more than a dozen rolls and scald the broccoli with water.

Add a little more oil to the pot, add onion, ginger, garlic, lobster sauce or chopped lobster sauce, stir-fry, pour squid and broccoli, pour cooking wine, add some boiling water or broth, add salt, monosodium glutamate, sugar and pepper, cook for a while, thicken and pour some sesame oil, and it will be fine.

Ershacha squid

Squid is washed, peeled, starched, fried and fried with beans as in the last course.

Add a little oil to the pot, stir-fry onion, ginger and garlic, pour in wine, add less water or broth, add salt, monosodium glutamate, sugar, pepper and sand tea sauce, cook for a while, thicken and pour some sesame oil, and it will be fine.

Squid with cauliflower

This dish is similar to the first lobster sauce squid, except that the lobster sauce is not put, and the orchid is replaced by cauliflower. Remember to clean the pan when frying, so that it will be fresh and clean, and you will have an appetite before eating.

Fried squid beard with sijiqing

Squid whiskers or feet are cut into sections, scalded with boiling water or fished out in oil.

Put oil in the pan, add squid whiskers, add salt, monosodium glutamate and pepper, stir fry, and add leek powder and stir fry a few times. Don't fry leeks for too long, they will get old after a long time.

Five cold squid whiskers

Scald the beard with water, cool it in cold water, take it out, cut vegetables, cucumbers and onions in season, wash them, cut them into sections, add salt, vinegar, sugar, sesame oil and a little soy sauce, and stir them evenly with the beard.

Six cumin squid whiskers

Cut the beard into small pieces, oil it, or fry it directly in the pot. Add dried Chili noodles, sesame seeds, cumin, salt, monosodium glutamate, sugar, and pepper, and stir-fry over low heat to give a fragrance.

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. A little more doesn't matter. Stir-fry the pepper, then take it out, stir-fry the onion and ginger, stir-fry the squid, add a little white vinegar and cooking wine, then continue to stir-fry the cumin, and finally add the garlic chilli sauce. Don't stir-fry for too long after adding the hot sauce, otherwise it will be very bitter and you can cook.

Fried squid shreds with Chili sauce

Ingredients: squid

Accessories: vinegar, soy sauce, wet starch, peanut oil, scallion, dried pepper, cooking wine, chicken soup, sesame oil and refined salt.

Production method:

1, take clean squid slices, remove the film and wash them, cut them into filaments 6 cm long and 2 cm wide, and soak them in clear water;

2. Heat the wok, add 25 grams of peanut oil, heat it, add cooking wine, add salt and chicken soup, boil it, pour in shredded squid, cook it a little, and take it out for later use;

3. Clean the dried red pepper, remove the pedicle and seeds, cut into filaments, peel the green onions, wash and chop them;

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded chili, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, drizzle with sesame oil, and take out the pot.

Glass squid

Raw materials:

A dried squid. Spinach heart. Clear soup, pepper, salt, monosodium glutamate, cooking wine

Method:

Soak squid in warm water for 1 hour, wash it, remove hair and skin, grow a complete and even slice with a sharp blade about 9 cm wide and 3.5 cm wide, put it in a bowl, wash it with warm water, drain the water and add white alkali, mix well, cover it tightly with boiling water, take out the water when it is not hot, cover it with boiling water and stew it repeatedly until squid turns white. Wash the spinach heart, put it in a boiling water pot until it is cooked, take it out and put it in a soup bowl, put it in a hot-bottomed ore pot, put it in the tenderloin after boiling, feed it twice, and cover the spinach heart after taking it out. Boil the broth in the pot, add pepper, salt, monosodium glutamate and cooking wine, and pour into the soup bowl.

Squid in casserole

Raw materials:

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 clean water and quicklime into the basin, add dried squid and soak for 12 hours, and stir twice during this period to make the squid swell 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. Put the 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 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.

Characteristics of this dish: bright color, rich soup flavor, long heat preservation time, suitable for winter consumption.

Stewed squid with meat

Exercise:

1) Pork belly is cut into pieces (but you can also use fatter pork instead of pork belly, because the small squid itself has a high cholesterol content). After boiling, pour off the blood, wash off the floating foam on the meat, slice the ginger and cut the onion into powder for later use.

2) Heat a little oil in the pot, pour a proper amount of sugar, stir-fry the dog meat with soy sauce, pour in the meat, stir-fry until it changes color, add cooking wine, salt, onion, ginger, star anise and pork, add water, boil it on low and medium fire for about 50 minutes-then, pour in the washed squid and stew it together for about 20 minutes. If there is a lot of juice left, turn on the fire and drain it.

Squid with ginger sauce

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 and add the chopped squid for about one minute until it is rolled up and fished out;

5. drizzle or dip in the sauce.

Fried squid rolls with coriander

Raw materials:

Water-soaked squid, coriander segments, shredded onion, salt, cooking wine, monosodium glutamate, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil and broth.

Flavor characteristics: green in white, salty in fresh, light in crisp and strong in coriander flavor.

Production process:

1. First cut the inside of the squid into a straight knife, then cut it into a flower knife in the shape of an ear of wheat, then change it into slices 6 cm long and 3.5 cm wide, and scald it in boiling water. The fish in the clear water seems to be too cold, and the alkaline taste is removed.

2. Slice the onion and garlic and put them into a bowl. Add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste into juice.

3. Stir-fry the spoon with high fire, and inject peanut oil until it is 90% hot. Soak the squid rolls in hot water first, take them out and control the water, immediately fry them in hot oil, and then quickly pour them into a colander to control the oil.

4. Stir-fry the spoon with base oil, pour in the squid roll, cook the sauce in the bowl, turn it over a few times quickly, sprinkle in the parsley section, stir well and pour in the sesame oil.

Kung Pao Squid

Materials:

Dried squid 1, dried pepper, cooking wine, soy sauce, sugar, black vinegar, water, a little sesame oil, Taibai.

Exercise:

1. Squid tears off the outer membrane, cuts the cross pattern obliquely from the inside, and then cuts it into squares.

2. Blanch the squid in boiling water for a while, roll it into a cylindrical flower shape, take it out and drain it.

3. Take the oil pan, stir-fry the dried chilies with 3 tbsp oil, cook the wine along the edge of the pan, pour the seasoning to boil, and then add the squid roll and mix well.

Squid with Chinese sauerkraut

Raw materials:

Shredded squid slices in alkaline water (5cm, 4cm wide), pickled cabbage (pickled vegetables), fresh vegetable heart, clear soup, refined salt, monosodium glutamate, fresh soup.

Method:

The alkaline squid is deodorized with clear water, boiled in boiling water twice, and then simmered with fresh soup for later use. Put the wok on the fire, add the clear soup, salt and pepper, soak the vegetables and slice them, cook until they taste good, remove the pickled cabbage leaves, add the fresh Chinese cabbage and monosodium glutamate, and put them in a soup bowl.

Squid roll

Characteristic color persimmon yellow, crisp and delicious.

Raw squid. Onion, shredded ginger, pepper. Salt water, soy sauce, cooking wine, monosodium glutamate, sugar, peanut oil, waste oil, soup.

manufacturing process

1. Squid rolls are made in the same way as "fried squid rolls". Mix green pepper, salt water, cooking wine, soy sauce, monosodium glutamate, sugar and soup into juice.

2. Put the pot on the fire, the oil is 70% hot, add the squid, roll the squid into a roll, and when the pattern cracks, pour the oil out of the pot. Put the pot on fire and put a proper amount of juice into the pot; Boil the juice, add squid rolls, pour in small ground oil, take it out of the pot twice, and serve on a plate.

Materials:

1, a squid, about a catty?

2. Three or two onions.

3, a sweet pepper, about two or two.

4. Three or two green onions.

5, two small garlic.

6, a piece of ginger.

7. Six or seven dried peppers.

8, pepper a coffee spoon.

9. A tablespoon of seafood sauce.

10, a spoonful of oyster sauce.

1 1, one tablespoon of oil pepper.

12, two spoonfuls of cooking wine.

13, salt content.

Exercise:

1. Cut the squid into rings after completion; Shredding onion, sweet pepper and garlic; Slice one third of ginger and shred the rest; Cutting dried chili into sections; Cut the onion into inches.

2. Add cooking wine, seafood sauce, ginger slices and appropriate shredded onion to the squid ring, mix well and marinate for more than 20 minutes.

3. Put oil in the pot and heat it to 60%. Pick out the ginger slices and shredded onion from the squid ring, fry them in the pot for about two minutes until they are broken, and take them out for later use.

Wash the pot and put it on the fire. Put a little oil and heat it to 50%. Add pepper, dried pepper and shredded ginger and garlic in turn, stir-fry until fragrant.

5. Stir-fry chopped green onion, shredded onion and shredded sweet pepper for about one minute.

6. Add oyster sauce, the other half seafood sauce and oil pepper. After turning it evenly, change the fire and cook about half a cup of soup or water.

7. After boiling, turn it evenly, and pour the squid rings into the dry pot to serve.

The sizzling squid is delicious, but I don't know how long it took before I walked past the stall selling sizzling squid. In fact, cooking is a super easy thing. Today, I didn't cook squid with iron plate, but with iron pan. Someone asked me if this squid would be tasteless if it was only cooked for a short time. The answer is no! In fact, squid is seasoned with the sauce of bread. So, just put the soup away and wrap it on the squid.

Seasoning: tomato sauce, sweet noodle sauce, Korean hot sauce.

Mix the three sauces according to your own taste.

Wash squid for later use.

Add hot oil to the pot. When the oil is 80% hot, pour the squid into the pot and stir fry.

When the squid is eight ripe, pour in the sauce.

Stir fry for about 5 minutes.

It will be ready to be loaded in 5 minutes.