Iron squid
Ingredients: 2-3 squid strips, cooking wine, shredded ginger, soy sauce, Sichuan-style hot sauce, salt and pepper, white pepper, cooking oil and garlic-flavored pepper juice.
Practice: 1. Clean squid, remove viscera and surface film, cut into strips or blocks with uniform size, cut squid, pour 1 tablespoon cooking wine, shredded ginger, salt and pepper, add 1 tablespoon soy sauce and Sichuan hot sauce, stir well, cover with plastic wrap, and refrigerate for a while.
2. Take it out and thread it into a string with a bamboo stick or a metal stick.
3. Heat the pot, pour in a little oil, put the pickled squid skewers into the pot, heat them on medium heat, press the squid skewers repeatedly with a spatula to squeeze out the water.
4. When the squid is rolled and the surface is dry, sprinkle some salt and pepper, bake it a little, and add garlic and pepper juice when eating. oyster
Oil squid flower
Ingredients: squid, green pepper, oyster sauce, ginger, garlic, salt and starch.
Practice: 1. Cut the squid into diamond-shaped pieces after peeling, blanch and drain.
2. Dice green pepper and red pepper.
3. Put oil in the pot, heat it, and add ginger and garlic to stir fry. Stir-fry the blanched squid in a pot, add green pepper, stir well, pour in oyster sauce, and finally hook in starch to collect juice.
Korean chili sauce with shredded squid.
Ingredients: fresh squid 1 strip, half of red pepper, half of yellow pepper, half of purple cabbage, 2 parsley, 2 slices of ginger and lemon, 0.5 tbsp of korean chili sauce, 0.5 tbsp of rice vinegar 1 tbsp of cold soy sauce, 0.5 tsp of white sugar1.
Practice: 1. Wipe the mud with ginger, soak in 1 tablespoon pure water for 10 minute, and drain to get juice.
2. Shred purple cabbage, red pepper and yellow pepper, blanch them in boiling water, immediately remove them and put them in ice water.
3. Viscerate the squid, blanch it in the purple peach outside, soak it in lemon ice water for 5 minutes, rinse it with iced purified water, and mix well with salt and olive oil.
4. Hot sauce, rice vinegar, sugar, a little cooked sesame, cold soy sauce and ginger juice, mix well, pour into the mixed dish and mix well with coriander stalks.
Sauced squid whiskers
Ingredients: squid whiskers, oil, salt, onion, ginger, sweet noodle sauce, cooking wine.
Practice: 1. Cut onion and ginger into filaments; After washing, the squid must be cut into roots, cut into large sections and marinated with a little salt and cooking wine 10 minutes.
2. Add some oil to the pot. When the oil is hot, add squid and stir fry for 5 hours before serving.
3. Pour the oil into another oil pan. When the oil is hot, pour in a tablespoon of batter and stir-fry until it changes color. Add shredded onion and ginger and stir-fry until fragrant. Stir-fry squid until cooked.
Kung Pao Squid
Ingredients: 1 squid, celery, peanut kernel, pepper, dried pepper, onion, ginger, garlic, Chili powder, soy sauce, cooking wine, aged vinegar, chicken essence, oil, salt, sugar, sesame oil and water starch.
Practice: 1. Cut celery into slender strips; Sliced ginger and garlic; Remove cartilage from squid, peel off epidermis, cut clean, put on a flower knife and cut into pieces of moderate size.
2. Put water in the pot, add ginger slices, cooking wine, salt and green onions, bring to a boil, add squid, scald until it is rolled up, and take it out.
3. Sugar: vinegar; The ratio of salt is 4: 3: 1, add a small amount of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, add a small amount of water starch, and mix well to make Kung Pao juice.
4. Leave a small amount of base oil in the pot, add dried pepper and pepper to stir fry, add ginger slices and garlic slices to stir fry, and add dried squid rolls and celery slices to stir fry.
5. Add Chili powder and stir fry, pour in the prepared mixture of Kung Pao juice and water starch, stir fry until the juice is collected, and pour in peeled peanuts and stir fry evenly.