Squid is rich in protein, iron and other elements, and its nutritional value is comparable to that of deep-sea fish. The squid we often eat is mostly iron plate squid, with cumin, hot sauce and onion, which is full of flavor. In fact, there are many cooking methods for squid, such as frying, frying, roasting, stewing and stewing. Today, I recommend several home-cooked dishes for everyone. Friends who like squid should not miss them.

Iron squid

Ingredients: 2-3 squid strips, cooking wine, shredded ginger, soybean sauce, Sichuan-style chilli sauce, salt and pepper, white pepper, edible oil and garlic-flavored pepper juice.

Practice: 1. Eviscerate squid, remove surface film, clean, cut into strips or blocks with uniform size, cut squid, pour 1 spoon cooking wine, shredded ginger, salt and pepper, then add 1 spoon soybean sauce and Sichuan spicy sauce, stir well, cover with plastic wrap and put in refrigerator for a while.

2. After taking it out, thread it into a string with bamboo or metal rods.

3. Heat the pot, pour a little oil, put the pickled squid skewers into the pot, heat them on medium heat, press the squid skewers repeatedly with a spatula to squeeze out the water.

4. When the squid is rolled up and the surface is dry, sprinkle a proper amount of salt and pepper, just bake it a little, and add garlic and pepper juice when eating. oyster

Oil squid flower

Ingredients: squid, green pepper, oyster sauce, ginger, garlic, salt and starch.

Practice: 1. Squid peeled and cut into diamond-shaped pieces, blanched and drained.

2. Dice green pepper and red pepper.

3. Put oil in the pot, heat it, add ginger and garlic and saute. Stir-fry the blanched squid in a pan, add green pepper and stir well, pour in oyster sauce, and finally hook in starch to collect juice.

Korean Chili sauce with shredded squid

Ingredients: 1 fresh squid, half red pepper, half yellow pepper, half purple cabbage, 2 parsley, 2 slices of ginger and lemon, 0.5 tbsp korean chili sauce, 1 tbsp rice vinegar, 0.5 tbsp cold soy sauce, 1.5 tsp white sugar,1.

Practice: 1. Wipe the mud with ginger, soak it in 1 tablespoon of purified water for 10 minute, and drain to get juice.

2. Shred purple cabbage, red pepper and yellow pepper, blanch them in boiling water, immediately remove them and put them in ice water.

3. Take out the internal organs of the squid, blanch it in the purple peach outside, soak it in lemon ice water for 5 minutes, rinse it with iced purified water and drain it, then mix it with salt and olive oil evenly.

4. Hot sauce, rice vinegar, sugar, a little cooked sesame, cold soy sauce and ginger juice, mix well, pour in mixed vegetables and mix well with coriander stems.

Sauced squid whiskers

Ingredients: squid whiskers, oil, salt, onion, ginger, sweet noodle sauce and cooking wine.

Practice: 1. Cut onion and ginger into filaments; After washing, the squid must be cut into roots, cut into large sections and marinated with a little salt and cooking wine 10 minutes.

2. Add a little oil to the pot. When the oil is hot, add squid and stir fry for 5 hours before serving.

3. Pour the oil into another oil pan. When the oil is hot, pour in a tablespoon of flour paste and stir-fry until it changes color. Add shredded onion and shredded ginger and stir-fry until fragrant. Stir-fry squid until cooked.

Kung Pao Squid

Ingredients: 1 squid, celery, peanut kernel, pepper, dried pepper, onion, ginger, garlic, Chili powder, soy sauce, cooking wine, aged vinegar, chicken essence, oil, salt, sugar, sesame oil and water starch.

Practice: 1. Cut celery into slender strips; Sliced ginger and garlic; Remove cartilage from squid, peel off epidermis, cut and clean, put on a flower knife and cut into pieces of moderate size.

2. Put water in the pot, add ginger slices, cooking wine, salt and onion to boil, add squid, scald until it is rolled up, and take it out.

3. Sugar: vinegar; The ratio of salt is 4: 3: 1, then add a small amount of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, and add a small amount of water starch, and mix well to make Kung Pao juice.

4. Leave a small amount of base oil in the pot, add dried pepper and pepper to stir fry, add ginger slices and garlic slices to stir fry, and add dried squid rolls and celery slices to stir fry.

5. Add Chili powder and stir fry, pour in the prepared mixture of Kung Pao juice and water starch, stir fry until the juice is collected, and pour in peeled peanuts and stir fry evenly.