Fried squid is a delicious dish.

Cooking fried squid is easy to learn and has high nutritional value.

Ingredients: 1LB of SQUID or CUTTLEFISH, one onion, 3 to 4 coriander strips, half a teaspoon of minced garlic. You can add or omit the shredded grilled squid according to your personal taste. Ingredients: half a green lemon or nine-layer tower (that is, basil)

, BASIL) 2 sticks Seasoning: salt, pepper, cornstarch (i.e. water chestnut powder, gorgon powder, starch), butter Method: 1. Clean the small squid/cuttlefish (it takes a lot of effort): Remove the black skin on the outside of the squid/cuttlefish

, remove the bones and internal organs and throw them away, squeeze out the teeth, eyes and ink from the squid/squid tentacles.

Keep the body part of the squid/cuttlefish intact, wash and drain the water and keep it in a tube shape; wash the squid/cuttlefish tentacles, chop into pieces, add salt and pepper and mix well.

2. Peel and chop the onion; chop the coriander; if you like the taste of nine-layer tower or the taste of lime, use a sharp knife to thinly slice the green peel of the lime and chop the peel very finely 3. Add 1 large butter in the pot

pieces (more fragrant, if you are afraid of fat, you can use 1.5 tablespoons of vegetable oil or corn oil instead), melt the oil over slow heat, add minced garlic and chopped onion and stir-fry until the onion becomes transparent and the fragrance comes out, add in chopped squid

/ Stir-fry the cuttlefish tendrils over medium heat. You can add a little salt (do not add too much), put it on a plate, drain the water, and add 2 teaspoons of cornstarch (adding cornstarch can prevent the filling from becoming watery) and crushed coriander.

Stir evenly. If you like nine-layer pagoda or green lemon, the filling for the squid/cuttlefish tube is ready; 4. Use a small spoon to fill the stuffing prepared in 3 into the squid/cuttlefish tube until it is bulging, and then

Use a pointed bamboo toothpick to pin the opening of the squid/cuttlefish tube, seal it, and arrange them one by one on the baking sheet.

Haha, the squid/cuttlefish tubes are filled out one by one and are white and plump, very cute!

5. Preheat the oven at 300F for 5 minutes, put the stuffed squid/cuttlefish tube into the oven, bake at 300F for 10 minutes, take it out, flip it to the other side and bake for 10 minutes.

6. Take out the grilled squid/cuttlefish tube, drip some lemon juice on it and eat.

Recipe ingredients: 1 squid, 3 white-backed fungus, 1 each color pepper, 1 cucumber, 1 baby carrot, 1 spoon of minced green onion, 1 spoon of minced ginger, 1 spoon of minced garlic, 2 segments of green onion, 3 slices of ginger

slices, 1/2 spoon of salt, 1 spoon of sugar, 1/4 spoon of white pepper, 1 spoon of sesame oil, 1 spoon of soy sauce, a little water, 2 spoons of starch.

Production method: Production materials (16 photos) 1. Soak the white-backed fungus in hot water until it is fully swollen, wash it and tear it into small pieces. Wash the colored pepper and cut it into pieces. Slice the cucumber and carrot. Cut the squid into pieces first.

Then cut into flower knives and set aside; 2. Pour the minced onion, ginger, and garlic into a bowl, add salt, sugar, pepper, sesame oil, soy sauce and water, stir well and set aside, mix the starch with water to make water starch, and set aside; 3.

Pour water into the pot, add green onions and ginger slices, heat over high heat until boiling, blanch the squid for 1 minute, then remove and drain; 4. Pour oil into the pot, heat to 70% hot, add

Stir-fry the fungus for half a minute, add the bell pepper, cucumber, and carrot and stir-fry for a few times. Add the blanched squid and stir-fry for a few times. Pour in the prepared sauce and stir-fry for half a minute. Finally, add the water.

Stir the starch well, stir-fry the squid and serve.

Cooking skills: 1. Be careful when cutting the squid; 2. This dish is stir-fried over high heat, so the sauce must be prepared in advance and the whole stir-frying process should be fast; 3. If you do not need to use water to cook the squid

, it would be equally delicious if replaced with fresh squid or cuttlefish.