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How to clean dried squid?
Question 1: How to clean dried squid to remove internal organs, eyes (to prevent ink from splashing on clothes) and teeth? Wash it a little. Then boil the water, add some yellow wine, onion and ginger, add squid, stir a few times and put it in cold water. At this time, it is convenient to remove the suction cups on the epidermis and head, and then rinse them with clean water.

Sauté ed squid with onion: main ingredient: squid (fresh) 500g auxiliary material: coriander 30g seasoning: ginger 20g garlic (white skin) 20g vinegar10g; Sesame oil10g; White powder 20g cooking wine 20g salt 4g.

75g peanut oil and 20g onion.

1. Slice the squid vertically and horizontally, then scald it with boiling water and take it out;

2. Shred onion and ginger;

3. Slice garlic;

4. Take out the oil pan, fry the squid slightly, and drain the oil;

5. Leave a little fried onion, ginger and garlic in the oil pan;

6. Add coriander, mix the broth, salt, wine and white powder evenly, pour into the thicken, and then add squid;

7. Wait until the soup is slightly boiled.

Tips for making squid with chopped green onion;

This product has a frying process, which requires about 500 grams of peanut oil.

Pie-food phase grams:

Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.

Question 2: How to wash dried squid and soak it in rice?

Question 3: How to deal with dried small squid and how to make it delicious? Be specific. Oh, thanks! ! ! 20 points warm reminder:

● Squid is cold, and those with deficiency of spleen and stomach should eat less.

● Squid contains more cholesterol. Patients with cardiovascular diseases and liver diseases such as hyperlipidemia, hypercholesterolemia and arteriosclerosis should be careful to eat.

● Squid is a hair product, and patients with skin diseases such as eczema and urticaria should not eat it.

● There is a polypeptide component in squid, which will lead to gastrointestinal dysfunction if eaten without thorough cooking.

● Soak the dried squid in clear water for several hours, scrape off the body surface mucus, and then soak it in hot alkaline water (7% soda ash, 3% lime water and 90% boiled water).

The steps of braising squid meat are as follows:

1。 Soak dried squid in salt water for an hour (it is said that the umami taste of squid will not be soaked away), tear off all the unpleasant ones and cut them into small pieces; Dice pork, soak it in clear water 10 minute, and then drain 2. Heat the wok with oil, add pork and a large slice of ginger, stir-fry until the pork is slightly oily, add squid, stir-fry for a while, add yellow wine, add soy sauce (I occasionally use the soy sauce of Volvariella haitianensis, the color is very good, just a little is enough), add cola to drown most of the raw materials (sugar and water are not needed), then add star anise and cinnamon, the size of the little finger nail, and bring to a low heat. 3。 This time, I didn't use a pressure cooker, and I stewed it for an hour and a half (in fact, I think it will take about an hour if it's just pork, but it will take some time because the squid is not fully cooked). I can put some salt in the middle to adjust the taste, and finally collect the juice and sprinkle a little monosodium glutamate on the table. The cooked squid is still a little tough and delicious, and the pork has reached the point where it melts in the mouth.

Fried shredded squid with vegetable name

Sichuan cuisine

Features white storage, dry, crisp, the best wine.

One dried squid (about 150g). 50g of mung bean sprouts and 50g of pork. Soy sauce 10g, cooking wine 15g, vegetable oil 25g, sesame oil 10g, salt 2g and lard 20g.

In the production process, the head, whiskers and bones of dried squid are torn off, roasted with fire until soft, cut into filaments, washed with warm water and dried. Choose long mung bean sprouts, and pinch the head and tail tightly. Pork is cut into two thick shreds. Heat lard in a wok, add shredded pork to dry the blood, stir fry, add a little soy sauce and cooking wine, and serve. Wash the pan, add vegetable oil, heat, put down the shredded squid and stir-fry until it is soft. Add shredded pork and mung bean sprouts from Huo Nan to the cooking wine and stir-fry evenly. Add a little sesame oil and serve.

Roasted dried squid:

First, wash the dried squid with clean water, put it in the microwave oven (medium temperature) 1 minute, take it out and turn it for another minute, and you will have delicious roasted squid to eat, so-called fresh roasting! If you don't have a microwave oven, you can use ordinary barbecue utensils and bake them until they are slightly yellow. Of course, if you don't have this utensil, you should use the most commonly used pot (of course, one pot is the best and the heat is even). You don't need any technology, just slow-fire and slow-bake, and you don't need to put oil, but you should take good care of the squid in your hand and turn over from time to time to let it be heated evenly until it is slightly yellow. (Ha ha, friendly reminder, the freshly baked fish is boiling hot. Tear it with your hands when it is a little cooler, which is sweeter than bagged shredded squid. In addition, you can eat your own craft. )

How to cook squid:

First, soak the dried squid in water until it is fat, then put water, salt, chicken essence, sesame oil, cooking wine, onion, ginger and fragrant aunt in a pressure cooker and boil the water together. Put the squid in and cook 15 to 20 minutes!

The practice of squid in casserole

Raw materials:

Dried squid, cooked chicken skin, mushrooms, cotton tail, ham, trotters, chicken soup, refined salt, cooking wine, ginger, onion and pepper noodles.

Production process:

1. Put 2000 grams of clean water, 50 grams of quicklime and dried squid in a pot, soak them for 12 hours, stir them twice to make the squid swell evenly, and then take them out and rinse them with clean water.

2. Cut the prepared squid into four centimeters long and one centimeter wide thick shreds, including chicken skin, catkins, mushrooms and ham. Wash onions and ginger and pat them loose.

3. Burn the iron drill red, flatten the hair sewn on the pig's trotters, then soak it in warm water for half an hour, scrape off the burnt skin and hair and wash it.

4. Put 1000g supernatant into a casserole, add onion, ginger and cooking wine, put pig's trotters on the fire, boil and skim the floating foam, and simmer 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 preferably add pepper and salt noodles to taste.

Potato and squid soup

Materials:

250g potatoes, 2 dried squid, 200g lean meat, 200g pickles, less mushrooms and ginger ... >>

Question 4: Do you want to remove the black film when washing dried squid? Squid lives in the sea, and the living environment is good and bad, so the quality is different. The black film on squid body is the most fishy and earthy part, which contains a lot of lipids and lysozyme, which is usually removed when eating squid.

Question 5: How to clean fresh squid? Wash the fresh squid with clear water, soak it in the water of cooking wine with white vinegar and a little salt for 20 minutes, and tear off the squid skin.

Soak the squid, take it out, and cut the back of the fish with a knife. There is a excretory sac in the fish. Be careful not to break the fish when cutting its back. Open the fish, tear off the skin upwards, turn it over and pull out a bone in the fish!

Now chop off the fish head, remove the beard, cut off the beard, and dig out the fishbone in the fish head (the middle one is easy to get)

Question 6: How to clean squid? I have already answered this question online, so I will copy it for you.

Rinse with clear water, soak in cooking wine with white vinegar and a little salt for 20 minutes, and peel off the squid skin. After soaking, take out the squid, cut the back of the fish with a knife, and remove the excreta sac in the fish. Be careful not to break the fish when cutting its back. Cut the fish open, tear off the skin with the back facing up, and turn over to remove the biting bone in the fish.

Question 7: Do you want to wash the dried squid? Of course this should be washed, and the skin on it should be torn off! Otherwise it's not delicious at all! You have to wash it and tear off the skin!

Question 8: What should I do with dried squid before eating it? 1. Soak the dried squid in edible alkaline water 12 hours, and then soak it in clear water for 2 hours to remove the alkaline smell. 2. After soaking, clean up the slime and other dirty things on the squid.

Question 9: How to make dried squid delicious? Hot and sour squid slices are delicious.

1. Clean the squid slices and rinse them with boiling water for 2 to 3 times to remove the alkaline smell and make them swell; Cut the dried chili into powder.

2. Chop the pork into fine powder, wash the water-soaked mushrooms with pedicels, and cut them into small grains together with pickles and shelled and washed winter bamboo shoots. Cut garlic into flowers.

3. Put 250 ml of common soup, 25 g of cooking wine and soy sauce into the pot, then add squid slices to boil, and pour them into a colander to drain. When the lard in the pot is heated to 60%, add pork, winter bamboo shoots, mushrooms, pickles, dried red pepper powder, stir-fry, add salt, monosodium glutamate, soy sauce, 250 ml of red chicken soup, garlic flower, adjust the taste, dilute with wet starch, thicken, add squid to taste, add sesame oil, and plate.

Question 10: What should I do with this squid? How to buy back dried squid;

1, soaked in clear water for 24 hours.

2. Put a little edible alkali and a little hydrated lime in the basin. Rinse a little cooking oil with boiling water, stir well and let it cool.

3. Soak the squid for 24 hours. Take out, rinse with clear water and soak in clear water.

4. Change the water once a day.

In three days, you can eat.