material

Main ingredient: 250g fresh squid, and auxiliary material: 30g celery.

Seasoning: 4g of ginger, 3g of salt, 0g of monosodium glutamate 1 g, 0g of pepper10g (red, sharp and dried), 3g of pepper, 2g of sugar and 0g of lard15g.

working methods

1. Squid should be washed, marinated to taste, and taken out in a boiling water pot;

2. Wash the coriander and cut "one note";

3. Heat the lard in the pot, stir-fry the dried Chili festival, pepper and shredded ginger, add squid, stir-fry the salt, monosodium glutamate, celery and sugar, and serve.

Method 2: Cold noodles with squid and vegetables

material

2 bundles of noodles, appropriate amount of chopped green onion, cucumber 1, half yellow pepper and half green pepper, egg 1, appropriate amount of squid, half a tablespoon of peanut butter, sesame sauce 1 and satay sauce 1.

working methods

1: Cut the squid into strips and cook in boiling water for about 3 minutes, then cool the cooked squid in ice water.

2: Cut all vegetables into strips.

3: Mix all the sauces evenly and set aside.

4: Boil the noodles in hot water for 5 minutes, then cool them in ice water, and then drain the water.

Add some oil to the noodles to prevent them from sticking together.

6: The eggs are seasoned with a small amount of soy sauce, fried, cooled and cut into strips.

7: Organize all the ingredients and finish!

Practice 3, leek squid beard (home cooking)

material

Leek, squid whiskers, soy sauce, monosodium glutamate, cooking wine, thirteen spices powder, refined salt.

working methods

1. Cut leek and squid into strips.

2. Put hot water in the pot, blanch the squid, remove the supercooled water, and finally drain it for later use.

3. Put oil in the pot, stir fry the squid over high fire, and add soy sauce, refined salt, a small amount of monosodium glutamate, cooking wine and thirteen fragrant powders.

4. Finally, add the leek fire and stir fry.

Practice 4, hot squid whiskers

material

Fresh squid must have sweet noodle sauce, garlic hot sauce and sesame oil.

working methods

1. Fresh squid should be washed, blanched with clear water and drained;

2. Mix sweet noodle sauce, garlic hot sauce and sesame oil according to the ratio of 1: 1: 1;

3. Don't put oil in the pot, turn to low heat after heating, pour in squid whiskers, and press the fried water with a shovel;

4. Pour in the sauce and stir fry quickly, so that the sauce is evenly wrapped on the squid whiskers.

PS: Friends who like to eat squid bodies can also make squid bodies.

Method 5: Fried squid with black beans and peppers.

material

Squid whiskers, pepper, lobster sauce, ginger, garlic, pepper, cooking wine, salt, chicken essence.

working methods

1. Slice the pepper.

2. Squid must be cut and washed.

3. Saute ginger, garlic and squid in the oil pan.

4. Add pepper, lobster sauce and cooking wine and stir.

5. After the pepper turns green, add salt, pepper and chicken essence to taste.

Practice 6. Sauce-flavored squid whiskers

material

Squid whiskers, sweet noodle sauce, cooking wine, minced onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt, sugar and cooking oil.

working methods

1. First blanch the squid with hot water, drain it, and add onion ginger, cooking wine, oil consumption, monosodium glutamate, sugar (for flavor enhancement), sweet noodle sauce (necessities) and cumin for 2 hours.

2. In a dry and hot pot, add the pickled squid whiskers (be careful not to expect soup) and stir fry a few times.

3, add oil, cooking wine, add more sweet noodle sauce, keep turning.

When the sauce is fragrant and the juice is dry, you can cook it. Remember to sprinkle some cumin.

Practice seven, Laoganma spicy fried squid beard.

material

Laoganma, three squid whiskers, half onion, two chives, onion, ginger, salt, vegetable oil, sugar, chicken essence, thirteen spices, cooking wine and soy sauce.

working methods

1. Wash the squid, remove the head and cut it into small pieces.

2. Then put it in hot water, blanch it with wine and take it out.

3. Chop onion, garlic and ginger for later use.

4. Cool the oil in the hot pot. When the oil temperature is 70% hot, pour in chopped green onion and ginger and stir-fry until fragrant.

5. Then add shredded onion and saute until fragrant.

6. Pour in the cooked squid and stir fry until the squid becomes soft and discolored.

7. Then add two spoonfuls of Laoganma, one spoonful of cooking wine, soy sauce, salt and sugar, stir fry quickly, and sprinkle with chicken essence and a little chives after stir fry.