Material of cold squid: 1. Squid 1, onion 1/4, coriander powder 50 g, chopped green onion 50 g, mint leaf powder 10 g. 2, 2 pieces of pepper, 6 cloves of garlic, 2 cups of white vinegar1/seasoning: 2 tablespoons of sugar. Cut the left and right diagonal strips, then slice them, scald them with boiling water until cooked, take them out and shred the onions for later use. 2. Mix the materials 2, simmer for 3 minutes, and then use a blender to make a paste when it is cool. 3. Mix the prepared sauce with seasoning, and then mix with squid, shredded onion, chopped green onion and mint leaves. 4. Remarks: Generally speaking, the main ingredients of Thai cold salad are mostly scalded with boiling water and mixed with seasonings. Practice 2 You can make more, put it in the refrigerator, or use it in other cold dishes. Features: onion fragrance, elegant color, fresh and elegant. Stir-fried squid raw materials: dried squid, cooked chicken skin, mushrooms, mutton, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles. Production process: 1. Put 2000 grams of clean water and 50 grams of quicklime into a basin and soak them in dried squid 12 hours, and stir them twice to make the squid swell evenly, then take them out and rinse them with clean water. 2. Cut the prepared squid into thick shreds, chicken skin, catkins, mushrooms and ham, which are 4 cm long and 1 cm wide, and cut into filaments and onions. Then soak it in warm water for half an hour, scrape off the scalded 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 trotters out of the casserole, add chicken soup, shredded squid and various ingredients, and stew for half an hour. The soup is white and thick, seasoned with salt and pepper. The raw materials of the soup are: 50g of water-soaked mushrooms, 0/00g of water-soaked squid/kloc-,20g of minced shrimps, 30g of winter bamboo shoots, refined salt, sugar, yellow wine, pepper, monosodium glutamate, lard, wet starch, chopped green onion and sesame oil. Practice: 1. First, clean the squid, cut it into diagonal squares, blanch it in boiling water, and drain it. 2. Mushrooms are pedicled, washed and cut into pieces. Heat a wok, add lard to heat it, add chopped green onion, minced meat, sliced winter bamboo shoots and sliced mushrooms and stir fry. 3. Add clear water, then add soaked shrimps, yellow wine, refined salt and white sugar, add squid slices after boiling, thicken with water starch for a while, add monosodium glutamate and pepper, and drizzle with sesame oil. Potato and squid soup Ingredients: 250g potatoes, 2 dried squid, 200g lean meat, 200g pickles, a little mushrooms and ginger. Practice: 1. Wash lean meat and cut into pieces; Squid is soaked in water and fried in a pot. 2. pickled mushrooms; Peel and dice potatoes; Wash pickles and cut into pieces. 3. Roll the right amount of Qingshuibao, roll the arson bag, slow fire fort 2 inches, and season with salt. Sauerkraut and Squid Soup Ingredients: 1 squid soaked in water, 4 slices of pickled cabbage heart, 2 slices of ginger, 2 teaspoons of coriander salt14, a little pepper and sesame oil, and 3 cups of broth. Methods: 1. Squid peeled off the outer membrane, crossed the inner surface, cut into small pieces, and blanched with boiling water before taking out. 2. Put the broth in the pot, wash and slice the sauerkraut, put it in the soup, shred the ginger, and finally add the squid to cook. 3. After cooking for about 10 minutes, add salt to taste, then turn off the fire and serve, sprinkle a little pepper and sesame oil, and finally add the washed and chopped parsley. Spicy fried squid shreds Ingredients: squid accessories: vinegar, soy sauce, wet starch, peanut oil, green onion, dried red 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 6 cm long and 2 cm wide shreds, 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 chili shreds, 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, pour sesame oil, and take out the pot to get a piece of dried squid. Spinach heart. Clear soup, pepper, salt, monosodium glutamate, cooking wine Method: Soak the fish in warm water 1 hour, wash, remove the beard and peel, grow a complete and even slice with a sharp blade about 9 cm and 3.5 cm wide, put it in a bowl and wash it with warm water once, drain the water and add white alkali to mix well, cover it tightly with boiling water, and cover it with boiling water when the water is not hot, and so on. 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. Stir-fried squid raw materials: dried squid, cooked chicken skin, mushrooms, mutton, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles. Production process: 1. Put clean water and quicklime into a basin, add dried squid and soak it for 12 hours, and stir it twice 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 trotters out of the casserole, add chicken soup, shredded squid and other ingredients, and stew for half an hour. The soup is white and thick, seasoned with salt and pepper noodles. This dish has bright color, rich soup flavor and long heat preservation time. Suitable for winter consumption. Ginger Squid Ingredients: fresh or foamed squid 1 kg, 3 tablespoons of soy sauce, 2 tablespoons of vinegar 1/2, and 1 spoon of sugar each. 1 Spoon ginger, garlic, pepper, bean paste, cooking wine, thick sauce, sugar, salt, monosodium glutamate, etc. : 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. Stir-fried squid rolls raw materials: fried squid in water, 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. If it is too cold in clear water, remove the alkaline smell. 2. Shred onion and garlic into a bowl, and add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to make it taste like juice. 3. Put the frying spoon on the fire, inject peanut oil and burn it to 90% heat. First, blanch the squid rolls in hot water, remove the water, immediately fry them in hot oil, and then quickly pour them into the colander. Stir well and pour in sesame oil. Kung Pao squid material: 1 squid soaked in water, dried pepper, cooking wine, soy sauce, sugar, black vinegar, water, a little sesame oil and white powder. Practice: 1. Tear off the outer membrane of squid, cut the cross pattern obliquely from the inside, and then cut 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. Features of grilled squid rolls: persimmon is yellow, crisp and delicious. Ingredients: squid. Onion, shredded ginger, pepper. Salt water, soy sauce, cooking wine, monosodium glutamate, sugar, peanut oil, waste oil, soup. Production 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.

Satisfied, please adopt.