1, fried squid rings. Ingredients: 30ml squid rings, 200g bread crumbs, 200g flour, 2 eggs, salt 1 teaspoon (5g), pepper 1/2 teaspoons (3g), curry powder 1 teaspoon (15g), and coriander. Practice: Wash the squid ring. Wash and chop coriander for later use. Knock the eggs into a bowl and beat them into egg liquid. Add salt and pepper into the squid ring, mix well and marinate for 10 minute. Add curry powder into bread crumbs and mix well. Evenly pat the squid ring with a layer of flour, then dip it into the egg liquid, then evenly wrap it with a layer of bread crumbs, press it with your hands, and then lift it to shake off the excess crumbs. Is there Teflon in the middle fire? When the oil in the coated non-stick pan is burned to 50% heat, put the squid rings in, fry them slowly with medium fire until they are golden yellow, and stir them carefully with chopsticks to avoid the squid rings from sticking to each other. When the surface is golden yellow, take them out, drain the oil and put them in a plate. Finally, sprinkle chopped coriander on it to decorate it.

2. Spicy squid rings. Ingredients: 300g squid, green pepper, garlic, ginger, onion, chives, soy sauce, aged vinegar, red wine salt, pepper and starch. Practice: firstly, remove the internal organs and red epidermis of squid and cut them into appropriate small circles; Boil a pot of boiling water, put the squid in a quick pot, take it out and soak it in ice water; Heat another pot, add oil, and stir-fry green and red pepper rings, garlic, ginger slices, onion segments and chives for 1-2 minutes; Drain the soaked squid rings, pour them into a wok and stir fry for 1 min; Add 1 spoonful of light soy sauce, half a spoonful of aged vinegar and 1 spoonful of red wine, and then add a proper amount of salt and pepper to taste; Add a proper amount of water starch to thicken the book and serve on a plate.

3. Sauced squid rings. Material: 400g frozen squid ring. Ingredients: 200 grams of garlic bolt, 2 tablespoons of Pixian watercress, chicken essence, cooking wine. Practice: Wash squid rings. Boil water in a pot, add a few slices of ginger and a little cooking wine, boil it, put it in a squid ring and cook it, then take it out and drain it. Wash and cut off garlic bolts for later use. Heat the oil in the pan to 80% heat, stir-fry in the squid ring for 2 minutes, then pour in the garlic shoots, stir-fry until the garlic shoots are slightly soft, then add two tablespoons of Pixian bean paste and a little chicken essence, stir well and serve.