Washing squid: the squid on the membrane peeled off, bone and viscera out, wash clean. Fresh squid practice: green pepper squid shredded meat: squid cut silk, pot of boiling water, water less many a little more, put the squid silk into the water, the water boiled out standby. The water should not be poured out, you can eat below, very fresh. Tenderloin cut thin, add a little salt and mix well with cornstarch, add a little oil, and then mix well. Put oil in the pot, high heat, oil hot put meat, fried plus green pepper silk, green pepper color, pour into the squid silk fried, add a little water, add salt, pepper, a little monosodium glutamate, fried a few times can be. Dried squid roasted meat: -Burned pork or straight chops, no salt. Cut the squid into mahjong-sized pieces. On the good pork, cut into pieces, put oil in the pot, first fry meat (ribs), then add squid, fry dry water, add good cooking wine, add a little Haitian old soy sauce color, add Haitian natural pumping, fry a few times, add water to submerge the fish, with a small fire (keep the water seems to open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect dry water, not too dry, add pepper, a little monosodium glutamate, put a little bit of sugar, add a little bit of shallot section. End. Note: There is a kind of dried squid on the market is very salty (bad quality), that can only soak a little more, and then cooking can not put the old soya sauce, soy sauce Cuttlefish slices 150 grams, 60 grams of green chili peppers, 20 grams of red pickled peppers, hydrated shiitake mushrooms 12 grams, 2 grams of salt, 1 gram of monosodium glutamate (MSG), 4 ml of cooking wine, rice vinegar 1 ml of dry starch 4 grams of egg white 4 grams of soybean green onion 4 grams of onion slices 6 grams of ginger 2 grams of ginger, 40 grams of vegetable oil, scallion oil 10 grams, 25 grams of broth, 1. cuttlefish slices clean, graved on a word flower knife, top knife cut into 0.5 cm wide silk, into the bowl with salt, monosodium glutamate, egg white, starch catching well slurry. 2. green pepper, red bell pepper, mushrooms were cut into julienne, thickness and cuttlefish. 3. cooking wine, monosodium glutamate, salt, vinegar, starch, green onions, garlic, and ginger rice, broth together into juice. 4. frying spoon on the fire, injected peanut oil burned 5 into the heat, down into the cuttlefish silk dial scattered slip through, followed by accessories slightly slippery, poured into a colander filtered oil. 5. frying spoon to stay in the bottom of the oil burning hot, speed into the main auxiliary, pour in the gravy, stir fry a few times, pouring into the green onion oil that is ready. Stir-fried cuttlefish roll Raw materials: cuttlefish 400 grams, 25 grams of asparagus, 15 grams of green pepper. Seasonings: salt 3 grams, 2 grams of monosodium glutamate, 10 grams of garlic, 15 grams of green onions, 30 grams of peanut oil, starch (fava beans) 10 grams, 2 grams of pepper, each appropriate. Practice: 1, cuttlefish slaughtered clean, graver cross, cut 6 × 3 cm long; 2, mushrooms, cleaned, cut diamond; 3, green pepper, seeds, cleaned, cut diamond; 4, asparagus peeled, cleaned, sliced; 5, carrots, cleaned, sliced; 6, scallions, cleaned, take the white of the scallion cut, garlic, cut into rice; 7, frying pan on a high flame, under the peanut oil burned seventy percent of the heat into the cuttlefish, turn the pan that is! Pour into the funnel to drain the oil; 8, the pot to stay in the remaining oil, the first garlic rice, onion white pot, soak a little, and then into the cut mushrooms, asparagus, bell peppers, carrots turned over a few times, in turn, add bone broth 25 ml, seasonings, wet starch (thickening), over-oiled cuttlefish rolls, stir fry for a few times, that is, into the. Tips: 1, because of the oil process, need to prepare 250 grams of peanut oil; 2, cuttlefish carving depth should be consistent, the size of the same, over the oil to the fire, the action should be fast. Ginger cuttlefish practice Raw materials: cuttlefish 300 grams, 50 grams of ginger. Seasonings: salt, monosodium glutamate, half a tsp each, one tablespoon of wine, one tablespoon of salad oil. Practice: 1, cuttlefish bone cleaned and sliced, with fine salt, Shaoxing wine wipe well, ginger shredded. [Xinxiu.com-Gourmet] 2, the cuttlefish, shredded ginger into a plate, add salad oil and monosodium glutamate, high heat 8 minutes can be. Dongpo cuttlefish ancient and modern practices Ingredients: 1 fresh cuttlefish (about 7 5 0 grams), 100 grams of eggplant. Seasonings: green onion, ginger, garlic rice, sesame oil 1 O grams, 2 grams of refined salt, 3 grams of monosodium glutamate (MSG), 10 grams of sugar, 15 grams of vinegar, 1,000 grams of peanut oil, 10 grams of cooking wine, 5 O grams of tomato salsa, 20 grams of chocolate sauce, 50 grams of broth, 100 grams of starch. Method: 1, the cuttlefish slaughtered and cleaned, take cuttlefish meat hit on the chrysanthemum flower knife, plus salt, monosodium glutamate, green onions, ginger rice, wine marinade for a few moments, and then uniformly patted on a layer of dry starch. 2, the pot of oil to 6 when the heat, the fish evenly into the pot, to be shaped after fishing, to the oil temperature rose to 7 when the heat, into the fish to deep fry until light yellow, then pour out. 3, with eggplant skin rolled out two scrolls on the plate, and then arranged cuttlefish flowers, in the plate on the side of a good pinch a good "Dongpo Guanyan ink stone" modeling with plastic noodles. 4, 5 O grams of oil in the spoon, the next onion, ginger, garlic rice, stir-fry, add broth, sugar, vinegar, seasoning, thickening with wet starch, quickly start the pot, poured on the fish, with chocolate sauce, tomato sauce on the top of the plum blossom pattern, and with tomato sauce written on the "Dongpo cuttlefish" a few words can be. Characteristics: beautiful shape, bright color, taste outside the crispy, tender, aftertaste.