How to eat:
Squid should be fermented before cooking. The method is as follows: First, the squid is soaked in clear water for 4-8 hours, so that the fish body absorbs water and becomes soft, and the dirt on the fish body is leached to make the fish body pink. Then soak the soft squid in alkaline water for 3 hours. When the fish turns bright pink, soft and slightly increased in thickness, take it out and soak it in clear water until the fish expands and is elastic. There are various cooking methods for fried squid. Cantonese people like to cut the belly of squid into a grid, and then slice it and fry it with chicken slices, dried delicacies and seasonal dishes, so that the fried squid rolls up and blooms and tastes refreshing. Of course, you can also cut squid into shreds and stir-fry with leek and green garlic, or steam, bake and cook soup.
1 "Sichuan cuisine-the practice of squid in casserole"
It is characterized by bright color, strong soup flavor and long heat preservation time, and is suitable for winter consumption.
raw material
Dried squid, cooked chicken skin, mushrooms, cottontail, ham, pig's trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
manufacturing process
1, put 2000 grams of clean water in the basin, and soak 50 grams of quicklime in dried squid for 12 hours, stirring twice in the meantime to make the squid swell evenly, take it out, and rinse it with clean water;
2. Cut the prepared squid into four centimeters long and one centimeter wide thick filaments, including chicken skin, cottonwood, mushrooms and ham, and wash the onion and ginger and pat them loose;
3. Burn the iron solder red and iron the hair sewn on the pig's toes, and then soak it in warm water for half an hour to scrape off the burnt skin and hair and wash it;
4. Put supernatant1000g in the casserole, add onion, ginger, cooking wine, set the pig's trotters on fire, boil and skim the floating foam, then move to low heat and stew for about 90 minutes to form a thick soup;
5. Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and it is better to add salt and pepper noodles to taste.
4 "Squid with Ginger Juice (Figure)
Raw materials:
Fresh squid or foamed dried squid 1 kg, 3 tablespoons of soy sauce, vinegar and sugar each 1/2 tablespoons, sesame oil 1 tablespoon, ginger, garlic and pepper powder each 1 tsp, bean paste, cooking wine, thick sauce and sauce.
Practice:
1. Clean squid and dry it;
2. Cut cross lines on the inside of squid and then cut into pieces;
3. Mix all the ingredients to make sauce;
4. Boil the water, add the chopped squid and scald it for about one minute until it is rolled up and fished out;
5. Drizzle or dip in the sauce.
18 "Dry fried shredded squid"
Features: delicious dry flavor, crisp bean sprouts and unique flavor.
Raw materials:
Dried squid 1 50g, pork fat and lean meat100g, mung bean sprouts100g, vegetable oil100g, refined salt 2g, monosodium glutamate15g, cooking wine15g, and soy sauce.
Production process:
① Remove the head, tail and bones of squid, cut it into shreds horizontally, wash it with warm water and drain it. Cut the fat lean meat into 6 cm long and 0.3 cm thick silk, and remove the bud petals and roots from the mung bean sprouts.
(2) Put the pan on a high fire, add oil and heat it to 60%, stir-fry shredded squid, add cooking wine and stir-fry, add shredded pork, add refined salt, white sugar, soy sauce and cooking wine to stir-fry until it is dry, add bean sprouts and stir-fry until it is broken, add monosodium glutamate and pour sesame oil on it, and serve.
19 "Sichuan cuisine-dried shredded squid"
Features white storage, dry, fragrant and crisp, best with wine.
raw material
One dried squid (about150g). 50g of mung bean sprouts and 50g of pork. 0/0g of soy sauce/kloc-,0/5g of cooking wine/kloc-,25g of vegetable oil, 0g of sesame oil/kloc-,2g of salt and 20g of lard.
manufacturing process
1, the head, whiskers and bones of the dried squid are torn off, roasted with fire to be soft, cut into filaments, washed with warm water, and drained.
2, mung bean sprouts choose the body length to cut off the head and tail. Pork is cut into two thick shreds.
3. Heat the lard in the wok, drain the blood with shredded pork, stir-fry, add a little soy sauce and cooking wine, and serve.
4. Wash the pan, heat the vegetable oil, stir fry the shredded squid, soften and curl, cook the wine, stir fry the shredded pork and mung bean sprouts in Huonan, add flavor to the cooking juice, stir fry quickly, add a little sesame oil, and serve from the pan.
25 "The Method of Squid in Sichuan Casserole"
It is characterized by bright color, strong soup flavor and long heat preservation time, and is suitable for winter consumption.
raw material
Dried squid, cooked chicken skin, mushrooms, cottontail, ham, pig's trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
manufacturing process
Put 2000 grams of clean water and 50 grams of quicklime in the basin, soak the dried squid for 12 hours, and stir it twice to make the squid swell evenly, take it out and rinse it with clean water; Cut the prepared squid into four centimeters long and one centimeter wide thick filaments, including chicken skin, catkin, mushrooms and ham, and wash the onion and ginger and pat them loose; Burn the iron solder red and scald the hair sewn on the pig's toes, then soak it in warm water for half an hour to scrape off the burnt skin and hair and wash it; Put supernatant1000g in the casserole, add onion, ginger and cooking wine, set the pig's trotters on fire, boil them, skim off the floating foam, and stew them on low heat for about 90 minutes to form a thick soup; Put 250 grams of chicken soup in the pot and blanch the shredded squid; Take the pig's trotters out of the casserole, add chicken soup, shredded squid and various ingredients, stew for half an hour, and it is better to add salt and pepper noodles to taste.
Comments 1 ┆ report
Answer: hx03 19
Level: Master
Microwave cookbooks on October 6th, 2005:
Roasted squid and chopped green onion eggs
Materials (two persons):
2 eggs, 1 squid, 1 tbsp onion (finely chopped), 1 tbsp wine, 13 tbsp salt, 1 tbsp sugar, a little ginger juice, 2 tbsp flour, 1 tbsp salad oil, and sauce (2 tbsp tomato sauce, 1 tbsp mayonnaise, 1 tbsp soy sauce).
Practice:
1. Wash the squid, drain the water and cut it into 3 cm long strips.
2. Break the eggs in a bowl, add squid, onion, salt, sugar, ginger juice, wine, etc. and mix well. Finally, add flour.
3. Spread round paper (cooking paper) on the bottom of the flat container, pour in the mixed egg batter, cover it with plastic wrap, and microwave heat it for 1 minute.
4. Concentrate and mix the surrounding parts in the middle, then cover with plastic wrap and heat for 2 minutes; Remove the plastic wrap and cooking paper, and then let it stand for 30 minutes.
5. Put salad oil in the pan, bake both sides after heating, and pour the sauce on them, then serve.