First of all, shredded squid with Chili sauce
1, the squid is washed, the film on the surface is removed as much as possible, and shredded. If it is cut horizontally, the final product will be rolled according to your preference. If it is for squid rolls, you can soak the shredded green pepper in water for a few minutes and it will become a green pepper roll. But make sure you cut it very thin. Shredding onions can be dipped in cold water or lit a candle from time to time on the knife, which can effectively avoid stimulating onions and ginger to shred.
2. The washed squid can be marinated with salt to facilitate the taste, then boil a pot of hot water and put a few slices of onion and ginger. The squid is cooked and shredded. The purpose is to remove the fishy smell. If you are really worried about the taste, you can add a little cooking wine to the water and drink it for a long time. After the squid becomes discolored, it can be fished out and washed with running water.
3. Drain the squid and put the bottom oil in the wok. When the oil is hot, add onion, ginger and dried Chili. Stir-fry shredded squid and add 2-3 tablespoons Korean hot sauce. Stir well. Add 1 tbsp sugar 1 tbsp chicken essence. Stir quickly and evenly, because seafood and the like tend to get old.
4. Stir well, then pour the chopped green pepper and onion into 2 teaspoons of soy sauce to taste and stir well.
Second, fry shredded squid.
1. Soak dried squid in cold water for about 3 hours. Dice garlic, peel ginger and dice leek. Wash the soaked dried squid with clear water, remove the purple skin from the squid surface, remove the eyes and cut into shreds for later use.
2. Add 300 grams of water to the wok, boil the water in the wok on high fire, add shredded squid for 2 minutes, remove and drain. Stand by and watch.
3. Put oil in a wok, heat it to 7 minutes with high fire, add star anise, minced garlic and Jiang Mo, stir fry, then add dried red pepper, stir fry shredded squid 1 minute with medium fire, add cooking wine and light soy sauce and stir fry for 2 minutes. Add salt and stir-fry the chicken essence evenly. Finally, add the shallots and stir fry quickly, about 3 seconds, and serve immediately.
Thirdly, stir-fry shredded squid.
1. Soak dried squid in warm water, remove the head and bones, cut into filaments, and then wash and drain with warm water. Wash celery and shred.
2. Heat oil in the pot, add soy sauce to saute the sprouts, stir-fry the dried peppers until dark red, add shredded squid and stir-fry, loosen and curl, and add celery to the cooking wine and stir well.
3. Add a little sesame oil and salt and stir-fry for a little while.
Skills of making recipes for shredded squid
1. If you like spicy taste, you can add a few dried peppers to enhance the flavor.
2. Don't choose soy sauce to add. Can be seasoned with soy sauce or cold dishes, light and fragrant, to avoid the finished product color is too dark and black.
3, dried squid must be fully soaked, then shredded, and finally add shallots to stir fry, the action must be fast, not too long.
Although the shredded squid sold in the market looks thick and big, they are all made of alkaline water, and their nutrition and umami taste are destroyed. It is best to use dried squid to make your own hair, and the water used to make squid will be filtered and used to cook squid, which will taste very fresh.