Fried shredded squid with coriander.
Ingredients: 200 grams of water-soaked squid, 50 grams of coriander, 30 grams of chopped green onion, 4 grams of salt, cooking wine 10 ml, 2 grams of monosodium glutamate, 0.7 grams of pepper, 2 grams of vinegar, 5 grams of ginger, 5 grams of garlic, 20 grams of vegetable oil, 7 grams of sesame oil and 20 grams of broth-Features: night blindness. Pregnant women and the elderly should eat regularly. -Action: 1. First, cut the inside of the squid with a "straight knife", then cut it directly with a wheat-ear-shaped flower knife, and then change it into pieces with a length of 6 cm and a width of 3.5 cm, and put it in boiling water to scald it into rolls. If it is put in clear water too cold, the alkaline taste can be removed.
2. Slice the onion and garlic and put them into a bowl. Add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste into juice.
3. Stir-fry the spoon with high fire, and inject peanut oil until it is 90% hot. Blanch the squid roll with hot water first, and then remove it to control the water. Immediately fry in hot oil, and quickly pour into a colander to control deoiling.
4. Leave the base oil in the frying spoon and heat it. Pour squid rolls, put them in a bowl, cook and taste the juice, turn them quickly, sprinkle with coriander, stir well, and pour in sesame oil. -Nutritional value: squid-squid has extremely high nutritional value, with protein content of 16% ~ 20% and extremely low fat content of 1%.
Ingredients: 200g of squid, 0g of leek 1 00g, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate, 0g of pepper1g, and proper amount of oil. Production process (1) squid slices. Cut the green pepper into sections. (2) Soak shredded squid in water to remove alkali. (3) Put oil in the pot, heat it, add squid, leek and seasoning, and stir-fry to taste. It is characterized by crisp and fresh taste and rich leek flavor.
The basic characteristics of squid are crisp, tender, white and spicy, which promotes appetite.
300g squid, vinegar10g, 25g soy sauce, 75g wet starch, 0/0g peanut oil, 0/0g scallion/kloc-0, 3g dried red pepper, 25g cooking wine, 300ml chicken soup, 5g sesame oil and 0/.5g refined salt.
1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water. 2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use. 3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel the scallion, wash it and chop it. 4. Heat in a clean pot and add the remaining 75g of peanut oil. When the fire is 50% hot, add dried shredded red pepper, soy sauce, salt and vinegar, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil on it, and take out.