Spicy squid beard
Ingredients: 2 squid strips (about 250g), 3 cloves of garlic, 99 dried peppers (about 50g), chicken essence 1 spoon of monosodium glutamate 3g sesame oil 1 spoon (about 5g) peppers 10 chopped green onion 10g.
The practice of spicy squid beard
Sliced squid, marinated with a little salt, monosodium glutamate and chicken essence, and finally powdered.
Put 7 layers of oil in the pot, pour squid whiskers when the oil temperature is high, and fry until the coke is tender inside.
Pour a little oil into the pot, add garlic and pepper and stir-fry until fragrant, and add dried pepper and stir-fry until fragrant. Finally, add fried squid and stir fry, add a little chicken essence, monosodium glutamate and salt to taste, and finally pour a few drops of sesame oil and add onion to serve.
Squid in griddle sauce
material
The main ingredients are squid (bottom), four onions, half a carrot and a celery/celery.
Ingredients: 2-3 tbsps of spiced powder in sweet noodle sauce, half a teaspoon of cumin granules, appropriate amount of pepper, appropriate amount of dried pepper, appropriate amount of onion, ginger and garlic, appropriate amount of steamed fish soy sauce, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence and appropriate amount of cumin powder.
Practice of sauce squid in dry pot
2-3 tablespoons of sweet noodle sauce, add appropriate amount of sugar, allspice powder and white pepper, stir well, then pour in a little wet starch and a little water to dilute slightly.
Saute garlic slices, add dried Chili and onion and stir fry, add a little salt and stir fry.
Then add carrots and stir fry. Finally, add celery, add some salt, steamed fish sauce, a spoonful of sweet noodle sauce and a teaspoon of cumin powder.
Stir-fry evenly and spread it on the bottom of the container (I put tin foil under it and bake it in the oven for a few minutes for convenience)
Put the oil in the pot again, a little more, stir-fry the dried Chili, onion, ginger and garlic until fragrant, then add pepper and cumin and stir-fry.
Stir-fry until fragrant. Add squid and soy sauce and stir fry.
Then pour in the remaining sweet noodle sauce, add some steamed fish sauce, salt, chicken essence and white sugar to taste, sprinkle a pinch of cooked white sesame seeds before cooking, and if possible, pour some Chili oil and mix well.
Spread it on vegetables and bake it in an oven at 200 degrees Celsius for about 5 minutes. If there is an iron plate, put it all on the heated iron plate and don't go into the oven. ) Then sprinkle some sesame seeds and chopped green onion.
Spicy small squid
Ingredients: small squid 300g red pepper 5g coriander 10g onion 10g ginger 5g garlic 10g sesame oil 1 spoon oyster sauce 1 spoon cooking wine 1 spoon sugar 1 spoon Pixian bean paste 2 spoons.
The method of spicy squid
Buy fresh small squid in the market and wash it.
Take out the internal organs of the small squid and clean them.
In order to taste more, cut a few knives on the squid back with scissors, which is beautiful and delicious.
Boil the water in the pot and put it in the squid drowning to change color and float. Don't take too long to affect the taste.
Immediately put the blanched squid in cold water for a shower to make it taste more elastic and fragrant.
Prepare the ingredients red pepper, onion, ginger, garlic and coriander and cut them for use.
Pour the base oil into the pot, heat it, add onion, ginger and garlic, stir-fry until fragrant, and then add Pixian bean paste, oyster sauce, sugar and cooking wine.
Stir-fry the seasoning evenly, add squid and stir-fry evenly.
Mix small squid, cumin and sesame in thick soup.
Finally, sprinkle with coriander and minced garlic to make it fresh, and then take it out of the pot.
Put the spicy squid on a plate and sprinkle with red pepper. This is beyond comparison
Laoganma spicy fried squid Xu
The ingredients of squid are Laoganma three onions, half chives, two onions, ginger salt, vegetable oil, sugar, chicken essence, thirteen spices, cooking wine and soy sauce.
Laoganma's method of spicy fried squid beard
Wash the squid, remove the head and cut it into small pieces.
Then put it in hot water, blanch it with wine and take it out.
Chop onion, garlic and ginger for later use.
Cool the oil in the hot pot. When the oil temperature is 70% hot, add chopped green onion and ginger slices and stir-fry until fragrant.
Then add shredded onion and saute until fragrant.
Pour in the cooked squid and stir-fry until the squid becomes soft and discolored.
Then add two spoonfuls of Laoganma, one spoonful of cooking wine, soy sauce, salt and sugar and stir fry quickly. Stir-fry and sprinkle with chicken essence and a little chives.
Iron squid
Ingredients squid barbecue sauce oyster sauce sweet noodle sauce garlic Chili sauce white sugar edible oil onion Chili powder cumin powder white sesame chopped green onion.
The method of squid with iron plate
Deal with squid. Put the fish on the chopping board, cut off the beard, fish body, etc., cut the fish body separately at the edge, and then put it in the pot.
Sauce. Put 5 spoons of barbecue sauce, 1 spoon of oyster sauce, half a spoonful of sweet noodle sauce, 1 spoon of garlic hot sauce, half a spoonful of white sugar and 1 spoon of cooking oil into a dish and stir well.
Take out the pan, pour the oil, add chopped green onion when the oil is hot, add squid skewers after frying, and start making. Press squid repeatedly, brush with sauce, turn over and press repeatedly until cooked.
After cooking, sprinkle with Chili noodles, cumin powder, white sesame seeds and shallots, and take out.
Sauté ed squid
Ingredients squid oil onion powder ginger onion ginger garlic powder sweet noodle sauce garlic powder Korean hot sauce soy sauce cumin powder barbecue powder sesame.
Method for roasting squid in sauce
Pack squid, cut into small pieces and put them on bamboo sticks to drain water; Sweet noodle sauce is a sauce made of Korean hot sauce and soy sauce.
Brush the squid with oil, sprinkle with minced onion, ginger and garlic, brush the baking tray with oil, and bake in the oven at 220 degrees for 8 minutes.
Take out the squid, brush the adjusted sauce on both sides and bake for another 2 minutes.
Roast squid, sprinkle with cumin powder, barbecue powder and sesame seeds, and you can eat.
Squid rice sausage
Ingredients: 4 squid, 2 medium-sized glutinous rice 150g fresh mushrooms, carrot 1, 50g small pork belly (lean meat is acceptable, and you can put more meat in it), sliced onion and ginger, star anise 1 pepper 10 cooking wine, and appropriate amount of extremely fresh soy sauce/kloc.
Method for making squid rice sausage
Soak glutinous rice overnight until it can be crushed with your fingers. Remove and control excess water.
Dice mushrooms and carrots, and dice pork belly.
Put the diced pork belly into the pot, add a little fresh soy sauce, spiced powder and cooking wine, mix well and marinate for a while, then add diced mushrooms, diced carrots, glutinous rice and a little salt and mix well.
Squid is diverted to other purposes. Remove a hard thorn from the squid tube, and then peel off the skin of the squid to make it white, so that the washed squid is clean.
Pour the mixed glutinous rice into the squid with a spoon until it is seven minutes full. Too much water, it will explode when it is cooked.
Seal the stuffed squid mouth with a toothpick, and do the same for the rest.
Before, put clear water in a small soup pot (as long as it doesn't exceed the amount of squid), then add onion ginger, star anise, pepper, soy sauce, oyster sauce and crystal sugar to boil, then add the squid rice sausage, pour a little cooking wine, cover the lid and cook for 40 minutes, then take it out.
Cut it into pieces when it is not hot, and it will be more beautiful after cooling. When cutting, first cut the squid with a knife and cut it straight down, so that the cut slices will look good. The unfinished rice sausage slices should be packed in fresh-keeping boxes to avoid water loss, drying and hardening. They can eat hot or cold.
Seafood eggplant pot
Ingredients: eggplant 1 squid, 2 abalone, 8 fresh shrimps 15 chopped green onion 5g Jiang Mo 5g minced garlic 5g yellow wine 30g oyster sauce 30g soy sauce 15g chopped pepper 15g sugar 5g water starch 45g.
The method of seafood and tomato pot
Eggplant is cut into thick strips, squid and abalone are cut with a cross knife, and then squid is cut into small pieces.
The head and shell of fresh shrimp are removed, leaving the tail.
2 tablespoons of rice wine, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of chopped pepper, 1 tablespoon of sugar, and 3 tablespoons of water starch, and mix well.
Heat the oil in a wok, fry the eggplant until soft, and take it out for later use. Continue heating for a while to raise the oil temperature, then add squid, shrimp and abalone, stir-fry them quickly in the oil, and take them out after discoloration.
Pour off the excess oil, leave the bottom oil in the pot, add onion, ginger and minced garlic and stir-fry until fragrant, then add tomato strips and sauce and stir well.
Finally, add squid, shrimp and abalone, stir well, then turn to high fire to collect juice, sprinkle with a handful of chopped green onion to decorate the pan.
If you have a small pot with a stove at home, you can also light it in a small pot and serve it out. The flame is burning, the soup is hissing and the fragrance is pouring out. It tastes really satisfying ~
Cumin squid
Ingredients: squid, 3 cumin, garlic, hot sauce, sesame, chopped green onion, ginger, cooking oil.
The practice of cumin squid
Wash the squid and remove the black skin outside, otherwise it will taste bad and cut it into strips.
Blanch it with water
Heat the pan, add chopped green onion and shredded ginger, saute the squid until fragrant, stir fry with a little water, add garlic hot sauce, stir fry, stir fry, add cumin, stir fry, and finally look a little dry.
Vegetables, sprinkle sesame seeds
Fresh fried squid whiskers
Method for making fresh-fried squid whiskers
Prepare squid, oil and cornmeal.
Wash squid and cut into small pieces for later use.
Put the cut squid into a bowl, add cornstarch and a little salt and mix well.
Pour the right amount of oil into the pot. Heat to 7-8% heat.
Put the squid into the pot in turn and fry until golden brown.