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.
Answer: 2005-01-0516: 43 * * * 0 comments ... comments ┆ reports.
hongyang0898
[Wisdom Tianzun] The key is that the squid can't be directly fried after soaking. The specific method is: after the water in the pot is boiled, put the squid in a colander and immediately pick it up (as the saying goes, water is copied). Put the lard in the pot and fry the squid in a little pot. Put the garlic sprouts, ginger, Chili noodles, cooking wine, vinegar, soy sauce, monosodium glutamate, pepper and starch into a small bowl and mix well. Pour it into the oil pan and open it.
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.
Answer: 2005-01-05 22: 50 * * *1comments ... comments ┆ reports.
hx03 19
[Master] Microwave cookbook:
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.
Several ways to eat squid
Squid salad
Materials:
1. squid 1 one, onion 1/4, 50 grams of coriander powder, 50 grams of chopped green onion, and mint leaf powder 10.
2. 2 peppers, 6 cloves of garlic and 2 cups of white vinegar1/.
Seasoning: 2 tablespoons sugar, 2 tablespoons lemon juice 1 tablespoon fish sauce.
Practice:
1. Wash squid, cut stripes diagonally left and right, then cut into pieces, blanch in boiling water until cooked, then take out and shred onion for later use.
2. Mix the ingredients 2 and cook for 3 minutes on low heat. When it cools, use a blender to make a sauce.
3. Mix the sauce and seasoning well, then mix well with squid, shredded onion, chopped green onion and mint leaves.
4. Remarks: Generally speaking, the main ingredients of Thai cold salad are mostly scalded with boiling water and mixed with seasonings. Practice 2 can make more, put it in the refrigerator, and can also be used in other cold dishes.
Features: fragrant onion, elegant color, fresh and light.
Stewed squid with meat
Ingredients: pork belly, squid, onion, ginger, star anise, salt and wine.
Practice:
1. Pork belly is cut into pieces (however, pork with a little fat can be used instead of pork belly, because the cholesterol content of small squid itself is quite high). After boiling, pour off the blood, wash off the floating foam on the meat, slice ginger and cut onions for later use.
2. Heat a little oil in the pan, pour in some sugar, stir-fry the DOG with soy sauce, pour in the meat, stir-fry until it is colored, add cooking wine, salt, onion, ginger, star anise, add water to the pork, boil it with high fire, and stew it for about 50 minutes on medium and small fires. Then, pour in the washed squid and stew it together for about 20 minutes. If there is a lot of juice left, just turn on a big fire and drain it.
The practice of squid in casserole
Raw materials:
Dried squid, cooked chicken skin, mushrooms, cottontail, ham, pig's trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.
Production process:
1. Put 2000g of clean water in the basin, 50g of quicklime and dried squid for soaking for12h, and stir twice during this period, so that the squid swells evenly, take it out, and rinse it with clean water.
2. Cut the prepared squid into four centimeters long and one centimeter wide thick shreds, including chicken skin, catkin, mushrooms and ham. Wash the onion and ginger and pat them loose.
3. Burn the iron drill red and iron 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.
4. Put the supernatant1000g into 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.
Mushroom and squid soup
Raw materials:
50g of water-soaked mushrooms, 50g of water-soaked squid 100g, 20g of minced shrimps and 30g of winter bamboo shoots,
Salt, sugar, yellow wine, pepper, monosodium glutamate, lard, wet starch, chopped green onion and sesame oil.
Practice:
1. First, clean the squid, cut it into diagonal squares, blanch it in boiling water, and drain it.
2. Mushrooms are pedicled and washed into pieces. Heat the wok, add lard to heat it, add chopped green onion, minced meat, sliced winter bamboo shoots and sliced mushrooms and stir-fry.
3. Inject clear water, then add the soaked shrimps, yellow wine, refined salt and white sugar, add squid slices after boiling, thicken with water starch for a while, add monosodium glutamate and pepper, and pour sesame oil.
Potato and squid soup
Materials:
250 grams of potatoes, 2 dried squid, 200 grams of lean meat, 200 grams of salted vegetables, a little of mushrooms and ginger.
Practice:
1. Clean the lean meat and cut it into pieces; The squid was soaked in water and fried in a pan.
2. Soaking mushrooms; Peel and dice potatoes; Wash the salted vegetables and cut into pieces.
3. Roll a proper amount of clear water fort, roll the arson material bag, slow fire fort for 2 inches, and season with salt.
Sauerkraut and squid soup
Ingredients: squid 1 strip, 4 slices of pickled cabbage, 2 slices of ginger and 2 parsley.
Salt 1/4 tsp, pepper, sesame oil, 3 cups of stock.
Practice:
1. Squid peeled off the outer membrane, cut the cross knife edge on the inner surface, cut into small pieces, blanched with boiling water and then fished out.
2. Put the broth in the pot, wash and slice the sauerkraut, put it in the soup, shred the ginger, and finally add the squid to cook.
3. After cooking for about 10 minutes, add salt to taste, then turn off the fire, sprinkle a little pepper and sesame oil, and finally add the washed and chopped parsley.
Squid, pork and mushroom meat pie
It's so simple:
Meat on pig's head (with skin): one catty
Dried squid: 1 piece
Aunt Dong: Several.
Boil the mushrooms and dried squid in the water in advance, then dice and chop.
It's best to chop the meat yourself. When you buy it in the market, it's not so delicious with a blender.
Then mix the three materials together and chop them into a fine mixture.
Finally, add salt, oil and bean flour and mix well.
When you eat it, steam it over water and you can eat it ~
Dried squid with flowers
Main ingredients:
How to do it:
Take one dried squid (about100g), bake it with alcohol until it is cooked, take it out and put it on the chopping board, and beat it repeatedly with the back of a kitchen knife until the whole squid is soft for use; Take fresh shrimps150g, wash them and pat them into shrimp glue, add 25g chopped water chestnut and 25g diced white meat, add refined salt, monosodium glutamate and pepper, stir them in the same direction until the glue is formed, spread them evenly on the beaten dried squid, fry them in a 50% hot oil pan until golden brown, and then pick up the pieces and put them on a plate.
Features: This dish is a new Chaozhou dish created by Chaozhou chefs in recent years. "Hundred Flowers" is also called shrimp glue. This dish is unique in preparation, delicious and very popular.
The method of glass squid
raw material
One dried squid (about150g). 50 grams of spinach heart. Clear soup 509g, pepper 1 g, salt 2g, monosodium glutamate 0.5g, cooking wine10g.
preparation
Soak the fish in warm water 1 hour, wash it, remove the whiskers and skins, grow into complete and uniform slices about 9 cm and 3.5 cm wide with a sharp blade, put it in a bowl and wash it with warm water once, drain the water and add white alkali to mix well, cover it tightly with boiling water, remove the water when it is not hot, cover it with boiling water, and so on. Wash the spinach heart, put it in a boiling water pot until it is cooked, take it out and put it in a soup bowl, boil it in a hot-bottomed ore pot, put it in the fillet after boiling, feed it twice, take it out and cover it with spinach heart. Boil the clear soup in the pot, add pepper, salt, monosodium glutamate and cooking wine, and pour into the soup bowl.
characteristic
The soup is clear, just as the fish is white and transparent as glass, with green Chinese cabbage, the color is refreshing, the entrance is smooth and tender, and the soup tastes fresh.
Dry frying squid shreds
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.
preparation
Tear off the head, whiskers and bones of dried squid, bake it with fire to soften it, cut it into thin filaments, wash it with warm water, and control the moisture. The mung bean sprouts are selected to be long, and the head and tail are pinched. Pork is cut into two thick shreds. Heat the lard in the wok, add the shredded pork to dry the blood, stir-fry, add a little soy sauce and cooking wine, and serve. Wash the pan, add vegetable oil to heat it, put down shredded squid and stir fry it, and after it is soft and curly, cook wine and add shredded pork and mung bean sprouts from Huonan to stir fry evenly. Add a little sesame oil and serve.
characteristic
White storage, dry, fragrant and crisp, best with wine.
Squid stuffed with oyster sauce (desktop)
Ingredients:1.Four fresh squid 2. Four glutinous rice 3. Four winter mushrooms 4. Diced winter bamboo shoots and one soup 5. Two sausages 6. Half soup of shrimp 7. Four cups of water 8. Diced onion and one soup.
Seasoning: stir-fry seasoning: 1. 2 teaspoons of light soy sauce 2. Sugar 1/4 teaspoons 3. Shaojiu half soup 4. Salt 1/4 teaspoons 5. A little pepper 6. A spoonful of cooked oil.
Squid seasoning: 1. Three soups of oyster sauce 2. Three teaspoons of sugar 3. Two soups of Shaoxing wine 4. Three or four drops of sesame oil 5. Three soups of cooked oil 6. Three slices of ginger.
Method:
1. Wash the fresh squid and drag it in hot boiling water to tighten and set the squid body.
2. Wash the glutinous rice, drain it, soak the rice in boiling water for 15 minutes, and drain it for use.
3. Shred mushrooms, bamboo shoots, sausages, and diced shrimps.
4. Heat a spoonful of oil, stir-fry sausage, mushrooms, bamboo shoots and shrimp, add seasoning and stir well for later use.
5. Add the stir-fried materials into glutinous rice and mix well. Put the rice in the squid belly and stick the opening firmly with a toothpick.
6. Heat two soups of oil, add three slices of ginger, then put the squid in the oil and saute the wine. Then add three soups of oyster sauce to make the squid covered with oyster sauce, then add three teaspoons of sugar and four cups of water, and simmer for one hour after the water boils. At this time, the oyster juice has been concentrated, that is, add a spoonful of sesame oil and oil.
7. Slice the squid, pour the oyster juice on it, and then sprinkle with onion.
Squid and garlic soup
Ingredients: dried squid, canned snail meat (half a can), 2\\3 green garlic, 250g pork chop and a little salt.
Essentials:
Green garlic can't be cooked too early, so as not to be boiled rotten and yellow.
Practice:
1 Wash all the materials, cut the squid into large pieces, chop the ribs into large pieces, cut the green garlic into long pieces, and pour the snail meat into the bowl for later use.
2. Put the ribs in boiling water for a few minutes to remove the smell of blood.
3, put a proper amount of water in the pot to cook, after the water boils, add ribs, squid and snail meat to cook 15 minutes.
4, then put in the green garlic and cook it again, then season and eat.
Squid minced meat porridge
Ingredients: 3/2 bowls of rice, dried squid 1 piece, minced pork 1 00g, winter vegetables 1 spoon, chopped coriander1spoon, and 3 cups of soup.
Ingredients: marinade: soy sauce, corn flour each 1 teaspoon. Seasoning: fish sauce 1/2 tbsp, salt 1/2 tsp, and appropriate amount of pepper.
Method:
1, white rice is washed away with hot water first, and then drained.
2. Soak the dried squid in clear water, wash it and shred it.
3. Add the marinade to the minced pork and mix well.
4. Bring the soup to the boil, add the minced meat to the boil, add the white rice, shredded squid and seasonings, cook until the squid is rolled up, then add the winter vegetables and chopped coriander, and then put them into the soup bowl to eat.
Squid in oil
Ingredients: 400g of dried squid, 10g of white meat rice10g, 20g of wet mushrooms, 5g of (fish emperor) preserved meat15g, and 750g of lard (consumption 75g). 50g of garlic rice and 50g of cauliflower.
Ingredients: monosodium glutamate, pepper, sesame oil, fish sauce, soup and wet starch.
Method: 1, soak the squid in cold water, tear off the head and tail and the outer membrane of the spine, first put on a flower knife, then cut it into triangles, put it in a bowl, and touch with wet starch and fish sauce. In another/kloc-0 bowl, add monosodium glutamate, pepper, sesame oil, fish sauce, wet starch and soup and mix well to form a bowl.
2. Stir-fry the garlic rice until golden brown, add the white meat rice, minced mushrooms and minced fish, stir well and put it into a bowl for use.
3. Heat a cauldron and pour lard. When the oil temperature reaches 70-80% maturity, put squid in, pour out after the oil is cooked, and pour a little lard at the bottom of the cauldron. Add squid, ingredients and sauce, quickly turn it over a few times, lift the cauldron and drop the plate, and fry the cauliflower with the side.
Features: crisp and not greasy, with excellent fragrance.